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Easy & Delicious Summer Salads
I happen to love salads any time of year, but summer is when they really shine. When it's too hot to cook and you don't want a heavy meal, a salad is the perfect solution. But, do you ever get a salad at a restaurant and wonder, "Why can't I do this at home?" My salads used to be boring and uninspired. But, these dressings have helped me refresh my recipes and give my salads a whole new life! Try one for yourself and fall in love with your salads at home again.
Below are a few easy recipes to help you get started, but the nice thing about salads is that there are no rules and anything goes. So, get creative and enjoy!
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Bacon Ranch Wedge Salad
Ingredients
- 1 head iceberg lettuce, cut into 6 wedges
- 1 cup grape tomatoes, halved
- 1 avocado, peeled, pitted and diced
- 6 radishes, sliced thin
- 8 pieces bacon, cooked and crumbled
- Stonewall Kitchen Bacon Ranch
- 1/2 cup crumbled blue cheese
Directions
- Place salad wedges on serving plates.
- Divide and top each wedge with tomatoes, avocado, radishes and bacon.
- Drizzle Bacon Ranch Dressing over each wedge and Sprinkle blue cheese on top. Serve immediately.
Cobb Salad
Ingredients
- 1/2 pound boneless skinless chicken breast
- 1/2 cup Stonewall Kitchen Lemon Dijon Vinaigrette
- 1 large head of romaine lettuce
- 4 ounces watercress, stems removed
- 4 strips bacon, cooked and crumbled
- 2 hard boiled eggs, peeled and quartered
- 1 avocado, peeled, pitted and sliced
- 1 medium red tomato, cut into wedges
- 1 medium yellow or orange tomato, cut into wedges
- 8-12 crostini (French bread toast)
- Blue cheese
Directions
- Marinate the chicken in 1/2 cup vinaigrette or dressing at least 2 hours.
- Grill or broil the chicken breasts until cooked through (approximately 8-10 minutes per side). Cool and slice.
- Tear the romaine lettuce. Wash and dry with the watercress leaves.
- Place lettuce in a serving bowl and top with chicken, bacon, eggs, avocado and tomatoes.
- Add additional vinaigrette or dressing and toss gently. Serve with crostini topped with blue cheese.
Tomato, Avocado and Mozzarella Salad
Ingredients
- 4 medium to large fresh mozzarella balls
- 2 ripe avocados
- 5 ripe Roma tomatoes
- 1 bottle Stonewall Kitchen Olive Oil & Balsamic Dressing
- 5-6 leaves romaine lettuce
Directions
- Line your favorite platter with romaine leaves.
- Slice tomatoes, fresh mozzarella and avocados and arrange on lettuce leaves.
- Drizzle with dressing.
- Add freshly ground pepper and sea salt to taste.
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