When it comes to effortless entertaining, few people do it better than Ina Garten. The Barefoot Contessa’s warm and inviting cookbook has become a staple in many homes, and her salad recipes are a major reason why. From classic Caesar to fresh summer salads, Ina’s creations are always a hit with guests. Whether you’re hosting a casual dinner party or just need a quick and delicious lunch, these refreshing salads are sure to please.
In this article, we’ll take a look at 20 of Ina Garten’s most popular salad recipes that are perfect for every occasion. From hearty grain salads to light and fruity options, there’s something for everyone in this collection. So go ahead, get inspired, and start cooking!
Classic Caesar Salad with Homemade Croutons
Bring a taste of Italy to your table with this timeless salad recipe, featuring crispy homemade croutons and a rich, tangy dressing.
Ingredients:
– 1 large head romaine lettuce, washed and torn into bite-sized pieces
– 1/2 cup homemade croutons (see below)
– 1/2 cup grated Parmesan cheese
– 1/4 cup Caesar dressing (homemade or store-bought)
– Salt and pepper to taste
Homemade Croutons:
– 1 baguette, cut into 1-inch cubes
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Toss crouton ingredients in a bowl until bread is evenly coated with olive oil and salt.
3. Spread croutons on a baking sheet and bake for 10-12 minutes, or until crispy and golden brown.
4. In a large bowl, combine romaine lettuce, homemade croutons, and Parmesan cheese.
5. Drizzle Caesar dressing over the salad and toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Enjoy your delicious Classic Caesar Salad with Homemade Croutons!
Summer Corn and Tomato Salad
This refreshing salad is perfect for hot summer days when you need a cool and flavorful meal. With the sweetness of corn, the tanginess of tomatoes, and the crunch of fresh herbs, this salad is sure to become a new favorite.
Ingredients:
– 1 cup fresh corn kernels (from about 2 ears)
– 2 large tomatoes, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the corn kernels, diced tomatoes, and chopped cilantro.
2. In a small bowl, whisk together the olive oil and lime juice.
3. Pour the dressing over the corn mixture and toss gently to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (plus chilling time)
Roasted Beet Salad with Goat Cheese
Brighten up your meal with this sweet and savory salad, featuring roasted beets, tangy goat cheese, and a hint of citrus.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese (chèvre), crumbled
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1 orange, peeled and segmented
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. In a large bowl, combine roasted beets, crumbled goat cheese, and chopped parsley.
6. Drizzle the dressing over the salad and toss to combine.
7. Top with orange segments and season with salt and pepper to taste.
Cooking Time: 50-60 minutes
Grilled Peach and Arugula Salad
A sweet and savory combination of grilled peaches, peppery arugula, and tangy goat cheese.
Ingredients:
– 2 ripe peaches, sliced into wedges
– 4 cups arugula
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper.
3. Grill peaches for 2-3 minutes per side, or until caramelized and slightly charred.
4. In a large bowl, combine arugula, crumbled goat cheese, and chopped nuts.
5. Drizzle balsamic vinegar over the salad and toss to combine.
6. Top with grilled peach slices and serve immediately.
Cooking Time: 10-12 minutes
Caprese Salad with Balsamic Glaze
A classic Italian salad gets a sweet and tangy twist with this easy-to-make Caprese Salad featuring fresh mozzarella, juicy tomatoes, and creamy balsamic glaze.
Ingredients:
– 3 large beefsteak tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Arrange tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle the balsamic glaze over the salad, making sure each piece is coated.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: None! This salad is best served immediately, so enjoy within 30 minutes of preparation.
Warm Potato Salad with Mustard Dressing
Warm Potato Salad with Mustard Dressing Recipe
A hearty and flavorful salad that’s perfect for a chilly evening or a quick lunch, this Warm Potato Salad with Mustard Dressing is a game-changer.
Ingredients:
– 4 large potatoes, peeled and cubed
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 cup whole grain mustard
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the potato cubes on a baking sheet lined with parchment paper. Drizzle with butter, sprinkle with parsley, and season with salt and pepper.
3. Roast the potatoes in the preheated oven for 20-25 minutes, or until they’re tender and lightly caramelized.
4. In a small bowl, whisk together the mustard and heavy cream or half-and-half until smooth.
5. Toss the roasted potatoes with the mustard dressing until coated.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 25-30 minutes
Asian Slaw with Ginger Peanut Dressing
A refreshing and flavorful side dish that combines the crunch of Asian-style slaw with the creaminess of a ginger peanut dressing.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 cup creamy natural peanut butter
Instructions:
1. In a large bowl, combine the cabbage, carrots, and cilantro.
2. In a separate bowl, whisk together the soy sauce, rice vinegar, honey, and grated ginger until well combined.
3. Add the peanut butter to the dressing mixture and stir until smooth.
4. Pour the dressing over the slaw mixture and toss to coat.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10 minutes
Greek Salad with Feta and Olives
A refreshing and flavorful salad that combines the tanginess of feta, the brininess of olives, and the crunch of fresh vegetables.
Ingredients:
– 4-6 cups mixed greens (Romaine, arugula, and/or spinach)
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced Kalamata olives
– 1 large red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp extra-virgin olive oil
– 2 tbsp red wine vinegar
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine the mixed greens, feta cheese, olives, onion, and garlic.
2. Drizzle with olive oil and red wine vinegar; toss to combine.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley.
Cooking Time: None!
Kale Salad with Cranberries and Pecans
This hearty salad combines the earthy flavor of kale with the sweetness of cranberries and the crunch of pecans, perfect for a fall evening.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 5 minutes to help break down the fibers.
2. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the kale and toss to combine.
4. Stir in dried cranberries and chopped pecans.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Watermelon and Feta Salad with Mint
Beat the heat with this sweet and tangy salad that combines the refreshing flavors of watermelon, crumbly feta cheese, and cooling mint.
Ingredients:
– 3 cups diced seedless watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Add the chopped mint leaves and toss gently to combine.
3. Drizzle the olive oil over the salad and sprinkle with salt to taste.
4. Serve immediately or cover and refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Shaved Brussels Sprouts Salad with Lemon Vinaigrette
A refreshing twist on the classic salad, this recipe combines the crunch of shaved Brussels sprouts with the brightness of lemon vinaigrette. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 lemons, juiced
– 1/4 cup apple cider vinegar
– Salt and pepper to taste
– Chopped fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and cut them in half lengthwise.
3. Shave the sprouts into thin strips using a mandoline or sharp knife.
4. In a large bowl, toss the shaved sprouts with olive oil, garlic, salt, and pepper until coated.
5. Roast the sprouts in the preheated oven for 20-25 minutes, or until caramelized and tender.
6. In a small bowl, whisk together lemon juice and apple cider vinegar.
7. Toss the roasted sprouts with the lemon vinaigrette until well coated.
8. Serve immediately, garnished with chopped parsley or thyme if desired.
Cooking Time: 25 minutes
Quinoa Salad with Roasted Vegetables
A flavorful and nutritious quinoa salad packed with roasted vegetables, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using 2 cups of water or broth.
3. Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.
4. Roast vegetables in the preheated oven for 25-30 minutes, or until tender and lightly caramelized.
5. Once quinoa is cooked and vegetables are roasted, combine them in a large bowl.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 40-45 minutes
Spinach and Strawberry Salad with Poppy Seed Dressing
A refreshing twist on the classic green salad, this sweet and savory recipe combines fresh spinach leaves with juicy strawberries and a tangy poppy seed dressing.
Ingredients:
– 4 cups baby spinach leaves
– 2 cups sliced strawberries
– 1/2 cup plain Greek yogurt
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon poppy seeds
Instructions:
1. In a large bowl, combine the spinach and sliced strawberries.
2. In a small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the spinach mixture and toss to coat.
4. Sprinkle the poppy seeds over the top of the salad and serve immediately.
Cooking Time: 10 minutes
Mediterranean Chickpea Salad
A refreshing salad that combines the flavors of the Mediterranean with the convenience of chickpeas. This salad is perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, red bell pepper, parsley, and feta cheese (if using).
2. In a small bowl, whisk together olive oil, lemon juice, and garlic.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Apple and Walnut Salad with Blue Cheese
This salad combines the natural sweetness of apples and walnuts with the pungency of blue cheese, creating a harmonious balance of flavors.
Ingredients:
– 2 crisp apples (Granny Smith or Fuji), diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (Gorgonzola or Roquefort)
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced apples and chopped walnuts.
2. Drizzle the olive oil over the mixture and toss gently to coat.
3. Crumble the blue cheese over the apple-walnut mixture and toss again to distribute evenly.
4. Squeeze the apple cider vinegar over the salad and season with salt and pepper to taste.
5. Garnish with fresh thyme leaves, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is best served fresh.
Avocado and Grapefruit Salad with Citrus Dressing
Brighten up your meal with this refreshing salad featuring creamy avocado, tangy grapefruit, and a zesty citrus dressing.
Ingredients:
– 2 ripe avocados, diced
– 1 grapefruit, peeled and segmented
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine diced avocado and grapefruit segments.
2. In a small bowl, whisk together orange juice, olive oil, garlic, salt, and pepper to make the citrus dressing.
3. Pour the dressing over the avocado-grapefruit mixture and toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Just before serving, garnish with fresh parsley or cilantro leaves if desired.
Cooking Time: 10 minutes (prep), 30 minutes (marinating)
Roasted Butternut Squash Salad with Pomegranate
Roasted Butternut Squash Salad with Pomegranate
This salad combines the natural sweetness of roasted butternut squash with the tangy flavor of pomegranate, all tied together with a hint of citrus and crunchy texture. It’s perfect for a light and refreshing side dish or main course.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate arils
– 2 tbsp freshly squeezed orange juice
– 1/4 cup chopped fresh parsley
– 1/2 tsp sumac powder (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. In a large bowl, combine roasted squash, pomegranate arils, orange juice, parsley, and sumac powder (if using).
5. Toss gently to combine.
6. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Endive and Pear Salad with Gorgonzola
This refreshing salad combines the crunch of endive, the sweetness of pears, and the creaminess of gorgonzola cheese. A perfect side dish for a light lunch or dinner.
Ingredients:
– 4-6 Belgian endives
– 1 ripe pear (such as Bartlett or Anjou), peeled and diced
– 8 oz gorgonzola cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Cut the endives in half lengthwise and separate the leaves.
2. In a large bowl, combine the endive leaves, pear dice, and gorgonzola cheese.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Garnish with fresh thyme leaves.
5. Serve immediately.
Cooking Time: 10 minutes
Cucumber and Dill Salad with Yogurt Dressing
A refreshing summer salad that combines the coolness of cucumbers, the brightness of dill, and the creaminess of yogurt.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup chopped fresh dill
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cucumber slices and chopped dill.
2. In a separate bowl, whisk together the yogurt, lemon juice, salt, and pepper until smooth.
3. Pour the yogurt dressing over the cucumber mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This salad is best served fresh, so no cooking required.
Enjoy your light and flavorful Cucumber and Dill Salad with Yogurt Dressing!
Shrimp and Mango Salad with Lime Dressing
This refreshing salad combines succulent shrimp, sweet mango, and tangy lime dressing for a perfect summer treat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium bowl, whisk together lime juice, olive oil, garlic, salt, and pepper.
2. Add the shrimp to the dressing and marinate for at least 30 minutes in the refrigerator.
3. Just before serving, stir in the diced mango.
4. Divide the salad among plates or glasses.
5. Garnish with fresh cilantro leaves.
Cooking Time: 10-15 minutes (including marinating time)
Summary
Get ready to refresh your salad game with Ina Garten’s delicious and easy-to-make recipes! From classic Caesar salads to creative twists like grilled peach and arugula, these 20 refreshing recipes are perfect for any occasion. Whether you’re looking for a light lunch or a show-stopping side dish, Ina’s got you covered. Try her homemade croutons, roasted beets, or quinoa salad with roasted vegetables – there’s something for everyone. So go ahead, get creative in the kitchen, and make these salads your own!
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