5 Delicious Sunday Salad Recipes by David Venable

Sunday brunches and lunches often call for something light yet satisfying, something that brings a burst of flavor while still being kind to our body's need for lighter fare after a potentially heavy week. Salads fit this bill perfectly. Not only are they incredibly versatile, but they can also be gourmet, colorful, and absolutely delicious. Today, let's delve into 5 Delicious Sunday Salad Recipes by David Venable, each designed to elevate your weekend meal experience to a delightful dining occasion.

1. Strawberry Spinach Salad with Poppy Seed Dressing

The vibrant Strawberry Spinach Salad combines the sweetness of strawberries with the nutritious bite of spinach, adorned with slivered almonds, crumbled feta, and tossed in a tangy poppy seed dressing. Here's how you can create this delightful salad:

• Ingredients:
  • 6 cups fresh baby spinach
  • 2 cups strawberries, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup slivered almonds
  • For the dressing:
    • 2 tablespoons poppy seeds
    • 1/4 cup white vinegar
    • 1/4 cup sugar
    • 1/2 cup olive oil
    • 1 tablespoon finely grated onion
• Instructions:
  1. Combine spinach, strawberries, feta, and almonds in a large bowl.
  2. Whisk together all dressing ingredients until well mixed.
  3. Pour the dressing over the salad, toss to coat.
  4. Serve immediately.

🌟 Note: Ensure your strawberries are ripe but firm for the best texture in this salad. Freshness makes all the difference in taste!

2. Cobb Salad with Chicken

This classic Cobb Salad is a flavor and texture-packed dish, perfect for a filling Sunday meal. With diced chicken, bacon, avocado, and a medley of fresh vegetables, it's as colorful as it is delicious. Here's your step-by-step guide:

• Ingredients:
  • 1 head romaine lettuce, chopped
  • 1 hard-boiled egg, diced
  • 1/2 avocado, cubed
  • 1/4 cup blue cheese, crumbled
  • 1/4 cup diced cooked bacon
  • 1 grilled chicken breast, diced
  • 1 tomato, diced
  • 1/4 cup chopped chives
• Instructions:
  1. Arrange romaine lettuce in a bowl.
  2. Add rows of diced egg, avocado, blue cheese, bacon, chicken, tomato, and chives.
  3. Drizzle your favorite dressing over the top.
  4. Gently toss if desired, or serve as is for a traditional presentation.

3. Grilled Peach and Burrata Salad

This is not your everyday salad; it's an experience. The Grilled Peach and Burrata Salad marries sweet grilled peaches with the creamy richness of Burrata, topped with fresh basil and drizzled with balsamic glaze. Here’s how to make it:

• Ingredients:
  • 2 ripe peaches, halved and pitted
  • 4 oz Burrata cheese
  • 2 cups arugula
  • 1/4 cup fresh basil leaves
  • Balsamic glaze
  • Extra virgin olive oil
  • Salt and pepper to taste
• Instructions:
  1. Grill the peach halves cut side down for about 3 minutes until they have grill marks.
  2. Arrange arugula on plates, then place peach halves on top.
  3. Put a dollop of Burrata on each peach, tear open to let some cream out.
  4. Scatter fresh basil, drizzle with olive oil and balsamic glaze. Season with salt and pepper.

4. Mediterranean Quinoa Salad

Looking for something hearty yet healthy? The Mediterranean Quinoa Salad is just that. Quinoa is tossed with chickpeas, olives, tomatoes, cucumbers, and feta cheese, all dressed in a lemon-oregano vinaigrette. Here's how:

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup feta cheese, crumbled
  • For the dressing:
    • 1/4 cup lemon juice
    • 1/3 cup olive oil
    • 1 tablespoon oregano
    • Salt and pepper
• Instructions:
  1. Cook quinoa in water, bring to a boil then simmer for 15 minutes or until fluffy.
  2. Mix all salad ingredients in a bowl.
  3. Whisk together the dressing ingredients, pour over the salad, and toss.
  4. Chill or serve at room temperature.

5. Watermelon Cucumber Salad

Incorporate the hydration and freshness of summer into your Sunday with this Watermelon Cucumber Salad. Sweet watermelon, crunchy cucumber, and tangy feta create a harmonious dish. Here's how:

• Ingredients:
  • 4 cups watermelon, cubed
  • 2 cups cucumber, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup mint leaves, chiffonaded
  • Lime zest and juice for dressing
  • Olive oil
• Instructions:
  1. Combine watermelon, cucumber, and feta in a serving bowl.
  2. Add mint leaves.
  3. Drizzle with olive oil, lime juice, and zest. Toss gently.
  4. Serve immediately for the freshest taste.

In wrapping up these delightful recipes, remember that salads don’t have to be boring or a mere afterthought. David Venable’s recipes elevate the humble salad to a gourmet experience, proving that with the right ingredients and creativity, salads can be the centerpiece of your Sunday meal. From the sweet and savory Strawberry Spinach Salad to the refreshing Watermelon Cucumber Salad, each dish is crafted to provide not just nutrition but also a joyful culinary experience.

Can I substitute ingredients in these salads?

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Absolutely! Feel free to customize these salads with your favorite vegetables, cheeses, or proteins. Just ensure your substitutes have similar textures or flavor profiles for a balanced dish.

Are these salads suitable for meal prep?

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Yes, many of these salads can be prepped ahead of time, especially those with grains like the Mediterranean Quinoa Salad. Just keep dressings separate until ready to serve to maintain freshness.

How do I store leftover salad?

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Store leftover salad in an airtight container in the refrigerator. Keep dressings separate to prevent wilting. It should be consumed within 1-2 days for optimal freshness.