Summer Salad

Today I have two girlfriends coming over with their kids to my pool, and although I know my friends like me for just being me, they do also love the fact that I always cook something yummy for our get-togethers. In San Diego today my thermometer reads 92º F at 10AM… so the thought of turning the oven on or firing up the grill is quite unwelcome. It’s a perfect day for a salad, but it needs to be a hearty salad that meets lunch requirements for my friends. I rummaged through my kitchen and fridge for ingredients and came up with a salad that might just do the trick— a mix between a Cobb salad with eggs and bacon and a Niçoise salad with green beans and potatoes. I was debating adding some canned tuna as well, so feel free to do so if you want. You could even add turkey breast or chopped ham too.

I was quite pleased with myself for coming up with a dish that would only require the use of my Aroma rice cooker— great for a hot day of cooking. And after I finished making the salad, my girlfriends were once again delighted and blown away by another great tasting meal.

For the salad:
3 cups of romaine lettuce, chopped
2 cups of corn kernels removed from the cob,
2 cups of hard-boiled eggs, chopped
2 cups of cucumber, sliced
2 cups of tomatoes, chopped
2 cups of potatoes, cut into bite-sized pieces
2 cups of green beans, trimmed
2 cups of asparagus, cut into bite-sized pieces
2 cups of bacon, crumbled
1 cup of shredded cheese of your choice

For the dressing:
2 tbsp of Dijon Mustard
2 tbsp of Honey
½ cup of lemon juice
½ cup of olive oil


Add 3 cups of water to the inner pot of the rice cooker and place the green beans on the steam tray. Set the rice cooker to its “Steam” setting for 3 minutes. Once finished, place the cooked beans into an ice bath to stop the cooking process and retain their color. Add the asparagus to the steam tray and steam for 5 minutes. Once finished, place them in the ice bath as well.

Place the potatoes in the steam tray and add more water to the inner pot until the water level reaches the 3 cup mark. Steam the potatoes for 20 minutes. Once finished, remove the potatoes and rinse out the inner pot. Fill the inner pot with water again to the 3 cup mark. Add the hard-boiled eggs to the steam tray and steam for 15 minutes. Remove eggs once finished and insert in cold water for 15 minutes. Add the steamed ingredients to the rest of the ingredients and assemble in a platter or all together in a bowl.

For the dressing, mix the mustard, honey and lemon juice together. Add olive oil once other ingredients are well-mixed. Pour dressing over salad before serving.


Over to You
What’s your version of a summer salad? Share and inspire us!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s