The stifling heat in Minnesota the last couple of weeks has inspired me to pull out my old, cluttered recipe book and find the classic salads recipes I have collected over the years.
It’s a trip down memory lane to page through the stained recipe cards, the clippings from newspaper food sections, and the cutouts from Good Housekeeping magazine.
I’ve pulled out a few salad recipes that I will prepare this summer. I may make them exactly as the recipe instructs just to enjoy the memory, or I will tweak and update using the new techniques and ingredients that have evolved in my cooking.
Fresh and Refreshing Salads
Here are the summer salad recipes now clipped to the metal recipe stand on the my counter waiting to be enjoyed:
- Fresh Mozzarella & Tomato Salad with Balsamic Vinaigrette
- Chopped Salad Grande
- Lone Star Steakhouse Lettuce Wedge Salad
- Broccoli-Cauliflower Salad
- Applebee’s Santa Fe Chicken Salad
- Almond Chicken Salad
- Tequilaberry Salad
- Taco Salad – I will start here today!
My original Taco Salad recipe calls for browning the hamburger with onions and spices and then adding kidney beans, water and cooking down. The dressing is a quick mix of sour cream and chili sauce. Layer lettuce, tomatoes, hamburger mixture, sauce, cheddar cheese and nacho chips and you’re done.
One year I worked through America’s Test Kitchen TV Show Cookbook/videos for 2001-2010. It radically changed my cooking as I learned new techniques and upgraded my appliances and tools. So much fun! Each recipe teaches you “why this recipe works” and I love that kind of learning.
Preparing taco’s in such a way that the meat absorbs more of the seasonings is just one of the methods I learned in my “school” of cooking.
Find the Taco Salad recipe HERE, and watch for the others as I serve these yummy salads throughout the rest of the summer.
I encourage you to pull out your own tried-and-true salad recipes for summer cooking. Visit a local farmer’s market to pick up the vegetables and herbs you are missing from your own garden.