With a wonderful summer ahead of us, how about some snappy & savory salads to keep the kitchen cool and your family’s tummy’s satisfied?
Here are three simple recipes. Try one or all of them!
Chopped Vegetable Salad
To make this snappy salad, chop the veggies into small pieces, including the lettuce.
After mixing the vegetables together, our family likes to top this salad with poppyseed dressing and sunflower seeds.
Here are some suggestions to make this salad colorful and crunchy.
1 head romaine lettuce
2 stalks celery
1 red bell pepper
1 summer squash
¼ c. sweet or red onion
½ c. broccoli or cauliflower flowerets
½ c. chopped tomato
This next savory salad is sure to hit a home run with the family and taste buds. Another taste-tested favorite.
Layered Cornbread Salad
romaine lettuce, chopped
1 (15 oz.) can kidney beans, drained
1 c. tomatoes, chopped
½ c. sweet or red onion, diced
1 c. corn, fresh or frozen and thawed
½ c. red or green bell pepper, diced
1 cup peppercorn or cucumber ranch dressing
½ cup shredded cheese
Bake cornbread using your favorite mix or recipe. Allow to cool. Using a trifle dish, layer ingredients in order with cornbread on the bottom. Top with salad dressing and cheese. Serves 6–8.
A unique blend of veggies in a delicious tangy dressing. Makes a great side dish for any meat. Take it to a picnic or potluck and watch it disappear! The amount of ingredients will depend on what size bowl you choose.
In a clear bowl or trifle dish, layer the following.
- Iceberg lettuce, torn into bite-sized pieces
- Chopped green peppers
- Sliced water chestnuts, drained
- Frozen peas, slightly thawed
- Red onions, finely chopped
Then, spoon on the dressing (recipe below). Finally top with remaining layers:
6. Cooked, crumbled bacon
7. Shredded sharp cheddar cheese
For the dressing: (you may need to double or triple it if making a large bowl)
2 cups real mayonnaise
3 T. white vinegar
3 T. sugar
1?4 t. pepper
1?4 t. salt
Thin with a little milk, if desired. Layer it up and dish it out.