Summer Salads Recipes
Here's a simple salad I've been making all summer. Ever try grating a cucumber? This is a grated cucumber and yellow tomato salad, with a little onion, and sour cream as a dressing. We got some yellow tomatoes from our neighbor. They are big, juicy, and delicious, but my mind just can't accept that they are yellow. It wants me to think they are cantaloupe or something.
We use sour cream for a lot of our salads. For one thing, it's the only thing so far, that I have found, that gets rid of the taste of bitter cucumbers. If you have a dry summer, your cucumbers will be bitter even if you peel them.
To Marinate. The word marinate, as used in cookery, means to add salt, pepper, oil, and vinegar to a salad ingredient or mixture, then allow to let stand until well seasoned.
Easy Carrot Raisin Salad Recipe
Boil some raisins in water to make plump, drain, and cool.
Grate carrots, add the raisins, and add a little mayonnaise and stir it up. Easy!
Amazingly, we were able to grow lettuce in the garden this year, and started the summer eating a lot of Chef Salads. I like Chef Salads the most I guess. I put everything in it, hard boiled eggs, dill pickles, bacon crunchies, grated carrot, chopped celery, etc. Top it off with some Ranch dressing, and grated Cheddar cheese, and yum.
Seven Layer Salad
Layer as follows in a 9X12 pan.
- Chopped lettuce
- Chopped onion
- Chopped celery, cucumbers or green peppers
- Box of frozen peas thawed
- Miracle Whip to cover and seal
- Grated cheddar cheese
- Bacon bits
My Note: This is a great salad for those summer get-togethers. Simple to make and looks like you spent all day fixing it.
Also see this Layered Salad Recipe
Select three long, regular-shaped cucumbers; cut a piece from both the stem and blossom end of each; then cut in halves crosswise. Cut two pieces from each section, leaving remaining piece in shape of basket with handle.
Remove pulp and seeds, in sufficiently large pieces to cut in cubes for refilling one-half the baskets, the remaining half being filled with pieces of tomatoes. Arrange baskets on lettuce leaves, alternating the fillings, and pour over French Dressing.
Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp pointed knife cut five parallel grooves lengthwise of cucumber at equal distances; then cut in thin parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves
Cucumber and Tomato Salad
Arrange sliced tomatoes on a bed of lettuce leaves. Pile on each slice, cucumber cubes cut one-half inch square. Serve with French or Mayonnaise Dressing.
3 Bean Salad Recipe
- 1 can wax beans
- 1 can green beans
- 1 can kidney beans
- 1/2 onion sliced real thin
- 1/2 green pepper chopped
- 2/3 cup sugar
- 2/3 cup vinegar
- 1/3 cup salad oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery seed
Drain beans, pour into large bowl, add remaining ingredients, stir well. Chill several hours or overnight. The green pepper is optional. Chill your cans of beans the night before, make it in the morning before you leave, and it will be ready by the time you get there. Or prepare the night before and it will keep in the fridge.
In a colander put:
- 1 can yellow beans drained
- 1 can green beans drained
- 1 can Lima beans drained
- 1 can kidney beans drained rinse thoroughly with water
- 1 cup onions chopped fine
- 1 cup green pepper
- 1 cup of celery chopped
- 1/3 cup veg oil
- 1/3 cup vinegar
- 1 tsp. sugar
- 1 tsp. celery seed
Put in the fridge in a sealed container until used, and again this will last a week or so until used up.
String Bean Salad
Marinate two cups cold string beans with French Dressing. Add one teaspoon finely cut chives. Pile in centre of salad dish and arrange around base thin slices of radishes overlapping one another. Garnish top with radish cut to represent a tulip.
Recipe from the 1800's
Broccoli Salad Recipe
- 1 bunch broccoli chopped
- 1 small onion
- 1/2 cup raisins (or as desired)
- 1/2 cup chopped peanuts or cashews Dressing:
- 5 slices of cooked bacon crumpled
- 1/2 cup Miracle Whip
- 1 tsp. wine vinegar
- 3 tsp. sugar
Mix and refrigerate overnight.
Tomato Salad Recipes
Fire and Ice Salad
- 6 large tomatoes, peeled and quartered
- 1 large green pepper, cut in strips
- 1 large onion, cut in pieces and pull in rings
- 3/4 cup vinegar
- 1-1/2 tsp. celery seed
- 1-1/2 tsp. mustard seed or dry mustard
- 1/2 tsp salt
- 4-1/2 tsp. sugar
- 1/8 tsp red pepper
- 1/8 tsp. black pepper
- 1/4 cup cold water
Cook celery seed, mustard and pepper in cold water. Boil 1 minute. Pour over vegetables and chill.
Recipe from an Indiana recipe book
Tomatoes Stuffed with Pineapple
Peel medium-sized tomatoes. Remove thin slice from top of each, and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with fresh pineapple cut in small cubes or shredded, and nut meats, using two-thirds pineapple and one third nut meats. Mix with Mayonnaise Dressing, garnish with mayonnaise, halves of nut meats, and slices cut from tops cut square. Serve on a bed of lettuce leaves.
Tomato Surprise Salad
- Chill 6 tomatoes Scoop out center and mix with:
- 1/2 cup diced chicken
- 3/4 cups diced cucumbers
- 1/4 cup chopped nuts
- 1/4 cup mayonnaise
Fill tomatoes and place on a lettuce leaf
Pictures of Salad Recipes7-up Salad recipe
Chicken Rice Salad
Cottage Cheese Salad 1, Cottage Cheese Salad 2, Orange Cottage Cheese Salad
Creamy Italian Pasta Salad
Pasta Bean Salad
Noodle Garden Salad
More Salad Recipe Pages
Food for Thought:
"Nothing lasts forever - not even your own troubles."