Summer salad recipes?

SALADA


1. cut up cucumber


2. Add corn from a can


3. add 1 chopped hard boiled egg


4. some carrots and olives


5. Add a teaspoon of mayo and a tablespoon of yogurt (yogurt enhances the flavor of mayo, so a little mayo goes a long way)


6. Add a little mustard and pepper





Some other things you can put in the salad


- beans


- Peas


- Tomatoes


- Celeries


- Radish


- Chicken


- Tuna


- mushroom


- chickpeas


- tofu


- Lettuce


- cabbage


- zuccini


- broccoli


- Cauliflower (steamd)


- green appleSummer salad recipes?
Cornbread salad...it sounds really weird, I know, but it is delicious. I would have never made it based on the name, but I had it at a party and HAD TO have the recipe. It is a layered salad, it looks beautiful and all the flavors work so well together. I hope you decide to try it.





1 (16 ounce) package corn bread mix


10 slices bacon


1 (1 ounce) package ranch dressing mix


1 1/2 cups sour cream


1 1/2 cups mayonnaise


2 (15 ounce) cans pinto beans, drained


3 tomatoes, chopped


1 cup chopped green bell pepper


1 cup chopped green onion


2 cups shredded Cheddar cheese


2 (11 ounce) cans whole kernel corn, drained





DIRECTIONS


Prepare corn bread according to package directions. Cool, crumble, and set aside.


Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.


Whisk together the dressing mix, sour cream, and mayonnaise.


Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.Summer salad recipes?
Summer Salad





2 pears, halved, cored and sliced lengthwise


3/4 cup low-fat (1.5 percent) buttermilk


2 tablespoons blue cheese, crumbled


1 tablespoon white wine vinegar


1/2 teaspoon salt


1/8 teaspoon pepper


2 tablespoons fresh chives or scallion greens, snipped


4 cups Boston lettuce, torn


6 cups red leaf or other loose-leaf lettuce, torn


2 cups watercress leaves


1 1/2 cups cucumber half-rounds, thinly sliced


3 tablespoons toasted pecans, chopped





What to Do


1. In a small bowl, toss the pears with 2 tablespoons of the buttermilk. In a another small bowl, whisk together the remaining 1/2 cup plus 2 tablespoons buttermilk, the blue cheese, vinegar, salt, and pepper. Stir in the chives.





2. In a large bowl, toss together the Boston and red leaf lettuces, the watercress, and cucumber. Arrange the greens on plates and top with the sliced pears and toasted pecans. Drizzle with some of the dressing and serve the remainder alongside.





Serves: 6
3 Bean salad








1 (16-ounce) can dark red kidney beans, drained/rinsed


1 (14.5-ounce) can cut green beans, drained/rinsed


1 (14.5-ounce) can cut golden wax beans, drained/rinsed


1 cup sliced fresh mushrooms


1/2 cup chopped red bell pepper


2 tablespoons minced red onion


1/2 cup vegetable oil


3 tablespoons white wine vinegar


1 tablespoon Dijon mustard


2 tablespoons Greek seasoning


In a medium bowl, combine first 6 ingredients.


In a small bowl, whisk together oil, vinegar, mustard, and Greek seasoning. Pour over bean mixture; cover and chill 4 hours, stirring occasionally.





AMAZING MACARONI SALAD





1 package elbow noodles


3 roma tomatoes


1 small purple onion


1/4 cup sweet relish


1 small can chopped/sliced olives


6 hard boiled eggs


3/4 cup mayonnaise


1/4 cup mustard


salt and pepper





Boil noodles until soft, drain, rinse let cool in refrigerator, while cutting everything else. Dice tomatoes cut onions finely cut eggs (like making deviled egg sandwich) then mix together all ingredients at or leave out whatever you want to liking!


Best if made day before.





FRITO-BEAN SALAD


1 pkg. reg. Fritos


1 can Ranch style beans


1 tomato


1 onion sweet (1020 or purple onion)


4 to 6 oz. cheddar cheese


1 small can of sliced olives, drained


1 bag of prepared lettuce of choice, Chopped into bite size


1 bottle Catalina salad dressing


In large bowl, add chopped tomato, onion and bell pepper. Drain and rinse ranch style beans. Add all ingredients. Before serving, add Fritos and Catalina salad dressing.
I like to take and quarter tomatoes, then slice either white vadialla onions, or red onions, slice cucumbers, put them all in a bowl. Buy sweet %26amp; sour dressing, drizzle over all veggies, just a little at a time, so as not to be too strong.





Taste as you go, cover let chill. Makes great salad.
Two of my fave summer salad's:





TABOULI





Ingredients:


1/2 cup couscous


1/2 cup water, boiled


2 large tomatoes, chopped


1 cup diced peeled seeded cucumber


6 spring onions or handful chives, sliced finely


1 cup fresh parsley, chopped


1/2 cup fresh coriander, chopped


3 tablespoons fresh mint, chopped


1/4 cup lemon juice


1/4 teaspoon black pepper, freshly ground


1 tablespoon olive oil





Method:


1. Place couscous in a saucepan and add boiling water.


2. Cover immediately and allow couscous to swell for two minutes.


3.Drain couscous and place in a large bowl. Stir in the remaining ingredients.


4. Cover and allow to stand for one hour to allow the flavors to develop.





Note:





You can also use white or brown cooked rice; or orzo or your other favorite cooked pasta instead of couscous. I often omit the coriander, (you must use fresh parsley though, %26amp; fresh mint can be substituted for basil if thats what is on hand or available, I have loads of basil throughout my garden so that is often what I use).





It is an excellent side for steak, grilled chicken breast or pork chops. Fish or seafood too. It seems to get better the next day, the flavors all meld, %26amp; it is great stuffed in a pita, either on its own, or with some crumbled feta or sliced luncheon meat.





Another nice benefit is the dressing not being cream, egg or mayo based it keeps well for bbq's %26amp; picnics with little worry of spoiling . Altogether a refreshing dish. Enjoy!!!





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STRAWBERRY GREEK SALAD








1 clamshell fresh strawberries, hulled and coarsely sliced


1 seedless cucumber halved and sliced


2 medium tomatoes diced or thinly wedged


1/2 medium onion finely sliced


1/2 cup of sliced black olives or kalamatas





1 bag of prewashed greens- baby spinach, chopped romaine or mesclin mix work well


prepared raspberry vinaigrette to taste- I like kraft or Newman's own





1/2 cup crumbled feta cheese





Method:





1. Place washed salad greens in bottom of large salad bowl.





2. Mix fruit, cuke, olives, and onion with splash of vinaigrette,


allow to stand a few minutes.





3. Toss fruit mixture with greens, add more vinaigrette if necessary.





4. Top with crumbled feta.





Serve immediately.





Note:





You can use any readily available fresh summer fruit in place or in combination with the strawberries, sliced peaches, nectarines, sliced watermelon, blueberries, blackberries, raspberries, mango, pear slices %26amp; orange slices are just to name a few. Just remember, the softer the fruit the less time the dressing needs to stand.





I also like crumbled toasted walnuts or sunflower seeds to top this off. I sometimes omit the olives and substitute the feta for low fat shredded mozzarella or blue cheese %26amp; use balsamic dressing for a different flavor. Have fun with it!





Great with any grilled meats, steak, lamb, pork, chicken, salmon or tuna. Try brushing your meat with the same vinaigrette as the salad when grilling!