home cooking recipes                                            home cooking recipes

Super Salads

Simple Summer Coleslaw

So simple and so good! Easy to double or triple this recipe for summer potlucks.


1 c. mayonnaise
1 c. canola oil
2 tsp. salt
1/4 c. vinegar
3/4 c. granulated sugar
1/4 tsp. ground black pepper
1 bag coleslaw mix


1. Place all ingredients except coleslaw mix in a blender and pulse until well combined.

2. Pour over coleslaw and toss until coated. Refrigerate overnight.

Fudge-Striped Cookie Salad

This is too unreal to be considered a side salad but it’s my go-to, no-fail dish for potlucks. I rarely bring leftovers home!


2 pkgs. (3.4 oz. each) instant coconut cream pudding
1 1/2 c. half and half
1 pkg. fudge-striped cookies
1 (11-oz.) can mandarin oranges, drained
1 (8-oz.) can pineapple tidbits, drained
1 (10-oz.) container whipped topping


1. Beat the pudding with the half and half for 2 minutes.

2. Fold whipped topping into the pudding mixture.

3. Gently stir in fruit.

4. Break cookies into small pieces and gently stir into mixture, reserving five whole cookies. Dump into a serving bowl.

5. Break the remaining five cookies into larger pieces and arrange on top as a garnish. Chill for at least 4 hours or overnight.

Vermicelli Salad


1 10-oz. pkg. vermicelli pasta
1 Tbsp. Accent seasoning
1 Tbsp. seasoned salt
3 Tbsp. lemon juice
4 Tbsp. canola oil
1 (4-oz.) jar chopped pimiento
1 c. green pepper, chopped
3/4 c. sweet onion, chopped
2 c. celery, chopped
1 (4-oz.) can chopped black olives, drained
1 1/2 c. mayonnaise


1. Prepare pasta according to package directions; drain.

2. Add all remaining ingredients and toss to combine. Refrigerate overnight.

Mediterranean Orzo Salad

This summer side will garner compliments at your next picnic. Not only pretty to look at, but tasty!


1/4 c. olive oil
1 lemon, juiced
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
12 oz. orzo pasta
1 c. red grape tomatoes
1 c. yellow grape tomatoes
1 c. Kalamata olives, halved
1 c. Feta cheese, crumbled
1 c. chickpeas, dained
1/2 medium red onion, diced
3 Tbsp. fresh parsley, minced


1. Cook the orzo according to package directions, drain and cool.

2. In a bowl, mix together the olive oil, lemon juice, garlic, salt and pepper until well combined.

3. Place the orzo and all remaining ingredients in a large bowl and pour the dressing over the top. Stir to combine. Refrigerate at least 4 hours or more. Garnish with feta and parsley.

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