Recipe report: Salads made for summer

summer salad

Summer marks the peak of availability for fresh, seasonal produce. Take advantage of this bounty by tossing up a variety of fruits and vegetables into colorful, flavorful salads like these.

Photo courtesy of Thinkstock

1. Dynamo Power Salad

blueberry chopped salad

As a consultant to K-12 foodservice programs, chef Morse creates menu items that pack a nutritional punch along with kid-friendly flavors and ingredients. This sweet and savory salad features nutrient-rich blueberries, kale, quinoa and other superfoods tossed with a fruity vinaigrette. 

Click here for the recipe.

Photo courtesy of U.S. Highbush Blueberry Council

2. Stone Fruit and Heirloom Tomato Salad

tomato peach salad

This salad combines a variety of local North Carolina produce, all at its seasonal peak. Peaches, nectarines, heirloom tomatoes and baby arugula create a colorful mix, with creamy ricotta adding a mellow contrast. Even the sea salt seasoning the salad is from nearby Wrightsville Beach, but any coarse sea salt can be substituted. For the dressing, chef Wood makes his own strawberry vinegar by smoking fresh strawberries and soaking them in champagne vinegar for 10 to 15 days, but bottled strawberry vinegar works, too.

Click here for the recipe.

Photo courtesy of 18 Seaboard

3. Summer Corn and Edamame Salad with Walnut Miso Dressing

walnut salad

Local sweet corn is ready for the picking or will be soon in most parts of the country. Chef Thrower makes the most of its crisp texture and summery flavor by tossing it with a sweet Asian-style dressing. Orange and red bell peppers add bright color. Serve the salad as a side or add grilled chicken or shrimp for a light entree.

Click here for the recipe.

Photo courtesy of California Walnuts

4. Pear and Goat Cheese Salad

gamekeepers salad

For this salad, the kitchen at Gamekeeper’s Taverne poaches the pears in wine accented with fresh ginger and orange zest to infuse them with flavor and a rosy hue. A fruity raspberry-walnut vinaigrette adds a summery accent. Most of the salad’s components can be made ahead, but the goat cheese cakes should be fried right before serving to keep them warm and creamy.

Click here for the recipe.

Photo courtesy of USA Pears

5. Roasted Pickled Beet Salad with Fennel Slaw, Mango and Ricotta Salata

mango beet salad

Chef Lemley features beets prepared three ways in this salad: roasted, pureed and pickled in an Indian-inspired garam masala vinaigrette. To reduce food waste, the kitchen can use less-than-perfect beets for the puree and pickled versions. The salad is completed by topping it with fennel slaw and julienned fresh mango.

Click here for the recipe.

Photo courtesy of National Mango Board

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