Reader Recipes

Sensational Summer Salads

SUMMER BERRY SALAD

From Whitney Hood of Manassas

 

INGREDIENTS:

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4 cups baby spinach

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¼ cup blueberries

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¼ cup blackberries

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2 T lightly salted sunflower seeds

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2 T crumbled gorgonzola cheese

 

Dressing

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¼ cup extra virgin olive oil

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¼ cup pomegranate juice

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Pinch salt

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Freshly ground black pepper

 

DIRECTIONS: Toss all salad ingredients; whisk together dressing ingredients. Toss salad with dressing.

 

BROCCOLI SLAW

From Terri Campbell of Richmond

 

INGREDIENTS:

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1 pkg. broccoli coleslaw mix

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½ cup slivered almonds

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½ cup sunflower seed kernels

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1 pkg. Ramen noodles, crumbled

 

Dressing

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1⁄3 cup apple cider vinegar

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½ cup vegetable oil

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½ cup sugar

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1 pkg. seasoning mix from beef Ramen noodles

 

DIRECTIONS: Combine first 4 ingredients. Chill. When ready to serve, pour the dressing over the slaw mixture and re-toss the salad.

 

 

COOL SUMMER PASTA SALAD

From Frances Brown of Lynch Station

 

INGREDIENTS:

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1 small bag tri-colored pasta

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1 cup thousand island dressing

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1 cup ranch dressing

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1 medium-sized cucumber

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1 medium tomato

 

DIRECTIONS:  Boil pasta and drain; add dressing. Chop tomato and cucumber, stir all together and refrigerate 3 to 4 hours. Stir again before serving. (You can also go “light” with this recipe by using whole-grain pasta and fat-free dressing.)

 

 

COLD RICE SALAD

From Ina Ayres of Marshall

 

INGREDIENTS:

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5 cups chicken broth

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2 cups rice

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3 jars marinated artichoke hearts, chopped

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5 chopped scallions, use some tops

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½ cup minced fresh parsley

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1 cup chopped green olives

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1 large green pepper, minced

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3 large celery stalks, minced

 

Dressing 

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Marinade from artichokes

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2 cups mayonnaise

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1 t curry powder

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Salt and pepper to taste

 

DIRECTIONS: Cook rice in chicken broth. Combine with remaining ingredients and refrigerate overnight.

 

 

KERI-KERI CORN SALAD (from New Zealand)

From Bev Kennell of Powhatan

 

INGREDIENTS:

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2 cups canned corn, drained

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1 cup chopped cucumber

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2 T sliced green onion

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1 chopped garlic clove

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1 cup frozen peas, thawed and drained

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¼ cup vinegar

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½ t salt

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Dash of pepper

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Dash of cayenne pepper

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¼ cup oil

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Sliced black olives (optional)

 

DIRECTIONS: Mix all vegetables. Mix remaining ingredients well and pour over vegetables. Refrigerate.

 

 

UPDATED 7-LAYER SALAD

From Andrena Seawood of Heathsville

 

INGREDIENTS:

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6 cups shredded lettuce

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2 cups chopped tomatoes

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2 cups sliced avocados

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10-oz. pkg. green peas, thawed and drained

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4 oz. shredded cheddar cheese

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1 cup chopped red onions

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8 slices bacon, cooked and chopped

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1 cup sliced carrots

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1½ cups sliced black olives

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2 cups cooked deveined medium shrimp, sliced down the middle

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2½ cups ranch dressing

 

DIRECTIONS:  Layer above items in 2½-quart bowl, garnish with a little dressing on each layer. Refrigerate overnight covered in plastic wrap.

 

 

PEACH BAVARAIN SALAD IN MOLD

From Louise Irby of Gretna

 

INGREDIENTS:

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16-oz. can sliced peaches (light syrup), drain and reserve syrup

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6-oz. pkg. peach or apricot Jell-O

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½ cup sugar

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2 cups boiling water

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8-oz. tub Cool Whip

 

DIRECTIONS: Drain peaches, reserving 2⁄3 cup of syrup. Chop peaches into small pieces; set aside. In a large bowl, dissolve Jell-O and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Gently fold Cool Whip into Jell-O mixture. Fold in peaches. Pour into oiled gelatin mold and chill.

 

 

CARROT-RAISIN SALAD WITH ORANGE-NUTMEG DRESSING

From Louise Irby of Gretna

 

INGREDIENTS:

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8 oz. light sour cream

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½ t ground nutmeg

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2 T sugar

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1½ T lemon juice

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1 T grated orange peel

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½ t salt

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1 lb. carrots, scraped and shredded

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8 3⁄4-oz. can crushed pineapple, drained

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½ cup raisins

 

DIRECTIONS: Stir together first 6 ingredients in large bowl. Add carrots, pineapple and raisins. Toss gently, cover and chill.

 

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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