Summer Salads

It’s official…SUMMER IS HERE! And I can’t think of a better dish to help beat the heat than a cool summer salad. So today you are getting a “two-fer”…or a “two for one.” I’ve got two delicious summer salad recipes to share with you. And a bonus salad idea in the “Weekly Tip” portion of this blog. Enjoy!


Zesty Slaw

1 package cabbage slaw
1 package broccoli slaw
¾ cup green onions, chopped
Sunflower seeds (shelled)
Almonds, sliced
1 package Ramen Noodles (chicken flavor)

Mix first five ingredients well and sprinkle mix from noodles over slaw. Add broken noodles and toss well.

Dressing:
1/3 cup apple cider vinegar
2/3 cup sugar
1 cup cooking oil

Mix the above and bring to a boil to dissolve sugar. Pour desired amount over slaw and mix well. Let set several hours before serving.


Garden Pasta Salad

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Cook pasta in large pot of boiling water until al dente. Rinse under cold water and drain. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in a large bowl. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well. Chill one hour before serving.


The Zesty Slaw is always a big hit anytime I make it. Pair it with pretty much anything. However, it goes especially well with barbeque or fried fish. The Garden Pasta Salad is one of my favorite salads. The fresh, raw veggies give the dish a lot of flavor! It’s versatile and you can easily incorporate other ingredients, such as black olives, mushrooms and other vegetables.


**Weekly Tip: Fresh produce is abundant this time of year. Take advantage and serve a fresh “Summer Salad” with any meal. Mix together any fresh vegetables you have on hand: tomatoes, cucumbers, squash, onions, peppers, black olives, carrots, celery, mushrooms, etc. Add salt and pepper to taste. You could even add garlic power, lemon pepper or other spices for a different flavor. Then add Italian dressing or vinegar (regular or balsamic) and oil (vegetable, olive, etc.). Refrigerate and serve!