Did you know that “salads'' have been around the culinary world since 100 BC? Ancient Romans used to eat raw vegetables mixed together with salt, olive oil, and vinegar. Later, the dish evolved to include some cooked ingredients (like boiled celery root), meats, nuts, and cheeses. When the restaurant salad bar became popular in America in the 1960s, households got creative with their own creations, too. With the fresh veggie component, there’s something about salads that just inherently feels “summery,” but we’ve found a few ways to kick up the hot weather factor in one of the most popular meal side dishes.
Cilantro-Lime Veggie Salad + Dressing - while the veggie ingredients are totally up to you, we think this dressing would be the perfect compliment to red cabbage, cucumbers, tomatoes, edamame, and jicama.
This Summer Greens Salad is light, creamy, and full of zesty fresh flavor with the perfect dressing to compliment it.
One of the best things about summer are juicy tomatoes straight from the garden! To make them into a delectable Caprese Salad, slice up a few and layer with fresh mozzarella and this delicious Basil Vinaigrette Dressing.
If you’re feeling adventurous and want to bring a unique, international salad as a side dish to your neighborhood BBQ, try this Peruvian Solterito Salad with fresh corn and fava beans or edamame.