Free Recipe Hearty Summer Salad Bowl

Recipe Preparation: cook

Recipe Serves: 8

Ingredients for Hearty Summer Salad Bowl Recipe

3 c Cooked rice
1 cn (15-oz.) kidney beans
1 pk (10-oz.) frozen green beans; cooked and, cooled
1-1/2 c Chopped celery
1/2 c Chopped onion
1/4 c Diced pimiento; optional
1 c Diced cooked ham or chicken
1/4 c Sugar
1/4 c Olive oil
6 tb Vinegar
Sliced hard-cooked eggs; for garnish
Cherry tomatoes; if desired

Hearty Summer Salad Bowl Preparation

Drain kidney beans. Mix all ingredients except garnishes and let set at least four hours before serving.

Arrange prettily in a large glass bowl garnished with hard-cooked egg slices and cherry tomatoes.

Serves 6-8.

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Free Recipe Greek Spinach Salad

Recipe Preparation: cooking & baking
Recipe Serves: 8

Ingredients for Greek Spinach Salad Recipe

1 bunch Spinach; washed, trimmed and crisped
1/2 English cucumber; thinly sliced
2 Tomatoes; cut into wedges
1 Green capsicum; cut into strips
1 Red capsicum; cut into strips
24 Greek olives; or as desired
3/4 c Whole natural almonds; toasted *
1/4 lb Crumbled feta cheese
Three Herb Dressing **

Greek Spinach Salad Preparation

Toss all ingredients except feta cheese with Three Herb Dressing.

Arrange on serving platter. Top with crumbled cheese to serve.

Servings: 8

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.

Note that almonds will continue to brown slightly after removing from oven.

** See separate recipe.

For more quick and easy recipes, which are great for Summer, as well as a free healthy eating cookbook for you to download, please visit http://www.alleasyfoodrecipes.com

Here’s another recipe perfect for those hot Summer days we have coming up here in Australia, enjoy!

Free Recipe Chicken Almond Fajitas Salad

Recipe Preparation: cooking & baking

Recipe Serves: 4

Ingredients for Chicken Almond Fajitas Salad Recipe

1 tb Vegetable oil
12 oz Skinless boneless chicken breast halves; cut into ½” strips
2 med capsicums; red and/or green, seeded and cut into ½” strips
1 tb Lime juice
1 ts Chilli powder
Salt and pepper; to taste
1/3 c Sliced almonds; toasted *
6 c Shredded iceberg lettuce; lightly packed
2 med Tomatoes; cut into wedges
1 sm Red onion; sliced and separated into rings
1 c Jicama slices OR radish slices
1 c Prepared tomato salsa
Low fat sour cream; optional

Chicken Almond Fajitas Salad Preparation

Heat oil in a large non-stick skillet over high heat. Add chicken; toss 3 minutes.

Add capsicums to skillet; saute about 7 minutes, tossing often until capsicums are crisp-tender and juices run clear when chicken is pierced with a knife.

Remove from heat; mix in lime juice and chilli powder. Season with salt and pepper. Mix in almonds.

To assemble salads, line four serving plates with lettuce, then top with chicken mixture, dividing equally.

Surround with tomatoes, onion and jicama. Accompany with salsa and sour cream.

Servings: 4

*To toast almonds, spread in an ungreased baking pan. Place in 350F degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning.

Note that almonds will continue to brown slightly after removing from oven.

(PER PORTION: 283 Calories; 11 g Fat; 72 mg Cholesterol; 368 mg Sodium; 16 g Carbohydrate; 5 g Fiber; 30 g Protein.)

For more quick and easy recipes for free, and a healthy eating cookbook you can download for free, visit http://www.alleasyfoodrecipes.com

Recipe Preparation: cooking & baking

Recipe Serves: 6

Ingredients for Lamb, Artichoke and Roasted Potato Salad Recipe

THE POTATOES:

2-1/2 lb Small red potatoes; quartered

1 tb Olive oil

3 ts Fresh rosemary; chopped

1 ts Kosher salt; plus more to taste

Freshly ground pepper; to taste

THE LAMB:

1 ts Olive oil

8 Lamb loin chops; boned and trimmed

2-1/2 tb Lemon vinaigrette;

1/2 ts Kosher salt

Freshly ground pepper; to taste

1 ts Italian parsley; chopped

THE ARTICHOKES:

18 oz Frozen artichokes hearts; cooked and cooled

4 lg Fresh artichoke hearts, raw; very thinly sliced

10 oz Frozen baby lima beans; cooked and cooled

2 c Garlic; peeled and minced

1/4 c Lemon vinaigrette;

2 ts Italian parsley; chopped

1 ts Kosher salt

Freshly ground pepper; to taste

12 c Salad greens

3 tb Lemon vinaigrette;

1-1/2 c Imported black olives

1-1/2 c Parmesan cheese; shaved

Lamb, Artichoke and Roasted Potato Salad Preparation

1. Preheat the oven to 425 degrees F. Place the potatoes in a roasting pan and toss with the olive oil and 2 teaspoons of rosemary. Begin cooking & baking until tender, stirring from time to time, about 30 minutes. Let cool. Place in a bowl and toss with the salt and pepper. Garnish with the remaining rosemary.

2. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the lamb and sear on all sides until medium-rare, about 4 minutes. Remove from the skillet and cool. Thinly slice the lamb and toss with the vinaigrette, salt and pepper. Place on a platter and garnish with parsley.

3. Place the cooked and raw artichokes, lima beans and garlic in a bowl and toss with the 1/4 cup vinaigrette. Toss in the parsley, salt and pepper.

4. Place the salad greens in a large bowl and toss with the 3 tablespoons vinaigrette. Place the olives and Parmesan in separate bowls. Pass the dishes separately, letting guests build their own salads.

NOTES : Assembly Required- this recipe for a summer party where guests assemble their own salad…Have platters of roast lamb with potatoes and marinated artichokes. Of course, plates of marinated mushrooms, roasted peppers, sliced tomatoes, cucumbers and cheese enable the guest to further customize the meal.

These are foods that people like to eat in summer. Tasty, appealing and stylish. One proviso: Group efforts tend to need reinforcement, like a sumptuous dessert.

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