by Rachel Paxton
Description: Easy salads that you can prepare for family barbecues or picnics.
Salads are a great accompaniment to any summer picnic or barbecue. Everyone has their favorite. I personally love Taco Salad, my daughter’s favorite is Pea Salad.
Here are some easy salad recipes you can prepare for your family or take to your next family get-together. Keep an open mind about the Broccoli Salad recipe and give it a try. It is delicious!
Taco Salad
1/2 onion, chopped
3 tomatoes
1 head lettuce
4 oz. cheese, grated
8 oz. Thousand Island dressing
Taco Sauce to taste
1 bag tortilla chips
1 lg. avocado, opt.
1 lb. ground beef
1 can kidney beans
1/4 t. salt
Chop onion, tomatoes, and lettuce. Toss with cheese, dressing and taco sauce. Crunch and add chips. Brown meat, add kidney beans, salt and simmer 10 minutes and mix into cold salad. Serve immediately (or prepare ahead of time and add cheese and chips right before serving).
Three Bean Salad
1 can green beans
1 can kidney beans
1 can wax beans
3/4 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1/2 tsp. salt
Drain beans. Heat remaining ingredients in a saucepan until heated through. Pour over beans and refrigerate before serving.
Picnic Coleslaw
6 c. shredded cabbage
2 c. shredded carrots
8 bacon strips, cooked and crumbled
12 green onions, thinly sliced
1/2 c. vinegar
1/3 c. vegetable oil
1/3 c. sugar
1 tsp. salt
Combine cabbage, carrots, bacon, and onion. In a jar mix vinegar, sugar, salt, and shake well. Just before serving, pour dressing over cabbage mixture and toss.
Macaroni Salad
1 lb. salad macaroni
12 med. green onions, sliced
4 hard-boiled eggs, chopped
1 c. thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. dill pickles, chopped
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. horseradish
1 tbsp. dill pickle juice
Salt and pepper
Cook macaroni according to package directions and drain well. Rinse and drain again. Place macaroni into large bowl. Add onion, eggs, celery, and pickle. Blend together the mayonnaise, horseradish, mustard, and pickle juice. Stir into macaroni mixture. Season to taste with salt and pepper. Cover and chill 4-6 hours.
Broccoli Salad
1 bunch broccoli, cut in tiny flowers
1 c. raisins
1/4 c. red onion
1/4 c. pecans (or walnuts, or sunflower seeds)
1/4 c. bacon bits
1 c. mayonnaise
1/2 c. sugar
1/4 c. vinegar
Mix mayonnaise, sugar and vinegar. Add bacon bits and other ingredients and mix. Chill for a few hours.
Pea Salad
2 bags frozen peas
1 block cheddar cheese (cubed or shredded)
1/2 cup mayonnaise
1 bunch green onions
1 pkg. bacon cut into small pieces and fried
Keep peas frozen until ready to use. Combine all ingredients in a large bowl. Chill and serve.
Five Cup Salad
1 c. sour cream
1 c. miniature marshmallows
1 c. coconut
1 c. pineapple
1 c. mandarin oranges
Mix together and refrigerate for 12 hours.
Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.
Tags: simple cooking, vegetarian
