Cherry Tomato Salad
The farmer’s market is full of cherry tomatoes right now! Save time by using grape tomatoes and you won’t need to cut them in half.
1/3 c. reduced-fat mayonnaise
2 tsp. red wine vinegar
1 tsp. prepared Dijon mustard
1 pint cherry tomatoes, halved
1/4 c. finely chopped red onion
2 Tbsp. chopped fresh parsley
¼ tsp. salt
¼ tsp. pepper
1. Whisk mayonnaise, vinegar and mustard together. Toss in tomatoes, onions and parsley for fold until coated. Season with salt and pepper. Refrigerate or eat right away.
Summer Fresh Salad
1 large cucumber, thinly sliced
1 large tomato, diced
1 small yellow pepper, diced
1 small red pepper, diced
1 small green pepper, diced
1 medium red onion, diced
1/4 c. balsamic vinegar
1/2 c. zesty Italian salad dressing
1/8 tsp. ground black pepper
1/2 tsp. garlic powder
1. In a large bowl, add the first six ingredients.
2. 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.
Traditional Broccoli Salad
This recipe has a time-honored spot on the harvest table. I cut back on the onion just a bit when I make this for home.
1/2 c. low-fat plain yogurt
1/2 c. mayonnaise
1/2 c. granulated sugar
2 Tbsp. apple cider vinegar
1 bunch broccoli, cut into bite-size florets (about 5 cups)
1 c. diced red onion
1/2 c. dried cranberries
1/2 c. sunflower kernels
10 slices bacon, cooked, drained and chopped
1. In a medium bowl, stir yogurt, mayonnaise, sugar and vinegar. Stir in broccoli, onion and cranberries. Cover and refrigerate.
2. Stir in sunflower kernels and bacon just before serving.
Serve with cubed cantaloupe and watermelon for a summer fresh take on dinner.
1 (16-oz.) can or pkg. crab meat
2 large egg whites
3 Tbsp. reduced-fat mayonnaise
1 Tbsp. fresh-squeezed lemon juice
2 tsp. Dijon mustard
2 tsp. fresh dill
1/2 tsp. Old Bay seasoning
1/2 c. whole-wheat bread crumbs
1. Preheat oven to 350 degrees F. In a large bowl, combine the crab meat, egg whites, mayonnaise, lemon juice, mustard, dill and seasoning and mix well.
2. Divide mixture into 4 patties. Put whole-wheat crumbs on a plate and lightly press each cake in crumbs to form crust.
3. Place crab cake on parchment paper-lined baking sheet. Bake 20 minutes or until cakes are browned on top.
Banana Split Salad
Yes please! This salad is a great summertime dessert that the kids devoured. This salad makes about eight cups and is easy to double if you have a large container.
1 (3.4.-oz.) box instant banana pudding
1 (20-oz.) can crushed pineapple (do not drain)
1 (8-oz.) container whipped topping
1 c. mini marshmallows
1/2 c. finely chopped walnuts
1/2 c. mini chocolate chips
2 ripe bananas, sliced
1 (10-oz.) jar maraschino cherries, halved
1. In a large bowl, stir together pudding mix and pineapple until dissolved and thickened. Fold in whipped topping just until combined.
2. Gently stir in the marshmallows, nuts, chocolate chips, bananas and cherries.
3. Refrigerate at least 1 hour to overnight.
If you don’t have almonds, don’t fret, just skip them. I only add them when I’m toting this to a potluck.
3 c. green grapes
3 c. red grapes
1/2 c. slivered almonds
4 oz. cream cheese, softened
1/2 c. sour cream
2 tsp. vanilla extract
1/4 c. granulated sugar
Whip together last four ingredients. Stir in slivered almonds. Fold in grapes until completely covered.
Basil Tomato Salad
Source: Margaret Trojan, Beaver Crossing, Neb.
This recipe had several of my favorite garden-fresh ingredients and tasted so light! The flavor is enhanced if you can let it sit overnight in the refrigerator before serving.
2 Tbsp. olive oil
2 Tbsp. cider vinegar
2 Tbsp. fresh basil leaves, chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
3 c. cooked white rice, cooled
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1 small red onion, chopped
1. Whisk together oil, vinegar, basil, salt and pepper in a large bowl.
2. Add rice, tomatoes, cucumber and onion. Toss and serve chilled.
Bean and Banana Salad
Source: Kathy Hogue, Topeka, Kan.
Okay, I admit I was curious about this recipe so I tried it!
1 (15-oz.) can pork and beans
2 heaping tsp. sweet pickle relish
1 heaping Tbsp. mayonnaise
1 large firm banana, sliced
1. Mix relish and mayonnaise together.
2. Drain beans and add to the mixture.
3. Just before serving, add sliced banana.