July 17, 2007 Favourite Salads

Easy Tastebud Delights

7.17 Edition (July 17, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you.

Today I will be featuring three summer salads: Three of them are from my website and I make them quite often, the other one is Bean Salad and something I remember Mom making when we were kids growing up. Yesterday, I made a batch and added my own little twists to it, then a couple hours later sat down and had 2 bowls of it. It was DELICIOUS!! Here's my recipe. Enjoy!

Bean Salad

1 can drained and rinsed kidney beans
1 can drained and rinsed wax beans
1 can drained and rinsed green beans
1 can drained and rinsed chick peas

diced red onion
diced green pepper
diced celery

1/2 cup white vinegar
1/2 cup oil
3/4 cup white sugar
minced garlic
splash of worchestershire sauce
salt and fresh cracked black pepper, to taste


1. Mix beans in a collander and let rinse and drain well.

2. Dice vegetables and stir well with beans.

3. Blend seasonings and pour over beans and vegetables and stir to coat.

4. Refrigerate until cool. With a slotted spoon, scoop salad into individual serving bowl, taste, it may need additional salt and pepper.

Cucumber Salad

4 english cucumbers, sliced thin
1 cup sour cream
2 sprigs fresh dill, finely chopped
2 tbsp. vinegar
1/4 cup sugar
1/2 tsp. coarse salt

Mix well, sour cream, vinegar, salt and sugar, toss in cucumber, add dill and chill for an hour, covered.

Potato Salad

10 potatoes, peeled, cubed, boiled and cooled
4 eggs, chopped
5 tbsp. mayonnaise
1 chopped onion
1/2 tsp. minced garlic
dash worchestershire sauce
dash hot pepper sauce
1 chopped green pepper
1 chopped red pepper
4 celery stalks, chopped
cracked black pepper
salt
paprika
3 stalks fresh dill, chopped
fresh herbs, (rosemary, thyme, oregano), chopped

Mix cooled potatoes and mayonnaise together, add other ingredients and mix well. Top with egg and paprika. Chill in refrigerator for at least an hour before serving.

This is a very versatile recipe. I don't always use all the ingredients and sometimes add different ones, depending on what I have on hand. The main ingredients that I use ALL the time are: potatoes, eggs, mayonnaise, onion, garlic, worchestershire sauce, salt and pepper, paprika and dill. They are what MAKES the recipe.


Pasta Salad

2 cups small pasta, (shells, macaroni)
1 small can tuna
3 tbsp. mayonnaise
1/2 tsp. minced garlic
1 medium onion, chopped finely
1 sweet red pepper, diced
1 sweet green or yellow pepper, diced
3 stalks celery, chopped
6 radishes, diced or sliced thinly
worchestershire sauce to taste
fresh cracked black pepper to taste
paprika to colour
1 cup diced cheddar or mozzarella cheese

Cook pasta as instructed on package. Drain and let cool. In a small bowl, mix tuna, mayonnaise, garlic, onions, peppers, celery, radish and worchestershire sauce. Add mixture to pasta and blend until pasta is completely covered. Top with pepper and paprika. Add cheese to the bowl when serving.

This recipe tastes best when completely chilled. Refrigerate for an hour or so before serving.

This recipe is very versatile. Some people enjoy chopped pickles in their salad. Feel free to add them if you wish.

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Be sure to visit my website .