The 3 Salads: Spring & Summer Hospitality Made Easy

Spring is here! That means summer is just around the corner, and people are getting out and getting together! You're going to have many opportunities this season to show hospitality at home, bring a fan favorite to a cookout, or serve a sister who just had a baby. In times like these, it's super handy to have some simple, easy, crowd-pleasing recipes up your sleeve. My 3 easy salads will give you just that!

#1: Summer Harvest Salad

Ingredients:

• Lettuce, washed and cut
• Strawberries, washed and quartered
• Mandarin Oranges, drained
• Toasted Pecans
• 1-2 tbs melted butter 
• Pinch of salt (if butter is not salted)
• Dressing (I'd advise vinaigrette. I used Ken's "Raspberry Walnut Vinaigrette") 

Procedure:

• Pre-heat oven to 350F. 
• Toss pecans in butter and salt. Spread out over cookie sheet.
• Cook pecans for ~10min, stirring midway through. Dry on a towel.
• Combine ingredients. Add dressing to taste. 
• Enjoy!

#2: Chicken Salad

Ingredients:

• 1lb Chicken, boiled and shredded 
• 1 c. Mayonaise
• 1/2 c. Whipped Cream
• 1/2-1 c. Craisins
• 1/2-1 c. Pecan Pieces  
• 1/2 tsp Salt
• Pepper, to taste

Procedure:

• Boil chicken in large pot for ~30 minutes.
• Remove chicken and shred in 1 1/2 quart container.
• Add remaining ingredients; stir well.
• Refrigerate to desired coldness. 
• Serve cold. (Optional: with pita chips, toast, crackers, or lettuce leaves.)
• Enjoy!

#3: Greek Pasta Salad

Ingredients:

• 1 box Rotini Pasta, cooked
• 2-4 Roma Tomatoes, chopped
• Feta Cheese, crumbled
• Fresh Basil, chopped 
• 16oz Greek Dressing

Procedure:

• Cook pasta in boiling water using large pot ~10 minutes.
• Strain pasta.
• Add tomatoes, basil, and dressing.
• Let cool for ~5 minutes, then add cheese.
• Stir well and refrigerate.
• Serve cold.
• Enjoy! 

May your warm months be full of good food and fellowship with these recipes! Bon Apetit!