To go along with my picnic post from last week I’m sharing 5 fresh fall salads you will love today. When I Googled fall salad ideas for my picnic post, I came across several that are very similar to ones that I already make and love. I thought I would share them with you.
Emma makes this salad almost daily for us for lunch. Definitely one of our favorites! We still have a lot of cherry tomatoes in the garden so we are savoring that fresh out the garden taste for as long as possible.
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Proscuitto Caprese Salad
- 4 cups mixed greens
- 1 tbsp fresh basil chopped fine
- 1/2 6 oz. pkg., of prosciutto cut into bite sized pieces
- 10 Ciliegine mozzarella balls cut in half
- 10 cherry tomatoes cut in half
- 2 tbsp sliced kalamata olives
- 3 green onions, sliced very fine
- bottled balsamic vinegarette dressing I like Trader Joe's brand
- Mix the greens with all the remaining ingredients
- Use as much dressing as is appropriate for you. I use 1 tablespoon.
This is one of my favorite fresh salads. It’s good and it’s good for you!
Avocado, Beet & Arugula Salad
- 4 cups Arugula and Baby Spinach Mix
- 1 beets, peeled and diced (about 3/4 cups) Be sure to wear an apron or old clothes and rubber gloves. Beets can stain your clothes and your hands
- 2 stalks celery, sliced about 3/4 cup
- 1 avocado, diced
- 3 green onions diced
- 1/4 cup pine nuts
- 1/4 cup reduced-fat feta cheese crumbles
- 2 tbsp olive oil
- 1 lemon
- salt and pepper
- combine the first 7 ingredients
- add olive oil, juice from one lemon, and salt and pepper
- toss until well coated and serve
Another salad that I love is a classic. We eat a lot of chicken in our house so there is always leftover. I will use that or purchase a rotisserie chicken from the store to make this. It’s a healthier version of what I used to make.
- 4 cups diced cooked chicken You can use a rotisserie chicken or two large chicken breasts baked or boiled
- 3 stalks celery, diced
- 1 cup frozen peas, thawed
- 1/4 cup plain greek yogurt
- 1/4 cup mayonnaise
- juice of 1/2 a lemon
- 1 tsp dill weed
- salt and pepper
- Mix all ingredients together
Another classic salad that can be eaten any time is Chicken Ceasar Salad. We served it at Annie’s wedding and it was Tommy’s Recipe. You can find that HERE
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The 5th salad is a new recipe for me. I grew Brussels sprouts in my garden this year and I wanted to try some of them in a salad/slaw. I love the savory/sweetness of the oil and vinegar with the pomegranate seeds. This is a recipe that I may play around with more. I’m thinking about adding celery seed and maybe a little mayo to it for a more slaw taste. It’s definitely a great change for fall.
Brussels Sprout, Pomegranate and Parmesan Salad
- 1 pound brussel sprouts, shredded
- seeds from 1/2 pomegranate
- 1/4 cup shredded parmesan cheese
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- juice of one lemon
- 1 tsp sea salt
- 1/4 cup roasted slivered almonds, for garnish
- Mix all ingedients together except for the almonds
- serve salad and garnish with almond slices and additional parmesan
Salad Wrap-Up Comments
I mention my Cuisinart in this last recipe. I have had mine for over 40 years. It is the one thing on my counter that probably gets used almost every day. It is the one appliance that is such a time saver for me that it is allowed to sit out all the time.
I hope you enjoy some of these fun salads that aren’t just for summer but can become a part of your fall meals and you can also bring them to your fall picnic.
Peace and Love,
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