4 c. fresh or frozen corn, defrosted
1 c. cherry tomatoes, halved
1/3 c. crumbled feta
1/4 red onion, finely chopped
1/4 c. basil, thinly sliced
3 tbsp. extra-virgin olive oil
Juice of 1 lime
Freshly ground black pepper
Toss all ingredients together in a large bowl, then season with salt and pepper.
2 lbs frozen peas, thawed
½ c red onion, diced
1 ½ c cubed mild cheddar cheese
8 slices bacon, cooked, cooled and crumbled
½ c sour cream
3 T mayonnaise
1 T apple cider vinegar
1 T sugar
Salt and pepper
In a large bowl combine peas, onion, bacon, cheese and salt and pepper.
In a small bowl combine sour cream, mayo, vinegar and sugar.
Add the dressing to the pea mixture and toss to combine.
Refrigerate 30 minutes. Serve cold.
¾ c lime juice
3 Tbsp olive oil
3 Tbsp sesame oil
3 Tbsp soy sauce
3 Tbsp minced fresh ginger
3 garlic cloves, minced
1 Tbsp sugar
1 ½ lbs boneless chicken breasts
12 oz uncooked angel hair pasta, broken. Cooked according to package directions
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium cucumber, peeled and chopped
¼ c minced fresh parsley
2 green onion, sliced
¼ tsp crushed red pepper flakes
Combine first 7 ingredients. Pour ¼ c of marinade into a shallow dish, reserve remainder.
Add chicken, turn to coat. Refrigerate 30 minutes.
Drain chicken, discard marinade. Grill chicken until the internal temp reaches 165*.
Combine remaining ingredients with reserved marinade. Cut chicken into 1 in slices.
Add pasta and chicken to vegetables, toss to coat. Refrigerate until serving.
1/4 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, finely chopped
3/4 tsp Italian seasoning
8 ears corn-on-the-cob* or thawed, frozen corn kernels
1 small red onion, halved and thinly sliced
12 cherry tomatoes, quartered
1 small zucchini, finely chopped
1/4 cup chopped fresh basil leaves
Combine vinegar, olive oil, mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside.
Bring large sauce pot of salted water to a boil over high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4 cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature.
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
1/4 cup white sugar
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. OR Put on a baking sheet into a cold oven. Turn oven to 375*. Check after 10 – 15 minutes.
In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
For the topping:
1 C coarsely chopped pretzels
⅓ C sugar
½ C butter, melted
For the salad:
8 oz cream cheese, at room temperature
½ C sugar
8 oz Cool Whip
20 oz can pineapple tidbits, drained
For the topping:
Preheat oven to 400 degrees.
Mix melted butter and sugar together.
Stir in pretzels.
Spread in a 9 x 13 pan and bake for 7 minutes.
Stir to break it up and cool completely.
For the salad:
Cream together the cream cheese and sugar until well mixed.
Stir the Cool-Whip and pineapple tidbits into the cream cheese mixture.
Chill 2-3 hours.
Add pretzel mixture right before serving.
16 ounce bowtie pasta, cooked and drained in cold water
1 7 ounce jar sun-dried tomatoes in oil, drained
1 red bell pepper, diced
1 6.5 ounce can sliced olives,
1 cup spinach
¼ cup basil, chopped
½ cup grated parmesan cheese
¾ cup olive oil
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoons sugar
1 teaspoon dry oregano
1 teaspoon dry basil
1 clove garlic
black pepper to taste
In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
Drizzle the dressing over the pasta salad and chill.
3 lb. baby red potatoes (halved or quartered if large)
Kosher salt and freshly ground black pepper
3/4 c. chopped dill pickles, plus 5 tablespoons brine
2 tbsp. red wine vinegar
3 celery ribs, chopped
1/4 c. chopped fresh flat-leaf parsley
3/4 c. mayonnaise
Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain.
Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.
Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.
1 bunch broccoli (approx. 1lb)
2 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1⁄4 teaspoon salt
1⁄4 teaspoon ground pepper
1 cup crumbled feta cheese
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1⁄2 cup very thinly sliced red onion
Cut broccoli into florets.
Pour enough water into saucepan to come 1 inch up side and bring to boil.
Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
Add broccoli, feta cheese, tomatoes and onion.
Toss to coat.
3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts
In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).