2018 May – Summer Salad

Hair gets lighter.
Skin gets darker.
Water gets warmer.
Drinks get colder.
Music gets louder.
Nights get longer.
Life gets better


Oh, Summer … we know you are just around the corner here in the upper Midwest. Your sister, Spring, was slow to make her appearance but we’re confident you’re not going to remain as shy as she did this year.

Your heat, your carefree attitude, your relaxation … we’re ready to soak it all in. Not to mention, your bountiful produce and lighter meals on the patio or by the water. Hearty and creamy soups are transitioning to crisp and light salads, comforting pasta dishes are taking a back seat to cool dips and crunchy veggies, and heavy desserts are being benched for fruity frozen yogurt parfaits. Summer, we live for you!

There are many reasons why Americans may lean toward healthier eating in the summertime. The Huffington Post lists some of those reasons as follows:


  • Fresh food is more readily available and affordable, Whether you shop the produce sales or not, chances are excellent you’ve heard someone close to you proclaim something like, “Strawberries are in season, let’s go to the store!” And they would be right! Produce when in season is generally more affordable because the supply chain to bring it to your local market has been reduced, therefore reducing the overall cost.

  • Eating local is easier, When the weather is friendlier toward our growing crops, food doesn’t need to travel as far to reach its end users like it does when coming from warmer climates in the winter. Eating local is celebrated nationwide and so much more possible during summer months.

  • Summer food prep is easier, Because folks aren’t typically reaching for heavy, hearty meals, the preparation time is lessened. Fewer ingredients are also sometimes incorporated, making summer recipe completion time less than its winter counterparts.

  • Colorful food is fun!, Who doesn’t love all the beauty of summer food? The greens and reds of peppers pop more, the rich oranges in carrots are drool worthy, and the yellows of sweet corn are almost sinful. When a rainbow of hues hits your dinner plate it’s difficult to not want to dive right in!

So let’s do it, let’s dive right in! With a little help from our friends at Taste of Home, we’ve pulled together a cobb salad that’s out of this world and sure to become a staple of your family’s summer meal rotation, now that we’ve shed the heavy parkas and snow boots.

Jerry’s Foods Woodbury customer, Heather W. says, “This cobb salad is fantastic! Our family sometimes even swaps out the chopped apples for pears – both are fantastic options and make a delicious, filling, yet light dinner. We love taking meals to the local park for picnics and this one is a favorite for us. Healthy summer salads rock our socks off!

We think you’ll agree with Heather and we can attest to these being fun and delicious to bring along on an afternoon outing! We’re also proud to say that all of the ingredients for the Summer Cobb Salad can be found at your local grocery store.

While you’re there, chat with our produce department associates about some of their favorite summer foods – they’re a wealth of information and provide fabulous recommendations for all sorts of fun, fresh foods to enjoy all summer long.

Now, pardon us … we’re getting our beach bag ready and heading out to find the perfect new pair of flip-flops with Summer Cobb Salads in hand. We’ve got a lot of sunny memories to make!

Summer Cobb Salad

Prep and Cooking Time: 60 minutes
Serves: Four

4 turkey bacon strips, cooked and chopped
2 boneless, skinless chicken breasts
½ cup fat-free plain Greek yogurt
4 Tbsp reduced-fat ranch salad dressing
1 – ½ Tbsp cold water
4 cups coleslaw mix
4 cups chopped lettuce
1 large apple, chopped
½ cup crumbled reduced-fat feta cheese
2 green onions, chopped
1 can (15 oz.) chickpeas, rinsed and drained
1 ripe avocado, peeled and cubed

  1. Over medium-high heat, cook turkey bacon until crispy in a large frying pan. Transfer to paper towels to drain and cool. Crumble.
  2. Add chicken breasts to frying pan and cook until they reach an internal temperature of 165 degrees.
  3. While chicken is cooking, mix yogurt and dressing; thin with water as desired. Toss coleslaw mix with lettuce; divide among four plates.
  4. When chicken is thoroughly cooked, remove from heat and cut into ½” cubes.
  5. Arrange remaining ingredients in rows over top. Drizzle with yogurt mixture.