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  • Be it picnic, patio, or pot luck

  • these three gorgeous salads are perfect for summer.

  • They're great as side dishes or as the main event.

  • This quinoa salad is sure to be a hit at any pot luck you're attending.

  • I love it because I make it in a huge batch and I can eat it all week long.

  • So, we're starting with some beautifully cooked quinoa.

  • I'm using a mixture of red and white quinoa.

  • You can use any kind of quinoa you have on hand.

  • I cooked mine up with some vegetable stock and a little bit of garlic.

  • It gives the quinoa a bit of flavor.

  • My recipe is in the description below if you want to check it out.

  • To that, I'm gonna be adding some asparagus.

  • All I did was quarter it and then steam it off very, very quickly

  • so it's beautiful and cooked already.

  • To that I'm gonna add some fresh cut zucchini.

  • You can add cucumber if you prefer that over fresh zucchini,

  • then I'm adding some corn,

  • a little bit of red bell pepper, and finally some red onion.

  • Lots of color in this dish.

  • It's beautiful.

  • It uses all the flavors of summer which is amazing

  • then we're gonna make a really simple dressing for this salad

  • with just olive oil, a little bit of white wine vinegar,

  • some lemon juice, and some salt and pepper,

  • then we're gonna top it all off with some feta cheese

  • because feta cheese takes everything to the next level.

  • This salad is ready to go.

  • It travels beautifully and

  • in almost no time at all you have this gorgeous quinoa salad that your guests are going to absolutely love.

  • This is one of my all time favorite summer salads.

  • I call it my rainbow slaw because it uses beautiful red cabbage,

  • gorgeous orange carrots, and of course some nice green kale.

  • Now, what I love about this salad is because we're using really hearty vegetables

  • it can stand up to being dressed for a long period of time.

  • So, once it's dressed it'll last three or four days in the fridge and

  • it just gets better the longer it sits.

  • Kale can be a bit hard to chew

  • so it's nice when it's in smaller pieces.

  • So I really finally diced it

  • then to that I'm gonna add my red cabbage.

  • Now, I shredded it really finely.

  • If you're not competent with your knife skills

  • go ahead and put it in the good processor,

  • pulse it a few times, let it do the work for you.

  • Finally, I shredded some beautiful carrot with my grater.

  • I love shredding carrot

  • because it makes it the same texture as the rest of the vegetables.

  • To that, I'm gonna add just a little bit of red onion for flavor

  • and then I'm gonna set this aside and make my dressing.

  • This dressing could not be easier.

  • It features a little bit of olive oil, some white wine vinegar.

  • If you don't have white wine vinegar

  • go ahead and use white vinegar or apple cider vinegar will work just as well.

  • To that I'm going to add some honey

  • and a little bit of garlic and some salt and pepper.

  • We're just gonna shake it up in a mason jar, pour it over the salad,

  • give it a stir, and then let this guy sit for at least just a few hours before serving

  • so it can absorb all the delicious dressing.

  • It's perfect as a side dish at a party

  • or forget it, leave it in your fridge and eat it all yourself.

  • Totally yummy and beautiful to look at.

  • This delicious bean salad is absolutely irresistible and it's super filling

  • so it's perfect for vegetarians.

  • You can literally use all of the ingredients you see in front of you

  • or pick and choose whatever you have on hand.

  • It's not a fussy dish which is what I really love about it.

  • The base of this beautiful bean salad, of course, beans.

  • I'm using canned mixed beans that I've rinsed and drained.

  • You can use any kind of beans you have on hand.

  • To that I'm adding some corn.

  • Now, I'm cheating with canned corn

  • but if you have fresh corn on hand

  • that is much, much better so go ahead and use that.

  • To that, I'm gonna add some beautiful green beans.

  • Now, I just cut these up and steam them really quickly

  • so they're ready to eat and then some beautiful tomatoes.

  • Now, I'm using cherry tomatoes.

  • You can use any kind of tomato you have on hand.

  • We've got some bell pepper, a little bit of red onion.

  • I'm hitting it with about a half a jalapeno for a teeny bit of heat.

  • If you are not into heat, omit the jalapeno.

  • It's not gonna make or break this by any stretch.

  • Then we're gonna add the juice of two limes,

  • some red wine vinegar, a little bit of olive oil, and some taco seasoning.

  • Now, this may sound a little crazy

  • but this is gonna give it this amazing southwestern flavor.

  • Some salt, some pepper, and then we're gonna finish it off with some chopped cilantro.

  • Again, if you're not a cilantro fan, leave it out, no big deal.

  • It's not gonna kill your salad.

  • You can also use parsley in place of cilantro if you prefer.

  • Now, you can eat this right away.

  • It's already delicious

  • but let me tell you it's even better when it sits in the fridge for a few hours or ideally overnight.

  • So, make it the night before and then have it at a picnic.

  • It is the perfect food to travel with and everyone will love you for it.

  • I hope you will give these beautiful salad recipes a try and if you do,

  • please be sure to tweet or instagram me a photo.

  • I've love to see how they turn out and be sure to subscribe to The Domestic Geek

  • because there's a lot more deliciousness where this came from.

  • (upbeat music)

Be it picnic, patio, or pot luck

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B1 salad quinoa vinegar gonna add pepper dressing

3 Incredible Summer Salad Recipes

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    Silvia W. posted on 2016/04/14
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