Mouth Party: 5 Garden Fresh Salads

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Mouth Party: 5 Garden Fresh Salads

The sun it out, fruits are in season, and whats better that an quick and easy garden salad? Great weather is undoubtedly one of the best times to enjoy these crisp, colorful, and always healthy delights! Here are some of our top 5 picks of Garden Fresh Salads that we will be sure to try this upcoming summer.

Strawberry Fields Salad



4 large nectarines, cut into 1/4-inch-thick wedges
3/4 cup Lemon-Poppy Seed Dressing
1 (10-oz.) package gourmet mixed salad greens
2 cups sliced fresh strawberries
1 (4-oz.) package crumbled feta cheese
1 large green tomato, diced*
1/2 cup chopped fresh basil
1 (3.5-oz.) package roasted glazed pecan pieces

1. Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
2. Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss salad with remaining 1/2 cup dressing just before serving.
*1 1/2 cups halved miniature heirloom green tomatoes may be substitute

BBQ Chicken Salad

1 cup(s) corn kernels (from 2 ears corn)
1 teaspoon(s) vegetable oil
3 skinless, boneless chicken-breast halves
1 tablespoon(s) barbecue sauce
2 limes
1/4 cup(s) light ranch dressing
2 hearts romaine lettuce, coarsely chopped
3/4 cup(s) loosely packed fresh cilantro leaves, chopped
1/2 small (10- to 12-ounce) jicama, peeled and cut into 1/4-inch chunks
1 can(s) (15- to 15.5-ounce) pink or pinto beans, rinsed and drained
1 medium ripe tomato, chopped
1 cup(s) shredded Monterey Jack cheese
1 cup(s) crushed tortilla chips

  1. In microwave-safe small bowl, place corn and 2 tablespoons water; cover with vented plastic wrap. Microwave on High 1 minute; drain and refrigerate.
  2. Brush large ridged grill pan with oil; heat on medium until hot. With flat side of meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Working in batches if necessary, cook chicken 12 to 14 minutes or until juices run clear when pierced with tip of knife, turning over once. Transfer to cutting board; brush with barbecue sauce. Cool slightly; cut into 1-inch chunks.
  3. Into small bowl, from 1 lime, squeeze 1 tablespoon juice. Cut remaining lime into 4 wedges and reserve. With fork, whisk dressing into lime juice. In large bowl, toss lettuce and cilantro with half of lime dressing until evenly coated; place on serving platter. Top lettuce with jicama, beans, tomato, cheese, chips, and chicken. Drizzle remaining dressing all over, and serve with reserved lime wedges.

Grilled Salmon Salad Nicoise


6 5 ounces fresh or frozen salmon fillets
1 pound tiny new red or yellow potatoes (1-1/2 to 2 inches)
8 ounces fresh haricots verts or green beans, stem ends trimmed
1/2 cup olive oil
1/3 cup white wine vinegar
3 tablespoons snipped fresh rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon lemon-pepper seasoning
6 cups torn mixed salad greens (5 ounces)
2 medium ripe tomatoes, cored and cut into thin wedges
2 medium red sweet peppers, seeded and cut into thin strips
3 hard-cooked eggs, peeled and quartered
2/3 cup pitted Kalamata olives

  1. Thaw fish, if frozen; set aside. In a Dutch oven cook potatoes in enough boiling water to cover for 18 minutes. Add haricot verts; return to boiling. Cook about 3 minutes more or until potatoes are tender and beans are crisp-tender. Drain; immediately plunge potatoes and beans in a large bowl of ice water to cool quickly. Using a slotted spoon, remove slightly cooled potatoes from ice water. Quarter the potatoes; place in a large bowl. In a screw-top jar combine the 1/2 cup olive oil and the vinegar. Cover and shake well. Add half of the vinegar mixture to the potatoes; toss gently to coat. Set aside. Drain beans; set aside.
    Meanwhile, in a small bowl combine rosemary, the 1 tablespoon olive oil, the garlic, salt, and lemon-pepper seasoning. Rinse fish; pat dry with paper towels. Spread rosemary mixture on skinless side of fillets.
    For a charcoal grill, grill fish fillets, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork. Do not turn during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish fillets, skin sides down, on greased grill rack over heat.
    Cover and grill as directed.)
  2. Add salad greens to the potato mixture; toss gently to coat. Arrange on a large platter. Top with beans, tomatoes, sweet peppers, eggs, and olives. Using a thin metal spatula, lift the salmon meat off the skin. Place salmon on salad. Drizzle with remaining vinegar mixture.

Grilled Watermelon Salad


2 1-inch-thick slices watermelon
10 cups chopped romaine lettuce
3 cups cooked quinoa
1 recipe Pickled Radishes
1 recipe Honey-Lime Vinaigrette
2 medium avocados, seeded, peeled, and sliced or coarsely chopped
1/4 teaspoon chili powder
1/2 cup crumbled queso fresco or feta cheese (2 ounces)
2 tablespoons snipped fresh cilantro

  1. For a charcoal grill, grill fish fillets, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork. Do not turn during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish fillets, skin sides down, on greased grill rack over heat
  2. For a charcoal or gas grill, place watermelon on the rack of a covered grill directly over medium-high heat. Grill about 4 minutes or until watermelon is lightly charred, turning once halfway through grilling.
    Spread lettuce on a large serving platter. In a large bowl combine quinoa and Pickled Radishes. Add 2/3 cup of the Honey-Lime Vinaigrette; toss to coat.Spoon quinoa mixture on top of lettuce.
  3. Cut each watermelon slice into four wedges. Arrange watermelon wedges and avocados on salad; sprinkle with chili powder. Top with queso fresco and cilantro. Serve salad with the remaining vinaigrette

Grilled Chicken Salad

1/4 cup grape seed oil or olive oil
3 tablespoons balsamic vinegar
1 tablespoon dried dillweed
1 large clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 cups mesclun or spring salad greens or spinach
3/4 cup seedless red grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted

1.For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
2.Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
3.Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings

Let us know how your versions of these recipes turned out or your favorite garden fresh salads, share with us your photos on instagram by tagging @thesoabrand or twitter @thesoabrand. We look forward to seeing your favorites!

Happy Eating

Until next time, Stay Inspired!


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