Posts Tagged ‘salad recipe’

Tasteful Tuesday: Cucumber and Tomato Salad

Tuesday, August 7th, 2018

This fresh salad recipe is the perfect snack or light meal for hot and humid days, but don’t hold back from serving it as a side dish when temperatures get more comfortable.

Cucumber SlicesWhat You’ll Need:

  • 2 tablespoons white vinegar
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 teaspoons garlic, minced
  • 1 tablespoon white granulated sugar
  • 2 teaspoons salt
  • 1 medium cucumber, peeled and chopped
  • 1 medium tomato, chopped

Directions:

  1. Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl until well combined.
  2. Add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving; enjoy!

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Melon and Strawberry Fruit Salad

Tuesday, August 16th, 2016

The humid days of August are in full swing, which means we need a dish that not only keeps us cool but requires little effort to prepare. This fruit salad combines melons and strawberries with a little bit of honey for a sweet and refreshing snack, lunch or side for the rest of the summer.

Melon & Strawberry Fruit Salad

Summer RecipeWhat you’ll need:

  • 1 small watermelon, cubed
  • 1 cantaloupe, cubed
  • 1 honeydew, cubed
  • 1 pineapple, cubed
  • 4 cups strawberries, sliced
  • 2/3 cup honey
  • Mint for garnish, if desired

Directions:

  1. In a large bowl or on a large serving platter, combine all fruit.
  2. Mix in honey; garnish with mint if desired. Serve and enjoy.

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Classic Summer Potato Salad

Tuesday, July 12th, 2016

If you haven’t already heard, July is National Picnic Month, so we can’t help but think about dishes that are ideal for taking with us on the go – to a park, the lake or even when you’re entertaining out on the patio. This potato salad recipe is sure to delight anyone’s taste buds, and feel free to add a few of your own favorite ingredients along the way.

What You’ll Need:

  • 2 pounds (approx. 6) medium red potatoes, whole
  • 1½ teaspoons salt
  • 1 tablespoon apple cider vinegar
  • 1/3 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon yellow or dijon mustard
  • 1/2 cup celery, chopped
  • 1/2 cup red onion, diced
  • 3 hard boiled eggs, chopped
  • Pepper and/or Paprika, to taste

Directions:

  1. Place potatoes in a large pot and cover with at least 1 inch of water. Season with salt.
  2. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes or until the potatoes can be easily pierced with a fork.
  3. Drain potatoes. Pour ice water into a large bowl, then add the potatoes. After cooling, peel the skin off or leave on if desired.
  4. Chop the potatoes into small chunks and add them to a large dish or serving bowl. Drizzle vinegar over the potatoes and lightly season if desired.
  5. In a separate bowl, combine sour cream, mayonnaise and mustard. Add to the bowl of potatoes along with the celery, onion and eggs. Mix well.
  6. Sprinkle pepper or paprika over the top and serve cold.

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