Top 5 Walt Disney World Summer Salad Recipes

Summer is here and salads are the perfect summer dish to beat the heat at Walt Disney World Resort. When it’s hot outside, meals that are simple, fresh, and don’t heat up the kitchen are perfect.  Today, Disney shared five salad recipes from EPCOT, Disney’s Animal Kingdom, Disney’s Hollywood Studios, and the Disney recipe vault!

The Famous Cobb Salad from The Hollywood Brown Derby Disney’s Hollywood Studios

Thye Famous Cobb Salad follows the recipe created by Bob Cobb, owner of the historic Brown Derby in California. It’s the perfect salad for lunch, dinner, or both. The dressing and hard-boiled eggs can be made ahead of time to speed up prep time on a busy evening.

THE HOLLYWOOD BROWN DERBY COBB SALAD
The Hollywood Brown Derby, Disney’s Hollywood Studios
Serves 4 to 6

OLD-FASHIONED FRENCH DRESSING

• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon minced garlic
• 1/4 teaspoon sugar
• 1/8 teaspoon freshly ground pepper, or to taste
• 1/8 teaspoon dry English mustard
• 1/3 cup vegetable oil
• 2 tablespoons olive oil

SALAD

• 1 cup finely chopped iceberg lettuce leaves
• 1 cup finely chopped chicory leaves
• 1 cup finely chopped tender sprigs watercress, additional sprigs for garnish
• 1 pound poached turkey breast, finely chopped
• 2 medium-size ripe tomatoes, seeded and finely chopped
• 1 avocado, peeled, seeded, and finely chopped
• 1/2 cup crumbled blue cheese
• 6 bacon slices, cooked crisp, drained, and crumbled
• 3 hard-boiled eggs, peeled and finely chopped
• 2 tablespoons snipped fresh chives
• 1/2 cup Old-fashioned French Dressing
• Watercress springs, for garnish

FOR DRESSING:

1. Whisk together water, red wine vinegar, lemon juice, Worcestershire
   sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard in
   small bowl until well blended.
2. Whisking constantly, add the vegetable oil and olive oil in slow steady
   stream until the dressing is emulsified.
3. Store covered and chilled until ready to serve. Whisk dressing to blend
   just before serving.

FOR SALAD:

1. Toss iceberg lettuce, chicory, and watercress together and arrange in a
   salad bowl.
2. In straight and separate lines, arrange turkey, tomatoes, avocado, blue
   cheese, bacon, and eggs on top of greens.
3. Sprinkle the chives in two diagonal lines across the salad.
4. To serve, present the salad at the table, toss with the dressing, and place
   on chilled plates with watercress sprigs as garnish.

Click here to download a PDF version of this recipe.

Papaya, Avocado, Grapefruit Salad from Boma – Flavors of Africa Disney’s Animal Kingdom Lodge

Papaya, avocado, and grapefruit are tossed with yogurt and honey to make up this refreshing salad. It’s the perfect side dish for a summer brunch or dinner and makes a deliciously, cool snack on a warm day.

PAPAYA, AVOCADO, GRAPEFRUIT SALAD
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Serves 4 to 6 as a side

INGREDIENTS

• 1 small papaya, cut into 1-inch cubes
• 1 ripe but firm avocado, peeled and cut into 1-inch cubes
• 1 grapefruit, peeled and sectioned
• 10 mint leaves, cut into thin strips
• 1/2 cup plain yogurt
• 2 tablespoons grapefruit juice
• 1 tablespoon honey

DIRECTIONS:

1. Combine papaya, avocado, and grapefruit in medium bowl. Stir in mint leaves and set aside.
2. In a small bowl, stir together yogurt, grapefruit juice, and honey.
3. Pour the dressing over the fruit and toss gently. Serve immediately.

Click here to download a PDF version of this recipe.

Plant-based Quinoa Salad from Kusafiri Coffee Shop & Bakery Disney’s Animal Kingdom

This plant-based quinoa salad is a delicious (and filling) recipe from the Disney recipe vault! Since it will keep in the fridge for up to three days, it can easily be made ahead of time and served as a side dish or as a meal. The recipe is simple to double if you need a large salad to share at a party.

PLANT-BASED QUINOA SALAD
Kusafiri Coffee Shop and Bakery, Disney’s Animal Kingdom Theme Park
Serves 6

INGREDIENTS

• 1 cup red quinoa
• 1/2 cup white quinoa
• 3 cups water
• 1/4 teaspoon salt
• 1 cup golden raisins
• 1/2 cup finely chopped dried apricots
• 1/2 cup finely chopped red onion
• 1 cup chopped cucumber
• 1/2 cup chopped mint
• 3 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

DIRECTIONS:

1. Combine water and quinoa in medium saucepan. Bring to boil over high
   heat. Cover and reduce heat to low. Cook for 15 minutes, until liquid is
   absorbed.
2. Cool quinoa in refrigerator for at least 4 hours.
3. Place cooled quinoa in large mixing bowl. Add raisins, dried apricots,
   chopped red onion, cucumber, mint, lemon juice, and olive oil and stir to
   combine.
4. Season with salt and pepper, to taste.

Click here to download a PDF version of this recipe.

Watermelon Salad from the EPCOT International Flower & Garden Festival EPCOT

This dish combines sweet watermelon and blueberries mixed with peppery arugula to create a delicious blend of flavors. The white balsamic vinaigrette and pickled onions can be made up to three days in advance to help shorten any last-minute prep time.

WATERMELON SALAD
EPCOT International Flower & Garden Festival
Serves 6

BALSAMIC VINAIGRETTE

• 1/4 cup white balsamic vinegar
• 3 tablespoons finely diced shallots
• 2 tablespoons roasted garlic
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 cup extra virgin olive oil
• Coarse salt and freshly ground black pepper, to taste

PICKLED ONIONS

• 1/2 cup fresh or frozen raspberries
• 1 1/2 cups water
• 1/4 cup sugar
• 2 tablespoons grenadine syrup
• 1 tablespoon salt
• 1/4 pound red onions, sliced into 1/4-inch-thick rings

WATERMELON SALAD

• 4 cups cubed seedless watermelon
• 1 cup fresh blueberries
• 3 cups baby arugula
• 1/4 cup reserved white balsamic vinaigrette
• Coarse salt and freshly ground black pepper, to taste
• 1/4 cup pickled onion
• 1/4 cup balsamic glaze
• 1/2 cup crumbled feta cheese

FOR BALSAMIC VINAIGRETTE:

1. Combine vinegar, shallots, garlic, honey, and lemon juice in a blender.
   Blend until smooth.
2. With blender running, slowly drizzle in olive oil until mixture thickens.
   Season with salt and pepper.

FOR PICKLED ONIONS:

1. Purée raspberries in food processor. Pour purée through a fine mesh
   sieve. Discard seeds and set purée aside.
2. Combine raspberry purée, water, sugar, grenadine, and salt in a medium
   saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve
   salt and sugar.
3. Add onions; stir to coat, then remove from heat. Cool for 20 minutes. Use immediately or refrigerate up to 3 days.

FOR WATERMELON SALAD:

1. Divide watermelon and blueberries among plates. Toss arugula with vinaigrette in a
   medium bowl and lightly season with salt and pepper.
2. Top each portion of watermelon with arugula. Top each serving with a few slices of pickled onions, then sprinkle with feta. Drizzle with balsamic glaze.

Click here to download a PDF version of this recipe.

Roasted Beet and Goat Cheese Salad from Sunshine Seasons EPCOT

From Sunshine Seasons, we’ve got another recipe from the Disney recipes vault. Beets, candied pecans, and peppered goat cheese needed for this summer bite can be prepared ahead of time for quick assembly before serving.

ROASTED BEET AND GOAT CHEESE SALAD
Sunshine Seasons, EPCOT
Serves 4

ROASTED BEETS

• 2 small golden beets
• 2 small red beets
• 2 tablespoons vegetable oil
• Coarse salt, freshly ground black pepper, to taste

CANDIED PECANS

• 2 tablespoons water
• 6 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 1/2 cups pecan halves

PEPPERED GOAT CHEESE

• 1 (4-ounce) log goat cheese
• 1 teaspoon freshly ground black pepper

ROASTED BEET AND GOAT CHEESE SALAD

• 2 tablespoons honey
• 1/4 cup sherry vinegar
• 3/4 cups olive oil
• Salt and pepper, to taste
• 8 cups mixed salad greens
• 4 flatbread crackers

FOR ROASTED BEETS:

1. Preheat oven to 375°F.
2. Trim the tops and bottoms of beets and wash thoroughly. Coat with vegetable oil, salt, and pepper. Place on a roasting pan, add 1 1/2 cups of water, and bake for about 90 minutes or until beets can easily be pierced with a knife.
3. When beets are tender, remove from oven, transfer to a bowl and cover with foil. (This will allow the beets to steam and the skin to come off easily.) After beets cool, remove skin and dice; refrigerate.

FOR CANDIED PECANS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. In a small saucepan over medium heat, blend the water, sugar, vanilla,
   and cinnamon. Bring to a boil and reduce to the consistency of syrup.
3.  Place the pecans in a glass mixing bowl and pour the hot syrup over the
   pecans; spread on prepared pan and bake for 8 minutes.
4. Remove from oven and cool.

FOR PEPPERED GOAT CHEESE:

1. Coat goat cheese with black pepper, then cut into 8 equal pieces.
2. Refrigerate until ready to assemble salad.

FOR ROASTED BEET AND GOAT CHEESE SALAD:

1. Combine the honey and vinegar in a small bowl. Whisk until honey is dissolved. Slowly add the oil, whisking continually, until well combined. Season to taste with salt and pepper.
2. Toss greens with dressing and divide evenly among 4 plates.
3. Top with reserved beets, candied pecans, and peppered goat cheese. Serve with flatbread crackers.

Click here to download a PDF version of this recipe.