Reader Recipes

Sensational Summer Salads

CRUNCHY FRUIT SALAD

From Jean Shahan of Powhatan

 

Ingredients:

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2 can tropical fruit salad

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1 apple (diced)

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1 banana (optional)

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1 bag walnuts

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1 bag coconut

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2 cups seedless green grapes

 

Directions: Mix all ingredients in a large bowl. Refrigerate for at least 2 hours. Add bananas before serving.  

 

CAULIFLOWER SALAD

From Velma McGregor of Gretna

 

Ingredients:

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5 or 6 cups cauliflower

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1 cup green pepper, chopped

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1 cup stuffed olives, sliced

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4 1⁄2-oz. can chopped ripe olives, drained

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1⁄2 cup chopped red sweet peppers

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1⁄2 cup red onion, chopped

 

Dressing:

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3 T lemon juice

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3 T cider vinegar

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1⁄2 t sugar

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1⁄2 cup vegetable oil

 

Directions: Combine vegetables in a large bowl. In a small bowl, whisk lemon juice, vinegar, sugar and pepper. Pour over vegetables, stir to coat. Cover and refrigerate 4 hours. Serve with slotted spoon. Serves 6.  

 

FIESTA SALAD

From Teresa Jackson of Aylett

 

Ingredients:

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1 cup chopped chicken or turkey

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15-oz. can black beans, drained and rinsed

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8 3⁄4 -oz. can whole kernel corn, drained

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3⁄4 cup red pepper strips

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1⁄2 cup green onions, sliced

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1⁄3 cup oil and vinegar salad dressing

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1 t ground cumin

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1⁄2 t garlic powder

 

Directions: In bowl, combine the first 5 ingredients. Stir together dressing, cumin and garlic powder. Toss with chicken mixture. Refrigerate 30 minutes for flavors to blend; serve on lettuce.

 

MACARONI CHEESE SALAD

From Nancy Howard of Brookneal

 

Ingredients:

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8 oz. macaroni, cooked and drained

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12 oz. chopped ham

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1 cup cubed sharp cheese

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1⁄2 cup bias-cut celery slices

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1⁄3 cup chopped green pepper

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1⁄4 cup sliced green onion tops

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2 T chopped pimiento

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1⁄4 cup drained pickle relish

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1⁄2 cup mayonnaise

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1 T prepared mustard

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1⁄4 t salt

 

Directions: Mix well and chill.  

 

BROCCOLI SALAD

From Nancy Howard of Brookneal

 

Ingredients:

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1 head of broccoli

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6-8 slices of cooked bacon, crumbled

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1⁄2 cup chopped red onion

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1⁄2 cup raisins (optional)

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8 oz. sharp cheddar cheese, cut into small chunks

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1 cup mayonnaise

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2 T vinegar

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1⁄4 cup sugar

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1 cup halved cherry tomatoes

 

Directions: Cut broccoli flowerets and stems into bite-sized pieces. Place in a large bowl and add crumbled bacon, onions, raisins and cheese. In a small bowl combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently.  

 

MEDITERRANEAN CHICKEN SALAD

From Michael Jordan of Mt. Crawford

 

Ingredients:

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2 lbs. boneless, skinless chicken breast

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12-oz bottle Caesar dressing

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1 red onion, cut in quarters

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1 red pepper, cut in half and seeded

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1 T chopped garlic

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1 T chopped fresh chives

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1 T chopped fresh rosemary

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1 T chopped fresh parsley

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1 T chopped fresh thyme

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1 T chopped fresh oregano

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8 oz. crumbled Feta cheese

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1 T chopped black olives

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1 T chopped artichoke hearts

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1 cup olive oil

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1 T balsamic vinegar

 

Directions: Marinate chicken overnight in Caesar dressing. Grill chicken, onion and pepper until done. Cut all into strips and put in mixing bowl. Add all other ingredients. Toss with 1 cup olive oil and 1 tablespoon of balsamic vinegar. Serve chilled with tomato wedges. 

 

PRETZEL SALAD

From Stephanie Earhart of Hustle

 

Ingredients:

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2 2⁄3 cups crushed pretzels (9-oz. bag)

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3 T sugar

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3⁄4 cup butter or margarine (melted)

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8 oz. cream cheese

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3⁄4 cup sugar

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8 oz. Cool Whip

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6 oz. strawberry Jell-O

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2 cups boiling water

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1 1⁄2 pints frozen strawberries

 

Directions: Mix the first 3 ingredients together; press into a 9x13-inch pan to form crust. Bake at 350 for 10 minutes. Cool. Mix cream cheese and sugar together in a medium bowl; fold in Cool Whip. Spread on pretzels. Place Jell-O in a bowl; add 2 cups of boiling water. After Jell-O dissolves, add frozen strawberries. When slightly thick, pour over cream cheese mixture. Refrigerate several hours or overnight.  

 

AMAZING GRACE SALAD

From Becky Turner of Gretna

 

Ingredients:

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1 can Eagle Brand milk

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3 T lemon juice

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Large container of Cool Whip

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Large can crushed pineapple (drained)

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1 cup pecans (chopped)

 

Directions: Mix all ingredients together. Set in refrigerator prior to serving.  

 

PATIO SALAD

From Lisa Beiner of Dumfries

 

Ingredients:

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1 cup canned peas (drained)

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1 cup canned green beans (drained)

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1 cup can shoe-peg corn (drained)

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1⁄2 cup celery (chopped)

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1 red onion (chopped)

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1 green pepper (chopped)

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1⁄2 cup vinegar

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1⁄2 cup vegetable oil

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1⁄2 cup sugar

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1 t salt

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1⁄2 t pepper

 

Directions: Put the first six ingredients in a bowl and put aside. Put vinegar, vegetable oil, sugar, salt and pepper into a pan and bring to a boil. Pour the mixture over the vegetables and chill.  

 

DRESSING FOR SALADS

From Mary Arnold of Hague

 

Ingredients:

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1⁄2 cup packed brown sugar

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1⁄2 cup vegetable oil

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1⁄3 cup vinegar

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1⁄3 cup catsup

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1 T Worcester sauce

 

Directions: Blend all ingredients in bowl until sugar is well mixed. Put in your favorite container. Be sure to shake well before using. (Great for all kinds of salads.)

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

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