Summer sides, part 4
By Angie Sutton
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
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
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.
Adapted from food.com.
1 (8 oz.) package macaroni
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
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
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
In a large bowl dump in chickpeas, tomato and onion. Whisk remaining ingredients together. Toss with chickpea mixture until coated. Refrigerate for 2 hours.
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
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.