Summer Salads

New Day Recipes


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Compliments of: Judi Strauss, The Charmed Kitchen


Exciting news! The second edition of The Charmed Kitchen Cookbook has been released!!


Quinoa and Chicken Salad

  • 2 c. cooked chicken
  • 2 c. cooked quinoa
  • 1 c. diced celery
  • ¼ c. chopped walnuts
  • ½ -1 c. mayonnaise
  • Salt to taste
  • Paprika


Combine chicken, quinoa, celery, walnut and mayo. Season to taste. Dust with paprika for color. Serves 4.


Quinoa and Garbanzo Salad

  • 1 can garbanzo beans, rinsed and drained
  • 2 c. cooked quinoa
  • 1 sweet red or green pepper, seeded and chopped
  • 2 green onions, sliced
  • 1 rib celery, diced
  • 8 oz. Italian dressing


Combine all ingredients and toss well to coat evenly. Chill before serving. Serves 4.


Wild Rice Salad with Basil and Tomatoes

  • 2 c. cooked wild rice
  • 3-4 T. fresh basil, chopped
  • 3-4 green onions, chopped
  • 3 large tomatoes, peeled, seeded and chopped,
  • Salt to taste
  • 2-3 oz. Italian or Russian dressing
  • Lettuce leaves
  • Croutons


Combine all but the lettuce and croutons and toss well. Let stand 30 minutes before serving. Serve on lettuce leaves and sprinkle with croutons. Serves 3-4.


Tropical Rice Salad

  • 1 ¾ c. water
  • ¾ c. brown rice
  • 1 t. salt
  • 1 large red apple, unpeeled, cored and diced
  • 2 t. lemon juice
  • ¼ c. chopped green onions
  • 2 mangoes, peeled, seeded and chopped
  • ½ c. shredded coconut, toasted
  • Dressing
  • ¼ c. plain yogurt
  • 2 T. lime juice
  • 1 t/ fresh grated ginger
  • ½ t. curry powder
  • dash of salt
  • pepper to taste


Cook rice in salted water until tender, about 40 minutes. Cool 15 minutes. Toss apple with lemon juice. Add warm rice, onions, coconut and toss. Add mangoes and toss gently. Combine dressing ingredients in a small bowl and pour over the rice mixture. Toss and serve with additional mango slices for garnish, if desired. Can also be served on lettuce leaves. Makes 6 servings.



  • 1 c. bulgur
  • boiling water
  • 1 cup diced fresh tomatoes
  • 2/3 c. chopped green onions
  • ½ c. chopped parsley
  • 2 T. chopped fresh mint
  • 1/3 c. lemon or lime juice
  • ¼ c. olive oil
  • salt and pepper to taste
  • lettuce leaves


Place bulgur in large bowl and pour over enough boiling water to just cover. Let stand 30 minutes, draining off any remaining water. Add remaining ingredients, except lettuce, cover and chill several hours or overnight. Serve on lettuce leaves. Makes 6 servings.

Note: you may prefer to rinse the bulgur in cold water and refrigerate several hours instead of using the boiling water. It will take longer to soften, but it will eventually get tender. Also, tabbouleh is also good served as a pita filling as is or with thin sliced cucumbers.


Three Grain Salad with Pesto Vinaigrette

  • 4 c. water
  • ½ c. wheat berries
  • ½ c. quinoa
  • ¼ c. millet
  • 1 15-16 oz. can garbanzo beans, rinsed and drained
  • 1 cup chopped sweet peppers, any color
  • 1 cup diced celery
  • ½ c. currants or raisins
  • salt and pepper to taste
  • Pesto Vinaigrette
  • 1 c. fresh basil leaves
  • ¼ c. olive oil
  • ½ c. red wine vinegar
  • pinch salt
  • 1 t. dried minced garlic


Cut up fresh fruit or veggies as garnish and lettuce leaves

Cook wheat berries in water, covered for 40 minutes. Rinse quinoa and add along with millet. Cover and simmer 15 minutes longer. Drain any excess water off and add garbanzos. Mix dressing ingredients in blender or processor until smooth and toss with grains. Chill several hours or overnight. Add remaining ingredients up to an hour before serving. Can be served on lettuce leaves or with fruits and veggies. Serves 4-6.


Here are even more salad recipes from The Charmed Kitchen:

Corn and Barely Salad with Basil

Layered Bean Salad

Blueberry Chef Salad

Chicken Waldorf Salad

Couscous Salad with Shrimp and Dill

Spanish Rice Salad

Minty Brown Rice Salad

Succotash Salad

10 Easy Summer Salads

Mom’s Macaroni Salad

Thai Chicken Salad

Barbeque Chicken Salad

Cole Slaw Chef’s Salad

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