Summer Salads

Grilled Romaine

with Bacon, Tomatoes, and Parmesan Cheese

By The Taste for Life Test Kitchen
Prep Time
25 minutes, plus bacon cook time
Number of Servings
Serves 4
Ingredients
  • 2 romaine lettuce hearts
  • Olive oil
  • 1 cup chopped cherry tomatoes
  • 1 cup chopped cooked bacon
  • 1⁄2 cup blue cheese dressing
  • 1⁄4 cup shredded Parmesan cheese
Directions
  1. Cut each romaine lettuce heart in half lengthwise.
  2. Heat grill. Oil grates lightly with olive oil.
  3. When grill is hot, place romaine halves flat-side down on grill. Grill for about 2 to 3 minutes, until lettuce has begun to wilt and grill marks begin to appear. Flip and grill for another 2 minutes.
  4. Place a romaine half on each of 4 plates. Divide tomatoes, bacon, dressing, and cheese over each romaine half. Serve immediately.
Nutrition Info
323 Calories, 10 g Protein, 35 mg Cholesterol, 7 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 3 g Fiber, 29 g Total fat (8 g sat), 530 mg Sodium, ★★★★★ Vitamin A, Vitamin K, ★★★★ Folate, ★★ Phosphorus, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Calcium, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Chef’s Salad

By The Taste for Life Test Kitchen
a salad of greens with eggs, cherry tomatoes, potatoes, and ham
Photo by MariaPolna form PxHere
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 8 cups organic salad greens
  • 1 cup all-natural sliced ham
  • 2 small potatoes, boiled and quartered
  • 2 hard-boiled eggs, peeled and sliced
  • 1 avocado, peeled and sliced
  • 1 cup cherry tomatoes, halved
  • 1⁄8 cup pitted, sliced black olives
  • 3⁄4 cup low-fat Ranch salad dressing 
  • Freshly ground black pepper
Directions
  1. Wash and dry salad greens. Place them in a large bowl.
  2. Gently toss in the ham, potatoes, eggs, avocado, tomatoes, and olives.
  3. Drizzle with salad dressing. Sprinkle black pepper over and serve.
Nutrition Info
376 Calories, 18 g Protein, 121 mg Cholesterol, 35 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 7 g Fiber, 18 g Total fat (5 g sat), 1,013 mg Sodium, ★★★★★ Vitamin B6, Vitamin K, ★★★★ Vitamin B1 (thiamine), ★★★ Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin C, Phosphorus, ★★ Vitamin B2 (riboflavin), Folate, Potassium, Zinc, ★ Vitamin E, Calcium, Iron, Magnesium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Spinach Salad with Vegan Feta and Garlic-Balsamic Vinaigrette

By The Taste for Life Test Kitchen
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients

  • Garlic-Balsamic Vinaigrette

    • 3 garlic cloves, minced
    • 1⁄4 cup balsamic vinegar
    • 1 Tbsp red wine vinegar
    • 2 tsp agave nectar
    • 2 tsp Dijon mustard
    • 1⁄2 cup extra-virgin olive oil
    • Salt and freshly ground black pepper

  • Spinach Salad

    • 1 lb baby spinach leaves, washed
    • 1 red bell pepper, seeded and thinly sliced
    • 1 red onion, thinly sliced
    • 1⁄4 cup fresh chopped mint
    • 1⁄2 cup crumbled vegan feta cheese
Directions
  1. Mix garlic, balsamic vinegar, red wine vinegar, agave nectar, and Dijon mustard together in a small bowl. Slowly whisk in oil until dressing emulsifies. Season to taste with salt and pepper.
  2. In a large salad bowl, toss together spinach, bell pepper, onion, and mint
  3. Transfer salad to 4 salad bowls. Drizzle dressing over bowls. Top with crumbled feta and serve.
Nutrition Info
389 Calories, 5 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 5 g Fiber, 35 g Total fat (4 g sat), 610 mg Sodium, ★★★★★ Vitamin A, Vitamin C, Vitamin K, Folate, ★★★★ Vitamin E, ★★★ Vitamin B6, ★★ Vitamin B2 (riboflavin), Iron, Magnesium, ★ Vitamin B1 (thiamine), Calcium, Phosphorus, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Cucumber and Mint Raita

A Cooling Indian Yogurt Salad

By The Taste for Life Test Kitchen
a bowl of Indian spiced yogurt with cucumber
Photo Sonia Goyal, Cucumber-raita, CC BY-SA 2.0
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • 1⁄2 large cucumber, peeled
  • 1 3⁄4 cups plain whole-milk yogurt
  • 1⁄4 cup chopped fresh mint leaves
  • 1⁄2 tsp ground cumin
  • Salt
Nutrition Info
50 Calories, 3 g Protein, 5 g Carbohydrates, 0 g Fiber, 2 g Total fat (2 g sat), 229 mg Sodium, ★ Vitamin B12, Calcium, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Spinach and Roasted Carrot Salad

with Goat Cheese and Walnuts

By The Taste for Life Test Kitchen
a pile of fresh carrots
Photo by mali maeder from Pexels
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • 1 lb whole carrots
  • 1 Tbsp avocado oil
  • 1⁄2 cup chopped walnuts
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp unseasoned rice vinegar
  • 1 tsp honey
  • 1 1⁄2 tsp Dijon mustard
  • 1 small shallot, thinly sliced
  • 6 oz baby spinach
  • 1⁄4 cup chopped fresh chives
  • 4 oz soft plain goat cheese, crumbled
Directions
  1. Place a baking sheet in the oven. Preheat oven to 425°.
  2. Peel carrots and then halve lengthwise. Cut into 2 1⁄2 by 1⁄2 inch long strips. Toss with avocado oil. Spread carrots on hot pan and roast until lightly brown and tender, approximately 13 to 15 minutes.
  3. While carrots are roasting, toast walnuts in a small, dry skillet over medium-high heat. Stir frequently, until walnuts are toasted, about 5 minutes. Set walnuts aside to cool.
  4. Whisk extra-virgin olive oil, vinegar, honey, mustard, and shallot together in a small bowl.
  5. In a large bowl, toss spinach, roasted carrots, chives, and dressing. Divide mixture among 6 plates. Top each plate with equal amounts of toasted walnuts and goat cheese. Serve.
Nutrition Info
196 Calories, 6 g Protein, 11 g Carbohydrates, 3 g Fiber, 15 g Total fat (4 g sat), 177 mg Sodium, ★★★★★ Vitamin A, K, ★★ Vitamin B6, Folate, ★ Vitamin B2 (riboflavin), C, D, E, Magnesium, Phosphorus, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Couscous Salad with Black Lentils

By The Taste for Life Test Kitchen
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • 1⁄2 cup dried black lentils
  • 5 cups water
  • 3⁄4 cup uncooked couscous
  • 3⁄4 tsp salt
  • 1 cup cherry tomatoes, quartered
  • 1⁄3 cup finely chopped red onion
  • 1⁄3 cup finely chopped cucumber
  • 1⁄4 cup chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Rinse lentils with cold water; drain.
  2. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  3. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  4. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1⁄4 tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining 1⁄2 tsp salt, tomatoes, and remaining ingredients in a large bowl.
Nutrition Info
286 Calories, 11 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 330 mg Sodium, ★★★★★ Vitamin K, ★★★ Folate, ★★ Vitamin B1 (thiamine), Phosphorus, ★ Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Three-Minute Tomato and Avocado Salad

avocado tomato salad
Prep Time
3 minutes
Number of Servings
4
Recipe Source
EAT WHAT YOU LOVE EVERYDAY © 2014 by Marlene Koch, Running Press, a member of the Perseus Books Group.
Ingredients

Dressing

  • Juice of 1 lime
  • 1 Tbsp rice vinegar
  • 1 1⁄2 tsp granulated sugar, optional
  • 1 tsp olive oil
  • Pinch salt

Salad

  • 3 cups shredded iceberg lettuce
  • 2 cups chopped tomatoes
  • 3⁄4 cup chopped avocado (about 1 small avocado)
  • 1⁄4 cup chopped green onions, green and white parts
  • 2 Tbsp chopped cilantro
Directions
  1. Whisk together all dressing ingredients in a small bowl. Set aside.
  2. Place lettuce on a large platter. Arrange tomatoes and avocado over lettuce. Sprinkle with green onions and chopped cilantro.
  3. Drizzle dressing over salad and serve.
Nutrition Info
90 Calories, 2 g Protein, 0 mg Cholesterol, 11 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 4 g Fiber, 6 g Total fat (1 g sat), 158 mg Sodium, ★★★ Vitamin K, ★★ Vitamin C, ★ Vitamin B6, Folate

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Insalata Estiva

A Delicious Summer Salad

By Rosanna Bowles
A beautiful Summer Salad (Insalata Estiva) ready to eat!
Number of Servings
4 to 6
Recipe Source
Coming Home: A Seasonal Guide to Creating Family Traditions by Rosanna Bowles ($27.50, Harry N. Abrams, 2010)
Ingredients
  • 1 bunch arugula
  • 1⁄2 cup pine nuts
  • 3⁄4 pound fresh mozzarella in small balls
  • 1⁄4 cup extra-virgin olive oil
  • Sea salt
Directions
  1. Preheat the oven to 300°.
  2. Wash the arugula well to remove all sand and dirt. Spin or gently pat dry and set aside in a large bowl.
  3. Put the pine nuts on a baking sheet and toast for about 10 minutes, watching closely so they do not burn, until lightly browned. Let cool.
  4. Add the mozzarella and pine nuts to the arugula and drizzle with oil. Toss the salad so that all the ingredients are lightly coated with oil, then season lightly with salt to taste. Serve immediately.
Nutrition Info
346 Calories, 15 g Protein, 50 mg Cholesterol, 4 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 31 g Total fat (11 g sat), 413 mg Sodium, ★★★★ Vitamin K, Phosphorus, ★★★ Calcium, ★★ Zinc, ★ Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Vitamin E, Folate, Magnesium
Contributor

Rosanna Bowles

Rosanna Bowles started her successful dishware company in 1982. She has won many design awards for her tableware, including the Gift of the Year award in the UK.

She has been featured in The New York Times, Country Living, Family Circle, O, The Oprah Magazine, Real Simple, Harper's Bazaar, and many other publications. She lives in Seattle, WA and on the coast of Oregon.

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Ten-Minute Chickpea Salad with Feta and Basil

A bowl of chickpeas and salad ingredients
Prep Time
10 minutes
Number of Servings
Serves 3 as an entree, or 8 as a side dish
Recipe Source
Herbivoracious by Michael Natkin ($24.95, Harvard Common Press, 2012)
Ingredients
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • Half a red onion, finely diced
  • Half an English cucumber, finely diced
  • 1 jar roasted red or yellow peppers, roughly chopped
  • 1⁄2 lb feta cheese, crumbled
  • 1 garlic clove, crushed and minced
  • 1 handful fresh basil leaves, torn
  • 3 Tbsp fresh lemon juice
  • 1⁄4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
Directions
  1. Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well.
  2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
  3. Serve right away, or refrigerate for up to a few hours.
Nutrition Info
As a side: 556 Calories, 27 g Protein, 25 mg Cholesterol, 73 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 14 g Fiber, 19 g Total fat (5 g sat), 497 mg Sodium, ★★★★★ Vitamin B6, Vitamin C, Folate, Phosphorus, ★★★★ Vitamin B1 (thiamine), ★★★ Vitamin B2 (riboflavin), Zinc, ★★ Vitamin B12, Vitamin K, Calcium, Iron, Magnesium, Potassium, ★ Vitamin A, Vitamin B3 (niacin), Vitamin E

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Mexican Fruit Salad with Honey-Lime Dressing

Prep Time
15 minutes
Number of Servings
4
Recipe Source
The Back in the Swing Cookbook by Barbara C. Unell and Judith Fertig ($29.99, Andrews McMeel Publishing, 2012)
Ingredients
  • 1 cup chopped fresh mango, papaya, or cantaloupe
  • 1 cup fresh blueberries
  • 1 cup chopped fresh honeydew melon or kiwifruit
  • 1 cup fresh pineapple chunks
  • 1 cup seedless red or green grapes
  • 1 Tbsp fresh orange zest
  • 1⁄2 cup fresh orange juice
  • 1 Tbsp fresh lemon juice
  • 1⁄3 cup honey
  • 1⁄4 cup fresh lime juice
Directions
  1. Combine mango, blueberries, honeydew, pineapple, and grapes in a large bowl.
  2. Stir orange zest, orange juice, and lemon juice in a small bowl. Pour over fruit.
  3. Toss gently to blend. Cover and refrigerate until ready to serve.
  4. Right before serving, whisk honey and lime juice together in a small bowl. Pour over salad and toss to blend.
  5. Serve salad in glass dishes.
Nutrition Info
218 Calories, 0.5 g Total fat; 57 g Carbs; 2 g Protein; 4.5 g Fiber; 6 mg Sodium

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