4 Fresh Summer Salads

1. Six-Layer “Light” Summer Salad

5 cups iceberg or romaine lettuce, washed and chopped 
8 slices thick-cut bacon, cooked and chopped
1 small red onion, finely chopped
2 cups frozen peas, thawed
5-6 eggs, hard-boiled and peeled and chopped 
1 cup cheddar cheese, shredded
¾ cup T.Lish Sweet Garlic Vinaigrette (I use a little less sometimes)

Layer ingredients into one large glass trifle dish or into individual glass jars. Serve with T.Lish Sweet Garlic Vinaigrette. Serves 6. 

2. Spinach, Apple and Pecan Salad

1 lb. fresh baby spinach, washed and leaves torn
4-6 tablespoons T.Lish Sweet Garlic Vinaigrette
1 apple, halved, cored and thinly sliced (I prefer Golden Delicious or Honeycrisp)
¼ cup red onion, cut into thin strips (Tip: if you soak onions in cold water prior to serving, it takes the bitterness away.)
½ cup pecans, toasted

Lightly toss greens in vinaigrette. Add remaining ingredients. Serves 4. 

- Sponsors -

3. Summer Berries Salad

8 cups mixed baby salad greens
4-6 tablespoons T.Lish Sweet Garlic Vinaigrette
1 cup feta, crumbled
½ cup walnuts, toasted
1 pint strawberries, hulled and sliced
1 cup blueberries, washed 

Lightly toss greens in vinaigrette. Add remaining ingredients. Serves 4. 

4. Asian Chicken, Mango and Rice Salad

4 split (2 whole) bone-in, skin-on chicken breasts (rotisserie chicken can be substituted)
Olive oil, salt, and pepper to roast chicken
1 cup brown or jasmine rice, cooked according to package directions
2 cups hearts of romaine, chopped
1 cup baby spinach, torn or chopped into small pieces
8 tablespoons T.Lish Asian Sesame Vinaigrette
2 cups mango, chopped into bite size pieces
4 scallions, sliced
½ cup almonds, slivered and toasted

To roast chicken:  Preheat oven to 350 degrees Place chicken skin side up, on baking sheet, and rub with olive oil. Sprinkle generously with salt and pepper. Roast 35-40 minutes until chicken is cooked through and juices run clear. Allow to cool. When chicken is cooled, remove meat from bone and shred. This can be done 1 day ahead. 

Toss prepared rice and greens in T.Lish Asian Sesame Vinaigrette. Reserve some for final drizzle. Add remaining ingredients, and lightly toss. Drizzle with remaining vinaigrette, if desired. Serves 4 – 5. 

Recipes by Tiffany Denson

Get the best of Birmingham delivered to your inbox

Stunning local homes, inspiring before & after projects, southern-style recipes, entertaining ideas and more!