This week I've made two of my favorite summer salads, and I thought I'd share my recipes.
1/4 cup water
1/4 cup cream of coconut
2 Tbsp lemon juice
1 Tbsp Dijon mustard
1/2 tsp ground ginger
1 tsp poppy seeds
6 cups baby spinach
3 cups sliced fresh strawberries
2 cups cubed fresh pineapple
1 banana, sliced
1/4 cup sliced almonds, toasted
For dressing, in a small bowl whisk together water, cream of coconut, lemon juice, mustard, ginger, and poppy seeds. Cover and refrigerate the dressing until cool. To serve, toss together spinach, strawberries, pineapple, and banana with the dressing until coated. Sprinkle with almonds. Makes 6 to 8 servings.
1/2 cup lime juice
2 Tbsp honey
1 jalapeño, seeded and finely chopped
3 Tbsp snipped fresh cilantro
1/4 tsp salt
6 fresh ears of corn, husked, and cleaned
4 cups baby spinach
1 large tomato, seeded and chopped
3/4 cup seeded chopped cucumber
In a large bowl, whisk together lime juice and honey until well combined. Stir in jalapeño pepper, cilantro, and salt. Carefully cut corn kernels off cobs. Add to lime juice mixture. Add spinach, tomato, and cucumber, and toss to combine. Serve immediately. Makes 6 to 8 servings.
I made the Corn Salad on Sunday and served it with Mark Bittman's Skirt Steak with Chimichurri Sauce grilled in a cast iron grill skillet in the house. It was way to hot to cookout on Sunday! Then, I made the Strawberry Salad on Monday. I think I clipped both of these salad recipes from Better Homes and Gardens magazine a few years ago. For the strawberry salad, you could definitely use canned pineapple and store bought poppy seed dressing to make a super easy side salad. The corn salad is a fantastic side with Tex-Mex or Mexican food. It is one of my very favorite salads and is a great way to use fresh corn, tomatoes, and cucumbers from the veggie garden or the farmers' market.
April 23, 2017
20 hours ago