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Summer sides, part 4

By Angie Sutton

www.mothersapronstrings.com

Simple Ramen Noodle Salad

The oriental flavor ramen noodles taste great with this one. This takes about 5 minutes to pull together.

1 (10 oz.) bag angel hair coleslaw mix
1 package ramen noodles, uncooked and crushed
1/2 c. sunflower seeds
1/2 c. oil
1/4 c. cider vinegar
1/4 c. sugar

Mix together the coleslaw mix, crushed noodles and sunflower kernels. In a small bowl, mix together the ramen noodle seasoning packet, oil, cider vinegar and sugar. Combine all together and refrigerate at least 2 hours.


Asian-Inspired Broccoli Slaw

The dark sesame oil is an acquired taste. If you like the flavor then this is the salad for you.

1/3 c. orange juice
1/3 c. rice vinegar
2 tsp. minced green onions
1/4 tsp. salt
3/4 c. dried cranberries
1 Tbsp. dark sesame oil
1 tsp. ground ginger
1 tsp. ground mustard
1 (12 oz.) bag broccoli coleslaw mix
1/2 c. slivered almonds, toasted

Combine orange juice, vinegar and green onion in a large bowl. Add salt and cranberries. Let stand for 30 minutes. Whisk in sesame oil, ginger and mustard. Add broccoli slaw and toasted almonds to bowl; toss to combine. Serve immediately.


Macaroni Salad

Adapted from food.com.

1 (8 oz.) package macaroni
1/2 c. celery, diced
1/2 c. red onion, diced
1/2 c. onion, diced
1/2 c. cheddar cheese, diced
1/2 c. Swiss cheese, diced
1/4 c. parmesan cheese, grated
1/2 c. dill pickle, diced
1/2 c. salami or ham, diced
1/2 c. black olives, sliced
1/4 tsp. horseradish
1 Tbsp. garlic salt
1 Tbsp. garlic, minced
1/4 tsp. white pepper
1 tsp. black pepper, fresh ground
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/4 tsp. celery salt
1/2 (4 oz.) jar diced pimentos, rinsed and drained
1 c. mayonnaise

Bring 2 quarts of water to a boil. Add macaroni and cook until it is al dente, approximately 7 to 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly. Place pasta in a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami and black olives. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours). Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad. Fold in pimentos. Mix mayonnaise and horseradish; fold into the salad. Refrigerate for another 30 minutes to 1 hour before serving.


Easy Potato Salad

This simple recipe is the solution for those who never make potato salad at home. If I have jar of sweet pickles I sometimes dice up a few and toss them in for added crunch.

6 boiled potatoes, cut in chunks, cooled
4 hard-boiled eggs, chopped
1/2 yellow onion, chopped
6 green onions, sliced thin
3 stalks celery, chopped
1/3 c. Miracle Whip
1/3 c. mayonnaise
1/3 c. sour cream
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. paprika

Combine Miracle Whip, sour cream and mayonnaise. Place all other ingredients into a large bowl. Pour cream mixture over the top and fold until all ingredients are coated. Refrigerate at least two hours.


Cherry Tomato Salad

A great solution to your bumper crop of cherry tomatoes. Save time by using grape tomatoes and you won’t need to cut them in half. The only thing that would make this better is to add crumbled bacon.

1/3 c. mayonnaise
2 tsp. red wine vinegar
1 tsp. prepared Dijon mustard
1 pint cherry tomatoes, halved
1/4 c. finely chopped red onion
2 Tbsp. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper

Whisk mayonnaise, vinegar and mustard together. Toss in tomatoes, onions and parsley for fold until coated. Season with salt and pepper.


Chickpea and Fresh Tomato Toss

This salad stays fresh for two days before the texture is undesirable.

1 (19 oz.) can chickpeas, drained and rinsed
1 large tomato, chopped
3 whole green onions, thinly sliced
2 Tbsp. vegetable oil
1 Tbsp. lemon juice
1 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt

In a large bowl dump in chickpeas, tomato and onion. Whisk remaining ingredients together. Toss with chickpea mixture until coated. Refrigerate for 2 hours.


Summer Salad

NanCee was right when she said this salad tastes better if you can make it the day before.

Submitted by reader: NanCee Maynard, Box Elder, South Dakota.

1 large cucumber, thinly sliced
1 large tomato, diced
1 small yellow pepper, diced
1 small red pepper, diced
1 small green pepper, diced
1 medium red onion, diced
1/4 c. balsamic vinegar
1/2 c. Italian salad dressing
1/8 tsp. ground black pepper
1/2 tsp. garlic powder

In a large bowl, add the first six ingredients. Pour the balsamic vinegar over the vegetables and add the dressing. Sprinkle on the pepper and garlic powder. Gently stir the mixture to coat all ingredients. Refrigerate for at least 2 hours. Overnight is best.

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