Salad is a staple of the summer meal. It’s still summer, so here are some you might want to enjoy now.
Loaded potato salad
2 lbs. red potatoes (about 4 potatoes)
1/3 C mayonnaise
1/3 C sour cream
2 tsp. ranch dip
1/4 C whole milk
1 C shredded cheddar cheese
1 C bacon bits
1 C diced green onions
In a large pot, cover potatoes with cold water and bring to a boil. Boil for 20-30 minutes until fork tender. Strain potatoes and set aside to cool. In a medium bowl, whisk together mayo, sour cream, dressing mix and milk. Add cheese, bacon bits, green onions and stir. Peel skin off potatoes and cut into ½-in. cubes. Add potatoes to dressing mix and gently stir until combined.
1/2 C ranch dressing
1/2 C hot sauce
2 TBS fresh lime juice
2 pkgs. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 C frozen corn, thawed
1 C rinsed canned black beans
1 C shredded sharp cheddar cheese
1/2 C coarsely chopped fresh cilantro
Mix dressing, hot sauce and lime juice until blended. Break Ramen noodles into large bowl. Discard seasoning packets or reserve for another use. Add remaining ingredients and dressing mixture to noodles; mix lightly.
Pecan and pear salad
1 head leaf lettuce, torn into bite-size pieces
3 pears, peeled, cored and chopped
5 oz. Roquefort cheese, crumbled
1 avocado, peeled, pitted, and diced
1/2 C thinly sliced green onions
1/4 C white sugar
1/2 C pecans
1/3 C olive oil
3 TBS red wine vinegar
1-1/2 tsp. white sugar
1-1/2 tsp. prepared mustard
1 clove garlic, chopped
1/2 tsp. salt fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with pecans. Continue stirring gently until sugar has melted and caramelized pecans. Carefully transfer nuts onto waxed paper. Allow to cool; break into pieces.
For dressing, blend oil, vinegar, 1-1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green
onions. Pour dressing over salad, sprinkle with pecans, and serve.
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