Summer is still several weeks away. Yeah, try telling that to residents living along the West Coast of the U.S. where record-breaking heat is saturating the region. Highs in the mid-to-upper 90s are predicted for cities from Oregon to Arizona, which means you can bet that most household ovens will remain off today.
Rather, today might be the perfect time to try out one (or both) of the following recipes for cool and simple salads. I grew up in Hawaii and my parents prepared hearty salads for dinner on a regular basis.
The following recipes do not require turning on the oven, firing up the grill or heating up a skillet. The Tarragon Chicken Salad calls for cooked chicken, but you could easily use leftovers or pick up a bird from the deli section of your grocer to avoid having to turn on the oven. The second recipe for spinach and bacon salad could also be beefed with slices of cooked chicken or paired up with a nice gazpacho.
TARRAGON CHICKEN SALAD
Ingredients:
2 green apples, chopped into 1 1/4-inch chunks
2 red apples chopped into 1/4-inch chunks
6 cups chopped and cooked chicken breast
1 cup dried cherries chopped in half
1 cup golden raisins chopped in half
6 celery stalks chopped
Ingredients for Dressing:
4 tablespoons tarragon
4 cups mayonnaise
2 cups sour cream
4 tablespoons lemon juice
1 tablespoon white pepper
2 tablespoons granulated garlic
1 teaspoon salt
1 teaspoon pepper
Directions:
Whisk together ingredients for dressing.
Place salad ingredients into a large bowl and gently toss. Top with dressing and gently toss again right before serving.
SPINACH AND BACON SALAD
Ingredients:
1 (10 ounce) bag washed baby spinach leaves
1 cup (4 ounces) shredded or finely-diced, sharp cheddar cheese
1/3 cup packaged real bacon bits
1/4 cup thin red onion rings or strips
1/4 cup thinly sliced radishes
1/3 cup bottled red wine or raspberry vinaigrette
salad dressing
1 hard boiled egg, chopped
1/2 cup herb or garlic croutons
Directions:
In a large bowl, combine spinach, cheese, bacon bits, red onion and radishes. Add dressing; toss well and transfer to serving plates.
Top with egg and croutons. Serve with freshly ground black pepper.
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