Hearty Main Summer Salads 

Wednesday, July 15, 2026 6:30-8:45 PM

In-Person Demonstration 

As we hit mid-summer, the heat starts to push us out of the kitchen.  Let’s create some quick dinners, using just one pan (or the grill).  Each of these meal-in-itself salads showcases a deliciously prepared protein atop bright, seasonal fresh vegetables.  Especially enjoyable on those warmer nights on the patio.  

Blackened Salmon Caesar Salad Fresh salmon filet is perfectly seasoned with a homemade spice blend, grilled to perfection then topping romaine, a blend of fresh herbs and avocado slices, simply dressed with a lemon-tahini sauce and finished with crisp fresh garlic croutons. 

Grilled Steak Salad A memorable dish of tender, juicy boneless ribeye slices atop a bed of greens, crisp vegetables and a bit of gorgonzola before being dressed with a balsamic vinaigrette for a satisfying summer supper we will round out with freshly baked focaccia or steak frites.

Salade Nicoise with Grilled Tuna We include all the fixings, including baby potatoes, hard boiled eggs, haricot vert just to name a few, in this French classic beautifully assembled on a platter.  

Barley Salad with Chicken, Cashews, Radicchio and Avocado with Dijon-Sherry Vinaigrette is a great dish for using left-over roasted or grilled chicken or that quick to grab
rotisserie chicken from the store.  This filling and delicious recipe comes together quickly
combining the creamy, tender grain, salty nuts and bitter red leaves with a bright dressing
for a cozy rainy night in.  

Shrimp Cobb Salad provides lots of crunch and flavor from layering smoky bacon, crisp grilled corn and shrimp, and juicy blistered cherry tomatoes all topping greens tossed with a lemon-Dijon dressing.

Instructor: Barbara Morse

In-Person Fee: $85.00