Craving a light and refreshing salad that's bursting with summer flavors? Look no further than this delightful Summer Chopped Salad with Arugula Vinaigrette. This vibrant salad showcases the best of seasonal produce, featuring crisp cucumbers, juicy tomatoes, sweet corn, crunchy radishes, and tender arugula. Tossed in a tangy and flavorful arugula vinaigrette, this salad is a symphony of textures and flavors that will tantalize your taste buds.
But that's not all! This recipe article also includes variations and additional recipes to cater to diverse tastes and dietary preferences. For those who love grilled or roasted vegetables, there's a recipe for Grilled Vegetable Summer Chopped Salad, featuring smoky grilled zucchini, bell peppers, and corn. And for a vegan twist, try the Vegan Summer Chopped Salad, which swaps out the cheese for creamy avocado and adds a touch of hemp seeds for extra nutrition.
If you're looking for a protein-packed option, the Summer Chopped Salad with Grilled Chicken or Shrimp is a perfect choice. Tender grilled chicken or succulent shrimp add a satisfying savory element to the salad, making it a complete and balanced meal.
And for those with a sweet tooth, there's the Summer Chopped Salad with Berries and Goat Cheese. This delightful salad combines the sweetness of berries with the tanginess of goat cheese, creating a harmonious blend of flavors that will leave you craving more.
No matter your dietary preferences or taste buds, this recipe article has a Summer Chopped Salad variation that will satisfy your cravings. So gather your fresh summer ingredients, choose your favorite variation, and get ready to enjoy a refreshing and flavorful salad that celebrates the best of the season.
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
SUMMER CHOPPED SALAD WITH ARUGULA VINAIGRETTE
This recipe comes from "Seriously Simple" and uses the bounty of the summer season. Cooked chicken, turkey, fish or shellfish can be added to this salad to make it a main course salad.
Provided by quotFoodThe Way To
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette: In a food processor fitted with the metal blade, mince the shallot; add vinegar, lemon juice, and mustard and process to combine.
- With the machine running, gradually add the oil to make and emulsified sauce.
- Add the salt, pepper, and arugula.
- Pulse until well blended.
- Taste and adjust the seasoning.
- Salad: In a large salad bowl, combine the greens, vegetables, and cheese; add the vinaigrette and toss until well coated.
- Divide the salad among individual plates and serve.
- NOTE: The vinaigrette may be prepared in 1 day in advance, covered, and refrigerated. Whisk it well before using.
Nutrition Facts : Calories 304.5, Fat 29.2, SaturatedFat 4.9, Cholesterol 5.5, Sodium 117.8, Carbohydrate 8.9, Fiber 1.4, Sugar 2.8, Protein 4
ARUGULA SALAD WITH SHALLOT VINAIGRETTE AND CROSTINI
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.
- For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute.
- Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.
GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE
Steps:
- Tarragon Vinaigrette:
- In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
- Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
- In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.
ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette:
- Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
- For the salad:
- In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.
SUMMER SALAD WITH CITRUS VINAIGRETTE
I live in Orange County and, as you might guess by our county's name, there are plenty of orange trees here. This salad is one of my favorite ways to use this delightful fruit. It makes a nice light supper on a hot day.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Whisk together first five ingredients., For salad, in a large skillet, heat oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from heat. If desired, sprinkle with salt., Place romaine, fruit and beef in a serving dish. Toss with vinaigrette. If desired, top with walnuts. Serve immediately.
Nutrition Facts : Calories 265 calories, Fat 10g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
Tips:
- Use fresh, seasonal ingredients: This will ensure that your salad is packed with flavor. Look for ripe, colorful fruits and vegetables that are in season.
- Chop your vegetables evenly: This will help them cook evenly and make your salad more visually appealing.
- Don't be afraid to experiment with different ingredients: There are endless possibilities when it comes to summer chopped salads. Try adding your favorite fruits, vegetables, nuts, seeds, and cheeses.
- Make sure your dressing is well-balanced: The dressing is what brings all the flavors of your salad together. Make sure it is not too oily, too vinegary, or too sweet.
- Serve your salad immediately: Summer chopped salads are best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and assemble just before serving.
Conclusion:
Summer chopped salads are a refreshing, healthy, and delicious way to enjoy the bounty of the season. With so many variations to choose from, you're sure to find a recipe that you'll love. So next time you're looking for a light and easy meal, give one of these summer chopped salads a try. You won't be disappointed!
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