Tuesday, July 18, 2017

Great Summer Salads

These three salad recipes are favorites of mine that I've made dozens of times.  I know you will love them too.

Macaroni-Pepperoni Salad

2 cups uncooked pasta
2 cups chopped celery
1/2 cup diced red onion
1/2 cup diced green pepper
1 cup sliced pepperoni
4 tablespoons pickle relish
1 teaspoon salt
1/2 cup Italian salad dressing
2 cups grated cheddar

Cook and drain the macaroni pasta.
Mix all ingredients together except for the cheese.
Top with the cheese.  Make ahead and chill for best flavor.

Blueberry Salad

2  3 oz. packages of blackberry jello mix
2 cups boiling water
1  8 oz. can crushed pineapple
1 can blueberries (not blueberry pie filling)

1  8 oz. cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract

1/2 cup or more chopped nuts

Dissolve the two packages of jello in the water.  Mix in the pineapple and blueberries and chill till solid.
Combine the cream cheese, sour cream, sugar and vanilla extract and spread over the blueberry mixture.  Toss chopped nuts over it.

Swiss Chard and Cabbage Salad

4 cups thinly sliced swiss chard leaves
1 cup chopped swiss chard stems
2 cups shredded green cabbage
1 cup shredded red cabbage
7 or 8 chopped scallion
1 can drained and rinsed garbanzo beans
1  16 oz. cottage cheese
1/3 cup balsamic vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper to taste

Combine swiss chard leaves, swiss chard stems, green and red cabbage, scallions, and garbanzo beans in a large bowl.  Add cottage cheese and mix well.  Add vinegar and stir to combine.  Sprinkle with onion and garlic powders and mix well.  Add salt and pepper to taste. 

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