Salads and Slaws great for potluck parties

Check out these easy to make salad and slaw recipes for your next holiday party

Fruit and Broccoli Buffet Salad Ingredients:

Poppy Seed Dressing:

• 1/2 cup grape seed oil

• 1/3 cup granulated sugar

• 3 tablespoons cider vinegar

• 2 tablespoons fresh lime juice

• 1 tablespoon grated lime zest

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/2 teaspoon poppy seeds

• 1/2 teaspoon paprika

• 1/2 teaspoon dry mustard Salad:

• 1/2 cup pecans

• 2 oranges, peeled and sectioned

• 2 1/2 cups bite-size broccoli florets

• 1 red apple, chopped

• 1 cup grapes, halved

Directions:

1. Beat grape seed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy. 2. Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping. 3. Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours. 4. Sprinkle chopped pecans over salad.

Penne Pasta Salad Ingredients:

• 16 ounces penne pasta

• 1 cup creamy salad dressing, e.g. Miracle Whip

• 1/2 cup Dijon-style prepared mustard

• 1 1/2 cups grated Parmesan cheese

• 1 tablespoon dried dill weed

• 1 red onion, julienned

• 1 yellow bell pepper, thinly sliced

• 1 orange bell pepper, julienned

Directions:

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. 2. In a large bowl, mix together the salad dressing, mustard, cheese and dill. 3. Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

Mango Cilantro Slaw Ingredients:

• 3 tablespoons white wine vinegar

• 2 tablespoons canola oil

• 2 tablespoons honey • 2 tablespoons mayonnaise

• 1/2 teaspoon celery seed (optional)

• 1/2 teaspoon poppy seeds (optional)

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 (10 ounce) package finely shredded cabbage

• 1 firm, ripe mango peeled, seeded & cut into 1/2-inch pieces

• 1/3 cup chopped cilantro

• 3 green onions, chopped

Directions:

Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

Zesty Quinoa Salad Ingredients:

• 1 cup quinoa

• 2 cups water

• 1/4 cup extra-virgin olive oil

• 2 limes, juiced • 2 teaspoons ground cumin

• 1 teaspoon salt •

1/2 teaspoon red pepper flakes, or more to taste

• 1 1/2 cups halved cherry tomatoes

• 1 (15 ounce) can black beans, drained and rinsed

• 5 green onions, finely chopped

• 1/4 cup chopped fresh cilantro

• Salt and ground black pepper to taste

Directions:

1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. 2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl. 3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Fruit and Broccoli Buffet Salad