When it’s too hot to turn on the oven, make sum­mer sal­ads

Northwest Arkansas Democrat-Gazette - - RECIPES -

Awe­some Pasta Salad 1 (16 ounce) pack­age fusilli (spiral) pasta 3 cups cherry toma­toes, halved 1/2 pound pro­volone cheese, cubed 1/2 pound salami, cubed 1/4 pound sliced pep­per­oni, cut in half 1 large green bell pep­per, cut into 1 inch pieces 1 (10 ounce) can black olives, drained 1 (4 ounce) jar pi­men­tos, drained 1 (8 ounce) bot­tle Ital­ian salad dress­ing Bring a large pot of lightly salted wa­ter to a boil. Add pasta, and cook for 8 to 10 min­utes or un­til al dente. Drain, and rinse with cold wa­ter.

In a large bowl, com­bine pasta with toma­toes, cheese, salami, pep­per­oni, green pep­per, olives, and pi­men­tos. Pour in salad dress­ing, and toss to coat. -Ir­lan­des Is­raeli To­mato and Cu­cum­ber Salad Salad: 4 English cu­cum­bers, diced 4 Roma (plum) toma­toes, seeded and diced 1/2 pur­ple onion, diced 1 red bell pep­per, seeded and diced 2 ta­ble­spoons chopped gar­lic 1 cup chopped fresh pars­ley Dress­ing: 1/2 cup olive oil 2 ta­ble­spoons fresh lemon juice 1 ta­ble­spoon kosher salt 1 ta­ble­spoon ground black pep­per Toss cu­cum­bers, toma­toes, onion, bell pep­per, gar­lic, pars­ley, and mint to­gether in a bowl. Driz­zle olive oil and lemon juice over the salad and toss to coat; sea­son with salt and pep­per. -mim­it­o­many All-Amer­i­can Loaded Baked Potato Salad 6 cups cubed rus­set pota­toes 1 tea­spoon salt 1 cup sour cream 1 cup creamy salad dress­ing (such as Mir­a­cle Whip®) 1/2 tea­spoon coarse ground black pep­per 1 cup shred­ded Ched­dar cheese 1/2 cup chopped green onions 1/2 cup real ba­con bits Place pota­toes in a pot; fill with wa­ter un­til pota­toes are cov­ered. Add salt; bring to boil. Sim­mer un­til pota­toes are just ten­der enough to be pierced with a fork, about 15 min­utes. Drain and run un­der cold wa­ter un­til pota­toes are slightly cool. Mix sour cream, creamy salad dress­ing, and ground black pep­per to­gether in a large bowl. Stir in Ched­dar cheese, green onion, and ba­con bits; add pota­toes. Cover and chill in the re­frig­er­a­tor un­til ready to serve. -spice­jen­mom Mex­i­can Bean Salad 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kid­ney beans, drained 1 (15 ounce) can can­nellini beans, drained and rinsed 1 green bell pep­per, chopped 1 red bell pep­per, chopped 1 (10 ounce) pack­age frozen corn ker­nels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vine­gar 2 ta­ble­spoons fresh lime juice 1 ta­ble­spoon lemon juice 2 ta­ble­spoons white sugar 1 ta­ble­spoon salt 1 clove crushed gar­lic 1/4 cup chopped fresh cilantro 1/2 ta­ble­spoon ground cumin 1/2 ta­ble­spoon ground black pep­per 1 dash hot pep­per sauce 1/2 tea­spoon chili pow­der In a large bowl, com­bine beans, bell pep­pers, frozen corn, and red onion.

In a small bowl, whisk to­gether olive oil, red wine vine­gar, lime juice, lemon juice, sugar, salt, gar­lic, cilantro, cumin, and black pep­per. Sea­son to taste with hot sauce and chili pow­der.

Pour olive oil dress­ing over veg­eta­bles; mix well. Chill thor­oughly, and serve cold. -Karen Cas­tle Field Salad 8 ounces mixed salad greens 3/4 cup chopped wal­nuts 8 ounces Gor­gonzola cheese, crum­bled 2 tart green ap­ples, cored and diced 1/2 (8 ounce) bot­tle rasp­berry vinai­grette salad dress­ing In a large bowl, com­bine salad greens, wal­nuts, cheese, and ap­ples. Toss with rasp­berry vinai­grette, and serve. En­joy!

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