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5 Incredible Salad Recipes

by evh on August 24, 2017

5 Incredible Salads | LocalSavour.com

5 Incredible Salad Recipes ~ While it’s still in the 100 degree temperatures around here (whew!) the end of summer break is happening and I am trying not to eat my feelings as of late due to much added (and unnecessary) stress and hello … middle school! I find this is the time more so than ever to find balance. Don’t get me wrong a big piece (or whole) of sheet cake certainly sounds awesome Tina Fey but I need to compliment all of that with some healthy veggies and what better way to do it than to grab a few bowls (or wraps) of salad. I have put together a few of my favorites here for you to get you through the first few days of school. Happy Back to School!

Mexican Street Corn Salad | LocalSavour.com

Mexican Street Corn Salad

When corn season comes into play something delicious happens. The slightly sweet yet complex flavors, and crunchy, poppin’ kernels add something special to any dish.

Carrot Slaw Lentil Salad | LocalSavour.com

Carrot Slaw Lentil Salad

You can certainly add extra jalapeño if you would prefer to heat things up a bit more but for me one did the trick. Lentils a easy to make, high in protein and fiber, and compliment this carrot slaw swirling with fresh lime, cilantro and chopped carrot tops and serve this one warm or cold.

Strawberry Quinoa Salad Wrap with Maple Tahini Dressing | LocalSavour.com

Strawberry Quinoa Salad Wraps with Maple Tahini Dressing

A hearty and delicious salad speckled with spinach, strawberries, and feta cheese then tossed up with my new favorite dressing and wrapped up into a spinach tortilla can be good for a meal on the go or some (recovery) sit down time with the family.

kale salad with honey pomegranate dressing

Kale Salad with Honey Pomegranate Dressing

This is not just another pretty salad, it’s loaded with flavor and nutrition so you can keep the good times rolling.

Grilled Peach Salad with Tarragon Vinaigrette | LocalSavour.com

Grilled Peach Salad with Tarragon Vinaigrette

Pair these half circles of goodness with a salty cheese such as blue (or feta) over a mixed green salad with a simple tarragon dressing and you’ve got a celebration on a plate. Bring this dish home for dinner by topping it with some grilled chicken or fish if you want a hearty dish.

Mexican Street Corn Salad
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Mexican Street Corn Salad
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Ingredients
  • 4 large ears of corn
  • 1/2 cup red onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh mint chopped
  • 1 large lime juice
  • 1 Tablespoon jalapeno minced
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon ground red chili pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup cotija cheese or feta crumbled
Servings: -6 servings
Units:
Instructions
  1. Start grill on a medium high heat. Place cob of corn (husks and all) directly onto the grill. Cook for 15-20 minutes, with the lid on, rotating 2-3 times during the process. Once outside husks are dark and corn is cooked tender, remove from the grill and allow to cool for five minutes.
  2. Gently remove husks from the corn and discard. Next lay corn on the sides and cut kernels off of the cob, rotating the cob as needed. Once kernels are all removed place into a large bowl.
  3. Add onion, cilantro, mint, lime juice, jalapeño, mayonnaise, red pepper, and salt into the bowl and mix together well. Finally finish with cotija cheese and toss together gently and serve warm or chilled.
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Carrot Slaw Lentil Salad
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Servings Prep Time
4 - 6 servings 10-15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 - 6 servings 10-15 minutes
Cook Time
30-35 minutes
Carrot Slaw Lentil Salad
BigOven - Save recipe or add to grocery list
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Servings Prep Time
4 - 6 servings 10-15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 - 6 servings 10-15 minutes
Cook Time
30-35 minutes
Ingredients
  • 1 cup dried lentils
  • 3 medium carrots grated
  • 2 cups carrot tops chopped
  • 1/2 cup white onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1 medium fresh lime juice
  • 1 medium jalapeno minced
  • 1 cup feta cheese crumbles
  • 1 Tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: - 6 servings
Units:
Instructions
  1. Make lentils according to directions and set aside when finished. In a large bowl combine carrots, carrot tops, onion, cilantro, jalapeño , lime juice, and olive oil and stir together well.
  2. Next, add lentils, salt and pepper and give another stir. Finally, finish by adding feta cheese. Gently mix together well and serve.
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Strawberry Quinoa Salad Wraps with Maple Tahini Dressing
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Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Strawberry Quinoa Salad Wraps with Maple Tahini Dressing
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Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 1/2 cups dried quinoa
  • 1 pint fresh strawberries stems removed, sliced
  • 4 cups fresh spinach
  • 2 cups feta cheese crumbled
  • 1 cup fresh cilantro chopped
  • 1/2 teaspoon ground black pepper
  • 3/4 cup Maple Tahini Dressing see recipe
  • 4-6 large tortilla wraps I used spinach flavored
Servings: servings
Units:
Instructions
  1. Make quinoa according to directions and let cool completely. Place quinoa, strawberries, spinach, feta cheese, cilantro, and black pepper into a large bowl and mix together well. Next add 1/2 a cup of the maple tahini dressing and toss together one more time.
  2. Place a tortilla wrap onto a flat surface and add 11/2 cups of the salad mixture and fold up the bottom side and then roll in the left and right to create a pocket. Continue to roll up into a burrito shape. Slice in half and serve with the remaining maple tahini dressing for dipping. Continue the rolling process until all of the wraps are made.
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Maple Tahini Dressing
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Servings Prep Time
3/4 cup of dressing 2-3 minutes
Servings Prep Time
3/4 cup of dressing 2-3 minutes
Maple Tahini Dressing
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Servings Prep Time
3/4 cup of dressing 2-3 minutes
Servings Prep Time
3/4 cup of dressing 2-3 minutes
Ingredients
  • 1/2 cup apple cider vinegar
  • 1/3 cup tahini paste
  • 3 Tablepoons pure maple syrup
  • 1/2 teaspoon kosher salt
Servings: cup of dressing
Units:
Instructions
  1. Add all ingredients into a medium bowl and whisk together until well combined. Drizzle over fresh salads, grilled meats, or fish. Store covered in a refrigerator.
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Kale Salad with Honey Pomegranate Dressing
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1-2 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1-2 minutes
Kale Salad with Honey Pomegranate Dressing
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1-2 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1-2 minutes
Ingredients
  • 5 cups fresh kale rinsed, patted dry and chopped
  • 1 15 ounce can navy beans well drained
  • 1 cup feta crumbled
  • 1/2 cup slivered almonds
  • 1 cup pomegranate seeds
  • 1 small shallot peeled and finely minced
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cracked black pepper
Servings: -6 servings
Units:
Instructions
  1. Place a small pan over medium to low heat and add in shallots, olive oil, honey, apple cider vinegar and pomegranate seeds. Stirring occasionally for 1-2 minutes until honey begins to dissolve. Once dissolved, remove from heat and set aside.
  2. Place kale, beans, feta and almond slivers into a large mixing bowl. Pour pomegranate dressing over the top and gently toss together. Finish salad with cracked black pepper and serve.
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Grilled Peach Salad with Tarragon Vinaigrette
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Grilled Peach Salad with Tarragon Vinaigrette
BigOven - Save recipe or add to grocery list
Yum
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Ingredients
For the Grilled Peach Salad
  • 6-8 small peaches pitted and sliced in half
  • 1 Tablespoon canolia oil, safflower or vegetable oil
  • 4 cups fresh romaine lettuce chopped
  • 1 cup purple cabbage chopped
  • 1/2 cup blue cheese crumbled
for the Tarragon Dressing
  • 2 Tablespoon olive oil
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon shallot minced
  • 1 Tablespoon honey
  • 2 teaspoons fresh tarragon chopped
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: -6 servings
Units:
Instructions
for the salad
  1. Preheat grill to medium high heat. Brush each peach half, cut/flat side with safflower or vegetable oil and place flat side down on the grill. Grill for 4-8 minutes or until it's warm with golden grill marks.
  2. Place lettuce and cabbage into a large bowl. Toss with desired amount of tarragon dressing until well combined. Next, add in the blue cheese crumbles and top with grilled peaches. Serve.
for the Tarragon Dressing
  1. Place all of the ingredients into a small jar or bowl. Cover with lid if using a jar. Shake together or whisk together until well combined. Drizzle dressing over mixed salad.
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