Sunny Summer Salad Recipes

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SUNNY'S EASY WEDGE SALAD



Sunny's Easy Wedge Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

4 strips bacon
1 tablespoon brown sugar
1 teaspoon steak seasoning
3 tablespoons balsamic vinegar
1 tablespoon hot honey
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 small red onion, very thinly sliced
1/2 pint cherry tomatoes, halved
1/2 head iceberg lettuce, cut into 4 wedges, leaving the stem intact
1/4 cup blue cheese dressing
1/2 cup crumbled blue cheese

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
  • Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside.
  • In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes.
  • Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately.

SUNNY LAYERED SALAD



Sunny Layered Salad image

For our orangy occasion, I topped the colorful layers of this appealing salad with mandarin oranges. Presented in a glass bowl, it looks beautiful on a buffet. -Susan West North Grafton, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 15

1/4 cup sliced almonds
2 tablespoons sugar
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
1 cup frozen peas, thawed and well drained
1/2 medium cucumber, sliced
2 medium tomatoes, cut into thin wedges
2 cups shredded part-skim mozzarella cheese
1 can (15 ounces) mandarin orange, drained
DRESSING:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside., In a large salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours., In a small bowl, whisk the dressing ingredients. Pour over salad.

Nutrition Facts : Calories 168 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 159mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 7g protein.

PERFECT SUMMER FRUIT SALAD



Perfect Summer Fruit Salad image

The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.

Provided by Nicole Graham Holley

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 3h30m

Yield 10

Number Of Ingredients 13

⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Steps:

  • Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
  • Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g

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