Bean and Corn Salad

• Claire requested this salad after Karin had made it, and we had it with garlic toast made on homemade French bread, watermelon and peaches. Awesome summer meal.
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• Place in bowl:
  1 cup cherry/grape tomatoes, halved
  Sprinkle with 1/2 tsp salt and let stand 10 min.
  
  
  Toss with 1 TB olive oil and roast/grill:
  3 ears shucked corn or same amount frozen corn
  1 medium white onion, coarsely chopped
  1 jalapeño pepper
  Then after they've cooled, cut corn off cob and finely chop jalapeño (discard stem).
  
  
  Combine everything together with the following:
  1/3 cup chopped fresh cilantro
  1/3 cup fresh lime juice (I cheated and used lemon juice I always have)
  1 (15-ounce) can pinto beans, rinsed and drained
  1 (15-ounce) can black beans, rinsed and drained
  1 (15-ounce) can kidney beans, rinsed and drained
  2 diced peeled avocados
  
  
  Salt to taste (up to 1/2 tsp).
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Potato Salad

Karin first made this. For best results, use green onion. So good and not a long ingredient list. Maybe add some dill.

Second time I made it it seemed over the top mayo-y. So maybe less mayo or more potatoes/celery.

Broccoli Salad

3 broccoli crowns
1/2 cup raisins or craisins
1/4 cup minced red onion (reduced from 1/2 cup)

1 cup mayo
1/4 cup* sugar
1 TB red wine vinegar

1/2 lb. bacon, cooked and crumbled
1/2 cup sunflower seeds

Cut the broccoli into bite-size pieces. Add raisins and onions. Prepare dressing and toss salad--don't start with all the dressing in case there's too much dressing for the amount of broccoli. Refrigerate and let marinate. Add bacon and seeds when ready to serve.

*I used honey turkey bacon and craisins for Easter 2014 and it was pretty dang sweet. I'm thinking the sugar could be reduced.

Tex Mex Coleslaw

This stuff makes me happy. I might never make normal coleslaw again. I paired it with skillet bread, used cabbage I chopped, and kept the dressing, tomatoes and onions separate so that the kids could put whatever dressing they wanted on it. I love the dressing as written.

Frog Eye Salad

I made frog eye salad for the first time yesterday. This recipe says it makes 8-12 servings. I doubled it. It made so much that the 16 of us did not eat even half of it. One batch makes enough to fill up my big pink bowl.

I think I would like it without the coconut, and if you were eating it right away, I'd like some banana slices and not so much pineapple. I would definitely add more marshmallows--it's dessert anyway--and they are the kids' favorite part.

This is the one big bowl size (serves 16?)

Put water in a pot and heat to a boil on the stove. Add:
1 TB vegetable oil
2 tsp. salt
16 oz. acini di pepe pasta
Cook until al dente. Drain and rinse.

In a saucepan combine and then cook (stirring) over medium heat until thickened:
1 cup white sugar
2 TB flour
½ tsp salt
1 ¾ cup pineapple juice (use the juice from the cans below)
2 eggs, beaten

Remove from heat and add:
1 TB lemon juice
Cool to room temperature.

In a large bowl, combine the pasta with the sauce. Add:
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple tidbits, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) container of Cool Whip

Mix well and refrigerate until chilled. Before serving add:
2 cups mini marshmallows (original recipe only has 1 cup)
1 cup shredded coconut (optional--we usually leave it out)

Teriyaki Bowtie Spinach Salad

Here.

Holiday Salad

Salad:

Romaine and Red lettuce
Pomegranate (could skip)
Craisins
Cashews
Pear
Apple
Swiss Cheese (want to try feta)
Bacon pieces?

Put as much of an ingredient in as you want. Don't put the cheese and cashews in until you are ready to toss the salad with dressing.

Dressing:

1/3 cup sugar
1/3 cup red wine vinegar
2/3 cup canola oil
2 TBS chopped onion
2 TBS lemon juice
1/2 tsp salt
2-3 TBS poppy seeds

In a blender mix vinegar and sugar together, then add oil and blend. Add onion and blend really fast and hard; add lemon juice, salt and blend; add poppy seeds and blend. (Enough dressing for 2 big bowls of salad. Dress the salad 5-10 min before serving.)

Sweet Poppy Seed Salad

Dressing:
1 cup sugar
1 tsp. salt
1 TB poppy seeds
1/4 small red onion
1/2 cup red wine vinegar
1 tsp. dry mustard
Mix in blender. Add 3/4 cup vegetable oil while blending. Refrigerate.

Salad (amounts as desired):
romaine lettuce
feta cheese
bacon, cooked and crumbled
sugared pecans or almonds (see below)—also good without sugaring nuts
apples, cubed

Sugaring nuts:
1 TB butter
1 cup nuts
1/2 cup sugar
Cook over medium heat. Spread onto parchment to cool. Break apart.

Layer in a large salad bowl. Pour on dressing right before serving and toss.

(from SIL Heidi)