During the winter, we rely on soup for our go-to one-dish meals. But come summer, especially when the heat soars, we want salad instead.
Given all the delicious produce available — juicy ripe tomatoes, crunchy cukes, fresh basil — it doesn’t take much effort to throw together a great-tasting salad in August and September.
If it’s too hot to cook, zero in on the raw salads or substitute ingredients (canned beans instead of dried, supermarket-roasted chicken instead of home-roasted). Or cook when it’s cool(er).
When putting together salads that store well — grain, bean, and noodle — do yourself a favor and make large quantities. Then, on those nights when you don’t feel like cooking at all, you’ll appreciate dipping into that big batch of tabouli or supping on leftover salade niçoise.
Here are eight categories of supper salads we favor, with recipes.
Easy-to-digest food tips, facts, and insights.
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