Hello and welcome to Kelly's Kitchen. I've shared a lot of traditional salad recipes both on my blog and Beth's. Nothing wrong with the classics at all. But today, I wanted to get outside of our comfort zones just a little bit and share 5 salads you should try, especially if you're looking for something a bit new.
You may or may not have tried some of these recipes. If not, know that they're all pretty easy to make. And they're all super delicious. If you're interested in making any or all, just follow the links for the full recipe card.
Kelly is sharing 5 salad recipes that are perfect if you're looking for something new and different.
You can get the full recipe card for a dish by clicking the link at the end of each section
This salad is super simple so it’s a perfect last-minute dish to toss together. It even makes a great dessert! So, here we go: Peach Caprese Salad with Burrata!
We regularly make the traditional caprese salad, and using peaches instead of tomatoes is such a delicious way to mix it up a bit. I made this salad almost every week last summer; sometimes with fresh mozzarella pearls, or chunks of fresh mozzarella, but my favorite cheese to have in this salad is Burrata.
Today’s recipe is based on a classic Italian Asparagus Salad. Spring is such a magical time; the sprouting of flowers and leaves on the trees; the greening up of our yards, towns and cities. The arrival of more local produce at the farmer’s market, our co-ops and grocery stores. One of our favorites is asparagus, so today’s recipe puts asparagus on the main stage: Spring Asparagus Salad with Eggs.
I love this salad for lunch, it’s quick and easy to prepare. It’s also great as a light dinner, or side dish. It’s also easily customizable: I am using ramen noodles, but you can use spaghetti, rice noodles, soba noodles…you can swap the green cabbage for red; add cucumbers. You can even swap the peanut butter in the dressing for almond butter. Get creative – let’s jump right in!
It’s hard not to love a Panzanella salad: crusty, crunchy hunks of bread soaking up olive oil and vinegar, salt and pepper; juicy ripe summer tomatoes; thinly sliced onion adds a sharpness and fresh basil leaves give it color and sweet fresh flavor. This Panzanella salad has an extra indulgence: ricotta cheese, dolloped on each serving and drizzled with olive oil, salt and pepper. This is a simple salad, a perfect starter, side or light main dish. Let’s get right to it!
If you follow me regularly, you'll remember my Surf and Turf---a perfect dinner for two. For today’s Sunday Supper, I want to expand on that meal with
The fresh crunch of the Carrot Salad goes beautifully with the buttery richness of any of the three: Surf and Turf and/or Bacon-Wrapped scallops. Let’s get to these quick and simple recipes!
The modern silhouette has changed over the past few years. Yesterday, Beth showed us how she's wearing it. Make sure to click the title or image below to read the article.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 46, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.
Will be making the peach burrata salad this weekend.
Thanks for posting!
Hi AJ, You will love this salad, so fresh and summery! Thanks for stopping by today, xo Kelly
I’ve made your panzanella and everyone raved about it. I used homemade ricotta. Loved it so much I’ve made it on repeat. I’m going to try the peach burrata; seems like a lovely combination.
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