Southwestern Tossed Salad Recipe

Creating salads is one of my favorite and easiest meals (or sides) to create. Here is a salad I recently recreated from a meal that I enjoyed at a restaurant in Colorado…I am calling it a Southwestern Tossed Salad! Enjoy!

Southwestern Tossed Salad Recipe

Ingredients & Directions: 2 Romaine lettuce heads  (chopped), 2 plum tomatoes (seeded and chopped), 1 can sliced black olives, 2 avocados (diced), 1 can of black beans (rinsed and drained), 1 package of pre-cooked bacon (chopped),    shredded Mexican blend cheese, 1can/small bag frozen corn (canned or frozen, defrost/drain, drizzle with olive oil, salt, pepper, add to grill pan, toss until grilled/blackened, refrigerate until ready to add to salad). Optional : add sliced grilled chicken and/or crumbled tortilla chips.

Summer Salads : Tomato Cucumber Salad

This Tomato Cucumber Salad recipe is compliments of my Mom. She has been making this recipe every Summer for as long as I can remember. With their huge vegetable garden, it is a great recipe to make when all their cucumbers, tomatoes, and basil are ready to be picked!

Ingredients:

• 2 cucumbers
• 2 tomatoes
• Red onion (optional)
• Fresh basil
• Olive oil
• Salt (to taste)

Directions: Cut cucumber and tomatoes into chunks. Add chopped red onion (optional) and basil. Drizzle olive oil and salt to taste. Note: Best if prepared right before you are ready to serve.

Summer Salads: Tri-Colored Pasta Salad

I started making this Tri-Colored Pasta Salad recipe back when I was in college (hmmm, 20 years ago!) Now, it is a go-to BBQ recipe and I also pack it for a simple and easy lunch for the beach or a picnic (add sliced grilled chicken for extra protein!)

Ingredients:

• 1 box of tri-colored rotini pasta
• 1 cucumber (chopped)
• 1 small can black olives (drained and sliced)
• 1 can of artichoke quarters (drained and rinsed)
• 1/2 pint cherry tomatoes
• 2 stalks of celery (sliced or chopped)
• Approx. 3/4 cup of extra sharp cheddar cheese block (cut into small cubes)
• Good Seasonings Italian Dressing. (To make : Combine Good Seasonings Italian packet, balsamic vinegar, olive oil and water per directions on packet)

Directions: Cook pasta according to package. When finished cooking, drain and rinse with cold water. Add cucumbers, olives, cheese, artichokes and  tomatoes. Add dressing and mix well. Refrigerate until ready to serve. Other suggested add-in’s: chopped carrots, broccoli florets, or grilled chicken.

Summer Salads : Orzo Spinach Salad

Over the next couple of weeks, I will share three of my go-to salads for summertime dinners, parties, or BBQs! They include Orzo Spinach Salad, Tri-Colored Pasta Salad, and Tomato Cucumber Salad.

Orzo Spinach Salad

This Orzo Spinach Salad recipe is compliments of a friend who served it to my family about 5 years ago when she invited us over for a BBQ. She mailed the recipe to me and I refer to her recipe card quite often! A great side salad for your next meal or event. I even pack a small container for my lunch at the beach every summer!

Ingredients:

• 10 oz. Fresh baby spinach (rinsed and drained)
• 16 oz. Orzo pasta
• 1 pt. Grape or Cherry tomatoes
• 1/2 cup Feta cheese (crumbled)
• 1/2 cup Red onion (chopped)
• 1/2 cup Balsamic vinegar
• 1/2 cup Olive oil
• Basil (to taste)

Directions: Cook orzo as directed on package. When finished cooking, drain and rinse with cold water. Chop baby spinach. Add feta, tomatoes, red onion, olive oil, balsamic vinegar, and basil. Mix all ingredients together. Refrigerate until ready to serve.