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Budget-Saving Summery Salads

With printable coupons, lots of Sure Deals, budget recipes and loads of money-saving tips, the current issue of The Whole Deal value guide helps you make a big impression at home and only a small dent in your wallet.

Looking for a quick budget fix? Don’t let restaurant entrée salads set you back this summer; make your own (plus the dressing) and save. It’s easier, less expensive and tastier than you might think.

Plus, they are a savory solution for leftovers in the fridge.

Here are six simple recipes to help you load your fork with summer salads and enjoy the field’s finest without forking over too much green. Enjoy them as-is or use them as a springboard to create your own without dipping into your savings.

Grilled Romaine

This salad may have a simple ingredient list but its flavor is far from ho-hum. All you do is top grilled romaine with blue cheese crumbles and bacon vinaigrette.

Salmon Niçoise Salad

Combine cooked salmon, Boston lettuce, steamed green beans, red new potatoes, plum tomatoes, hard-boiled eggs, thinly sliced red onion, pitted black olives, and Basic Vinaigrette for a satisfying summer meal. Bon appétit!

Blueberry Mango Quinoa Salad

Cooked quinoa, blueberries, cubed mango, cubed cucumber and lemon- basil vinaigrette make for a sweet sensation at the table.

Kale Salad

Go green with kale, raisins, grated carrots, sunflower seeds and Basic Vinaigrette.

Chicken, Barley And Grilled Veggie Salad

Try shredded cooked chicken, grilled veggies, and cooked barley with a walnut vinaigrette topped with Pecorino Romano cheese for a salad that pleases your mouth and your wallet.

Spinach Salad With Strawberries

Enjoy strawberry fields (and greens) forever – or at least this summer – with baby spinach, strawberries, rough-chopped almonds or pecans and goat cheese crumbles dressed in a raspberry vinaigrette.

Learn to Cook: Basic Vinaigrette

A quick vinaigrette at home is worlds better and usually worlds cheaper than bottled. Plus, substitutions are a breeze. If you prefer less acidic flavor, balance it by adding a bit of jam, sugar or honey.

This basic recipe for vinaigrette serves 8.


  • 1 clove garlic or small shallot, finely chopped
  • 1 teaspoon 365 Everyday Value® Organic Dijon Mustard
  • 1/4 cup white or red wine vinegar
  • 1/2 cup 365 Everyday Value® Extra Virgin Olive Oil
  • 1 tablespoon finely chopped fresh herbs (chives, chervil, parsley or dill)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper

Method Put garlic or shallot into a bowl with mustard. Whisk in vinegar, and then oil. Stir in herbs and season to taste with salt and pepper.

Still hungry? Try a Mexican Caesar Salad for a crisp, bright and refreshing addition to your meal.

Do any of these tempt your taste buds or inspire you to create your own summery salad? Let us know in the comments below.

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Roseann Pairo says …

I am growing lemon verbena and lemon balm in my garden. I have discovered I can put it in everything. I'm going to try and pair it with basil and try it in the vinaigrette recipe!! Thanks for the idea.

Maureen says …

Loved the vinaigrette recipe! I made it with some blackcurrant Dijon mustard I had from a specialty shop (I used about two teaspoons for extra kick), and it came out amazing. Thanks for the recipe!

Jerri says …

Love the dressing recipe! Sometimes I just use a bit of horseradish mustard, like in this green tomato & grilled corn salad - http://www.cooking4carnivores.com/2009/07/you-say-tomayto-i-say-tamahto.html?m=0 Very economical too!

nik says …

Ohgoodgolly yes! The Blueberry Mango Quinoa Salad makes me wish the farmers market had fresh blueberries today! I can't wait for blueberry season to start and I so love mangoes and quinoa too...love to try this combo. :)