The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
My grandmother lived in a home in Old Brooklyn, a southwestern suburb of Cleveland, where I spent much of my time when I was younger. I would roam free in the fenced backyard under the hot summer sun and as soon as I could learn how to walk, I would scavenge my grandmother’s garden to eat tomatoes off the vine by the fistful. When there weren’t any red ones left, I would start on the green ones, until my mother peeled them away from my tiny grip. Even as a toddler, I loved nothing more than a fresh, sun-ripened tomato, crispy lettuce and crunchy zucchini.
Today, I love salad with the same intensity I loved whole tomatoes with as a child; salad is food in its tastiest, freshest form. I love the cool, watery crunch of fresh vegetables and the flavorful collision of complementary tastes. I love that the combinations of greens, vegetables, legumes, grains and dressings are endless. To me, salad is perfect food.
We love these summer salads favorites from Heinen’s and they’ll soon be your favorites too. Lettuce begin by saying that not all salads are the same. Each one of these summer salads from Heinen’s is uniquely different and delicious. They can be served hot or cold and make for a lovely accompaniment to any dish. I decided to throw a little family get-together in our backyard last Sunday and these salads made for a lovely buffet spread. I enjoyed serving them family-style as passable sharing plates. It encourages conversation while everyone enjoys each other’s company through good food. As my grandmother always said, “food has a way of bringing together those who are important in your life.”
I can’t wait for you to try these new featured flavors from Heinen’s Salads We Love collection.
Sweet Potato Crunch Salad – The Sweet Potato Crunch Salad the texture and crunch of delicious sweet potatoes. Cranberries and apples give the salad sweetness and juiciness, and there’s also a fresh pop of flavor from the light dressing. This salad would pair very nicely with a baked or grilled chicken dish (see my recipe for Chicken Française), and if you have leftovers, you can use it as a filling for enchiladas, tacos, or wraps.
Brussels Sprout Caesar Salad – I love crunchy salads and this one might be the crunchiest yet! The Brussels sprout Caesar Salad clearly isn’t a traditional Caesar salad, but it has some of the salty, garlicky flavor that you might expect. It would be delicious served with pasta or pizza and the heartiness of the Brussels sprouts prevents the salad from wilting within the first couple hours. It’s a delicious dish!
Asian Noodle Salad – The Asian Noodle Salad is an AMAZING pasta salad. It’s great for a cookout side dish, and if you want to make it a full meal, simply add chicken! Asian Noodle Salads are my usual go-to contribution for any picnic or cookout — creamy peanut butter, zingy ginger, sweet honey, and you could add a kick of Sriracha for a little extra spice. All of these notes combine to create complex layers of flavor that will keep your fork wandering back to the bowl. This recipe tastes excellent both warm and cold, travels well, and is a universal hit wherever you bring it. It also tastes fabulous left over, such as when my family and I go overboard and bring more food than we can finish (the best kind of picnic problem).
Sweet & Sour Mushroom Spelt Salad – This Sweet & Sour Mushroom Spelt Salad has a tasty zing to it and really benefits from the chewiness and nuttiness of the spelt. Not to mention, it is packed with fiber and protein, which makes it a meal by itself and great for Meatless Monday. But if you like your meat on your Monday’s, I would say this salad pairs very nicely with sesame or orange chicken.
Italian Farro Salad – The Italian Farro Salad is the kind of recipe that was tailor-made for gatherings with friends at outdoor barbecues. It can be served at room temperature, it pairs perfectly alongside anything you’ll pull off the grill and is a definite crowd-pleaser. In the event of leftovers, this farro salad can also last in the refrigerator for several days, making it an excellent candidate for lunch and dinner meal prep.
I don’t know about you, but all I want for Spring and Summer is low maintenance recipes that are still bursting with flavor and nutrients. All I want to do is pack a salad, put it in my picnic basket and enjoy it at the park, at work for lunch or anywhere outdoors! Want to join? Just stop in at your local Heinen’s and pick up one or all five of these summer salads that we LOVE!
*Heinen’s Salads We Love options may vary per store.
Salads We Love and Sangria, try to think of a better pair…I’ll wait.
While at Heinen’s, I also picked up one of my favorite wines, Rosé Infinie Côtes de Provence. Sounds fancy, right? The flavor carries notes of strawberry and citrus fruit, so I sliced up some apples, limes and lemons (just what I had on hand) to complement the wine’s crisp and fruity taste.
To make the sangria, I added the sliced fruit, 2 bottles of Rosé, 6 ounces of Grand Marnier, 1 liter of Club Soda, and Waterloo Strawberry Sparkling Water (for extra flavor) to a pitcher. I enjoyed accessorizing with these adorable individual milk bottles was the cutest way to personalize each guest’s cocktail.
If you’re like me and hate to waste food, use the leftover fruit to make a sangria tart. They’re great served hot or cold — I usually top mine with a dollop of ice cream.