Rsc Summer Salad Recipes

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SUMMER GARDEN SALAD



Summer Garden Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon garlic powder
1 teaspoon white vinegar
Kosher salt and freshly ground black pepper
1 head green leaf lettuce, chopped
3 heirloom tomatoes, cut into wedges
4 mini cucumbers, cut into wedges
1 orange bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks

Steps:

  • For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
  • For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.

SUMMER RADISH SALAD



Summer Radish Salad image

Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.

Provided by lisascooking

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

2 cups sliced radishes
½ teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
½ cup extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

Steps:

  • Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
  • Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 4.6 g, Fat 18.8 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 210.9 mg, Sugar 2.3 g

GRILLED SUMMER CORN SALAD #RSC



Grilled Summer Corn Salad #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Fresh corn is individually wrapped in Reynolds Heavy Duty Wrap and grilled. The fresh grilled kernels are removed from the cob and tossed with black beans, red onion, red pepper, cherry tomatoes, cilantro and an olive oil dressing. Colorful and refreshing, serve this at your next barbeque!

Provided by cookingupstorm2

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Reynolds Wrap Foil
3 ears fresh corn
1 (14 ounce) can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 red onion, diced
1/2 red pepper, diced
2 tablespoons chopped fresh cilantro
1/4 cup olive oil
1 lime, juice of
1/2 teaspoon cumin
salt and pepper

Steps:

  • Wrap each ear of corn with Reynolds wrap and grill for 20 minutes, turning every 5 minutes. Unwrap and cut kernels off the corn. In a large bowl combine corn, black beans, tomatoes, onion, red pepper and cilantro. Toss. In a small bowl combine olive oil, lime juice, cumin, salt and pepper. Whisk to combine and pour over salad. Toss again. Refrigerate until ready to serve.

Nutrition Facts : Calories 146.3, Fat 7.4, SaturatedFat 1.1, Sodium 7.5, Carbohydrate 17.3, Fiber 4.6, Sugar 2.3, Protein 4.6

RSC SUMMER SALAD



Rsc Summer Salad image

Make and share this Rsc Summer Salad recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 27m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb orzo pasta
1/2 cup fresh lemon juice
1 teaspoon lemon zest, grated
6 teaspoons fresh oregano, chopped
6 teaspoons Dijon mustard
1 cup olive oil
1 1/2 cups feta cheese, crumbled
5 scallions, sliced
1 red pepper, diced
1 yellow pepper, diced
1 pint cherry tomatoes, halved
1 cup kalamata olive, pitted, sliced
2 tablespoons capers
3 (6 ounce) cans tuna packed in oil, drained
2 tablespoons fresh basil, chiffonade
salt and pepper

Steps:

  • cook orzo according to package directions.
  • rinse under cold water and drain well, put into a large bowl.
  • whisk lemon juice, oregano, mustard, and lemon zest in a small bowl. whisk in olive oil.
  • add half of this mixture to the orzo.
  • to the orzo add peppers, scallions, olives, capers, feta cheese, tuna, and toss well. stir in tomatoes and basil, season with salt and pepper, add additional dressing to taste.

Nutrition Facts : Calories 701, Fat 41.3, SaturatedFat 9.4, Cholesterol 36.5, Sodium 778.8, Carbohydrate 51.6, Fiber 4.4, Sugar 5, Protein 31.5

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