Summer Salads To Try Tonight!

Swap the heat for a treat! Spice up your summer evenings with these laid-back salad recipes. Switch up your dinner menu with a fresh twist and keep it fun and fresh.

• 2 Tbsp. olive oil
• 2 Tbsp. champagne vinegar
• 1 Tbsp. fresh lemon juice
• 1 clove garlic, finely chopped
• 1 tsp. Dijon mustard
• 1 tsp. pure honey
• Kosher salt and freshly ground black pepper
• 1 (5-ounce) container arugula
• 1/4 c. thinly sliced red onion
• 1/4 c. chopped roasted and salted almonds
• 1 medium peach, sliced into wedges
• 1 1/2 oz. crumbled blue cheese (about 1/3 cup)

• 2 Tbsp. canola oil
• 1 lb. extra-jumbo shrimp, peeled and deveined
• 1 1/2 tsp. teaspoons creole seasoning (such as Tony Chachere’s)
• 3/4 c. mayonnaise
• 3 anchovy fillets or 1 1/2 teaspoons anchovy paste
• 2 cloves garlic, crushed
• 2 Tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 2 oz. Parmesan, grated (about 1/2 cup), plus more, shaved, for serving
• Kosher salt and freshly grated black pepper
• 1 head romaine lettuce, chopped

• 8 oz. sourdough bread, torn
• 1/4 c. olive oil
• Kosher salt and freshly ground pepper
• 1 oz. Parmesan, grated

Step 1 Make Cheesy Croutons: Preheat oven to 375°F. Toss together bread, olive oil, kosher salt and freshly ground black pepper on a rimmed baking sheet. Bake, tossing a few times, until golden brown, 15 to 20 minutes.

Step 2 Cool 2 minutes then toss with 1 oz. grated Parmesan. Cool completely. (Makes 4 1/2 cups.)

Step 3 Make shrimp and salad: Heat oil in a medium skillet over medium heat. Season shrimp with creole seasoning. Cook, turning once, until just cooked through, 4 to 5 minutes; transfer to a plate.

Step 4 Combine mayonnaise, anchovies, garlic, lemon juice, mustard, Worcestershire, and grated Parmesan in a food processor. Process until smooth and well combined, about 1 minute. Season with salt and pepper.

• Kosher salt and freshly ground black pepper
• 1 lb. short pasta, such as penne rigate
• 1/2 c. white balsamic vinegar
• 1/4 c. olive oil
• 2 Tbsp. pure honey
• 1 lb. grape or cherry tomatoes, halved
• 8 oz. perline (pearl-size) mozzarella balls, drained, or 8 ounces fresh mozzarella, torn
• 1/2 c. loosely packed fresh basil, torn into large pieces

Step 1 Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions; drain.

Step 2 Meanwhile, whisk together vinegar, oil, and honey in a bowl. Season with salt and pepper. Add hot pasta, tomatoes, and mozzarella balls; toss gently to coat. Add basil and toss to combine. Serve chilled or at room temperature.