This is a very refreshing salad that goes great with a spicy meal. You can literally make it in 5-10 minutes, depending on your chopping skills. The original recipe added chopped peanuts as pictured. I didn’t but feel free!
The beauty of this salad is that you can use whatever pasta, veggies, cheese & meats you like or have on hand. Also, it’s best made a day ahead of time.
Why use store-bought salad dressing when making your own is so quick and easy? I just put everything in a mason jar and shake to combine.
You can either serve this as a salad, or as a salsa with tortilla chips. Fresh corn off the cob is best, although you can use thawed frozen corn if it is not in season. But for the love of all that is holy, please not use canned corn. Ick!
This is one of my all time favorite summer salads when tomatoes are in season. The longer it sits, the better it gets! It’s best served at room temperature.
This is the perfect summertime salad. Sometimes I’ll add sliced black olives and/or small chunks of cheddar if I have it. Some people like to add peas , diced onions, or hard boiled eggs. Make it however you like!
I don’t like your typical mayonnaise-based potato salads, so this version is perfect for me! If you don’t have Champagne vinegar, white wine vinegar is what I use.
This is my Grandma’s recipe, and nobody could make it like her! The key is to slice the cabbage VERY thin. Trust me, it’s worth the extra time.
This is the perfect summer salad!
To give it more flavor, you could use a balsamic vinaigrette instead of plain olive oil. Delicious either way!