There is nothing better in the heat of summer than a fresh salad of iceberg or baby spinach topped with homegrown tomatoes and cucumbers, and sprinkled with green onions, bell peppers, and black or green olives.
Some of my favorite salads to order at our local restaurants in Carroll and Montgomery counties are the grilled chicken salad with homemade ranch dressing from Tutti’s in North Carrollton, the Southwestern salad and strawberry salad, both topped with grilled chicken, from The Track’s in Winona, and the Mexican salad from El Cabrito in Winona. And the let’s not forget local salad bars for a custom-made creation, with fantastic selections at Pizza Inn and The Tracks in Winona, Guy’s Fish House in Vaiden, and BBJs in Eskridge.
For the non-traditional salad, the salad sampler from The Tracks – made up of pasta salad, chicken salad, broccoli salad, and a side salad with their amazing wine and cheese dressing – is my favorite lunch on Wednesday deadline day.
Years ago, my friend and former co-worker Casey Tansey introduced me to the crunchy Asian coleslaw. The dressing alone will make you want to lick the bowl when you are done. A potluck lunch at the Make-A-Wish Foundation wasn’t complete without Asian coleslaw.
Crunchy Asian Coleslaw
1 bunch green onions chopped
2 10 ounce bags coleslaw mix or chopped cabbage
1/3 cup toasted sesame seeds
2 cups toasted sliced or slivered almonds
2 packages of chicken flavored Ramen noodles with the powdered sauce set aside for later
1/2 cup oil
1/4 cup red wine vinegar or white vinegar
1/3 cup sugar
2 teaspoons salt
1 teaspoons black pepper
Toast almonds and sesame seeds in the oven at 350 degrees for about 10-15 minutes for almonds, and 10 minutes for sesame seeds, turning occasionally until golden. Break up the Ramen using a Ziploc bag and meat mallet. Empty the Ramen noodles into a large mixing bowl. Add coleslaw mix, chopped onions, almonds, and sesame seeds. Toss gently to mix. Mix together dressing ingredients with a small whisk. Pour over coleslaw mixture and toss to coat. Refrigerate until ready to serve.
I often make my own strawberry salad with leftover grilled chicken. It is quick and easy and tastes gourmet. I’ve learned the trick is to use fresh, in-season strawberries that are super sweet and juicy.
Strawberry Feta Spinach Salad
4 cups Spinach
1 tablespoon extra virgin olive oil
2 tablespoon balsamic vinegar
1/8 teaspoon black pepper
2 cups strawberries, sliced
1 cup walnut halves or finely sliced almonds
1/2 cup feta cheese
Combine spinach, olive oil, balsamic vinegar and pepper in a large salad boil. Toss to combine.
Add strawberries, feta, and nuts and toss again. Serve chilled.
Growing up, my sisters and I loved the cucumber tomato salad my mother made. Momma would only make it during the summer because the cucumbers and tomatoes had to be picked straight from the garden. Store-bought vegetables never produced the same flavor – a flavor that brings back balmy summer nights chasing lightning bugs with my sisters and cousins.
Cucumber Tomato Salad
4 whole tomatoes, cut into wedges
3 cucumbers, cubed
1 red or white onion, julienned
White vinegar
Salt and pepper
Mix vegetables in a container with a lid. Add salt and pepper to taste. Cover vegetables with white vinegar. Let stand in the refrigerator for several hours and serve chilled.
