Wednesday, August 15, 2012

Four Summer Salads

Tonight, we had a little Relief Society gathering.  There were about 25 ladies and all were asked to share recipes over the past few weeks.  They gave each of us a handout with lots of summer salad ideas and recipes. We sampled several of these VERY nummy recipes!  Here are a few of my favorites.
Four Bean Salad
If I would have just read this recipe and not tasted it, I'd never make it.  Honestly, it was delish!!! I'd probably cook my own carrots, but other than that, I'm anxious to make this  again soon!
1 can red beans
1 can black beans
1 can great northern beans
1 can green beans
1/2 cup chopped pepper
1/2 cup white vinegar
1 can cooked carrots
3/4 cup apple juice concentrate
1/4 c vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. mustard (not dry)
1/4 tsp. oregano
Combine all ingredients.  (That's all the recipe said.  This tasted like the beans had been drained and rinsed first.)  Chill and serve. 
Watermelon Salad
Here's another one that I'd never try by just reading the recipe.  I think that it was the most talked about salad of the evening.
HEad of romaine lettuce, chopped
3 cups  diced watermelon (about 1" cubes)
1 cucumber quartered and sliced (about 1/2 cubes)
1/2 small red onion, thinly sliced
1/3 cup raspberry vinaigrette
1 tbsp. mayonnaise

Mix the first four ingredients in a large bowl.  Whisk the dressing with mayo in a separate boll.  Add dressing to the salad and toss to coat.   
Penny's Salad
I loved this salad!  It's a little different variation on the traditional pasta salad with italian dressing.  Penny said that it's the "must serve" at every family gathering.  I could see why!

1 large head fresh broccoli, cut into small flowerettes
1 small head of cauliflower, cut into flowerettes
1 purple onion, sliced thin
1 can sliced olives
 1 small can mushrooms drained (I'd use fresh)
1 carton cherry tomatoes, cut in half or 3-4 tomatoes, diced
1 carrot, grated
1 celery stalk, sliced thin

Mix and sprinkle salad with two envelopes of Zesty Italian Dressing mix an 1 bottle of Zesty Italian dressing. (Must be Zelsty italian!)  Mix well.  Cover and refrigerate overnight.   Add 1 small package of cooked spaghetti just before serving. 
Grape Salad
I didn't see this salad there tonight but it was in the mini-recipe booklet.  I've had it before and LOVE LOVE LOVE it!!!
1 pound green seedless grapes
2 pounds seedless red grapes
Remove grapes from stems, wash and place on clean towel to dry.

8 oz. cream cheese soften
6 oz. sour cream

Mix together.  When grapes are dry, fold the cream cheese mixture onto the grapes.
3 Tbsp. Brown sugar
1 cup chopped pecans

Mix together, sprinkle over the top,  fold in gently.  Serve cold!  Enjoy!

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