Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added: cilantro, pepper, cayenne and cumin. Toss and let sit overnight. Wonderful!
The classic pairing of tomatoes and basil brings a gourmet flair to this easy-to-make egg salad sandwich.
Nothing canned here! Use fresh fruit, nuts, and organic vanilla yogurt (very important! – it’s less sweet than other yogurt). A dash of cinnamon really adds that special something. Quick and delicious!
It’s just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and parmesan cheese. My husband and I love it!
Canned beets makes this a no-fuss salad to whip up. The sweet and sour dressing is heated and poured over the beets and diced red onion, and then it’s popped into the refrigerator to chill.
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It’s sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
First come the raspberries and raspberry gelatin layer. Then comes the sour cream layer. Then the crushed pineapple, cranberry sauce and cherry gelatin layer. Then come the raves from your eight dinner guests.
A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.
This simple, sweet, and enjoyable taste of summer is made with sweet corn, asparagus, roasted peppers, and basil. The inspiringly bright colors and flavors will liven up any summer meal.
Three yummy layers make this a delightful salad/dessert surprise. There ‘s a gelatin and strawberry layer, a creamy cream cheese and whipped cream layer, and finally a crushed and sweetened baked pretzel layer. Serves ten.