I’m always looking for another salad recipe in the summer. This is partly because I don’t get a lunch break while teaching summer school. Therefore, my lunch is often consumed in 10 minute increments while the students are on break. However, the best reason for finding good salad recipes in the summer is the abundance of fresh vegetables! The salad dressing is the best part of this salad, so be flexible and use it for any sort of fresh vegetable salad you wish. You’ll be pleased with this even if you just pour the dressing over your favorite lettuce.
8 cups of chopped fresh vegetables
1 cup dried cranberries
For this post I used what I had in the refrigerator at the time…
red cabbage, carrots, celery, broccoli, yellow squash, zucchini squash, bell pepper
Use whatever you have on hand, or go buy your favorite veggies
1 1/2 cups mayonnaise
2 Tablespoons grated onion
1/4 cup grated Parmesan cheese
2 Tablespoons granulated sugar
1 Tablespoon white wine vinegar
six slices of bacon, chopped
Chop the vegetables.
Mix the dressing ingredients.
Pour the dressing over the vegetables. Stir in the dressing and desired toppings.
Once again, I was in search of a salad and happened along a recipe for inspiration. This is an easy salad you could take along on a summer picnic. I made it without chicken, but I’ve left it in as an optional ingredient.
1 (15.5 oz.) can cannelini beans, rinsed and drained
4 oz. snow peas
2 cups shredded purple cabbage
1 navel orange, halved and sectioned
1 cup cooked cubed chicken (optional)
1/2 cup roasted peanuts
3 Tablespoons orange juice
2 Tablespoons white wine vinegar
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
Section and cut the orange.
Wash the snow peas. Combine all of the salad ingredients except the peanuts.Whisk together the dressing ingredients. Pour the dressing over the salad and refrigerate overnight. Stir and top with peanuts before serving.
This cole slaw is so easy, I don’t even make it until I’m ready to serve it. I’ve had people tell me that they don’t care much for cole slaw, but they like mine. I think the secret is the Greek seasoning. You can always adjust the Greek seasoning to meet the taste of your family.
I have to plan my weekend meals differently than weeknight meals. We often spend weekends finishing up home improvement projects, doing car repairs, or yard work. If I’m spending the day sweating in the backyard, I don’t have time to stop and cook lunch or dinner. Sure, Sonic, Braums, and Wendy’s are less than a mile from our home, but I’d rather not spend the money on food I don’t really enjoy. Therefore, I often fix a pasta salad Friday evening or Saturday morning. (Yes, I readily admit to being one of those cheerful morning people that most of you growl at as you are filling up your cup of coffee.) This is a great make-ahead dish that actually tastes better made ahead of time. So, whether you need lunch on the weekend or a dish to take to a summer gathering, I think you will find this salad tasty.
Pasta Salad Recipe
9 oz of cheese tortellini or rotini pasta
12-14 oz of fresh or frozen broccoli
1 bell pepper
1/4 small onion (optional)
8 oz cherry or grape tomatoes (optional)
1 can black olives
8 oz Italian salad dressing
1 cup shredded cheese (cheddar, mozzarella, or colby-jack)
8 oz ham (optional)
Cook pasta according to package directions. Microwave broccoli until al dente (about 3 or 4 minutes).
Meanwhile, cut the onion and bell pepper into slices and half the tomatoes and black olives.
Cube the ham.
Allow the pasta and broccoli to cool. (I usually place them in the refrigerator while I do my chopping). Finally, mix all the ingredients together in a large bowl.