Summer Salad Recipes
Couscous Salad
1 C uncooked couscous
1 1/2 C chicken broth
3 T olive oil
2 T fresh lime juice
1 T red wine vinegar
1 red bell pepper, chopped
1/2 tsp ground cumin
1/4 C chopped cilantro
1 C corn kernels
2 Cans black beans (15 oz)
8 green onion (I use red
onion instead)
salt and pepper
Bring chicken broth to boil
and stir in couscous. Cover and remove
from heat. Let stand 5 minutes. In bowl, whisk together olive oil, lime
juice, vinegar and cumin. Add remaining
to mixture. Refrigerate and chill before
serving.
SUBMITTED BY HALEY HAMMONS
PIQUANT CARROT SALAD
1-1/2 lbs carrots (about 8 medium)
1/4 cup
white wine vinegar
boiling water
3 TBS sugar
3 TBS salad oil
1 med onion
1 TBS catsup
1 small green pepper
1/2 tsp seasoned salt
1/2 tsp celery seed
1/2 tsp Worcester sauce
1/2 tsp Dijon mustard
Peel carrots and cut into
slanting slices about 1/4“ thick. Cook,
covered, in 1 inch boiling salted water until just tender when pierced, about 5
minutes. Drain and cool quickly in cold
water; drain thoroughly.
Cut onion and green pepper into rings or
manageable slices. In a serving bowl,
layer carrots with vegetable rings.
In a small jar or bowl,
combine vinegar, sugar, oil, catsup, salt, celery seed, Worcestershire, and
mustard. Shake or stir to blend; pour
over the carrot mixture.
Cover and chill salad for
at least 4 hours or overnight, stirring several times. Makes 4 to 6 servings .
SUBMITTED BY AUDREY STEVENS
Chicken Caesar Salad w/Artichoke Hearts
1 Bunch Romaine Lettuce
1 Cup slightly cooked
cauliflower
1 small jar artichoke
hearts/drained
Green onions to taste
1 C cubed chicken
1/2 shredded Parmesan
cheese
Dressing
1 C Ranch Dressing
Juice of 1 lemon
Fresh ground pepper
Crumble cauliflower into small
pieces. Mix all salad ingredients in a bowl. Pour dressing on just before
serving and toss well. Garnish with
croutons (Kris Clements)
SUBMITTED BY LOIS MCNAIR
Spinach Salad
Toss together in a bowl:
Spinach
Broccoli slaw
Carrots (chopped)
Cucumber (chopped)
Bell pepper (chopped)
Sliced Strawberries
Optional craisins,
tomatoes, chicken
Vinaigrette: Combine in
blender
½ C red wine vinegar
1 cup vegetable oil
¼ tsp. dry mustard
¾ C sugar
1 T grated red onion
1 tsp. salt
11/2 tsp. poppy seed
SUBMITTED BY AMBER STEVENS
Mixed Berry Salad
4 cups blueberries
4 cups raspberries
4-6 cups sliced or diced
strawberries
1/4 c sugar
1/8 c basalmic vinegar
Mix sugar and vinegar.
Drizzle over mixed berries a little at a time, tossing gently in between. A
little dressing goes a long way.
Dip
1 c sour cream
Brown sugar
Vanilla
1 teaspoon lemon juice
Add brown sugar and vanilla
to sour cream to taste, then add lemon juice.
SUBMITTED BY LESLIE ANDREWS
