Quick Recipes and Easy

Salad Recipes for Summer

Salad Trivia:

• Iceberg lettuce got its name from the railway cars packed with ice it was originally shipped in from California to the East Coast.

• Ancient Greek physicians believed lettuce could induce a restful night’s sleep.

• The original Latin name for the tomato is Lycopersicon esculentum, which means tasty wolf-peach.

• The term “salad days” means the days of youthful inexperience.

• The original ancient Roman carrots were white and purple, not orange like the carrots we have today.

• The original Caeser salad came from Tijuana, Mexico.

• Thousand Island dressing was originally invented by a fisherman’s wife.

Salad History:

Salad has been around since ancient times, named for the Latin for salt (sal), with which the greens used to be seasoned. About 300 years ago, the first English-language book on how to make salads was released, “Acetaria: A Discourse of Sallets” (acetaria was an ancient word for salad greens) by John Evelyn. Evelyn’s book clarified how to prepare a simple salad and offered detailed instructions for cultivating 35 different types of greens from romaine, to radishes to arugula. At the time of the books released, most people believed that the eating of greens would make you sick to your stomach. In America, salads were relatively unimportant until the back to nature movement of the nineteen sixties. The American salad at this time usually consisted of iceberg lettuce and, when summer vegetables were not available, often included apples, raisins, and oranges.


Blue Cheese, Bell Pepper Salad


• 1 each green pepper (chopped)
• 1 each yellow pepper (chopped)
• 2 oz. red onion (chopped)
• 2 oz crumbled, blue cheese
• 2 each medium tomato (chopped)
• 3 oz. red wine vinegar
• 2 oz. fennel bulb (julienne style)
• 1 each cucumber (chopped)
• 2 oz. radish (chopped)
• 1 tsp. chopped tarragon
• 2 oz. olive oil (optional)
• 1 pinch chili flakes (optional)

Serving Size: Serves 4

Chilled Pea Salad


• 6 cups chopped green leaf lettuce
• salt and pepper
• 6 hard-cooked eggs, sliced
• 2 cups frozen peas, thawed
• 8-16 ounces bacon, crisp-cooked, drained, and crumbled
• 2 cups (8 ounces) shredded medium Cheddar cheese
• 1 cup mayonnaise
• 1 to 2 tablespoons sugar
• ¼ cup sliced green onions with tops
• paprika

Place three cups of the lettuce in the bottom of a large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a small paprika. Toss before serving. This salad serves 12 to 15 people.

Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at home.stopsign.com home.stopsign.com. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: recipefor.com recipefor.com

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