This is my "go to" dinner when it is hotter than heck- we get quite hot here in Southern Arizona-
and the heat of cooking anything is just too much.
A Ceasar Salad and shrimp cocktail.
I make all kinds of salads all summer long for lunches.
*The first and last salad of the season is always: Greens, Grilled chicken, mandarin oranges, blue cheese, candied pecans, chopped celery, poppy seed dressing. We call it "The salad"
* Taco Salad- Greens, taco meat, kidney beans, cheddar cheese, purple onion, tomatoes, crushed tortilla chips. Serve with salsa or Catalina dressing.
*Asian Chicken Salad- Greens, mandarin oranges, chicken, green onions, slivered almonds, cut pea pods or edamame, chow mein noodles or ramen noodles. Serve with Asian vinaigrette or peanut Asian dressing.
* Spinach, strawberries, chicken, blue cheese, slivered almonds with Strawberry vinaigrette.
* Greek salad with chicken or salami or summer sausage- greens, kalamata olives, cucumber, tomatoes, I found a tzatziki salad dressing- really good on this.
* Firebirds Restaurant (a restaurant here)- Greens, shrimp, candied pecans, strawberries, jicama, goat cheese, with a balsamic vinaigrette
* Pasta salad with chicken- pasta, steamed broccoli or cucumber, cherry tomatoes, cubes of cheddar cheese, black olives, Italian dressing.
* Deli Salad- Greens, salami/pepperoni/summer sausage, pepperoncini, chick peas, cucumbers, tomatoes, red onion, mozzarella cheese red wine vinaigrette. Got this one from Katie Lee/Food network.
* Chef salad- greens, tomatoes, cucumber, sliced deli turkey, sliced deli ham, shredded cheddar cheese, croutons, hard-boiled egg.
* Basic grilled chicken salad- greens, whatever veggies on hand, dressing of choice
I have already made all these salads so far this Spring/Summer.
I will start repeating and end with "The Salad."
Annie