Fresh salads are an easy meal or side dish to put together. Here are a variety of salads for you to make.


Fresh salads are an easy meal or side dish to put together. Here are a variety of salads for you to make.



Enjoy!



 



Easy-to-Make Coleslaw



Serves 6



cup good mayonnaise



1-2 tablespoons granulated sugar



2 tablespoons cider vinegar



teaspoon seasoned salt



teaspoon fresh ground black pepper



teaspoon celery seed



1 14-ounce packages coleslaw mix



1 small sweet red bell pepper, coarsely chopped



1 small sweet onion thinly sliced



In a large bowl whisk together mayonnaise, sugar, vinegar, salt, black pepper, and celery seed until well blended. Add coleslaw mix, red pepper, and onion; toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Stir to mix after an hour to meld flavors.



 



Tomato and Feta Cheese Pasta Salad



Crumbled blue cheese or Gorgonzola cheese may be substituted in the recipe.



1 16-ounce package rigatoni pasta



cup Italian salad dressing



2 large red beefsteak tomatoes, seeded and chopped



4 ounces feta cheese, crumbled



4 ounces arugula



Prepare pasta according to package directions. Toss together hot pasta and Italian salad dressing in a large bowl. Cool completely, cover with plastic wrap and refrigerate about one hour.



Fold in tomatoes and cheese into pasta mixture. Just before serving, stir in arugula; add salt and pepper to taste.



 



Tortellini with Green Beans and Cherry Tomatoes



1 20-ounce package cheese and spinach tortellini



8 ounces haricots verts (thin green beans) cut into 2-inch pieces



1 pint cherry or grape tomatoes, halved lengthwise



cup lemon vinaigrette (see recipe below)



cup fresh flat parsley, finely chopped



Prepare pasta according to package directions, adding green beans to boiling water during the last 2 minutes of cooking time; drain. In a large bowl toss together warm tortellini, vinaigrette, green beans, and tomatoes. Cover with plastic wrap and refrigerate for 3-4 hours. Just before serving stir in parsley, and add salt and pepper to taste.



 



Lemon Vinaigrette



Makes about 2 cups.



cup fresh lemon juice



1 cup EVOO, olive oil



1/4 cup fresh flat leaf parsley, minced



1 tablespoon granulated sugar



1-2 teaspoons Dijon mustard



Salt and fresh ground black pepper, to taste



Whisk together lemon juice, olive oil, sugar, mustard, and parsley. Add salt and pepper to taste. Refrigerate in an airtight container up to 10 days.



 



Spinach, Tomato, Tuna, and Avocado Salad



Serves 2.



4 tablespoons EVOO, olive oil



1 teaspoon Dijon mustard



Salt and fresh ground black pepper, to taste



English cucumber, cut into coins



1 large red tomato, seeded and coarsely chopped



2 cup baby spinach



6 ounces canned tuna in water, drained



1 small red bell pepper, seeded and coarsely chopped



avocado, peeled and cut into small pieces



In a screw top jar add balsamic vinegar, olive oil, mustard, salt and pepper, to taste, whisk or shake briskly to mix thoroughly.



In a large bowl toss together cucumber, tomato, spinach, pepper, and tuna. Add dressing and toss to coat. When ready to serve toss in avocado.



 



Arugula Salad with Watermelon and Bacon



For a pretty presentation serve salad in a hollowed out watermelon half.



6 ounces baby arugula leaves or Romaine lettuce, torn into bite size pieces



6 cups seedless watermelon, cut into 1-inch cubes or balls



8 slices smoked bacon crisply cooked and crumbled



1 small red onion coarsely chopped



cup Ranch dressing



In a large clear glass salad bowl toss together arugula, onion, watermelon, and bacon. When ready to serve let guests drizzle their individual salad with Ranch dressing.



 



Shrimp and Avocado Ceviche



Serves 4.



1 pound flash cooked medium shrimp



4 scallions, light green parts, sliced



1 firm, ripe avocado, peeled and cubed



1 jalapeno, seeded and ribs removed, minced (Optional)



cup lime juice



1 tablespoon fresh chopped cilantro



Flash cook shrimp in a pot of boiling water with 2-teaspoons Old Bay Seasoning; drain and rinse under cold water, drain.



In a clear glass bowl toss together shrimp, scallions, avocado, jalapeno, cilantro, and lime juice. Cover with plastic wrap and chill for 2 hours.



 



Avocado and Onion Salad



2 firm, ripe avocados, peeled and thinly sliced



1 medium sweet onion, halved and thinly sliced



cup EVOO, olive oil



1 teaspoon Dijon mustard



1 tablespoon lemon juice



1 tablespoon honey



In a small bowl whisk together olive oil, mustard, lemon juice, and honey. In a bowl toss together avocado slices and onion slices. Drizzle with dressing and serve immediately.



 



Chicken and Grape Cobb Salad with Honey-Lime Dressing



Serves 4



2-3 cups cooked chicken, chopped or shredded



2 cups red seedless grapes, halved



1 tablespoon fresh cilantro, chopped



2 scallions, thinly sliced diagonally



1 firm, ripe avocado, peeled and cubed



cup sunflower seeds



In a large bowl toss together chicken, grapes, cilantro, and green onions. Add dressing just enough to coat and mix evenly. Add avocado and fold in gently. Sprinkle with sunflower seeds and serve.



 



Honey-Lime Dressing



1 tablespoons EVOO, olive oil



1 tablespoons fresh lime juice



2 teaspoons honey



Pinch of salt



Whisk all ingredients together in a small bowl.



 



Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.