Spring Into Summer Salads

These refreshing dishes are perfect for warmer weather

Summer is almost here! Salads make a refreshing dinner in the warmer weather. Combining different textures and flavors makes salads fun to eat and provides a variety of different nutrients. Visit mindful.sodexo.com for more recipes, or toss together your favorite fresh ingredients to create your own salad.

Buffalo Shrimp Salad

Chopped Romaine, spring mix, shredded carrots, tomatoes, diced red onions and cucumbers tossed in Caesar dressing topped with Buffalo shrimp

Servings: 4

Buffalo shrimp:

  • 2½ tablespoons cayenne pepper sauce
  • 1¼ teaspoons olive oil
  • 2½ teaspoons lemon juice
  • ¼ teaspoon garlic, minced
  • 2½ teaspoons parsley leaves, chopped
  • ½ pound peeled, deveined shrimp
  • ¾ teaspoon hot chili sauce

Caesar dressing:

  • 2 tablespoons part skim ricotta cheese
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons buttermilk
  • 1½ teaspoons lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon grated parmesan cheese


  • 8 cups chopped Romaine lettuce
  • 4 cups spring lettuce mix
  • ½ cup carrots, shredded
  • 1 cup red grape tomatoes, halved lengthwise
  • 1 medium red onion, diced ¼-inch
  • ½ cup cucumbers, diced ¼-inch
  • 1 tablespoon blue cheese crumbles
  • 1 cup cheese garlic croutons


Buffalo shrimp: In a mixing bowl, combine all ingredients except shrimp. Stir until well blended. Add shrimp and toss to evenly coat. Marinate for 8 hours in refrigerator. Place marinated shrimp on a baking sheet. Place in a preheated 350 degree oven for 8 to 10 minutes.

Caesar dressing: Place all ingredients in a blender or food processer. Blend until smooth.

Salad preparation: Combine Romaine, spring mix, carrots, grape tomatoes, red onion, cucumbers and Caesar dressing. Toss to evenly coat.

Top salad with Buffalo shrimp, blue cheese and croutons.

Nutrition Facts: Calories 173, Total Fat 4 g, Saturated Fat 1 g, Sodium 604 mg, Carbs 19 g, Fiber 4 g, Protein 17 g

Edamame Nut Salad

Servings: 2


  • 2 ounces fresh baby spinach
  • 4 ounces chopped Romaine lettuce
  • 2 tablespoons roasted sliced almonds
  • 2 ounces diced Granny Smith apples
  • 1 ounce shredded carrots
  • 2 tablespoons dried sweetened cranberries
  • 1 ounce thawed edamame soybeans
  • 2 tablespoons roasted sunflower seeds

Creamy poppy seed dressing:

  • 2 teaspoons fresh orange juice
  • 2 teaspoons low-calorie, no-cholesterol mayonnaise
  • 2 teaspoons light sour cream
  • ½ teaspoon honey
  • ⅛ teaspoon poppy seeds
  • ¼ teaspoon grated orange rind


Combine 1 ounce of spinach and 2 ounces of Romaine lettuce.

Place diced apples in lemon water to prevent browning. Drain well before use. (1 tablespoon lemon juice per 1 cup of water.)

To make creamy poppy seed dressing, combine dressing ingredients and mix until well-combined.

In a mixing bowl, toss mixed greens, 1 tablespoon almonds, 1 ounce Granny Smith apples, ½ ounce carrots and 2 tablespoons dressing. Garnish with 1 tablespoon dried cranberries, ½ ounce edamame beans and 1 tablespoon sunflower seeds. Serve immediately.

Nutrition Facts: Calories 200, Total Fat 11 g, Saturated Fat 1.5 g, Sodium 90 mg, Carbs 23 g, Fiber 7 g, Protein 6 g

Ellie Krieger’s Spinach Salad with Roasted Grapes and Butternut Squash

Serving: 4


  • 12 ounces butternut squash, peeled, cubed ½ inch
  • 2 teaspoon extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon kosher salt
  • 8 ounces red seedless grapes
  • 2 tablespoon pumpkin seeds (pepitas), shelled, toasted
  • 8 ounces baby spinach
  • 2 tablespoons tarragon leaves

Maple Dijon vinaigrette:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon kosher salt


Roasted squash and grapes: In a bowl, toss squash, grapes, olive oil, maple syrup and salt until evenly coated. Place on sheet pan in a single layer. Do not overcrowd. Cook until squash and grapes are lightly brown, but still retain their shapes.

Maple Dijon vinaigrette: In a bowl, add all ingredients and whisk until well blended.

Salad preparation: In a bowl, place 2 cups spinach and 1½ teaspoons tarragon leaves. Add 2 tablespoons vinaigrette, and toss to evenly coat. Evenly top with ⅓ cup roasted squash, 1 ounce roasted grapes and 1½ teaspoons toasted pumpkin seeds.

Nutrition Facts: Calories 290, Total Fat 18 g, Saturated Fat 2 g, Sodium 390 mg, Carbs 34 g, Fiber 5 g, Protein 3 g