June 13, 2016

Too Hot to Cook? Cool off with these 11 Summer Salads!

Summer is here and things are heating up! The urge to avoid turning on the oven is strong, but don’t turn to takeout! Our friends at Daisy, Dole and California Walnuts are sharing their top summer salads to help you keep cool and eat well this summer.


Avocado and Black Bean Salsa Salad

Avocado and Black Bean Salsa Salad
Prep Time:
20 Minutes | Total Time: 20 Minutes | Serves: 6 (1-1/4 cups per serving)


  • 1 cup canned black beans, drained and rinsed
  • 1 11 ounce can vacuum-packed sweet corn, drained
  • 1 chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons taco seasoning
  • 6 cups thinly sliced Romaine lettuce
  • 1 avocado, pitted, peeled, and sliced
  • 3 cups Daisy Cottage Cheese


In medium bowl, combine the beans, corn, tomato, cilantro, lime juice and taco seasoning; mix well and set aside. Divide the lettuce evenly onto six salad plates. Top each plate with avocado slices. Spoon the black bean salsa over the avocado slices on each plate and top with ½ cup of cottage cheese.

2 (2)

Blackberry Salad with Almonds

Blackberry Salad with Almonds
Prep Time:
10 Minutes | Total Time: 10 Minutes | Serves: 4


  • 4 cups baby salad greens
  • 2 cups fresh blackberries
  • 4 tablespoons balsamic glaze
  • 2 cups Daisy Cottage Cheese
  • 4 tablespoons slivered almonds
  • 4 tablespoons dried sweetened cranberries


Place a layer of greens on 4 salad plates. Top each evenly with the blackberries; drizzle with the glaze. Top with a scoop of cottage cheese. Sprinkle with the almonds and dried cranberries.

4 (2)

Pineapple Date Salad

Pineapple Date Salad
Prep Time:
15 Minutes | Total Time: 15 Minutes | Serves: 8


  • 6 large lettuce leaves, well-dried
  • 4 cups Daisy Cottage Cheese
  • 3 cups fresh diced pineapple
  • 1 cup pitted dates, coarsely chopped


Line a large oval platter with lettuce leaves. Spoon the cottage cheese across center of platter. Spoon the pineapple evenly at each end of platter next to and slightly overlapping the cottage cheese. Spoon the dates between pineapple and cottage cheese, slightly overlapping each.

Sunflower Salad with Blackberries

Sunflower Grilled Shrimp w_Blackberries for social

Sunflower Grilled Shrimp Salad with Blackberries
Prep Time: 20 min. | Serves: 4


  • 16 jumbo shrimp, peeled and deveined
  • Citrus-Ginger Marinade (recipe below)
  • 1 pkg. DOLE® All Natural Chopped Sunflower Crunch Salad Kit
  • 2 cups blackberries
  • 1 cup cooked black beans


Press 2 shrimp onto 8 skewers. Reserve 1/3 cup Citrus-Ginger Marinade. Pour remaining marinade over shrimp and set aside while preparing grill, about 20 minutes.

Heat grill to medium-high. Grill shrimp for 1-1/2 minutes per side or until pink; set aside.

Toss together greens and dressing from kit, blackberries and black beans. Divide between four serving plates. Brush reserved marinade over grilled shrimp and arrange two skewers on top of salad, garnishing with sunflower kernels and bacon from kit. Serve immediately.

Citrus-Ginger Marinade: Combine 2 tablespoons lime juice, 2 tablespoons olive oil, 1-1/2 tablespoons honey, 1-1/2 tablespoons chopped green onions, 1 tablespoon water, 1 tablespoon grated lime peel, 1 teaspoon grated fresh ginger and 1/2 teaspoon minced garlic in blender or food processor. Cover; blend until smooth. Season with salt to taste.

Nutritional Info (Per Serving): 380 calories, 21g fat (3g sat.), 45mg cholesterol, 410mg sodium, 40g carbohydrate (9g dietary fiber, 19g sugars), 13g protein, 80% Vit. A, 70% Vit. C, 8% calcium, 15% iron.

5 (2)

Pineapple, Pepper, and Cheese Salad

Pineapple Pepper and Cheese Salad
Prep Time:
15 Minutes | Total Time: 15 Minutes | Serves: 4


  • 4 leaves Bibb lettuce
  • 2 cups cubed fresh cut chunk pineapple
  • 2 cups Daisy Cottage Cheese
  • 1/2 cup diced red, yellow, and orange bell peppers
  • 4 large basil leaves, thinly sliced


Place a lettuce leaf on 4 salad plates. Top each evenly with the pineapple and a scoop of cottage cheese. Sprinkle with the peppers and basil.

Grilled Banana And Greens Salad

GrilledBananaGreens Salad for social

Grilled Banana and Greens Salad
Total Time:  20 min. | Serves: 6


  • 3 firm DOLE® Bananas, peeled and cut into 1/2-inch slices
  • 1/4 lb. DOLE Asparagus, woody ends trimmed
  • Olive oil spray
  • DOLE Hearts of Romaine Salad Blend
  • 1/3 cup walnut pieces
  • 3 oz. blue cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon peel
  • Salt and pepper, to taste
  • 1/2 cup DOLE Blackberries


Spray banana slices and asparagus with olive oil spray. Grill on both sides and remove from heat. Cut asparagus into 1-inch pieces and set aside.

Chop romaine into bite-size pieces and combine with walnuts, blue cheese, banana, and asparagus in a large bowl.

Combine olive oil, lemon juice, and lemon peel in a small bowl. Whisk until blended.  Season to taste with salt and pepper.

Pour dressing over salad and gently toss.

Divide salad between six serving plates and top with blackberries.

6 (2)

Spring Salad with Cheesy Ranch logo

Spring Salad with Cheesy Ranch
Prep Time:
25 Minutes | Total Time: 25 Minutes | Serves: 6


  • 3/4 cup Daisy Cottage Cheese
  • 3/4 cup low fat buttermilk
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh dill
  • 1/8 teaspoon ground black pepper
  • 4 cups Romaine lettuce, torn
  • 3/4 cup sliced and quartered cucumber
  • 1/2 cup frozen corn kernels, cooked, cooled, and drained
  • 1/2 cup thinly sliced radishes
  • 1/2 cup sugar snap peas
  • 1/2 cup sliced orange bell pepper
  • 1 cup canned chickpeas, rinsed and drained


In a blender or food processor, process the cottage cheese and the buttermilk for 15 seconds or until almost smooth. Add the chives, parsley, lemon juice, mustard, garlic, dill and black pepper; pulse to combine. Transfer the dressing to 2-cup container. Cover and refrigerate (for up to 3 days). Toss the lettuce, cucumber, corn, radishes, sugar snap peas, bell pepper, and chickpeas in a large bowl. Divide the salad evenly among 6 salad plates. Drizzle each salad with 1/4 cup dressing. Serve immediately.

7 (2)

Strawberry Spinach Cottage Cheese Salad

Strawberry Spinach Salad
Prep Time:
15 Minutes | Total Time: 15 Minutes | Serves: 4 (1 cup per serving)


  • 6 ounces baby spinach
  • 1/4 cup sliced green onions
  • 1/2 cup light raspberry vinaigrette
  • 1 cup sliced fresh strawberries
  • 1/4 cup chopped walnuts
  • 2 cups Daisy Cottage Cheese


Toss the spinach and green onions with the vinaigrette; divide evenly onto 4 salad plates. Top each salad with the strawberries and walnuts. Spoon the cottage cheese over the spinach mixture and serve.

8 (2)

Strawberry Spinach Chicken Salad

Strawberry Salad with Chicken and Almonds
Prep Time:
 5 Minutes | Total Time : 5 Minutes | Serves: 1


  • 1/2 cup Daisy Cottage Cheese
  • 1/4 teaspoon salt-free garlic & herb seasoning mix
  • 1/2 cup cubed cooked chicken
  • 1/2 cup sliced fresh strawberries
  • 1 cup baby spinach
  • 1 tablespoon toasted sliced almonds


Stir together the cottage cheese and seasoning in the bottom of a 1-pint mason jar or a 2-cup container. Layer the remaining ingredients in the order listed, packing the spinach as needed. Cover and refrigerate up to 24 hours. To serve, shake the salad into a bowl and toss with a fork until the ingredients are mixed.

Watermelon Salad with Balsamic and Mint

Watermelon Salad with Balsamic and Mint
Prep Time:
 5 Minutes | Total Time: 5 Minutes | Serves: 2


  • 2 1-inch thick watermelon wedges
  • 2/3 cup Daisy Cottage Cheese
  • 2 teaspoons chopped fresh mint
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons balsamic vinegar


Place each watermelon slice on a small plate. Place half the cottage cheese and mint on each watermelon wedge. Sprinkle with the pepper and drizzle with the vinegar.

beet-goat-cheese-walnut-salad-web with logos

Beet, Goat Cheese and Walnut Salad

Rich goat cheese and beets complement the lightness of the arugula and basil in this salad.

Serves 5 people



  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons basil leaves, fresh, lightly packed, torn
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon sugar


  • 1 ¼ pounds beets, red and golden, medium-size
  • 3 cups baby arugula
  • 1/2 cup California walnuts, coarsely chopped, toasted
  • 2 ounces goat cheese (chevre), soft, crumbled
  • Pepper, freshly ground, to taste


  1. To prepare dressing, puree all ingredients in a small blender or food processor. Cover and refrigerate until ready to serve.
  2. Preheat oven to 400° F. Rinse beets and cut tops off if still attached. Wrap each in foil, leaving room for air to circulate. Place on a baking sheet and cook for about 50 minutes or until beets are tender when pierced with a sharp knife. Let cool, then slip off skins. Discard ends and slice beets 1/4-inch thick.
  3. Place arugula in a large shallow bowl and toss with half the dressing. Layer beets over arugula and drizzle with remaining dressing. Top with walnuts and cheese and season with pepper.

Nutrition Facts

200 Calories
Total Fat 16g
Saturated Fat 3g
Monounsaturated Fat 6.5g
Polyunsaturated Fat 6g
Cholesterol 5mg
Sodium 170mg
Carbohydrates 11g
Dietary Fiber 3g
Protein 5g