Say goodbye to big Tupperware containers filled with green salads that sit untouched at summer picnics and hello to these hearty versions that pack a punch with bold flavors and unique textures:
SPICY SOUTHWESTERN PASTA SALAD WITH CHICKEN
Ingredients:
1/2 cup fresh lime juice
1/2 cup cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove
Dash hot sauce
2/3 cups canola oil
2 boneless chicken breasts, grilled and diced
1 cup red pepper, chopped
1/4 cups red onion, diced
1/2 cup celery, diced
1/2 cup black olives, sliced
2 green onions, chopped
2 fresh jalapenos, chopped and seeded
1 can (10 ounces) black beans, drained and rinsed
1 cup corn
1 box rainbow rotini pasta, cooked al dente
1 1/2 cups shredded Mexican blend cheese
Fresh cilantro
Directions:
In a blender, combine the first 6 ingredients, and then slowly drizzle in oil. Blend until smooth.
In a large bowl combine all of the other ingredients and toss with dressing.
Refrigerate for a few hours.
Garnish with cheese and fresh cilantro right before serving.
FRESH FRUIT SALAD
Ingredients for Dressing:
1/4 cup honey
1/4 cup limeade (frozen concentrate)
2 teaspoons poppy seeds
Directions:
Combine ingredients in a bowl and mix well.
Ingredients for Salad:
1 pound fresh strawberries, hulled and sliced
1 pound fresh blueberries
1 pound fresh peaches, pitted and sliced
1 pound green or red grapes, washed
1 pound cantaloupe, cut into bite-sized pieces
Directions:
Place fruit in a large bowl and top with dressing.
Coat evenly and refrigerate until ready to serve.
EASY POTATO SALAD
Ingredients:
1 container of deli potato salad (roughly 2-3 pounds worth)
1/2 cup cucumbers, sliced
1/2 cup red onion, diced
1/2 cup carrots, shredded
1/2 cup hard boiled eggs, diced
1/2 cup celery, diced
2 teaspoons dill
2 teaspoons chives
2 teaspoons tarragon
Directions:
Mix cucumbers, onion, carrots, eggs and celery.
Add dill, chives and tarragon.
Garnish with dried herbs and paprika.
Refrigerate until ready to serve.
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