I am delighted to share this with you since I have been a lover of different salads since my childhood. Prepare these salads and have them with your summer meals. You will have a lovely meal, I bet!

Spinach-Chopped Grape Salad
Chopped salads have become very fashionable nowadays. This irresistible dish is very light as well as healthy. You can make it all the more delicious through adding steamed shrimp or grilled flank steak.


  • Pine nuts, 2 tablespoons 
  • Seedless red grapes, 1 cup, sliced 
  • Fresh baby spinach, 1 (6-oz.) package, thoroughly washed
  • Light raspberry-walnut vinaigrette, 1/4 cup
  • Feta cheese reduced-fat crumbled, 1/4 cup

In a small skillet, heat pine nuts over medium to high heat, continually stirring for about 5 minutes, till you get something fragrant and toasted.
Chop spinach coarsely. Toss together vinaigrette, feta cheese, grapes and spinach in a serving bowl. Serve immediately after sprinkling with pine nuts.

Peanutty Coleslaw
Wonderfully dressed in the salty tinge of roasted peanuts, wasabi paste and fresh ginger, this is really a great delicacy.


  • Fresh cilantro, chopped, 1/2 cup
  • White vinegar, 3 tablespoons
  • Green onions, chopped, 1/4 cup
  • Mayonnaise, 2 tablespoons
  • Sugar, 1 teaspoon
  • Sesame oil, 1 tablespoon
  • Fresh ginger, grated, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Pepper, 1/2 teaspoon
  • Wasabi paste, 2 teaspoons
  • Lightly salted peanuts, 3/4 cup
  • Shredded coleslaw mix, 1 package (16-oz.)

Take the first 10 ingredients and whisk together in a big bowl. Add the coleslaw blend and stir to coat. Chill in covered condition for an hour. Just prior to serving, add in the peanuts.

Chicken Horseradish Salad
Warm up your chicken with prepared horseradish. The pungent herb tastes hot but is less spicy compared to jalapenos. You can add sauce based on your requirement.


  • Chicken, chopped and cooked, 3 cups (around 4 chicken breast halves, boned and skinned)
  • Pepper, 1/2 teaspoon
  • Salt,1/4 teaspoon
  • 2 celery ribs, chopped
  • Prepared horseradish, 2 to 3 tablespoons
  • Green onions, minced, 1/2 cup
  • Pecans, chopped and toasted, 1/2 cup
  • Fresh lemon juice, 2 teaspoons
  • Light mayonnaise, 2/3 cup
  • Grated lemon rind, 1/2 teaspoon

Place all the ingredients in a large bowl and stir them together. Before you serve, cover the bowl and chill for a couple of hours.

Spring Pea Orzo
The main trick for this wonderful salad is the tossing of the warm pasta mingled with the dressing so that the flavor is soaked up by the orzo. To make it taste yummier, make it 2 days before and then serve.


  • Lemons, 3 to 4
  • Orzo pasta, uncooked, 8 ounces
  • Shallot or red onion, minced, 1/4 cup
  • Table salt, 1/2 teaspoon
  • Extra virgin olive oil, 2 tablespoons
  • Mustard, 1 tablespoon
  • Black pepper, freshly ground, 1/2 teaspoon
  • Fresh or frozen peas, cooked, 1 1/2 cups
  • 1 cup blanched and chopped sugar snap peas or snow peas
  • Almonds, sliced and toasted, 1/2 cup
  • Assorted chopped fresh herbs (like parsley, chives and mint), 1 cup

Take 2 tsp of grated zest from lemons. Cut the lemon into two and squeeze out about ½ cup of juice.
Prepare the pasta (every package will come with directions, so follow the same). Whisk together lemon juice, shallots, along with the next 4 ingredients. Cover and chill for a maximum of 2 days.

Toss together snow peas, peas, lemon zest, pasta, fresh herbs and almonds just prior to serving. Add pepper, salt and the extra lemon juice for taste.

Potato Cobb Salad
Instead of tossing, just arrange the colorful ingredients of this salad in a platter. You can cook and marinate the potatoes the night before, and assemble before serving the next day.


  • Potatoes, 3 pounds
  • Salt, 3/4 teaspoon
  • Olive oil-and-vinegar dressing, 1 bottle (16-ounce), divided
  • Mixed salad greens, 8 cups
  • Fresh lemon juice, 1 tablespoon
  • Tomatoes, 3 large, diced and seeded
  • Small green onions, 12, sliced
  • Sharp Cheddar cheese, shredded, 2 cups (8 ounces)
  • Blue cheese, crumbled, 4 ounces
  • Cooked and crumbled bacon, 6 to 8 slices
  • Pepper, freshly ground, to taste

Cook potatoes for half an hour in boiling salted water, Drain, cool, peel and cut in the form of cubes.
Sprinkle salt on the potatoes, pour a cup of dressing and toss gently. Store the remaining dressing. Chill the covered potato mixture overnight.

Take a serving platter and evenly arrange green salad. Toss peeled and chopped avocados with lemon juice.

Over the salad greens, arrange all the ingredients in rows and sprinkle pepper. Add the remaining dressing and serve.