Go Back
+ servings
summer salad in bowl
Print Recipe
5 from 2 votes

Summer Salad Recipe

This Summer Salad is loaded with fresh vegetables, crispy bacon, and crunchy fried onions for a light and easy main dish or side dish. It’s dressed with a simple salsa dressing that adds a punch of flavor and creaminess.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 2 servings
Calories: 520kcal
Author: Dorothy Kern
Cost: $8


For the Salsa Dressing:

  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons salsa
  • 1 ½ teaspoons red wine vinegar
  • 2 teaspoons olive oil
  • ½ teaspoon honey
  • Salt and pepper to taste

For the Salad:

  • 4 cups chopped romaine lettuce
  • 1 cup thawed frozen corn or drained canned corn
  • ½ red bell pepper chopped
  • 1 small zucchini diced
  • 1 medium avocado
  • 4 slices center cut bacon cooked, drained, and chopped
  • French’s Fried Onions for topping


  • Mix the yogurt, salsa, vinegar, oil, honey, salt, and pepper in a measuring cup or small bowl container and whisk until combined.
  • Place your chopped lettuce in a salad bowl and toss with dressing.
  • Layer your corn, bell pepper, zucchini, and bacon on top of the lettuce.
  • Dice the avocado and place on top the rest of the ingredients. Garnish with the fried onions.


  • For a heartier dish, add chicken, pork, steak or shrimp.
  • Swap Spring Mix for the romaine
  • For a healthier salad, use turkey bacon in place of the regular bacon.
  • Use any veggies you like - you can add cherry tomatoes or use yellow squash or anything you like.
  • Swap tortilla strips or croutons for the fried onions.


Serving: 1serving | Calories: 520kcal | Carbohydrates: 36g | Protein: 16g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 422mg | Potassium: 1531mg | Fiber: 13g | Sugar: 9g | Vitamin A: 10050IU | Vitamin C: 90mg | Calcium: 93mg | Iron: 3mg