Refreshing Salads for the Fourth
To make a Red, White and Blue Cheese Salad take one cup of crumbled blue cheese and two tablespoons fresh chopped mint. Combine these ingredients in a large bowl with two cups sliced strawberries, five cups cubed watermelon and two cups of raspberries. Take a half cup of raspberry vinaigrette and drizzle over fruit to make six servings.
Spice up your macaroni salad into a Firecracker Macaroni Salad. Combine these ingredients in a large bowl. One package of cooked shell macaroni, one small can of chopped pimiento, one cup chopped sweet pickles, half a cup of celery, one chopped green pepper, one chopped onion, a half cup mayonnaise, one tablespoon of vinegar and a quarter cup of sugar. Add salt and pepper to taste. Chill for a couple of hours or it can be served immediately.
If you like spicy you will like the Fiesta Salad. Make the dressing for the salad first by using the following ingredients. Combine in a bowl, one teaspoon of red wine vinegar, three tablespoons of olive oil, one small pressed clove of garlic, one quarter teaspoon of cumin, one half teaspoon chili powder, cayenne, salt and pepper to taste. Mix well, set aside. Add these ingredients to the dressing, two cans of drained whole kernel corn, one diced red bell pepper, two diced Roma tomatoes, two cans drained and rinsed black beans, half of a red onion finely chopped, four chopped green onions and three tablespoons finely chopped cilantro. Toss together and it’s ready to serve.
Here is a salad that you can make the night before, the Cool Veggie Salad. In a medium sauce pan combine these ingredients. A half cup of vegetable oil, one tablespoon of water, three quarters cup of vinegar, one teaspoon of salt, one teaspoon of pepper and a half cup of sugar. When ingredients are combined, bring to boil, stirring until sugar dissolves. The veggies you will need are one can drained French Style green beans, one can drained shoe peg whole kernel corn, one can drained English peas, one drained two ounce jar chopped pimentos, one cup chopped celery, one bunch chopped green onions, and one finely chopped green pepper. Combine the vegetables together with the vinegar mixture. Mix well, cover and place in refrigerator, stirring occasionally for twelve hours.
The All American Salad is a tasty treat for a summer day. Whisk together in a small bowl until smooth, one quarter cup of minced red onion, one quarter cup blueberry chutney, one quarter cup blueberry or raspberry vinegar, salt and pepper to taste. Slowing add in two thirds cup of canola oil and whisking until smooth. In a large bowl toss together four ounces crumbled blue cheese, three cups blueberries, two cups sliced strawberries and eight cups washed and torn salad greens. Add the dressing to fruit and vegetables, toss until evenly coated. After tossing add one cup of toasted almonds.
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