There is great number of gorgeous summer salads recipes, cooking tips and other helpful advice there. Why do we love salads? Because it’s healthy, it’s tasty, it’s easy to make and you can adjust any ingredients you prefer to suit any appetite. It can be prepared by short order cooks such as breakfast or lunch, or any time you feel hungry but don’t want to cook too much. Actually there are many reasons why people add salad as a regular item on a daily menu. The fact is a fresh vegetable salad is the best choice to eat.

Today you can find online any salad recipe you want. Besides that you probably love to create new recipes as far as you have favorite ones you use most often.

Obviously, I love make and eat salads. And I have my favorites as well. As a rule I choose fresh vegetable salads with feta cheese. First of all it’s tasty and fast to make but not only. It’s important to me that preparing such kind of food is always easy for ideas and to experiment with.

Cheese like feta is always perfect to vegetable salads, it’s wonderfully briny and creamy especially Apetina recipe. The Apetina adds to the salad a special taste and flavor. The cheese is spreadable but could also be cut into cubes or just crumbled by hand.

Normally my summer salad bar includes a wide range of raw vegetables. Frankly saying, sometimes I use all kind of vegetables I have in my refrigerator at the moment.

Well, now is my recipe of quick, tasty and very easy to make vegetable salad with the Apetina:
2 Peppers (red and yellow)
2 Tomatoes
2 Cucumbers
3-4 Small Radish
1 Red Onions
Lettuce and salt by your taste

Cut all vegetables in small cube shapes, slice the onion, mix all of prepared ingredients then place them over the lettuce, add salt and pepper to taste and an olive oil mixed with a lemon. Finally, add crumbled Apetina cheese all over the salad and garnish it with greens.

That’s all. Bon appétit!

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Perhaps this is Spinach-Stuffed Portobellos, Orzo-Stuffed Tomatoes, Chicken with Mango-Raspberry Salsa or Strawberry Tiramisu Trifle? Would you share with your recipes?

I prefer such recipes that make for easy labor like tomato salad and quick Italian-style burgers.

1 pound of ground beef
1/2 pound of hot or mild Italian sausage removed from casing.
1 small red onion, finely chopped
2 cloves of garlic, finely chopped
1/2 cup of seasoned bread crumbs
¼ cup of freshly grated Romano cheese
1/4 cup of fresh parsley, chopped
1 egg
1 tsp of liquid smoke
1/4 tsp salt
1/4 tsp of fresh ground pepper

Toppings

6 slices of provolone cheese
1 small red onion, sliced thin
1 beefsteak tomato, sliced thin
1 jar of roasted red peppers
10 fresh basil leaves
8 small loaves of foccacia bread sliced in half

PREPARATION

Mix all the burger ingredients in a medium sized bowl.
Shape into burger shaped patties.
Place directly on grill for 10 minutes.
Turn once and grill the other side for 10 more minutes.
Top with provolone cheese until melted, about 1 minute.
Remove burgers and toast the foccacio face side down for I minute or you can use regular hamburger buns.
Top with sliced onion, tomato, roasted red peppers and fresh basil leaves.

You may top with other favorites but it’s delicious just like this. Serves 8.

Ingredients
1/3 cup Orange or Tangerine juice
3 tablespoons Orange Marmalade
1 1/2 tablespoons Vegetable Oil
1 tablespoon White Wine Vinegar
2 teaspoons Dijon Mustard
8 ounces Dry Penne Pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
1 Avocado, seeded, peeled and sliced
2 small Oranges, peeled and sectioned or 2 large Tangerines, peeled, segmented and
seeded, if necessary
1 medium Red Sweet Bell Pepper, cut into 1/2-inch squares
3 Green Onions, sliced diagonally
1/4 cup sliced Cilantro Leaves (lightly packed)

In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard. Add cooked pasta, mixing well. Cover and chill, stirring occasionally. To serve, add remaining ingredients and toss gently.
Serve on assorted salad greens, if desired.

Well, you have to take ripe quince, cut it with thin slices, add a little bit salt and juice from ginger jam (another way is honey and walnut powder) then put it for 3-4 minutes in the microwave, it must become pleasantly soft, but not lost completely hrumkost quince. Then take it out to the cold – cold.

Meanwhile, the thinnest slice 1 fennel – using only the white base, not the green part of it plus a little bit salt and and red-wine vinegar then mix it all pushing slightly-slightly with a spoon to make it more gently.

Now add prepared quince, creative mixeing it all, watering with a little olive oil and juice of 1 lime halves, add to the top a little grated nutmeg – it’s powder as well – and voilla – on the table!

As far I love experiment as every time I make the salad I get an interesting mix of tastes – my husband, as a quite well-known gourmet, estimated that “this is super and it is an exceptional combination of flavors.”

Highly recommended to try!:-)
By the way the photo you see bellow is not of salad of course but I promise to make the right one next time I’ll prepare it. However the photo is also by my.

• 5 cups prewashed baby field greens

• 1 cup sliced fresh strawberries

• 1/4 cup crumbled feta cheese

• 1/4 cup sliced (not slivered) almonds

• 1/4 cup poppy-seed dressing

In a medium bowl, combine all of the ingredients and toss together lightly. Divide into four salad bowls or plates, and serve. (If you want to make the salad ahead, be sure not to dress it until right before you serve, as the greens will wilt quickly under the dressing.) Makes 4 servings.

Per serving: 160 calories (59 percent from fat), 11 g fat (2.5 g saturated), 8 mg cholesterol, 4 g protein, 14 g carbohydrates, 3 g dietary fiber, 179 mg sodium.

Toda I’ve chosen Citrus Salad:

For Adobo Marinade:
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 cup fresh grapefruit juice
1/4 cup Florida orange juice concentrate
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

1 pound jumbo shrimp, peeled and de-veined (leave the tail sections intact)
4 oranges
4 grapefruits
5 cups washed, stemmed spinach leaves or mesclun
Combine the ingredients for the marinade in a mortar and pestle or blender and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned.
Combine the shrimp and 2/3 of the marinade in a non-reactive bowl and stir to mix. Cover the bowl with plastic wrap and marinate the shrimp for 30 minutes, turning occasionally.
Cut the rind (both the zest and white pith) off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juices. Remove any seeds with a fork. Section the grapefruit the same way. Arrange the orange and grapefruit segments around the outside edge of a platter or 4 salad plates, alternating orange and grapefruit segments. Mound the spinach or mesclun in the center, The recipe can be prepared ahead to this stage.
Preheat the barbecue grill or broiler to high. Grill or broil the shrimp until cooked, 1 to 2 minutes per side. Arrange the shrimp on top of the salad and spoon the reversed marinade over the greens. orange and grapefruit segments, and shrimp.
Makes 4 servings.