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3 Fresh Takes on Summer Salad

Posted on July 18 2016

Rice salad

With summer in full swing, it's time to put the abundance of farmer's market goodies to use. While corn on the cob and peaches are delicious when eaten by themselves, below are three salad recipes that reinvent summer favorites. To save time later in the week, make a large batch Sunday night and vacuum seal them in FoodVacBags vacuum sealer bags without dressing in portions or as a whole. You will then have a quick and healthy mid-week meal.

Basmati Rice and Summer Vegetable Salad

Recipe from bon appetit.

Servings: 2 to 4


  • 1 small shallot, chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2/3 cup extra-virgin olive oil
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash, carrot ribbons)
  • 3/4 cup torn mixed leafy greens, sprouts and herbs
  • 1/3 cup chopped red, yellow or white onion
  • 2 tablespoons toasted pine nuts (optional)


  1. In a blender, pulse shallots, parsley, red wine vinegar and thyme leaves in a blender until combined.
  2. Season with salt and pepper to taste.
  3. With blender running, slowly drizzle in 1/3 cup of olive oil.
  4. In a large bowl, place remaining ingredients and remaining 1/3 cup of olive oil.
  5. Drizzle with 3 tablespoons of dressing, toss to coat and serve.
  6. Use remaining dressing as a side for table.

Warm Corn Chowder Salad with Bacon and Cider Vinegar

Recipe from Food&Wine.

Servings: 10 side dishes


    • 4 thick slices of bacon (4 ounces), cut crosswise 1/2-inch thick
    • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
    • 2 red bell peppers, cut into 1/2-inch dice
    • 8 ears of corn, kernels removed
    • 1 medium red onion, thinly sliced
    • 1/4 cup cider vinegar
    • 1/4 teaspoon crushed red pepper
    • Kosher salt, to taste


    1. In a large skillet over low heat, cook the bacon for 5 minutes, or until crisp.
    2. Using a slotted spoon, transfer the bacon to paper towels to drain.
    3. Remove all but 3 tablespoons of the bacon fat in the skillet.
    4. Over moderate heat, add the potatoes, stirring occasionally, and cook for 3 minutes, or until browned.
    5. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes.
    6. Add the corn kernels and cook for 3 minutes, or until heated through.
    7. In a large bowl, transfer the vegetables and mix in the onion, cider vinegar, crushed red pepper and bacon.
    8. Season the salad with salt and serve.

    Watercress and Peach Salad

    Recipe from Good Housekeeping

    Servings: 4


    • 6 ounces watercress
    • 2 peaches, cut into 1/2-inch chunks
    • 2 tablespoons fresh lemon juice
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste
    • 1 tablespoon extra-virgin olive oil
    • 1/4 cup roasted salted pistachios


    1. In large bowl, combine watercress, peaches, lemon juice, salt and freshly ground black pepper.
    2. Gently toss until coated.
    3. Drizzle with extra virgin olive oil and toss again.
    4. Top with pistachios and serve.

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