We aren’t just doing lettuce
and tomato salads in this book, oh no, we’re exploring a plethora of summer
flavours, all in one bowl! Whether you’re making a bowl for your lunch, aside
to your family dinner or bringing a tray to the cookout next door, we’ve got
you covered.
Dive into a delicious Asian
Slaw made with purple cabbage, fresh summer peaches and topped with cool mint
or a quick and easy Classic Greek Salad topped with fresh homemade Greek Salad
Dressing. In this book, we’ll also explore a few of my favourite salad
dressings too, so let’s just get right into it!
The prep time for most of these recipes is 5 - 15 minutes, depending on how much chopping you need to do.
Summer Salads
It’s Time to Toss Some Fresh
Summer Salads!
BY: GRACE BERRY
Copyright © 2021 by Grace
Berry. All Rights Reserved.
www.graceberry.net
License Notes
This book is an
informational material. The author has taken great care to ensure the
correctness of the content. However, the reader assumes all responsibility of
how the information is used, and the author shall not be accountable for any
form of misuse or misinterpretation on the part of the reader.
All rights reserved. On no
account may any part of the material be copied, reproduced, or distributed in
any form without written permission from the author.
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Table of Contents
Introduction
Asian Slaw Corn Salad
Delectable Fruit Salad
Tomato Avocado Cucumber Salad Classic
Greek Salad
Cool Watermelon Cucumber Salad
Watermelon Tomato Salad Classic Caprese Salad
Roasted Corn and Avocado Salad
Strawberry Caprese Salad Fabulous Fruit Salad
Tossed Salad with Avocado Dressing
Grilled Gem Lettuce
Grape Pecan Salad
Pomegranate Chopped Salad Garden Tomato
Salad Veggie and Chickpea Salad Colourful Mango Orzo Salad Jalapeno Bacon Corn
Salad Classic Caesar Salad Spinach Strawberry Salad
Shrimp Tomato Salad Stuffed Avocados
Steak and Peaches Salad
Apple Spinach Salad Caesar Dressing
Greek Salad Dressing
Sweet
& Spicy Salad Dressing Blueberry Salad Dressing Honey Mustard Salad
Dressing Pomegranate Salad Dressing
Conclusion
Author's Afterthoughts About the Author
Introduction
We aren’t just doing lettuce
and tomato salads in this book, oh no, we’re exploring a plethora of summer
flavours, all in one bowl! Whether you’re making a bowl for your lunch, aside
to your family dinner or bringing a tray to the cookout next door, we’ve got
you covered.
Dive into a delicious Asian
Slaw made with purple cabbage, fresh summer peaches and topped with cool mint
or a quick and easy Classic Greek Salad topped with fresh homemade Greek Salad
Dressing. In this book, we’ll also explore a few of my favourite salad
dressings too, so let’s just get right into it!
The prep time for most of
these recipes is 5 - 15 minutes, depending on how much chopping you need to do.
Asian Slaw
Let’s kick things off with a
delicious mix of flavours, Asian spice and summer freshness! This salad is a
delicious combination of ginger, chiles, purple cabbage, mint, and peaches.
Your taste buds will love you forever for trying this one out.
Serving:
Ingredients:
Ginger Miso Dressing
tablespoons peanut butter 1
tablespoon miso paste 1 tablespoon lime juice 1 teaspoon sesame oil
1 teaspoon fresh grated
ginger Small pinch of sea salt
Water, as needed, to thin
dressing
Slaw Mix
cups shredded red cabbage 1
cup shredded white cabbage
red bell pepper, julienned 1
banana pepper, chopped ½ - 1 Thai chili pepper, chopped 1 scallion, chopped
¼ cilantro, chopped ¼ cup
basil, chopped 2 tablespoons sesame seeds 1 large fresh peach, sliced
Instructions:
Whisk together dressing
ingredients in a small bowl until you get a drizzly consistency.
This step is optional but
worth it, warm up a cast iron skillet over medium heat and add peppers. Toss
for 2 - 5 minutes until charred on the outside. In a large salad bowl, combine
cabbages, pepper, scallion, cilantro and basil. Toss with salad dressing and
top with sesame seeds and peach slices.
Corn Salad
What’s summer without a
light, scrumptious corn salad on the side of your barbecue plate? A delicious
base of fresh corn topped with juicy tomatoes, red onion, and feta is a
multilayer of delicious flavour.
Serving: as a side
Ingredients:
cups fresh corn kernels ½
cup cherry tomatoes, halved ¼ cup feta, crumbled
1 small red onion, finely
chopped 2 tablespoons fresh basil, thinly sliced 1 tablespoon olive oil
1 tablespoon fresh lime
juice Salt and pepper to taste
Instructions:
Toss together corn,
tomatoes, onion, feta, olive oil and lime juice. Season to taste with salt and
pepper and top with basil.
Delectable Fruit Salad
There’s a bit of an art to
the perfect fruit salad, - you need a mix of berries, citrus, sweet, and a
little tart. Indulging in different tastes and textures makes the fruit salad
experience so much better. Take advantage of the fresh fruits you have around
you this summer and make a delectable fruit salad!
Serving: - 5 Ingredients:
Lemon Honey Dressing
tablespoons organic honey 2
tablespoons fresh orange juice 1 teaspoon fresh lemon juice 1 tablespoon lemon
zest
Fruit Salad
cups strawberries, hulled
and quartered 1 cup blueberries
1 cup raspberries
2 kiwis, peeled and sliced
1 blood orange, peeled and
wedged
orange, peeled and wedged 2
apples, peeled and sliced 1 mango, peeled and sliced 1 cup grapes, halved
Instructions:
To make the dressing, whisk
together honey, orange juice, lemon juice and lemon zest.
Toss together fruits in a
large bowl and drizzle with some of the dressing. Chill before serving.
Tomato Avocado Cucumber Salad
This is one of my favourite
salads to pair with a light lunch. It’s crisp because of the cucumbers, juicy
because of the tomatoes, creamy because of the avocados and a little sweet
because of the corn. It’s perfect with a chicken turkey sandwich and a glass of
lemonade!
Serving:2
Ingredients:
large avocado, peeled and
cubed 2 cups cherry tomatoes, halved 1 small cucumber, sliced ¼ cup corn
kernels 2 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon cilantro,
chopped Salt and pepper to taste
Instructions:
Whisk together olive oil,
lemon juice, salt and pepper to make the dressing.
Combine avocado, tomatoes,
cucumber, corn and cilantro in a large bowl.
Gently toss with dressing
and serve.
Classic Greek Salad
This easy-to-make salad is
satisfying on its own or as a side dish. Chunks of feta, juicy olives, and
crisp cucumber tossed with tasty cherry tomatoes topped with a homemade Greek
dressing, this is the perfect savoury salad. Serving:
Ingredients:
Greek Salad Dressing (recipe in book)
small cucumber, cut
lengthwise, seeds removed and sliced ½ green bell pepper, seeds removed,
julienned 1 cup cherry tomatoes, halved
2 ounces feta, chunks
1 small red onion, thinly
sliced
¼ cup Kalamata olives,
pitted and halved ¼ cup fresh mint leaves
Instructions:
Toss together cucumber, bell
pepper, feta, cherry tomatoes, red onion and olives.
Drizzle lightly with
dressing and gently toss together.
Top with fresh mint leaves.
Cool Watermelon Cucumber Salad
This salad is perfect for a
hot day as it’s a tasty combination of cool watermelon, cool cucumber, and
fresh mint, all topped with crumbled feta and a little red onion. Who knew
salads could be refreshing?!
Ingredients:
tablespoons olive oil 1
tablespoon red wine vinegar ¼ teaspoon salt
1 ½ cups seedless
watermelon, cubed 1 small cucumber, cubed
½ cup feta, crumbled
2 tablespoons red onion,
chopped ¼ cup fresh mint, chopped
Instructions:
Whisk together olive oil,
red wine vinegar and salt to make the dressing. Combine watermelon, cucumber
and red onion in a large bowl. Gently toss with dressing and serve topped with
feta and mint.
Watermelon Tomato Salad
This Watermelon Tomato Salad
is a triple hit of refreshing. I have combined heirloom tomatoes, watermelon,
and yellow grape tomatoes. This may seem like an odd combination but trust me,
it is so refreshing on a summer day.
Serving: as a side Ingredients:
cups seedless watermelon,
cubed 3 cups yellow grape tomatoes, halved 3 heirloom tomatoes, sliced into
wedges ¼ cup fresh Thai basil, chopped ¼ cup parsley, chopped
2 tablespoons fresh lime
juice
Instructions:
Combine parsley, Thai basil
and lime juice in a small bowl. In a large bowl, combine watermelon, grape
tomatoes and heirloom tomatoes.
Toss watermelon mix with
lime juice mix to coast. Refrigerate until ready
to serve.
Classic Caprese Salad
Fresh summer tomatoes and
basil definitely call for a classic Caprese summer salad! Easy to make and
absolutely delicious when you use fresh ingredients, perfect for the summer.
Serving: - 3
Ingredients:
medium heirloom tomatoes,
sliced 4 ounces fresh mozzarella, sliced Extra virgin olive oil, for drizzling
Fresh basil leaves
Flaky sea salt and freshly
ground black pepper, to taste
Instructions:
Arrange tomatoes, mozzarella
and basil alternatively on a platter. Drizzle with extra virgin olive oil and
then sprinkle with sea salt and black pepper.
Roasted Corn and Avocado Salad
Wondering what salad is
perfect for your next barbecue? Look no further! Drop some corn on the cob on
your grill, slice up some fresh avocado and herbs and you’re looking at your
next hit!
Serving: as a side
Ingredients:
ears of corn on the cob,
grilled, kernels sliced off 1 medium red bell pepper, diced
1 medium green bell pepper,
diced 1 medium avocado, pitted and diced 16 basil leaves, thinly sliced 1 small
red onion, sliced 2 tablespoons fresh lime juice
¼ cup Sweet & Spicy
Salad Dressing (recipe in book)
Instructions:
Combine corn, peppers,
avocado, basil leaves and onion in a large bowl. Gently toss with lime juice.
Drizzle with salad dressing.
Strawberry Caprese Salad
You’d be surprised how juicy
strawberries and crunchy pecans make a classic caprese salad something
completely new. With the addition of cubed avocados, cherry tomatoes, and mini
mozzarella balls, this salad is a great travel friendly too.
Serving:2
Ingredients:
tablespoons balsamic vinegar,
reduced and thickened ½ cup strawberries, hulled and quartered
½ cup cherry tomatoes,
halved ½ cup mini mozzarella balls, halved 1 small avocado, pitted and cubed ¼
cup pecans, toasted
¼ cup basil, thinly sliced
Olive oil, for drizzling Salt and pepper to taste
Instructions:
Combine strawberries, mini
mozzarella balls, cherry tomatoes, avocado, pecans and basil.
Drizzle with olive oil and
balsamic vinegar. Sprinkle with salt and pepper to taste.
Fabulous Fruit Salad
This colourful
fruit salad is a perfect
mixture of fresh
berries and watermelon. With a
tangy lemon ginger dressing and topped with fresh mint, you’ll feel like you’re
in a summers’ paradise once you take a bite. Use a star cutter to cut your
melons to make them even more fabulous. Serving:
Ingredients:
½ honeydew melon, peeled and
cut into stars ½ seedless watermelon, peeled and cut into stars 1 cup
strawberries, sliced
½ cup cherries
¼ cup raspberries ¼ cup
blueberries
2 tablespoons fresh mint
leaves, chopped
Lemon Ginger Dressing
tablespoon olive oil
2 teaspoons fresh lemon
juice 2 teaspoons white wine vinegar 1 teaspoon minced ginger
½ teaspoon honey
Instructions:
Whisk together lemon juice,
white wine vinegar, minced ginger and honey. Once whisked together slowly whisk
in olive oil.
Arrange melons and berries
on a platter to your liking. Drizzle with lemon ginger dressing and top with
chopped mint.
Tossed Salad with Avocado Dressing
There is nothing like
enjoying crisp summer lettuce with a creamy dressing on top. This salad is a
toss-up of lettuce, cucumbers, and tomatoes topped with a flavourful avocado
and lemon juice dressing. Serving:
Ingredients:
Avocado Lemon Dressing
½ avocado, chopped 2
tablespoons fresh parsley 1 tablespoon fresh tarragon 1 ½ tablespoons lemon
juice 1 tablespoon olive oil 1 anchovy filets
¼ cup fresh chives, divided
Salt and pepper to taste
Tossed Salad
heads little gem lettuce,
roughly chopped 1 English cucumber, thinly sliced 2 large heirloom tomatoes,
cut into wedges
¼ cup yellow grape tomatoes
Instructions:
Combine all of the Avocado
Lemon dressing ingredients in a blender or food processor.
Blend until smooth.
Toss lettuce with some of
the dressing. Top with cucumbers and tomatoes and drizzle with the rest of the
dressing.
Grilled Gem Lettuce
Dropping a few heads of gem
lettuce on the grill to char gives it such a delicious smoky flavour and makes
it a perfect boat for creamy dressing and lots and lots of cheese.
Serving:
Ingredients:
Creamy Almond Dressing
tablespoons slivered almonds
2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 2 teaspoons anchovy
paste 1 small garlic clove, chopped 2 tablespoons olive oil Salt and pepper to
taste Enough water to thin it
Salad
heads gem lettuce, cut
lengthwise 1 tablespoon olive oil
Shaved Parmesan cheese
Instructions:
Combine all of the dressing
ingredients in a blender or food processor and blend until smooth. (2
tablespoons olive oil)
Heat grill to medium-high
and brush the cut side of the lettuce with olive oil.
Place on grill cut side down
and grill for 1 - 2 minutes until charred. Drizzle dressing over the lettuce
and top with parmesan. Serve warm.
Grape Pecan Salad
You don’t need a lot of
ingredients to have a great salad. Crunchy pecans complement these sweet grapes
so well. Toss with some sour cream and brown sugar and you’ll be in paradise.
Serve on the side of your favourite light summer dish!
Serving:
Ingredients:
¾ lb. red seedless grapes,
halved ½ lb. green seedless grapes, halved 2 oz cream cheese
¼ cup sour cream
2 tablespoons packed brown
sugar ½ cup pecans, toasted
Instructions:
Combine cream cheese, sour
cream and 1 tablespoon of brown sugar until smooth.
Pour onto grapes and toss
until coated.
Top with pecans and
remaining brown sugar, serve.
Pomegranate Chopped Salad
This simple salad is packed
with veggies for crunch, chickpeas for a little protein, and
topped with fresh
basil and my
delicious summer Pomegranate
Salad Dressing, which can be found at the end of this book. Serving: 3
Ingredients:
Pomegranate Salad Dressing
(recipe found in this book) 1 romaine heart, chopped
1 Persian cucumber, chopped
1 small fennel bulb, chopped 1 tablespoon chopped red onion ¾ cup canned
chickpeas, rinsed ½ cup fresh flat leaf parsley, chopped ½ cup fresh basil,
torn
Instructions:
Toss romaine heart,
cucumber, fennel, red onion and chickpeas with salad dressing.
Top with parsley and basil
and gently fold in to combine.
Garden Tomato Salad
How’s that summer tomato
garden going? What better way is there to enjoy garden fresh tomatoes than with
a drizzle of champagne vinegar, honey,
and a little
olive oil? This
salad is great
on those summer afternoons when you want something
juicy and light.
Serving:3
Ingredients: Dressing
tablespoons olive oil
1 tablespoon champagne
vinegar 2 teaspoons honey
Salt and black pepper to
taste
Salad
cups assorted coloured
cherry or grape tomatoes, halved 1 tablespoon fresh chives, finely chopped
4 large heirloom tomatoes, 2
sliced, 2 cut into wedges Basil, torn
Instructions:
Combine the champagne
vinegar, honey and salt and black pepper. Whisk in oil until smooth.
Gently toss tomatoes with
dressing and top with chives and basil.
Veggie and Chickpea Salad
Yes, I know, chickpeas
aren’t really summer, BUT this savoury salad is a toss of some of my favourite
summer goodies - fresh garden grape tomatoes, fresh mint, fresh cucumber, and
roasted bell pepper. It’s the perfect side for dinner!
Serving:3
Ingredients: Dressing
tablespoon olive oil 2
garlic cloves, minced 2 teaspoons lemon zest 1 tablespoon lemon juice Salt and
pepper to taste
Salad
¾ teaspoon cumin seeds,
toasted and crushed 1 cup canned chickpeas, drained and rinsed ½ cup roasted
chickpeas
½ cup cherry tomatoes,
halved
medium cucumbers, quartered
and sliced ½ cup roasted red peppers, chopped 2 ounces goat cheese
Fresh mint, chopped Fresh
parsley, chopped
Instructions:
Combine all of the dressing
ingredients until well combined. Toss together cumin seeds, chickpeas,
tomatoes, cucumber, red pepper and parsley.
Transfer to a serving plate
and crumble goat cheese on top, top with mint. Serve.
Colourful Mango Orzo Salad
Need a salad that packs a
punch this summer? Well, this should be your go-to! Fresh summer mangoes add a
little sweetness and flavour that bring this salad alive. Red onions, cucumber,
and chickpeas make this a mostly savoury salad.
Serving: as a side Ingredients:
Sweet & Spicy Salad Dressing (recipe in book)
large red bell peppers,
diced
1 large ripe mango, peeled
and chopped 1 medium cucumber, chopped 1 small red onion, diced 2 garlic
cloves, minced
3 cups can chickpeas,
drained and rinsed ¼ cup fresh mint, chopped
¼ cup fresh cilantro
Salt and pepper to taste
2 cups cooked orzo, al
dente, warm 3 tablespoons extra virgin olive oil 2 cups arugula
½ cup pine nuts, toasted
Instructions:
Combine red peppers, mango,
cucumber, onion, garlic, chickpeas, mint, cilantro, salt and pepper in a large
bowl.
Toss orzo with 2 tablespoons
of olive oil, allow it to cool before adding to salad.
Combine orzo, dressing and
arugula and toss to coat. Top with toasted pine nuts.
Jalapeno Bacon Corn Salad
One of my favourite things
about summer is, yes, you guessed it - corn salads! This spicy, salty, and
sweet salad will have you begging for more. It’s an amazing combination of
spicy jalapenos, salty bacon bits and sweet corn, of course.
Serving: - 8 as a side Ingredients:
ears of corn on the cob,
grilled, kernels sliced off 10 slices cooked bacon, chopped into bits 2
tablespoons cilantro, minced
2 jalapenos, minced
¾ cup mayonnaise 3
tablespoons lime juice 2 teaspoons chili powder 2 teaspoons garlic powder Salt
and pepper to taste Parsley to garnish
Instructions:
Combine corn kernels, bacon
bits, cilantro, jalapenos, mayonnaise, lime
juice, chili powder and
garlic powder. Toss until combined and corn is coated.
Season with salt and pepper
to taste. Garnish with parsley when ready to serve.
Classic Caesar Salad
A fresh caesar salad topped
with homemade croutons and homemade dressing is a delightful and satisfying
midday salad on a hot summer day. Serving:
Ingredients: Croutons
cup diced bread 1 tablespoon
olive Salt to taste
Salad
large head of romaine
lettuce, torn ¼ cup parmesan, shaved
Black pepper to taste
Classic Caesar Dressing
(recipe in this book)
Instructions:
Preheat oven to 375 degrees
F.
Toss diced bread with olive
oil and salt. Layer on a baking sheet. Bake for
- 12 minutes until golden
and crisp.
For salad, toss dressing
with lettuce. Top with croutons, parmesan and pepper to taste.
Spinach Strawberry Salad
All you need to enjoy this
tasty salad is fresh strawberries, spinach, red onion, goat cheese, and red
onion. This salad is a great way to use your leftover grilled or rotisserie
chicken too.
Serving:
Ingredients:
Honey Mustard Salad Dressing (recipe in book)
cups packed baby spinach,
washed
1 grilled or rotisserie
chicken breast, cubed 1 cup strawberries, hulled and thinly sliced ¼ small red
onion, thinly sliced
2 oz feta, crumbled
½ cup toasted pecans,
chopped
Instructions:
Toss spinach, chicken,
strawberries and red onion with salad dressing until coated and combined.
When serving salad, top with
crumbled feta and toasted pecans.
Shrimp Tomato Salad Stuffed Avocados
Presentation definitely does
matter and with this dish, you’ll definitely be memorable in everyone’s mind.
This delicious dish is both fun to look at and decadent to eat.
Serving:2
Ingredients:
avocado, pitted 1 tablespoon
olive oil
¼ lb. deveined shrimp,
cooked ½ cup cherry tomatoes, halved ¼ cup canned corn
2 tablespoons Greek yogurt 2
tablespoons lemon juice Salt and pepper to taste Basil, garnish
Instructions:
Scoop out some of the avocado,
leaving a thin border. Dice what you scooped out.
Toss together
diced avocado, cooked
shrimp, tomatoes, corn,
Greek
yogurt, lemon juice, salt
and pepper.
Divide the shrimp salad
among the avocado halves, scoop into them until almost overflowing.
Steak and Peaches Salad
The tasty beefy flavour of
steak is great with sweet summer peaches. On top of a bed of crisp baby arugula
and topped with my Pomegranate Salad Dressing and feta cheese, you’ll find
yourself having this almost every day during summer.
Serving:2
Ingredient:
Pomegranate Salad Dressing (recipe in book)
lb. skirt steak, cooked
medium well, lightly seasoned with salt and pepper, sliced into strips
3 cups baby arugula
2 peaches, thinly sliced ¼
cup feta, crumbled
Instructions:
Place baby arugula in a
large salad bowl. Top with strips of cooked steak, peach slices and crumbled
feta.
Drizzle with Pomegranate
Salad Dressing.
Apple Spinach Salad
Your doctor and Popeye would
definitely approve of this salad. Sweet summer apples paired with my Blueberry
Salad Dressing give this salad a tasty fruitiness.
Serving:
Ingredients:
Blueberry Salad Dressing (recipe in book)
tightly packed cups of fresh
spinach 1 apple, thinly sliced
¼ cup feta, crumbled
¼ small red onion, thinly
sliced 2 tablespoons sliced almonds, toasted
Instructions:
Toss spinach, apples and red
onion with salad dressing until coated and combined.
When serving salad, top with
crumbled feta and toasted almonds.
Caesar Dressing
This creamy and easy-to-make
dressing will transform a bed of fresh lettuce into a savoury meal. I usually
pair this with some grated parmesan and it’s absolutely comforting.
Serving:1 ½ cups
Ingredients:
oil packed anchovy fillets,
drained 3 garlic cloves
3 large egg yolks
3 tablespoons lemon juice ¾
cup olive oil
Instructions:
Finely mince anchovy and
garlic.
In a medium bowl, whisk
together anchovy fillets, garlic cloves, egg yolks and lemon juice until
combined.
Slowly whisk in olive oil
until it has been emulsified. Store in an airtight jar for up to 1 week.
Greek Salad Dressing
Mix things up a little with
this flavourful Greek salad dressing, perfect for Greek salads and just kicking
things up a notch on your regular salad. Serving: cup
Ingredients:
½ cup extra virgin olive oil
2 garlic cloves, minced 1 teaspoon dried oregano ⅓ cup red wine vinegar 1
tablespoon fresh lemon juice ½ teaspoon sea salt
½ teaspoon Dijon mustard ¼
teaspoon black pepper
Instructions:
Whisk together ingredients
in a small bowl. Store in a glass jar for up to 2 weeks.
Sweet & Spicy Salad Dressing
This mouthwatering salad
dressing is spicy from a little hot sauce and sweet from natural molasses and
sugar and it is absolutely delectable when paired with a Classic Greek Salad
with Grilled Chicken.
Serving: cup
Ingredients:
teaspoons hot sauce ¼ cup
red wine vinegar ½ teaspoon molasses 2 tablespoons brown sugar ¼ cup olive oil
Instructions:
Whisk together hot sauce,
red wine vinegar, molasses and brown sugar until sugar is completely dissolved.
Slowly add oil while whisking
rapidly.
Store in an airtight glass
jar and keep refrigerated up to 2 weeks.
Blueberry Salad Dressing
This delectable vinaigrette
is made with fresh summer blueberries for optimum flavour. This dressing will
definitely bring your salad to a different level.
Serving: cup Ingredients:
¾ cup fresh blueberries ½
cup olive oil
2 tablespoons honey ¼ cup balsamic
vinegar 1 tablespoon lemon juice Salt and pepper to taste
Instructions:
In a heavy-duty blender or
food processor, add blueberries, balsamic vinegar, honey, lemon juice, salt and
pepper.
Blend ingredients until
smooth.
While the blender is running,
slowly pour in olive oil until combined and creamy.
Use immediately for the best
results.
Honey Mustard Salad Dressing
For this recipe, I’d
definitely recommend drizzling it on top of avocado and tomato-based salad such
as my Tomato Avocado Cucumber Salad, it’s so creamy and complements the salads
flavours so well.
Serving: ½ cup
Ingredients:
tablespoons Dijon mustard 3
tablespoons honey
½ tablespoon whole grain
mustard 2 tablespoons apple cider vinegar ¼ cup olive oil
1 tablespoon fresh lemon
juice 1 teaspoon red pepper flakes, optional Salt to taste
Instructions:
Whisk together Dijon
mustard, honey, apple cider vinegar, lemon juice, salt and red pepper flakes if
used, until completely combined. Slowly add oil while whisking rapidly.
Store in an airtight glass
jar and keep refrigerated up to 2 weeks.
Pomegranate Salad Dressing
This sweet and tangy
vinaigrette is so delicious, you won’t believe it’s so easy to make. It’s a
delicious combination of sweet yet tart pomegranate juice and sweet honey with
a little kick from Dijon mustard. Serving: ¾ - 1 cup
Ingredients:
¼ cup olive oil
¼ cup pomegranate juice 2
tablespoons red wine vinegar 1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
Whisk together
Dijon mustard, honey,
pomegranate juice, red
wine vinegar, salt and pepper, until completely combined.
Slowly add oil while
whisking rapidly.
Store in an airtight glass
jar and keep refrigerated up to 2 weeks.
Conclusion
Yes, that’s it! I bet you
didn’t know there were so many salads you could enjoy this summer! Fresh fruit,
herbs and veggies really do make the perfect salad team. I hope you enjoyed
these recipes and now that you’re a bit of a Salad Slayer yourself - cooking up
your own mixes. Take advantage of what you have in your garden and local stores
and get the true taste of summer. The options are endless!
Author's Afterthoughts
I can’t find the perfect
words to tell you how grateful I am that you gave this book a chance. I know it
must not have been easy seeking this book out and going for it, especially
since there are multitudes of materials out there with related content.
You bought the book, but you
didn’t stop there. You continued, took this journey with me, and read every
page back to back. I have to say, you make all this worth it.
I would like to know your
thoughts about this book too. Your comments may also help others who are yet to
download this book make a decision. What’s better than one person reading a
book? Two people reading it. For my new books, follow my author page at http://www.graceberry.net
Thank you,
Grace Berry
About the Author
Grace Berry started as a
book reviewer after she graduated from college with a degree in creative
writing. Afterward, she worked as an editor for a local magazine. She resigned
her post and opted to work as a freelance journalist, writing for newspapers
and magazines, online and offline. On one of such assignments, she wrote
content for a food blog - a gig she found interesting. Excited about her
discovery, she delved deeper into the food world, rediscovering her concept of food.
She took a break from freelancing
and sought local
restaurateurs and chefs
out to gather everything she could about their processes
and cooking methods; an encounter she documented and wrote about later.
Grace figured out that she
could combine her flair for writing with her newfound love for everything food,
so she took a plunge and started writing about recipes and other information
related to getting the best from the kitchen to the dining.
Now, she has compiled some
of her years of research and experiment into a single volume of work, combining
storytelling with factual information. Grace hopes to do more, and maybe start
a catering business or a restaurant of her own in the future. At the moment,
though, recipe developer and cookbook writer will have to do.
You Can Download the PDF file for the book from here