With temps reaching up into the 80s and 90s, no one wants to spend an hour in front of a hot stove, right? Skip the hot meals and fill your menu with refreshing summer salads instead! I am a big fan of fruit salad since I’m so picky about veggies. I know most of you are far more reasonable when it comes to eating, though, so I’m sharing four delicious summer salad recipes, all created by Executive Chef at Pritikin Longevity Center + Spa, Chef Anthony Stewart.

With temps reaching up into the 80s and 90s, no one wants to spend an hour in front of a hot stove, right? Skip the hot meals and fill your menu with refreshing summer salads instead! Check out 4 yummy healthy recipes!

I figure anyone who creates meals for an elegant health spa knows what he’s doing, right? Did you know that while summer salads themselves are healthy, you can easily wreck your good “food karma” by tossing on fatty dressings and toppings loading with calories? Check Stewart’s recipes all feature low-cal, healthy salad dressings. You can either find them in the Pritkin store (on their website), or look for low-cal versions of similar dressings in your grocery store.

Healthy Summer Salad Recipes

 Sunshine Chopped Salad with Pritikin’s Tuscan Sunshine Italian salad dressing created

cucumber broccoli tomato salad (1)

 

Yield: 2 cups per serving

Ingredients:

  • 1 Head cauliflower
  • 1 Head broccoli
  • 1 Cucumber, seedless
  • 1 Tomato, diced
  • ¼ Cup Pritikin Tuscan Sunshine Italian Salad Dressing
  • 1 Jicama, shredded
  • 1 Carrot, shredded

Directions:

  1. Rinse and chop cauliflower, broccoli and cucumber.
  2. In a salad bowl heap the chopped vegetables and top with diced tomato.
  3. Garnish with shredded jicama and carrot. Chill and serve with Tuscan Sunshine Italian Salad Dressing.

Spaghetti Squash and Tomato Salad with Pritikin’s new Outrageous Asian salad dressing

spaghetti squash tomato (1)

 

Yield: 2 cups per serving

Ingredients:

  • 2 Spaghetti squash, cut in half lengthwise and seeds removed
  • 1 Cup Tomatoes, diced
  • ½ Cup Basil, fresh and chiffonade
  • ½ Cup Pritikin Outrageous Asian Salad Dressing

Directions:

  1. Pre-heat oven to 400 degrees.
  2. Place spaghetti squash cut side down on a baking tray and bake until soft (usually about 25 minutes).
  3. Use a spoon to scoop out the inside of the squash and cool.
  4. Toss diced tomatoes with basil and combine with squash and Outrageous Asian Salad Dressing.
  5. Toss lightly and serve.

Chef’s note:

This dressing is great as a marinade as well.

Roasted Vegetable Salad with Pritikin’s Heavenly Horseradish salad dressing

roasted vegetable salad (1)

Yield: 2 cups per serving

Ingredients:

  • 1 Carrot (peeled and diced into medium size pieces)
  • 1 Head broccoli (cut into large florets)
  • 1 Head cauliflower (cut into large florets)
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 TBSP Garlic, chopped
  • 1 tsp Oregano, fresh and chopped
  • ½ cup Pritikin Heavenly Horseradish Balsamic Salad Dressing

Directions:

  1. Pre-heat oven to 400 degrees.
  2. Rinse vegetables and drain.
  3. In a large bowl toss vegetables with garlic, oregano and ¼ cup Pritikin Heavenly Horseradish Balsamic Salad Dressing.
  4. Pour on a large baking tray and bake for 8 minutes.
  5. Remove and cool.
  6. Chill and serve with remainder of dressing as a salad.

Chef’s note:

Goes great as a side dish if served hot

 Heart of Palm Radish and Corn Salad with Pritikin’s Tangy Mustard Dressing

 

Heart of Palm Radish and Corn Salad (1)

 

Yield: 2 cups per serving

Ingredients:

  • 1 Cup Hearts of palm, fresh or low-sodium canned
  • 1 Cup Radish, shredded
  • ½ Cup Corn kernels, roasted
  • ½ Cup Grape tomatoes
  • 4 Cups Mixed greens lettuce
  • ¼ Cup Pritikin Tangy Mustard Salad Dressing

Directions:

  1. Place 1 cup mixed greens at the base of each salad plate or bowl.
  2. Arrange heart of palm, shredded radish, corn and grape tomatoes on plate or bowl on top of mixed greens.
  3. Chill and drizzle with Tangy Mustard Salad Dressing.

I hope you enjoy these delicious and healthy summer salads! I actually really want to try the Spaghtetti Squash one. I don’t like many veggies, but I do love all sorts of squash, and I’ll eat tomatoes if they’re sliced thin.

Do you have a favorite go-to summer salad recipe? Share in the comments!

With temps reaching up into the 80s and 90s, no one wants to spend an hour in front of a hot stove, right? Skip the hot meals and fill your menu with refreshing summer salads instead! Check out 4 yummy healthy recipes!