Amateur Kitchen Shares Simple Side Salads for Spring and Summer
Whether you’re hosting or attending a gathering, barbecue or party, here are some tasty side salads that are sure to be crowd pleasers.
The vibrant colors and flavor combination of soy, rice vinegar and ginger make this pasta salad one that will keep your guests coming back for more.
Asian Noodle Salad
Prep: 10 min; Cook: 4 min
Ingredients (4 servings):
8 oz lo mein noodles
1 c sugar snap peas
1 red pepper, seeded and sliced
3 scallions, diagonally sliced
1 carrot, peeled and julienned
1/4 c peanuts
1/4 c soy sauce, reduced sodium
1/4 c rice vinegar
1/2 - 1 tsp ginger, minced
pepper, to taste
Preparation:
Bring a large pot of water to a boil. Add in lo mein noodles and cook for 4 minutes (total). After noodles have cooked for 1 minute, add in sugar snap peas to same water and cook for additional 3 minutes.
In a large bowl, whisk soy sauce, rice vinegar and ginger together; taste to season with pepper. Add in red pepper, scallions, carrots and peanuts into soy mixture, and toss to combine. Once noodles and peas have boiled for 4 minutes, drain and run cold water over top to stop cooking process. (Also can place in an ice bath.) Add noodles and peas in with sauce and vegetables, and give it another toss to combine all ingredients. Cover and place into fridge for at least 30 minutes to allow for flavors to mix together. Enjoy!
The cool and refreshing taste of cucumbers, mild onions and a light yogurt sauce makes this salad not only delicious but also a show stopper.
Ribbon Cucumber Salad
Prep: 10 min
Ingredients (4 servings):
2 cucumbers, sliced into ribbons
1/4 red onion, thinly sliced
1/3 c plain Greek yogurt
1 lemon, juiced
1 garlic clove, pasted
1/2 tsp cumin
1 tbsp dill, chopped
1 tbsp parsley, chopped
salt and pepper, to taste
Preparation:
Slice cucumbers the long way using a peeler. (Only slice down to where seeds start then flip over and do other side.) In a large mixing bowl, add Greek yogurt, lemon juice, garlic paste (get pasted garlic by grating on microplane), cumin, dill and parsley; stir to combine. Add cucumbers and sliced red onion to yogurt mixture, and gently toss together. Taste to season with salt and pepper. Serve immediately and enjoy!
With sweet pineapple, crunchy cucumbers and many more tasty veggies, this is a mouth-watering side salad that even the kids will love.
Fiesta Salad
Prep: 15 min
Ingredients (6 servings):
1 pineapple, cored and chopped
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, chopped
2 tomatoes, chopped
1 red onion, finely chopped
2 limes, juiced
2 tsp chili powder
1-2 tsp hot pepper sauce, optional
salt and pepper, to taste
Preparation:
In a large bowl combine all ingredients and toss to combine. This side dish is best when it sits for at least 30 minutes. Then serve and enjoy!
Potato salad is a classic dish found at most Midwestern picnics and backyard barbecues. Try switching up the traditional flavor with this loaded baked potato in salad form—genius.
Loaded Potato Salad
Prep: 10 min; Cook: 12 min
Ingredients (6 servings):
1 1/2 lb. potato medley
5 slices bacon, cooked and chopped
3 tbsp chives, chopped
1/4 c cheddar cheese, shredded
1/2 cup red pepper, finely diced
1 c sour cream, light
1/4 c mayonnaise, light
salt and pepper, to taste
Preparation:
Bring a large pot of water to a boil and drop potatoes in. Cook for 12 minutes or until fork tender. While potatoes are cooking, prep bacon, chives, cheddar cheese and red pepper. In a large bowl stir together sour cream and mayonnaise then season with salt and pepper, to taste. Once potatoes have cooked, slice them in half, and drop into bowl with sour cream, mayonnaise, salt and pepper. Add in bacon, chives, cheese and red peppers. Gently toss all ingredients to combine. This salad can be prepared and chilled a few hours in advance. Enjoy!