The sweet & sour dressing soaks in when you chill this salad ahead of time, so make it the night before or early in the morning for a crunchy, delicious dinner by the pool.
This has all the flavors my kids love–chickpeas, cucumbers and salty feta cheese, with a light homemade dressing to pull it all together. Yum!
So simple, and with kid-favorite green beans plus garden tomatoes and orzo pasta. This would be good both warm and cold. Can’t wait to try it!
Love the pizzazz of the dressing, made with almond milk and apple cider vinegar. If you have leftover grilled chicken, put a few slices on top for protein.
You had me at bacon. This chop salad also includes lettuce, arugula, corn and avocado–a fabulous medley of flavors–with a simple olive oil & lime dressing.
I love this pasta salad recipe because it sets you up for many successful salads this summer. “Potluck style” means using whatever leftovers you have in the fridge–bits of meat, cheese, beans, veggies, etc.–and tossed with some salad dressing. If you need to, follow the recipe, but teach yourself to let go and experiment a bit.