5 Family Approved Main Dish Salads for Hot Days

When you get one of those summer days when it is just too hot to cook, and we get a lot of them here in Texas, you really need a few family friendly, main dish salad recipes.

To keep things easy, make extra chicken and beef when you are grilling on the weekend and store in the refrigerator in a storage bag. When you are ready to make your salad, it is all ready to toss right in.

Taco Salad

This cool classic is versatile –add what you love and leave out what you don’t. Serves 6-8

Ingredients

• 1 head of lettuce, torn in bite sized pieces
• 1/2 lb. ground beef, cooked and seasoned with taco seasoning or grilled chicken
• Kidney beans
• Black beans
• Pinto beans
• Chopped bell peppers
• Jalapenos
• Corn kernels
• Chopped tomatoes
• Diced avocado
• Grated cheese
• Salsa
• Sour cream
• Cilantro, chopped
• Tortilla chips

Instructions

1. Place the lettuce on a large platter.
2. Add the vegetable ingredients that you prefer.
3. Add the meat on top of that.
4. Top each serving with a scoop of sour cream, salsa, grated cheese, and cilantro.
5. Serve with tortilla chips.

Chopped Salad

A chilly salad with a little bit of everything. Serves 6-8

Ingredients

• 1/2 cup finely chopped red onion
• 1/2 cup chopped, toasted pecans
• 1/2 cup chopped black olives
• 1/2 cup diced bell pepper
• 2 hardboiled eggs chopped
• 1/2 lb. bacon, crumbled
• 1/2 cup black beans
• 1/2 cup chopped cilantro
• 1/2 cup broken corn chips
• 1/2 cup diced avocado
• 1/2 cup diced tomato
• 1/2 cup diced cucumber
• 1/2 cup diced cheese
• 1 chipotle in adobo, finely chopped – optional
• Salt and pepper to taste
• 1 cup lettuce chopped
• About 1/2 cup Ranch Dressing

Instructions

1. Mix everything together gently.
2. Cover and chill for 30 minutes.
3. Check flavor and add salt and pepper as needed.

Chicken Macaroni Salad

Old fashioned macaroni salad with some extra punch.

Ingredients

• 1 lb.  elbow macaroni
• 1 lb. grilled chicken breast, cubed
• 2 cups mayonnaise
• 2 Tbsp. cider vinegar
• 1 Tbsp. mustard
• 2 tsp. sugar
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1 cup chopped red bell pepper
• 1 -2 jalapenos, chopped (optional)
• 1/4 cup chopped onion
• 1/2 cup grated carrot
• 1 cup salad olives, drained

Instructions

1. Bring a large pot of salted water to a boil.
2. Pour in macaroni and cook until very tender.
3. Drain completely.
4. Combine mayonnaise, mustard, vinegar, salt, pepper, and sugar and mix well. Taste and adjust seasoning.
5. Put macaroni, chicken, celery, carrot, onion, peppers, and olives in a large bowl.
6. Pour mayonnaise mixture over and combine gently.
7. Chill overnight. Add a little more dressing if necessary before serving.

Blacked-eyed Pea Salad

A unique, vegetarian salad that will please the budget. Serves 6-8

Ingredients

• 6 cups cooked black eyed peas
• 1 yellow pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• 1 jalapeno pepper, chopped
• 3 cucumbers, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1/4 cup fresh basil leaves, chopped coarsely
• 1 tsp. dried chipotle or ancho powder

Vinaigrette

• 1/4 cup Dijon mustard
• 2 tablespoons cider vinegar
• 1/2 cup olive oil
• 1 teaspoon liquid smoke
• 2 tablespoons brown sugar (more to taste)
• Salt and pepper to taste

Instructions

1. Combine salad ingredients.
2. Combine vinaigrette ingredients.
3. Shake well and pour over salad.
4. Allow to marinate in the refrigerator for about an hour.

Orzo Salad

This unusual pasta salad has a slightly Oriental twist. Serves 6 –8

Ingredients

• 1 lb. orzo, cooked
• 1 lb. grilled shrimp or chicken
• 4 cups steamed green beans
• 1 purple onion chopped
• 1 red pepper chopped
• 2 cucumbers, peeled and diced
• 1 tbs sesame seed oil
• 1 cup hulled, roasted sunflower seeds

Ginger Lime Dressing

• 3 tbs sesame oil
• 2 tbs Ume Plum Vinegar or rice vinegar
• 2 tbs soy sauce
• 1/2 inch piece fresh ginger, grated
• One garlic clove grated
• 3 tbs honey
• Juice and grated rind of 1/2 lime
• Salt and pepper

Instructions

1. Mix the vegetables, meat, and orzo.
2. Heat the sesame oil in a small pan over medium high.
3. Add the sunflower seeds and stir rapidly until browned
4. Add to the orzo mixture and stir well.
5. Mix the ingredients for the dressing and pour over orzo mixture.
6. Stir gently to mix.
7. Allow to marinate for at least 15 minutes.

photo credits: Marye Audet

Tagged as: main dish salads, recipes, summer meals