Summer Salad Recipes – KLAW Listener’s Top 5
Well, I asked for them and you guys came through with a vengeance. After weeding out the duplicates here are the top 5 summer salad recipes that I received from you.
Rainbow Stacked Salad
From ‘benjicomehome’ here is a colorful salad. This rainbow of colorful salad fix-ins stacks up to be an easy summer main dish salad. With a variety of fresh-tasting ingredients ‘Rainbow Stacked Salad’ is super for entertaining.
- 1 cup plain lowfat yogurt
- 1/2 cup light mayonnaise
- 2 tablespoons chopped fresh chives
- 1 (1.0-ounce) package ranch salad dressing and seasoning mix
- 1 head romaine or iceberg lettuce, chopped
- 1 (12-ounce) package frozen corn, thawed
- 6 to 8 plum tomatoes, chopped
- 2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed
- 1 (12-ounce) package frozen peas, thawed
- 2 cups shredded sharp Cheddar cheese
- In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrigerate.
- In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill at least 2 hours before serving.
- Toss with dressing just before serving.
The perfect refreshing dessert? A slice of juicy watermelon.
Red, White & Blue Jello
From Marcie we get this easy but fun and yummy looking recipe:
Make strawberry jello and blueberry jello according to package directions. Pour each jello into a 9 x 13 cake pan and let it set. Once the jello is set slice into squares and gently put into a clear bowl or pan. Gently fold in one container of cool whip. (Marcie advises “Do NOT use fat free!”)
End result, yummy jello treat that is red, white and blue!
Summer Corn Salad
Mel sent us this simple Summer Corn Salad recipe.
• 6 ears of corn, shucked
• 1/2 cup finely diced red onion
• 1 cup cherry tomatoes, sliced in half
• 3 tablespoons cider or red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves
Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.
Our own Joyce Wade gave me this easy recipe.
Just slice up cucumbers, add sliced onion, a little ranch dressing and shake it up. Right before serving half some cherry tomatoes and gently fold them into the salad. Sprinkle with dill, if you wish.
And, as I was finishing this up everyone in the office was yelling “Pink Stuff! Pink Stuff!” so here is the recipe for
Pink Stuff (aka Cherry Salad or Cherry Fluff)
- 1 (21 ounce) can cherry pie filling
- 1 (14 ounce) can sweetened condensed milk
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup chopped pecans (Jeri said “yuck! leave these out!”)
- 1 (12 ounce) container frozen whipped topping, thawed
- In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.
I personally love recipes where the directions have only one step.
So, there you have it. 5 easy summer salad recipes. If you have any you want to share please comment with them below or email them to me firstname.lastname@example.org