Roasted Pepper And Teriyaki Salmon Salad @frumfoodie

By Sarah Botwinick

Summer salad recipes are a must during the warmer days. These three salad recipes are bursting with flavor and come together in just a few minutes. Plus they are a great addition to your Nine Days menu.

Roasted Pepper and Teriyaki Salmon Salad

Ingredients:

  • Cooking spray or 1 Tbsp. of oil
  • 1 red pepper
  • 1 orange pepper
  • 1½ pieces of fresh salmon
  • 1 Tbsp. La Choy teriyaki sauce
  • Garlic powder, to taste
  • Salt and pepper, to taste
  • 1 head Romaine lettuce
  • 1 scallion (diced)
  • ¼–⅓ cup Craisins
  • Your favorite Caesar dressing

Directions:

Heat oil in pan in medium heat and cut up peppers into strips. Add peppers and cook until the peppers get color and are a little soft. Set aside to cool.

Brush each side of salmon with a tablespoon of teriyaki sauce and sprinkle with a little garlic powder, pepper, and salt. Heat a tablespoon of oil in a pan on medium heat. Place salmon into pan and sear on both sides until golden and crispy. Set aside to cool.

Combine all ingredients right before serving.

Garlic And Basil Veggie Pasta Salad @frumfoodie

Garlic and Basil Veggie Pasta Salad

Ingredients:

  • ½ box of rotini pasta
  • 1 Tbsp. olive or canola oil
  • ½ can of baby corn
  • ½ red pepper
  • ½ green pepper
  • ½ cup mayonnaise
  • 2½ tsp. dried basil
  • 1 ½ tsp. garlic powder
  • ¼ tsp. kosher salt

Directions:

Cook pasta according to package directions and drain. Pour about a tablespoon of oil to the pasta to prevent it from sticking together. Set aside to cool.

Cut up vegetables and then add the mayonnaise, basil, garlic powder, and salt to pasta and mix to combine. Then add vegetables and serve pasta salad cold.

Colorful And Crunchy Pita Chip Salad @frumfoodie

Colorful And Crunchy Pita Chip Salad

Ingredients:

  • 1 medium-size sweet potato
  • 1 ripe avocado
  • 1 plum tomato
  • ½ red pepper
  • 1 small cucumber
  • 1 head romaine lettuce
  • ½ cup of pita chips
  • Caesar dressing

Directions:

Preheat oven to 375°F. Peel and dice sweet potato. Place diced sweet potato in a pan and cover with foil. Place in oven for 15 minutes. Remove the foil and bake for an additional 10 minutes. Remove from oven and set aside to cool completely.

Dice avocado, tomato, red pepper, and cucumber. Cut up lettuce and add to a large bowl along with the cut-up vegetables. Break up pita chips and add to the salad. Mix to combine and add Caesar dressing. Serve immediately.

All recipes are courtesy of @frumfoodie by Sarah Botwinick.

Sarah Botwinick is a food blogger and recipe developer. Follow her on Instagram @frumfoodie to see more delicious recipes and exciting foodie trends. Contact her via email at frumfoodie1@gmail.com or through Instagram @frumfoodie.

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