Garbanzo And Kidney Bean Rice Salad
This is an easy summer recipe and also comes in handy when the power goes out (or it’s just too hot too cook). I love it served at room temperature, but leftovers are great straight from the fridge the next day. For a portable lunch, try wrapping some of this in a flour tortilla for a yummy veggie wrap.
- 1/2 can (15 ounce can) garbanzo beans, rinsed and drained
- 1/2 can (15 ounce can) kidney beans, rinsed and drained
- 1 1/4 cups cooked rice
- 2 tablespoons chopped onion (or 1 tsp onion flakes)
- 1/4 cup rice vinegar
- 1/2 cup olive oil
In a bowl, combine all ingredients and stir until mixed well.
Serve immediately at room temperature or slightly cooled if possible.
Cucumber Salad With Ginger
Here’s a salad that’s as simple as it is delicious. It’s perfect when you are grilling in the backyard or for picnics. Since there is no mayonnaise etc, there is no need to worry about it spoiling to quickly in warm weather.
- 4 medium size fresh cucumbers, peeled
- 1/3 cup rice vinegar
- 1 tsp honey
- 1 tsp kosher salt
- 1 1/2 tsp grated ginger root
Cut cucumbers in half lengthwise and remove any large seeds and extra pulpy flesh if necessary.
Slice into very thin pieces, crosswise, into crescent shapes.
In a bowl whisk together the vinegar, honey, salt, and ginger.
Add the cucumbers to the bowl and toss together until well coated.
Cover and refrigerate for at least an hour before serving so the flavors blend well.
Serves 2 to 4.
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Kale and Avocado Salad With Cucumber
One of my favorite new vegetables is Kale. It’s awesome in soups and stews, sauteed like any other green and I’ve even added it to my smoothies in the morning. You can also make some great healthy Kale chips.
Kale is often found either sold by the bunch or in a large bag (washed and cut into bite-sized pieces). I have bought both types and usually go with whichever kind ends up being cheaper.
Kale is considered a superfood. It is low in calories and full of fiber, iron, calcium and Vitamins K, A and C. In other words, it’s just smart to eat … especially since it’s very affordable. One of my favorite side dishes is a simple Kale salad made with Avocado and lemon juice as the dressing. It’s healthy and fills you up. From here, you can add any other veggies you like. I almost always add chopped cucumber, but bell peppers, tomatoes etc are great additions as well.
- 2 cups of kale
- 1 ripe avocado
- ½ lemon
- Salt
- ½ cucumber
- 1 yellow bell pepper (optional)
- Wash your kale and cut it into bite-sized chunks. You can also used the pre-prepped kind that comes in a large bag at the grocery store. Put the Kale into a medium-sized bowl.
- Cut the avocado in half, remove the pit and cut it into small chunks. Put them into the bowl on top of kale.
- Squeeze the juice from the lemon into the bowl as well. Add some salt to taste.
- Use your hands to mash the avocado up and mash it into the kale leaves. Kale leaves are sturdy, so don’t be afraid to mash it up like meatloaf.
- Cut the cucumber and bell pepper (along with any other raw veggies you like) into small chunks and stir them into your kale salad. Serve immediately.
Tomato and Chickpea Salad
I always have a few cans of chickpeas in the pantry to add to all sorts of dishes to make them more filling. Here’s one of my summer favorites. It’s a simple salad made with tomatoes and chickpeas (or garbanzo beans).
It goes great with grilled chicken and since there is no mayonnaise in the dressing, it’s a great salad to take to a picnic or cookout.
You can also turn this into a whole meal by adding some chopped chicken or a can of tuna to the salad.
- 1 15½ oz can chick peas
- 4 large tomatoes
- ½ onion
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 to 5 basil leaves
- Drain your chick peas. If you want to cut down on the sodium, give them a quick rinse with water. Put them in a large bowl.
- Core and chop 4 large tomatoes. If they are very ripe, you may also want to scoop or squeeze out some of the seeds. Add them to the bowl.
- Dice your onion and add it as well.
- Mix the lemon juice and olive oil together and season with salt and pepper. Pour the dressing over the salad ingredients.
- Cut the basil into thin strips and scatter over the salad
For more delicious tomato recipes, check out The Tomato Cookbook on Amazon Kindle.
Broccoli Cauliflower Salad With Raisins And Crunchy Bacon
I just found your recipe for this dish. I make something similar. I made up a copy cat version from one served in a local family restaurant.
- broccoli
- cauliflower
- bacon bits
- raisins
- coleslaw dressing*
It is broccoli cut up into tiny pieces, the same with equal amounts of cauliflower.
Then add crumbled cooked bacon bits, and raisins.
Mix all this together with your favorite homemade coleslaw dressing.
*coleslaw dressing: I don’t measure but mine is a combo of miracle whip, milk, sugar and apple cider vinegar.
Chill and enjoy.
Easy Chilled Three Bean And Cheddar Salad
I love cold 3 bean salads for summertime meals. They are easy to make and serve at picnics and cookouts. What makes this salad stand out from the rest is the added cheese. With the Cheddar cheese, we have added more protein and calcium, as well as more Vitamin D, Vitamin A, iron, and flavor! This is a healthy salad that tastes so incredible, and has many layers of flavor. Mix this salad together at night, let it sit in the refrigerator, then throw the cheese in when you’re ready to serve it. Easy and delicious!
- 1 can (15 oz size) black beans, drained
- 1 can (15 oz size) kidney beans, drained
- 1 can (15 oz size) navy beans, drained
- 1 small green bell pepper, cleaned and diced
- 1 small red onions, diced
- 1 cup chunky salsa, your favorite
- 1 1/2 cups sharp Cheddar cheese, cut into small cubes
In a large bowl, mix together all the ingredients EXCEPT the cheese.
Cover the bowl and refrigerate overnight.
When ready to serve, toss in the cheese and spoon into bowls.
Will serve 4 to 6 people depending on if serving as a side, snack, or meal.
When the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.
That’s exactly why I put together this ebook -
Summer Cooking – Keeping It CoolSummer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.
In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm
Classic Curried Chicken Salad With Grapes And Walnuts
This is the sort of salad you may remember from your mother’s or your grandmother’s table. You may also recognize it from a dinner club or hotel dining room. This is a classic salad enjoyed decades ago that is making a big comeback. The reason this salad is becoming so popular again is because so many people are trying to eat healthier, often serving hearty, yet light, salads as a main course. This salad fits the bill.
You might want to give this recipe a try on a hot summer night. You don’t heat up the kitchen and the salad, especially the grapes, are a nice refreshing change. Be sure to let us know how you like it.
- 1 Tbsp lemon juice
- 6 Tbsp mayonnaise*
- 1 1/2 tsp curry powder
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 cups cooked chicken, diced
- 1 1/2 cup celery, sliced thin
- 1 cup green seedless grapes
- 3 Tbsp chopped walnuts, lightly toasted*
- mixed lettuce greens of your choice
In a large salad bowl, whisk together the lemon juice, mayonnaise, curry powder, salt, and pepper.
Add to the bowl, the chicken, celery, and grapes, and toss to coat well.
Cover bowl and chill before serving.
To serve, place lettuce on salad plates, spoon chicken salad over, then garnish with chopped walnuts.
Makes 4 to 6 servings.
*You can substitute a thick plain yogurt (like Greek Yogurt) for some or all of the mayonnaise if you want. To make your own thick yogurt, just dump a container of yogurt in a paper towel lined (or cheesecloth lined) strainer over a bowl. Set in refrigerator (make sure you drape the paper towel or cheesecloth over the top of the yogurt) and allow to drain overnight. You’ll have a very thick yogurt in the morning.
* To toast walnuts, put the chopped nuts in a small skillet, without oil, and set on burner on low heat. Shake and toast until just starting to become aromatic and you see a bit of golden brown form on the cut edges of the nuts. This will only take about a minute, so watch closely.
That’s exactly why I put together this ebook -
Summer Cooking – Keeping It CoolSummer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.
In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm
Beef And Beet Mixed Salad With Orange Vinaigrette Dressing
Fresh salads are a welcome meal when the weather starts getting warmer. But just because we’re eating lighter, doesn’t mean it can’t be a filling meal, as well. The next time you have some leftover roast beef, give this fresh, flavorful, and healthy meal a try. And talk about healthy! Beets are a great ‘super food’ loaded with nutrients… and so frugal.
- 3 small beets, greens cut off, bulbs scrubbed and left whole
- 8 cups fresh mixed salad greens
- Orange Vinaigrette Dressing (recipe follows)
- 4 ounces (more or less) of cooked roast beef, cut into strips
- 1/2 cup crumbled feta or goat cheese
- 2 Tbsp pine nuts, toasted*
Fill a saucepan with water and bring to a boil, then drop in prepared beets and cook until JUST fork tender, not soft.
Drain and cool, then peel and cut into thin wedges.
In a large salad bowl, pour a little of the Orange Vinaigrette, add the salad greens and toss to coat well; taste and add more vinaigrette until coated as you like.
Add the beet wedges, and toss to coat.
Put the dressed greens and beets on salad plates, then top each with the beef, cheese, and pine nuts evenly dividing on each plate.
Drizzle a little more Orange Vinaigrette over the top if desired.
Orange Vinaigrette – make this anytime and store in refrigerator for 1 to 2 weeks.
- 1/4 cup orange juice
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 2 tsp honey
- 1/8 teaspoon freshly ground black pepper
Put all the ingredients in a jar with a tight lid, close and shake until well combined. Refrigerate any leftover and shake well each time before using.
*To toast pine nuts – put in a dry skillet over low heat and shake, heating until just fragrant, about 1 minute or less.
That’s exactly why I put together this ebook -
Summer Cooking – Keeping It CoolSummer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do. In this ebook you’ll find lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling.
Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm
Healthy Broccoli Salad
SALAD:
Put together in a large bowl:
- 2 heads of broccoli steamed 1-2 minutes and cooled to room temperature
- 1/3 c dried cranberries
- 1/2 c cashews
- 1/4 small red onion diced
- 4 T real bacon bits
DRESSING:
Whisk together in separate bowl:
- 1/4 c Splenda (or white sugar),
- 2 T cider vinegar,
- 2/3 c Greek yogurt,
- 1/3 c mayonnaise
Pour dressing over broccoli mix; toss to combine.
Mom’s Favorite Chicken Salad
If you want a light lunch or dinner for Mom (especially after a big breakfast or brunch on Mother’s Day), this chicken salad is perfect. It’s classic, simple, and the whole family will enjoy it. You may want to sprinkle a few chopped walnuts on top for a little extra crunch.
1 C of mayonnaise
1 (8 oz.) container of sour cream
3 lb. boneless and skinless chicken breasts, cooked and cubed
1 C of celery, diced
1 C of seedless grapes, quartered
1/4 t salt
1/4 t pepper
Place the mayonnaise into a small bowl.
Fold the sour cream into the mayonnaise until well combined.
In a larger bowl place the chicken, celery and grapes.
Fold the mayonnaise mixture into the chicken mixture and blend until completely covered.
Sprinkle in the salt and pepper and stir to combine well.
Chill for at least 1 hour before serving, being sure to stir again after removing from the refrigerator.
Makes 10 to 12 servings.
Black Bean Cabbage Slaw
Shred some cabbage as for slaw.
Add 1/2 can of rinsed and drained black beans.
Add very large spoon full of Miracle Whip.
Add large spoon full of sweet relish.
Mix gently.
Sprinkle with black pepper.
Quick, easy, delicious, and frugal.
Minced onion would be good, and maybe some shredded zucchini.
All American Salad
London dry gin
Dressing:
- 1/4 cup bottled French dressing
- 1/4 cup mayonnaise (Best Foods or Hellman's)
- 1/2 tsp Tabasco sauce
Assembly
Chop olives. Drain peaches, beans and salmon, save juices. Mix all the drained, canned ingredients with lettuce, celery, onion, parsley, pepper and all spices, condiments, cracker crumbs etc.. Combine dressing ingredients. Mix 1/2 of the dressing with the canned ingredients.
To serve, circle individual mounds of fish, peaches and beans mix with remaining ingredients and top with dressing. Drizzle a small amount of the reserved juices on each serving. Not too much.
Happy Independence Day one and all!
Salene
(Note from HBHW: I found this recipe in comments and rescued it – posted it in recipes – so everyone would get a chance to see it. This looks incredible and well worth the time. Thank you, Salene, for submitting this wonderful recipe.)
Mothers Day Coleslaw
- 2 heads cabbage, shredded
- 1 small head red cabbage, shredded
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 or 2 large carrots, peeled and grated
- 2 cups mayonnaise
- 2 Tablespoon mustard
- 2 Tablespoon sugar
- 4 Tablespoon wine vinegar
- 2 teaspoon pepper< /li>
- 2 teaspoon dried cilantro
- 2 teaspoon basil
- 2 teaspoon parsley
In a large sized bowl, mix cabbage, red cabbage, bell peppers, onion and carrots.
Combine mayonnaise, mustard, sugar, vinegar, pepper, cilantro, basil, and parsley in another bowl.
Pour mayonnaise mixture over vegetable mixture and stir well, coating vegetables completely.
Cover coleslaw and chill overnight.
Chicken and Cornbread Salad
- 6 C. coarse cornbread
- 2 C. pinto beans
- 1 can corn, drained
- 1 bottle Ranch dressing
- 2 C. shredded cooked chicken
- 1 C. diced bell pepper
- 1 C. diced tomato
- 1/2 C. diced onion
- 1 C. shre dded cheese
Put half of cornbread in large bowl. Add beans and corn and half the Ranch dressing. Add chicken, bell pepper, tomato and onion. Add rest of cornbread and top with the rest of the Ranch dressing and the cheese. Cover and chill for about 4 hours. Makes quite a bit.
Carrot, Raisin and Pineapple Salad
- 1 3/4 cup shredded carrots
- 1/2 cup raisins
- 1/2 cup marshmallows
- 1/2 can diced pineapple (drained)
- 1/2 cup shredded coconut
- 1/2 cup salad dressing (Miracle Whip works well)
- 1/2 tub of cool whip
Mix all the ingredients together and place in refrigerator for at least 2 hrs. The longer it chills, the better it will taste. When I make this for company I make it a day or so ahead. Make sure you keep it in the fridge until you are ready to serve it.
If you take it to a cookout and the likes, bring two bowls, one with the salad in it and another larger one that you can fill with ice. Then set the salad bowl on top of the larger bowl. This will keep the salad nice and ice cold.
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Family-Favorite Taco Salad Recipe
- 1 pound ground beef
- 1 large onion, chopped
- 1 envelope (about 1 1/4 ounces) taco seasoning mix
- 1 cup water
- 1 (12-ounce) package tortilla chips
- 1/2 head lettuce, shredded
- 2 medium tomatoes, chopped
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
- 2/3 cup dairy sour cream
This recipe makes 6 servings.
Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in seasoning mix (dry) and water.
Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Spoon beef mixture onto chips. Top with remaining ingredients.
The Hillbilly Housewife Recommends – Dining On A Dime
The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
Order your copy today at http://www.hillbillyhousewife.com/dime
Yogurt Ranch Dressing Recipe
- 2 cups plain yogurt
- 1/4 to 1/2 cup mayonnaise
- 1/2 teaspoon EACH: garlic powder, onion powder, celery leaves, & salt
- 1/4 teaspoon EACH: pepper, paprika, & dill weed
- 1 teaspoon dry parsley, OR 2 tablespoons fresh chopped parsley
In a medium sized bowl, combine all of the ingredients. Mix it all very well, and allow it to marinate for several hours or overnight. If desired, add a dash of cayenne pepper. Serve as a dip or dressing for salads. This is a spicy and delicious dressing, one I have used for many years.
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These recipes are also perfect for dinner parties or a fun and special family dinner.
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Avocado Papaya Salad
- 4 ripe papayas
- 2 small avocados, diced
- 1/3 c cashews, coarsely chopped
- 1/4 c cilantro, chopped
- Juice of one lime
- 1 shallot, diced
- 1 c arugula, chopped
Halve 2 of the papayas and discard seeds. Set aside.
Peel the other 2 papayas and discard seeds. Cut into small chunks and place in a medium bowl.
Add avocados, cashews, cilantro, lime juice and shallot to diced papayas and toss to combine. Season with salt and pepper. Toss with arugula.
Fill the 4 scooped out papayas with salad and serve.
Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.
Carrot Raisin Salad Recipe
Your kids will love this simple carrot raising salad recipe. It’s the perfect mixture between savory and sweet. It goes well with just about any dinner and will have your children gobble up their veggies without complaining.
Carrot Raisin Salad Recipe
- 4 cups shredded carrots
- 1 cup raisins
- 1/2 cup mayo or Miracle Whip
- 1 tsp lemon juice
- 2 tbsp light cream
- 1/2 cup chopped walnut
- lettuce
In a small bowl mix together mayo, lemon juice, light cream, carrots, raisins and walnuts. Serve on a bed of shredded lettuce or lettuce cups.
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The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
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Greek Cucumber Salad
Mixing sour cream and yogurt for this dressing turns out really well and of course it wouldn’t be Greek without plenty of garlic. Yum! What a perfect summer salad to go with just about anything cooked on the grill.
Greek Cucumber Salad Recipe
- 2 medium cucumbers
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup plain yogurt
- 2 cloves garlic (minced)
First peel the cucumbers and slice them very thinly. Mix together the remaining ingredients and cover the cucumbers. Chill in the fridge and serve cold.
Creamy Cucumber Salad Recipe
The buttermilk in the dressing makes this cucumber salad extra creamy. I also really like cucumbers and dill mixed together. It’s a great summer salad and looks pretty enough for company.
Creamy Cucumber Salad Recipe
- 2 cups of peeled and sliced cucumbers
- 1/4 cup Vidalia onion (finely chopped)
- 1/2 cup cold buttermilk
- 3tbsp mayonnaise
- 1tbsp fresh dill (finely chopped)
- 1/8tsp salt
- 1/8tsp pepper
Place buttermilk,mayo,salt,pepper and dill into a small bowl and stir until creamy and smooth. Line a shallow dish with lettuce followed by the cucumbers and onion. Top with buttermilk mixture and serve immediately.
Let me know how you like this recipe and of course if you have your own creamy cucumber salad recipe be sure to share it as a comment below.
Cherry Tomato And Mozzarella Salad
4 cups ripe cherry tomatoes
6-8ozs. fresh mozzarella cheese balls (smaller ones are good for this recipe)
1/4cup torn or chopped basil leaves
2tbsp extra virgin olive oil
Lemon juice (to your own taste)
Sea salt (to your taste)
Cut tomatoes and mozzarella balls into halves. Mix in basil an olive oil.
Season with lemon juice and sea salt.
This salad is great as an appetizer or for a light brunch.
Cucumber Vinegar Salad
This is a super simple salad with just a few ingredients that’s perfect for hot summer days. It goes great with a light dinner be it fish or something from the grill. I have a bowl of this simple cucumber vinegar salad sitting in the fridge most days throughout the summer. Not only is it cool and refreshing, the cucumbers also help us stay hydrated on a hot summer day. I hope you give it a try.
Cucumber Vinegar Salad
- 3 cucumbers
- 1 red onion
- 1/2 cup white vinegar
- 1/2 cup water
- 1/3 cup sugar
- salt and pepper to taste
Start by taking a look at your cucumbers. If the skin is very tender, don’t bother peeling it. If it seems a little tough, you can either peel the whole cucumber or just take some of it off… I like to create a little stripe design lengthwise.
Slice the onion and cucumber both thinly and add them to a salad bowl. Get out a small bowl and pour the vinegar, water and sugar in it. Stir until all the sugar is dissolved. Add the salt and pepper and pour the mixture over the onion and cucumber slices. Cover your bowl with a lid, a plate or some plastic wrap and store it in the fridge for at least 2 hours or until you are ready to serve your salad. The longer it sits, the better the cucumber vinegar salad gets. I usually make it the night before or first thing in the morning. By dinner time it is absolutely perfect.
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The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
Order your copy today at http://www.hillbillyhousewife.com/dime
Sour Cream Cucumber Salad
There is an abundance of cucumber to be found at farmers markets, roadside produce stands and in the regular grocery stores right now. Cucumbers are also very easy to grow at home. Turn them into a delicious salad and serve it with dinner. One of our favorites is this creamy sour cream cucumber salad. It is very simple and comes together quickly.
Sour Cream Cucumber Salad
- 2 cucumbers
- 1/2 cup sour cream
- 2 tbsp fresh chives (finely chopped)
- salt and pepper to taste
Peel the cucumbers and slices them as thin as possible. If you have a plane grater with a super thin setting use that, otherwise just slice it with a sharp knife as thin as you can.
Get out your salad bowl (medium size should work fine). Mix the sour cream, chives, salt and pepper. Add the cucumber slices and toss it gently. Chill before serving for at least 30 minutes.
Broccoli and Cauliflower Salad Recipe
When it’s too hot to cook outside, this salad makes a great lunch. It’s also perfect for potlucks and such. This broccoli and cauliflower salad will always be a big hit.
- 1 bunch raw broccoli
- 1 small head of cauliflower
- 1 cup sunflower seeds (optional)
- 1 lb. bacon
- 1/2 sweet onion
- 1 c. grated Cheddar cheese
- 1 c. Miracle Whip salad dressing
- 1/4 c. sugar
- 2 tbsp. vinegar
Start by cooking the bacon until it is crispy. Allow it to drain and cool on paper towels.
Next chop up your broccoli and cauliflower using mostly the flowerets. Give all of them a good wash. I do this in a strainer / colander. Once the water has dripped off, pour the veggies into a large salad bowl. Cut your onion into thin strips. If you are taking this salad somewhere, you may want to use some red onion instead. It adds some nice color to your salad. You could also use some drained pimento pieces (it’s a southern thing) or some chopped up bell pepper (yellow or red). Add the onion and the sunflower seeds (if you are using them).
Crumble up your bacon now that it had some time to cool. Put half the bacon crumbles into the salad bowl with the veggies and such. Give everything a good toss to make sure it’s well combined. Add the shredded cheese and give it another toss.
In a small bowl, combine the salad dressing, sugar and vinegar. Pour this mixture over the vegetables in your salad bowl and stir everything until all the veggie pieces are coated with the dressing. Top the salad with the rest of the bacon crumbles and cover your salad bowl. Put it in the fridge for at least an hour so all the flavors can blend together. Serve cold and refrigerate any leftovers right away.
Tomato and Corn Salad
Here’s a super quick summer salad full of corn and tomatos. Using canned goods makes it quick and easy to put together. It is a delicious summer sidedish and perfect for summer potlucks and picnics too.
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) corn
- 3 tbsp olive oil
- 2 tbsp rice vinegar
Open both cans and drain the liquid from each. Dump the tomato chunks and corn into a small bowl. Pour the oil and vinegar in a small cup and wisk them together with a fork. Drizzle this simple dressing over the tomatoes and corn.
Variation:
You can add half a chopped onion to the salad and season it with a bit of salt and lots of pepper for a tomato and corn salad with stronger flavors.
This salad tastes good at room temperature. You can also put it in the fridge for at least an hour and serve it cold. Cover any leftovers and store them in the fridge.
Cold Broccoli Salad Recipe
Broccoli is one of the few green vegetables both my husband and my daughter actually like, so I’m always on the lookout for new recipes. I recently came across this cold broccoli salad recipe and it’s perfect for the summer time. My family and I have enjoyed especially when we are grilling outside (hamburgers and such). I’ve also taken it to a church supper and it was gone before you could blink. Definitely a keeper 
Cold Broccoli Salad Recipe
- 1 lg. bunch broccoli
- 1 sm. onion, chopped
- 1 c. shredded cheddar
- 1/2 lb. bacon, cooked & crumbled
- 1 c. Miracle Whip
- 1/4 – 1/2 c. sugar
- 2 tbsp. vinegar
Start by cutting up the broccoli into bite sized pieces. I also include a good bit of the stems. If you do, be sure to cut those extra small since they can be a little tough sometimes. If your family doesn’t like to eat them like that, save the stalks/ stems and either use them with other scraps to make a big pot of vegetable stock later, or save them, then grate them into coleslaw later (a sturdy box grater works well for this).
Get out your favorite coverable salad bowl. I use one with a tight fitting lid. Add the broccoli, chopped onion, shredded cheese and crumbled bacon to the bowl.
In a small bowl mix the salad dressing with the sugar and vinegar. Pour the dressing over the broccoli mixture and toss it well. Let it sit covered in the fridge for at least an hour before serving. You can easily make this cold broccoli salad recipe several hours ahead of time and store it in the fridge.
Southern Potato Salad
this is a huge hit at any party. I have made it numerous times and i still get requests for it.
6-7 russett potatoes, peeled diced and cooked til not quite mushy.
6 boiled eggs, peeled and diced
1 small can olives, finely chopped
2-3 pickles finely chopped
1 package bacon, cooked and chopped… for this it is much easier to cut it before cooking.
1 cup mayonaisse
2-3 tblsp. mustard
1 tsp. paprika
salt, pepper to taste.
While getting everything perpared throw items in a large bowl.
Mix in the mayo and mustard and stir well til it looks yummy.
put in fridge to cool off.
French Bread Salad
My aunt told me about this frugal use of french bread which is drying out and can’t be used for sandwiches, etc. Simply cut or tear it into pieces about an inch or so “square” and put in salad bowl. Add 3-4 or more chopped ripe tomatoes, the juicier the better and some chopped scallions, or other onions. If you want you can add chopped cucumbers, mushrooms, celery, or whatever other veggies you like.
Make a dressing with olive oil or salad oil, vinegar or lemon juice, salt or Bragg’s amnios, pepper, and minced fresh garlic and herbs if you like.
Pour it over the bread and veggies and toss well. Best if you chill it for a while.
This is a great salad on hot days and a wonderful way to use older french bread and make a more substantial salad.
Potato Salad
- 5 or 6 medium potatoes, peeled, and chopped into small cubes
- tap water for boiling plus 1 teaspoon salt
- 2 stalks celery, chopped or 1/2 a green pepper, finely chopped
- 1/2 a small onion, minced
- 1/3 to 1/2 cup of sweet pickles, chopped
- 1/2 cup mayonnaise
First peel and cube your potatoes. While you are doing that, put a pot of salted tap water on to boil. When it boils, add the cubed potatoes. Boil the potatoes for no more that 15 minutes. Set the timer, fix it strongly in your mind. Over cooking is the destroyer of this dish. While the potatoes boil, chop your celery (or green pepper), onion and sweet pickles. You can use sour pickles if you prefer, it’s really a matter of taste. In a large bowl combine the chopped celery, onion, pickles and mayonnaise. Set the bowl aside.
When the timer dings, drain the potatoes immediately. Run cold tap water over the potatoes until they are cool to the touch. Drain for a few minutes to dry them out well. Dump the potatoes into the bowl with the mayonnaise and chopped vegetables. Stir gently to cover everything evenly with the mayonnaise. Transfer the potato salad to a resealable container, or cover it with plastic wrap. Chill for at least an hour, or until serving time. Makes 6 servings.
Loretta’s Carrot Raisin Salad
HBHW Reader Loretta shares her favorite summer recipe.
- 2 LBS SHREDDED CARROTS (2 BAGS)
- 1 CUP MAYO
- 1 CAN CHUNK PINEAPPLE; DRAINED
- 1 CUP RAISINS
- 1/2 CUP SUGAR
- 1 CUP WALNUTS (OPTIONAL)
Mix well and chill for 2 hours. ( The longer the better)
This is a simple recipe, but it’s so good and healthy too! This recipe goes well with a B-B-Q or a regular meal! (I eat this as a snack) It’s great for a quick pick-me-up, as well.
My name is Loretta Craig and I’m a wife, mother and grandmother. I’m the author of 6 novels to date, working on 2 more at the moment and I love to cook!
Classic Waldorf Salad Recipe
This is a great apple Waldorf salad recipe. Perfect for dessert, potlucks or even a light lunch.
- 3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups)
- 1 tablespoon lemon juice
- 1/3 cup raisins
- 2/3 cup chopped celery
- 1/3 cup walnuts (optional)
- 1/3 cup mayonnaise
- 1 tablespoon sugar
Don’t bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. I actually squeeze them to make sure they are very dry. Chop up the celery, it should take about 2 stalks or so. I add black walnuts because I get them for free, but you can use regular walnuts or omit them completely if you don’t have any handy. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew. This recipe serves 6.
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Banana & Carrot Salad
- 2 cups shredded carrots
- 2 bananas, sliced
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1/3 cup yogurt or sour cream
First shred your carrots. You can peel them before hand or not as you see fit. Then shred them on a cheese grater by hand, or in the food processor if you have electricity. Peel the bananas and slice them into 1/2 inch rounds. Place them in a bowl and sprinkle them with the lemon juice. This will keep them from turning brown, and also make the salad a little tangier. Add the shredded carrots, sugar and yogurt or sour cream. I prefer it made with yogurt, but some folks swear it isn’t right unless you use sour cream, so make your own choice according to the ingredients you keep on hand. Stir it all up gently and chill. Stir before serving. This salad is a real kid pleaser, it is sweet, and orange, and smiles at them from their plate. You can serve it on lettuce leaves to be fancy, or just put a glob on the plate next to the fried tofu. Serves 6.