Summer Salads
As summer comes rolling in and things start heating up, days get busier and meals get lighter. Here are some cool and fresh salad recipes that can be served as a side dish or as a main entrée. Though it’s not included in the recipes, you can always add some chopped grilled chicken or salmon.
Garden Pasta Salad has a light dressing and the veggies give it a very fresh taste.
Even though it's called Broccoli Slaw, I think of it more as a salad. I've seen several versions of this recipe, but this one is my favorite.
Cornbread Salad is a beautiful layered salad, so use a deep clear glass bowl so all of the colors show through. This is another Paula Deen recipe, and it tastes as good as it looks!
Garden Pasta Salad
Ingredients
¼ cup white wine vinegar
2 tbls extra virgin olive oil
1 tbls whole grain mustard
¼ tsp salt
¼ tsp ground black pepper
¼ tsp celery seed
½ of a 16 oz pkg of pasta, cooked according to package directions
1 bunch of asparagus, trimmed
¼ cup water
1 pint cherry tomatoes, quartered
1 cup chopped yellow bell pepper
¼ cup thinly sliced shallot
fresh basil leaves for garnish, optional
Instructions
In a large bowl, whisk together vinegar and next 5 ingredients; stir in cooked and drained pasta.
In a shallow microwave-safe dish, combine asparagus and ¼ cup water. Cover with plastic wrap, venting one corner, and microwave on high for 3 minutes or until asparagus is tender. Drain well, and let cool. Cut into 1-inch pieces.
Stir asparagus, tomatoes and remaining ingredients into pasta mixture until well combined.
Cover and refrigerate for up to 2 days.
Before serving, garnish with fresh basil leaves if desired.
Broccoli Slaw
Ingredients
Slaw
1 package broccoli slaw
2 packages beef flavored Ramen noodles, uncooked and crunched
1 bunch green onions, chopped
Dressing
½ cup sugar
¾ cup Canola oil
½ cup white wine vinegar
Seasoning packets from noodles
Topping
Sunflower kernels
Sliced almonds
Instructions
Mix slaw ingredients in large bowl.
Mix dressing ingredients and pour over slaw. Toss to coat.
Cover and refrigerate the day before serving.
Prior to serving, top with sunflower kernels and almonds.
Cornbread Salad
Ingredients
Salad
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14-oz) can red kidney beans, rinsed and drained
1 (15-oz) can niblet corn, drained
1 medium vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp cheddar cheese, plus 1 cup (optional)
1 (8-oz) bottle ranch dressing
Cornbread
½ cup Vegetable oil, plus 2 tbls for greasing pan
1 cup self-rising cornmeal
¾ cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
chopped fresh parsley, for garnish
½ teaspoon cayenne pepper, optional
Instructions
Salad
In the bottom of a large glass bowl, place cornbread cubes.
Layer beans, corn, onion, bell pepper, tomatoes and 2 cups cheese on top of cornbread.
Spread ranch dressing evenly over cheese.
Cover, and refrigerate for at least 2 hours.
Garnish with fresh parsley, if desired.
Cornbread
Preheat oven to 375 °F.
Generously season a cast iron skillet with up to 2 tbsps vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix ½ cup oil, cornmeal, flour, cream-style corn, eggs, sour cream and cheese (if desired) in a large bowl, stirring with a wooden spoon or rubber spatula until combined.
Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes.
When done, remove from oven and turn corn bread out on a plate. When cool, cut into cubes.
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