Easy-to-Make, Simple-to-Serve Delicious Main Dish Salads

Celebrate the festive get-togethers of summer with easy, make-ahead salads that reflect some of the delicious and diverse cuisines that Americans of all backgrounds have come to love!

Italian

Pasta salad with pepperoni and cheese
Serves 6 to 8

• 1 lb. penne or rotini pasta
• 1 8-oz. bottle of Italian dressing
• 8 oz. thinly sliced pepperoni, cut into strips
• 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 jar marinated artichoke hearts, drained and cut in pieces
• 1 can pitted ripe olives, drained and rinsed
• 1 ½ cups diced provolone cheese
• ¼ cup finely chopped fresh parsley
• ¼ cup finely chopped fresh basil leaves
• 2 Tbs. dried Italian seasonings ¼ teaspoon crushed red pepper Salt and freshly ground pepper to taste

Bring a large pot of salted water to a boil. Add 1 or 2 Tbs. vegetable oil to water, to keep pasta from sticking. Cook penne or rotini until cooked, but still firm, about 9 minutes. Rinse pasta under cool water to stop cooking, and drain.

Combine bottled dressing with chopped parsley, chopped basil, dried Italian seasonings, and crushed red pepper.

Pour dressing over cooked pasta and toss. Add pepperoni, sun-dried tomatoes, artichoke hearts, ripe olives. Toss gently. Add cheese and toss again. Add salt and freshly ground pepper to taste.

Cover and refrigerate until about 30 minutes before ready to serve.

French

Salade Nicoise
Serves 6 to 8

• ½ lb. small red potatoes, quartered
• ¼ cup pitted Nicoise olives
• 2 6-oz. cans tuna
• ½ red onion, thinly sliced
• ½ pound fresh green beans, trimmed and blanched
• ¼ cup chopped fresh parsley
• ½ lb. washed, trimmed and torn Romaine lettuce leaves or mixed salad greens
• ½ lb. cherry or grape tomatoes
• 1 8-oz. bottle vinaigrette salad dressing
• 2 Tbs. Dijon mustard
• 3 hard-cooked eggs, quartered in wedges
• 2 Tbs. capers
• 3 anchovy filets, whole or sliced (optional)

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but not soft, 10 to 15 minutes. Rinse potatoes under cold water to stop cooking; cool.

In a large bowl, combine the potatoes, olives, tuna, red onion, green beans, and chopped parsley. Refrigerate for 3 to 4 hours.

In a small bowl, blend vinaigrette dressing with Dijon mustard. Refrigerate.

Just before serving, toss Romaine lettuce or salad greens with mustard vinaigrette. Place lettuce in large shallow bowl or on individual plates. Spoon potato/tuna mixture on top; garnish with hard-boiled egg wedges, cherry tomatoes, capers, and anchovies, if desired.

Greek

Greek Salad with grilled chicken or shrimp
Serves 6 to 8

• 1 lb. previously grilled chicken, diced, or grilled shrimp
• 3 medium-sized ripe tomatoes, seeded and cut into chunks
• ½ red onion, thinly sliced
• 1 cucumber, peeled, seeded, and diced
• ½ red pepper, seeded and diced
• ½ green pepper, seeded and diced
• 1 cup pitted Kalamata olives
• ½ cup chopped fresh parsley
• ½ lb. fresh, imported Greek feta cheese
• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• Juice of one lemon
• 1 tsp. dried oregano
• Coarse salt and freshly ground black pepper

In a large bowl, combine grilled chicken or shrimp, tomatoes, onion, cucumber, red and green pepper, olives, and parsley. Place feta cheese on top of the vegetables.

In a small bowl, whisk together olive oil, vinegar, lemon juice, and oregano. Pour dressing over cheese and vegetables. Cover and refrigerate until about 30 minutes before serving.

Serve marinated chicken or shrimp and vegetables, plus feta cheese on a bed of mixed greens or simply place on a serving platter. Immediately before serving, dice or gently break up feta cheese using two forks; spread cheese over top of salad. Serve with toasted pita wedges.

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