Salads That Celebrate
Summer’s Best
Pack the season’s bounty into delicious salads
Colorful, Flavor-Packed Salads to Add to Your Recipe Book
Summertime calls for vibrant produce and lighter fare. In celebration of the season, we’ve rounded up three unique salad recipes from Out Here readers. These will make for great side dishes at your next barbecue, picnic or summer potluck.
Spinach salad
Simply Scrumptious Spinach Salad
By Nancy Molnar from Vickery, Ohio
Level: Easy
Time: 40 Minutes
Yield: 4 Servings
1 clove garlic
½ teaspoon lemon zest
½ teaspoon salt
¼ teaspoon paprika
¼ teaspoon pepper
2 tablespoons tarragon vinegar
½ cup olive oil
2 tablespoons sour cream
3 tomatoes, cut into wedges
2 or 3 cups spinach
1 red onion, sliced thinly
2 cups umbrella mushroom, sliced
1 cup croutons
½ pound bacon, cooked, patted dry, and crumbled
2 hard-boiled eggs, grated
Nancy’s tip: To prepare this salad in advance for serving, place the tomato wedges and dressing in a large bowl to marinate for 20 minutes or more, then top with the remaining ingredients. This will allow the tomatoes to marinate while preventing the rest of the salad from getting soggy.
Mixed Salad
  1. Make the dressing: In a food processor or blender, mix first 6 ingredients. With the machine on, gradually add the oil. Add sour cream and blend until smooth. Chill dressing for at least 15 minutes.
  1. Assemble the salad: After the dressing has had enough time to chill, pour it into the bottom of a large bowl. Add sliced tomatoes and let them marinate for 20 minutes. Add the remaining salad ingredients and gently toss.
Pea Salad
English Pea Salad
By Mildred Whitaker from Midland City, Alabama
Level: Easy
20 Minutes Prep
1 Hour to Chill
Yield: 4 Servings
2 15-ounce cans English or sweet peas, drained
1 medium red onion, chopped
2 or 3 hard-boiled eggs, chopped
1 cup cubed cheddar cheese
1 cup mayonnaise
1 teaspoon pepper
1 teaspoon salt
1 teaspoon all-seasons salt (optional)
1 4-ounce jar diced pimentos (optional)
“This is very easy to make and goes with most meats,” Mildred says. “You can add other things that you might like to this salad, such as olives and bell peppers.”
English pea salad
In a large bowl, combine all ingredients. Chill for at least 1 hour before serving.
Grape Salad
Grape Salad
By Joyce Mears from Miamisburg, Ohio
Level: Easy
20 Minutes Prep
2 Hours to Chill
Yield: 4 Servings
½ cup butter or margarine
½ cup milk
1 tablespoon flour
20 large marshmallows
3 cups white grapes
1 cup canned crushed pineapple (juice and fruit)
½ cup chopped pecans
Joyce’s tip: You can sub white grapes for red grapes, or use a mix of both.
Grape salad ingredients
  1. In a stockpot over low heat, mix butter, milk, flour, and marshmallows, stirring often until marshmallows dissolve.
  1. Remove pot from heat, and mix grapes, pineapple, and pecans. Chill for at least two hours before serving.
Grape salad in mason jar
Build the salad in a mason jar with extra pineapple and marshmallow for an easy, portable snack
Send Your Recipes
Send us your back-to-school recipes for a chance to win a Tractor Supply Gift Card!
While summer’s just begun, we’re already planning ahead, and want to inspire you with delicious creations come the start the of the school year. Do you have a recipe for a special lunchbox meal or classroom treats?

Send us your tasty recipes, and let others enjoy the dishes your family has loved for years. If we feature your recipe in Out Here, we’ll send you a $50 Tractor Supply Gift Card.

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