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“We make this salad many times throughout the summer! It’s a delicious way to use the cucumbers from our garden.”
·2 medium cucumbers, thinly sliced
·⅓ cup white vinegar
·⅓ cup water
·2 Tablespoons sugar
·½ teaspoon salt
·⅛ teaspoon pepper
Place the cucumbers in a bowl. Whisk together remaining ingredients and pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors. Drain salad and store covered in refrigerator.
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CRUNCHY ROMAINE STRAWBERRY SALAD
•Maggie
1 (3 oz.) package ramen noodles
1 cup chopped walnuts
1/4 c. butter
1/4 c. oil
1/4 c. orgainic sugar or 2 T. honey
2 T. red wine vinegar
1/2 t. soy sauce
8 c. torn romaine lettece
1/2 c. chopped green onions
2 c. fresh strawberries, sliced
Break plain ramen noodles into small pieces. Saute noodles and walnuts in the butter until golden; cool. For dressing combine oil, sugar or honey, vinegar and soy sauce in a jar with a tight fitting lid; shake well. Just before serving, combine lettuce, onions, strawberries, and noodle mixture. Drizzle with dressing and toss gently.
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CABBAGE SLAW
•Grace
“This salad is so crunchy and delicious!”
2 1/2 oz. sliced almonds
16 oz. cleslaw mix
1/2 cup chopped green pepper
1/2 cup chopped red pepper
5 green onions, chopped
8 oz. water chestnuts (opt.)
3 oz. package Ramen noodles
Scatter almods on baking sheet and toast at 350 for 8 mninutes. Just before serving, combine almonds, vegegtables, crushed noodles and dressing:
Dressing
1/2 cup oil
1/4 cup sugar
1 tsp. salt
2 tsp. vinegar
1/2 tsp. pepper
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ORANGE CREAM FRUIT SALAD
•Victoria
“This is such an easy, simple recipe to make and we normally have the ingredients on hand.”
1 can (20 oz.) pineapple chunks, drained
1 quart peaches, drained
1 can (11 oz.) mandarin oranges, drained
2 firm bananas, sliced
1 apple, chopped
1 box (3.4 oz.) instant vanilla pudding
1 1/2 cup milk
1/3 cup frozen juice concentrate
3/4 cup sour cream
In a bowl, mix all the fruit. In another bowl, beat the pudding mix, milk and orange juice for 2 minutes. Add sour cream; mix well. Mix into fruit. Cover and refridgerate. Serves 8-10 people.
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STRAWBERRY-RASPBERRY SALAD
•Christine
1 bag of salad, any kind
1/2 to 1 1/2 qt. strawberries
Dressing:
I cup raspberry vinegarette dressing
1/4 c. sugar
Mix well until dissolved, then add:
1/2 c. olive oil
1/4 tsp. worchestshire sauce
1 tbsp. poppy seeds
1 tbsp. sesame seeds
Cut up strawberries into medium size pieces. Layer in the salad. Serve with the dressing. Enjoy!
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