Summer Salads

Switch up your salad repertoire with a delicious mix of ideas all season long recipes by mccaffrey’s food markets serving your salad as a side? Plan on about 4 ounces, which is 1⁄2 cup, per serving. entertaining? If you plan to pick up potato salad in the deli, you’ll want about 4 to 5 pounds for a party of 10 people, or more to plan for seconds or for the heartier appetites. want to make is a meal? Pick up cooked-and-ready chicken in the deli department to easily add protein atop your salad. mix up your greens: Our produce department has a wide selection of fresh greens, from bulk to prepackaged. Try nutty, peppery arugula or a new-to-you green. top it with fresh herbs: It’s a great time of year to pick up fresh basil, dill, parsley, and more. A few fresh snips will add a delicious pop of flavor to your salads—and most any dish.

Whether you’re grilling and looking for a side dish, or want a light lunch or dinner, salads are a great option. Here are recipes that will help you round out your summer meals, from twists on veggies and a potato salad, to side pasta salads, and a main-meal salad.

Green Beans, Tomatoes, and Mozzarella

MAKES ABOUT 20 ( 1 ⁄ 2 -CUP) SERVINGS

2½ pounds green beans

11⁄2 pounds (about 5 large beefsteak or 2 pints grape/cherry) tomatoes

4 ounces fresh mozzarella for the dressing

1 teaspoon salt

1 teaspoon black pepper

½ cup olive oil

¼ cup red wine vinegar

2 tablespoons chopped garlic

1 tablespoon whole-grain Dijon mustard

1 tablespoon sugar

1. Steam the beans for 6 minutes, or until tender. Remove from water, drain, and run under cold water. Place in a large bowl and set aside.

2. Cut the tomatoes into small wedges. Cube the mozzarella. Add both to the bowl with the beans.

3. Mix the dressing ingredients together in a liquid measuring cup or separate small bowl.

4. Drizzle the dressing over the bean, tomato, and mozzarella mixture and lightly toss together.

Farfalle Lemon Basil Pasta Salad

MAKES ABOUT 20 ( 1 2 -CUP) SERVINGS

1 pound farfalle “bowtie” pasta

1 pound fresh plum tomatoes

¼ cup basil, cut into long, thin strips for the dressing

¼ cup fresh lemon juice

1 teaspoon salt

½ teaspoon black pepper

¼ cup olive oil

1. Cook pasta according to package instructions. Rinse with cold water, drain, and set aside in a large bowl.

2. Cut the plum tomatoes to desired size and add to bowl with the pasta. Add the basil to the bowl.

3. For the dressing, mix all ingredients together in a liquid measuring cup or small bowl. Drizzle over pasta mixture and toss together.

Potato, Cucumber, Dill, and Sour Cream Salad

MAKES ABOUT 20 ( 1 ⁄ 2 -CUP) SERVINGS

2 pounds potatoes, peeled and diced

5 hard-boiled eggs

2 medium cucumbers, peeled

½ cup diced celery

½ cup diced white onions

1 medium green pepper, diced

1½ cups sour cream

1½ cups mayonnaise

1 teaspoon lemon juice

2 teaspoons salt

½ teaspoon black pepper

2¼ teaspoons dill

1. Place potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook until just tender, about 8 minutes. Drain and rinse with cold water. Set aside in a large bowl to cool.

2. While potatoes are cooking, also cook the eggs. Place in a pan and cover with cold water. Bring to a boil, cover, and turn o heat. Let sit for 12 minutes, then drain and rinse with cold water. Once cool, slice as desired and place in bowl with the potatoes.

3. Remove seeds from cucumbers and dice. Add them to the bowl of potatoes, and also add the diced celery, onion, and green pepper to the bowl.

4. In a small bowl or liquid measuring cup, mix together sour cream, mayonnaise, lemon juice, salt, pepper, and dill. Pour over the potato mixture and stir to combine.

Greek Pasta Salad with Chicken and Feta

MAKES ABOUT 20 ( 1 ⁄ 2 -CUP) SERVINGS

1 pound fusilli pasta for the vinaigrette

3 tablespoons whole-grain

Dijon mustard

3 tablespoons chopped garlic

1 teaspoon oregano

1 teaspoon thyme

¼ cup olive oil

3 tablespoons red wine vinegar

Salt and pepper, to taste

½ pound cooked McCa rey’s chicken breast, diced

2 small green peppers, diced

2 tablespoons chopped mint

4 ounces feta cheese

1. Cook pasta according to package instructions. Rinse with cold water and set aside.

2. To make the vinaigrette, whisk together mustard, garlic, herbs, oil, red wine vinegar, and salt and pepper to taste. Reserve.

3. Place cooked and cooled pasta in a large bowl. Add the diced chicken, green pepper, mint, and cheese. Drizzle with the reserved vinaigrette and toss together.