Delicious salads whatever the weather

It’s that time of year when salads are a must, whether you are having an alfresco lunch with friends, bbq with the family, or packing a picnic for the beach.

All salads call for a dressing to really bring the flavours alive, but make sure you choose the right one. For the best quality look for a dressing with natural ingredients which will complement your leaves and vegetables – and of course taste great!

Newman’s Own, the range of dressings and marinades created by the food-loving, late actor Paul Newman, has a delicious range of dressings to suit all tastes.

Try tossing cos lettuce, parmesan shavings and chicken with Caesar Dressing to recreate an authentic Caesar Salad, or shake up Italian Dressing and drizzle over pasta salad for a taste of the Med. A simple tomato and red onion salad can be transformed by a splash of Balsamic Dressing, and creamy, garlicky Ranch dressing is the perfect dip for crunchy vegetables. If you prefer a seafood salad, serve succulent prawns coated in tangy 2000 Island Dressing.

Profits from the Newman’s Own range of salad dressings will continue to be given to charity - $295m has been donated since 1982 – making Newman’s Own generously delicious!

Find Newman’s Own Dressings in major supermarkets for around £1.79.

Wow your friends with our delicious summer recipe:

Mixed leaves with feta and crisp Parma ham

A crunchy salad with plenty of strong flavours that’s perfect for a light lunch or supper dish. Instead of the feta, use a crumbly blue cheese if you prefer such as Stilton or Roquefort.

Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 4
Per serving: 368kcals, 28.6g fat, 8.0g saturated fat

Ingredients:

200g mixed salad leaves
6 tablespoons Newman’s Own Italian Dressing
175g feta cheese, crumbled
2 sticks of celery, sliced
½ green pepper, deseeded and chopped
50g walnut pieces
Vegetable oil for shallow frying
2 slices of country bread cut into 1cm cubes
6 slices Parma ham, torn into 2.5cm strips

Method:

1. Wash and dry the salad leaves and tear any large ones into bite-sized pieces.

2. Pour the dressing into a salad bowl and add the salad leaves, crumbled feta, celery, green pepper and walnut pieces. Toss well.

3. Heat about 5mm vegetable oil in a frying pan and when hot add the bread cubes and fry until golden. Drain on a plate lined with kitchen paper. Add the strips of Parma ham to the hot oil and fry for 1-2 minutes until crisp. Drain.

4. Scatter the croutons and ham over the salad, toss well so everything is coated in the dressing and serve.

Tip: Make sure the oil is really hot before you fry the bread croutons and Parma ham so both crisp up quickly and don’t absorb too much oil.