40 summer salad recipes easy to prepare

 40 summer salad recipes easy to prepare

• 2 pounds clean, scrubbed new red
  potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

1. Bring a big pot of salted water
   to a boil. Add potatoes and cook until tender but still firm, about 13-15
   minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and
   cover with cold water. Bring water to a boil and immediately remove from heat.
   Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water,
   cool, peel and chop.
3. Place bacon in a big, deep
   skillet. Cook over medium high heat until evenly brown. Drain, crumble and set
   aside.
4. Chop the cooled potatoes,
   leaving skin on. Add to a big bowl, along with the eggs, bacon, onion and
   celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before
   serving.

• 1 pound seashell pasta
• 1/4 pound Genoa salami, chopped
• 1/4 pound pepperoni sausage, chopped
  
• 1/2 pound Asiago cheese, diced
• 1 (6 ounce) can black olives, drained
  and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 3 tomatoes, chopped
• 1 (.7 ounce) package dry Italian-style
  salad dressing mix
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
  salt and ground black pepper to taste

1. Cook the pasta in a big pot of
   salted boiling water until al dente. Drain, and cool under cold water.
2. In a big bowl, combine the
   pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green
   bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and
   refrigerate for at least one hour.
3. To prepare the dressing, whisk
   together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese,
   salt and pepper. Just before serving, pour dressing over the salad, and mix
   well. 

• 3 (20 ounce) cans pineapple tidbits,
  drained
• 4 (15 ounce) cans mandarin oranges,
  drained
• 1 (16 ounce) container sour cream
  
• 1 (10.5 ounce) package miniature
  marshmallows
• 3/4 cup shredded coconut, or to
  taste

1. Mix pineapple, oranges, sour
   cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic
   wrap and refrigerate until flavors blend, 2 hours or overnight.

• 1 pineapple – peeled, cored, and cut
  into
• 1/2-inch cubes
• 2 mangos – peeled, pitted, and cut into
  small cubes
• 2 papayas – halved lengthwise, seeded,
  peeled, and cut into 1/2-inch cubes
• 3 bananas, sliced

1. Toss pineapple, mangos, papayas
   and bananas together in a big bowl.

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples – peeled,
  cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any
  flavor
• 10 (10 inch) flour tortillas butter
  flavored cooking spray
• 2 tablespoons cinnamon sugar

1. In a big bowl, thoroughly mix
   kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown
   sugar and fruit preserves. Cover and chill in the refrigerator at least 14-16
   minutes.
2. Preheat oven to 350 degrees F
   (175 degrees C).
3. Coat one side of each flour
   tortilla with butter flavored cooking spray. Cut into wedges and arrange in a
   single layer on a large baking sheet. Sprinkle wedges with desired amount of
   cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven
   8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool
   approximately 14-17 minutes. Serve with chilled fruit mixture.

• 1 Ruby Red grapefruit – peeled,
  segmented, and chopped
• 1 large navel orange – peeled,
  segmented, and chopped
• 2 Granny Smith apples – peeled, cored,
  and diced
• 1 (15 ounce) can pineapple chunks,
  drained (juice reserved)
• 1 (10 ounce) jar maraschino cherries,
  drained and halved
• 1 cup grapes, halved
• 2 bananas, sliced
• 1/2 cup sweetened flaked coconut
• 1/2 cup chopped walnuts 1 teaspoon
  white sugar, or more to taste

1. Mix grapefruit, orange,
   apples, pineapple, maraschino cherries, and grapes in a big bowl. Mash slightly
   with the back of a wooden spoon to release juices. Add bananas, coconut,
   walnuts, and sugar, stir to coat. Cover and refrigerate to blend flavors, at
   least 60 minutes  or more.

• 1 small orange, peeled and diced
• 1/2 mango, diced
• 1/2 cup fresh blueberries
• 1/2 cup fresh strawberries, sliced
  
• 1/2 cup fresh raspberries
• 1/2 small banana, sliced
• 2 tablespoons plain yogurt
• 1 tablespoon maple syrup
  (optional)
• 1 pinch white sugar

1. Toss orange, mango,
   blueberries, strawberries, raspberries, and banana in a big bowl. Stir yogurt
   and syrup into the mixture to coat evenly. Sprinkle sugar over the salad, stir
   to serve.

• 3 large eggs, or more to taste
• 2 (14.75 ounce) cans pink salmon –
  drained, flaked, and cartilage remove
• 1/2 cup mayonnaise
• 3 tablespoons mustard
• 1/4 cup sweet pickle relish
• 1/4 cup raisins
• 1/4 cup chopped red onion
• 1 teaspoon celery seed salt and ground
  black pepper to taste

1. Place eggs in a saucepan and
   cover with water. Bring to a boil, remove from heat, and let eggs stand in hot
   water for 15-16 minutes. Remove eggs from hot water, cool under cold running
   water, and peel.
2. Mix salmon, mayonnaise,
   mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a
   bowl. Chop eggs, add to salmon mixture, and mix.
3. Refrigerate salmon salad until
   chilled completely, at least 30-35 minutes.

• 1/2 avocado, thinly sliced
• 1/4 cucumber, thinly sliced
• 1 dash lemon juice sea salt to taste
  
• 1 pinch dried dill weed, or more to
  taste
• 1 (7.5 ounce) can salmon, drained and
  flaked
• 1 teaspoon creamy salad dressing (such
  as Miracle Whip®) 2 teaspoons capers

1. Layer avocado and cucumber on a
   serving plate, top with lemon juice, salt, and dill.
2. Mix salmon and creamy salad
   dressing together in a bowl, spoon over avocado and cucumber. Sprinkle capers
   over salmon mixtur

• 1 (16 ounce) can red salmon, drained
  and flaked
• 1 lemon, juiced
• 1/2 cup golden raisins
• 1 Red Delicious apple, cored and minced
  
• 1 1/2 stalks celery, chopped
  fine
• 1/3 cup mayonnaise, or to taste
• 1/4 teaspoon crushed red pepper
  flakes

1. Combine red salmon and lemon
   juice in a glass bowl, mix well.
2. Stir in golden raisins, apple,
   celery, mayonnaise, and crushed red pepper flakes, mix thoroughly.

• 1/2 big chilled seedless watermelon,
  cut into 1-inch cubes
• 1 small red onion, sliced
• 1 cup thinly sliced fresh basil
  leaves
• 1 cup chopped fresh cilantro
• 1/2 cup minced fresh mint leaves
• 2 limes, juiced
• 1 (4 ounce) package crumbled feta
  cheese
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar, or more
  to taste salt and ground black pepper to taste

1. Gently toss watermelon, onion,
   basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar,
   salt, and black pepper together in a big bowl.

•  3/4 cup
  sweetened dried cranberries
• 3/4 cup glazed walnuts
• 1 (15 ounce) can mandarin oranges,
  drained
• 3/4 cup crumbled bleu cheese
• 1 avocado – peeled, pitted and
  diced
• 2 tablespoons cranberry vinaigrette
  salad dressing, or to taste

1. Place the salad greens into a
   salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange
   sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing,
   toss, and serve.

• 1 (10 ounce) bag mixed field
  greens
• 1/2 cup sliced red onion (optional)
  
• 1 Bosc pear, cored and sliced
• 1/2 cup chopped candied pecans
• 1/2 cup crumbled blue cheese
• 1/4 cup maple syrup
• 1/3 cup apple cider vinegar
• 1/2 cup mayonnaise
• 2 tablespoons packed brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black
  pepper
• 1/4 cup walnut oil

1. Place the salad greens in a big
   bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix
   evenly.
2. To make the dressing, place the
   maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender,
   and blend thoroughly. With the motor running, slowly pour in the walnut oil.
   Blend until mixture becomes creamy, about1-2 minute. Pour over salad mixture,
   and toss to coat greens evenly. Serve immediately.

•  cashew
  halves
• 4 slices bacon, coarsely chopped
• 1 tablespoon melted butter
• 1 teaspoon chopped fresh
  rosemary
• 1 teaspoon curry powder
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
  Dressing:
• 3 tablespoons white wine vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/2 cup olive oil salt and black pepper
  to taste Salad
• 1 (10 ounce) package mixed salad greens
  
• 1/2 medium Bosc pear, thinly sliced
  
• 1/2 cup halved seedless red grapes

1. In a big dry skillet over
   medium-high heat, toast cashews until golden brown, about 5-6 minutes. Remove
   cashews to a dish to cool slightly.
2. Return skillet to medium-high
   heat, cook bacon strips until crisp on both sides, about 6-7 minutes. Remove
   bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop
   bacon, and set aside.
3. In a medium bowl, stir together
   butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted
   cashews. Set aside.
4. In a small bowl, stir together
   white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle
   with salt and pepper to taste.
5. In a large salad bowl, toss
   dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut
   mixture.

• 1/2 green
  bell pepper, chopped
• 1 onion, chopped
• 3 tablespoons butter
• 12 ounces imitation crabmeat
• 1 cup mayonnaise

1. In a medium skillet, saute the
   green pepper and onion in the butter for 3-4 minutes, or until vegetables are
   tender.
2. Stir in imitation crabmeat, and
   saute for another 3 minutes. Remove from heat, and put mixture into a medium
   bowl. Stir in mayonnaise. May be served warm and cold. 

• 2 tablespoons olive oil
• 1 1/2 teaspoons lime juice
• 1 1/2 teaspoons chopped fresh cilantro
  
• 1/2 teaspoon garlic, minced
• 1 teaspoon chopped fresh mint
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 1/2 cups mixed baby salad greens
  
• 1/2 cup torn romaine lettuce
• 2 tablespoons diced mango
• 1 1/2 teaspoons roasted peanuts
• 4 slices cucumber, quartered
• 2 tablespoons crisp chow mein
  noodles
• 1 (3 ounce) fresh ahi (yellowfin) tuna
  steak
• 1 pinch salt and ground black pepper to
  taste
• 1/4 avocado, sliced

1. Whisk olive oil, lime juice,
   cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad
   dressing for at least 60 minutes or overnight.
2. Preheat an outdoor grill for
   high heat and grease the grate.
3. Toss salad greens, romaine
   lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.
4. Sprinkle tuna with salt and
   black pepper.
5. Grill tuna on the preheated
   grill until the outside is seared and brown and the inside is still red, about
   1-1,5 minutes per side for rare. Slice the grilled tuna.
6. Top salad with slices of
   avocado and grilled tuna, drizzle with salad dressing to taste.

• 4 pounds seedless green grapes
• 1 (8 ounce) package cream cheese
  
• 1 (8 ounce) container sour cream
  
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 4 ounces chopped pecans
• 2 tablespoons brown sugar

1. Wash and dry grapes. In a big
   bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes
   and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix
   again and refrigerate until serving.

• 1/2 cup white sugar
• 1/2 cup lemon juice
• 2 teaspoons diced onion
• 1 teaspoon Dijon-style prepared
  mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon poppy seeds
• 1 head romaine lettuce, torn into
  bite-size pieces
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple – peeled, cored and diced
  
• 1 pear – peeled, cored and sliced

1. In a blender or food processor,
   combine onion, sugar, lemon juice, mustard, and salt. Process until well
   blended. With machine still running, add oil in a slow, steady stream until
   mixture is thick and smooth. Add poppy seeds, and process just a few seconds
   more to mix.
2. In a big serving bowl, toss
   together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries,
   apple, and pear. Pour dressing over salad just before serving, and toss to
   coat.

• 4 cups cubed seeded watermelon
• 2 cups sliced fresh strawberries
  
• 2 large fresh peaches, cut into cubes
  
• 2 large nectarines, cut into cubes
  
• 1 red Anjou pear, cut into cubes
• 1 cup seedless grapes, halved fresh
  lemon juice
• 1/4 cup minced fresh mint (chocolate
  mint preferred)
• 1/2 lemon, zested
• 1 tablespoon honey (fireweed honey
  preferred)      

1. Combine watermelon,
   strawberries, peaches, nectarines, pear, and grapes in a big mixing bowl.

2. Whisk lemon juice, mint, lemon
   zest, and honey together in a bowl, drizzle over the fruit mixture and toss to
   coat.

•  1 tablespoon butter
• 3/4 cup almonds, blanched and
  slivered
• 1 pound spinach, rinsed and torn into
  bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame
  seeds
• 1 tablespoon poppy seeds
•  1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

1. In a medium saucepan, melt
   butter over medium heat. Cook and stir almonds in butter until lightly toasted.
   Remove from heat, and let cool.
2. In a bowl, whisk together the
   sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider
   vinegar, and vegetable oil. Toss with spinach just
   before serving.
3. In a big bowl, combine the
   spinach with the toasted almonds and cranberries.

• 4 cups cubed cooked chicken meat
  
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt ground black
  pepper to taste

1. In a bowl, mix together
   mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery,
   bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with
   black pepper to taste. Chill for 60 minutes.

• 1 (15 ounce) can black beans, rinsed
  and drained
• 1 (15 ounce) can kidney beans,
  drained
• 1 (15 ounce) can cannellini beans,
  drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn
  kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black
  pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder        

1. In a big bowl, combine beans,
   bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together
   olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic,
   cilantro, cumin, and black pepper. Season to taste with hot sauce and chili
   powder.
3. Pour olive oil dressing over
   vegetables, mix. Chill thoroughly, and serve cold.

• 1 head leaf lettuce, torn into
  bite-size pieces
• 3 pears – peeled, cored and chopped
  
• 5 ounces Roquefort cheese, crumbled
  
• 1 avocado – peeled, pitted, and diced
  
• 1/2 cup thinly sliced green
  onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt fresh ground black
  pepper to taste

1. In a skillet over medium heat,
   stir 1/4 cup of sugar together with the pecans. Continue stirring gently until
   sugar has melted and caramelized the pecans. Transfer nuts onto waxed paper.
   Allow to cool, and break into pieces.
2. For the dressing, blend oil,
   vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and
   pepper.
3. In a big serving bowl, layer
   lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over
   salad, sprinkle with pecans, and serve.

• 1/2 head lettuce, torn 1 cucumber,
  
• peeled and chopped, or more to
  taste
• 3 cups frozen peas, thawed
• 2 cups shredded Cheddar cheese
• 4 hard-boiled eggs, peeled and
  sliced
• 1 cup creamy salad dressing (such as
  Miracle Whip®)
• 1/2 cup white sugar
• 2 tablespoons white vinegar
• 12 ounces cooked crumbled bacon

1. Layer lettuce, cucumber, peas,
   Cheddar cheese, and egg, respectively, in a 9×13-inch casserole dish.
2. Whisk creamy salad dressing,
   sugar, and vinegar together in a bowl until dressing is smooth, spread over the
   egg layer. Crumble bacon over dressing layer.

• 2 (6 ounce) packages frozen peas,
  thawed
• 1 pound cooked bacon, chopped
• 1 cup golden raisins
• 1(8 ounce) package shredded Cheddar
  cheese
• 1 sweet onion, chopped
• 1/2 cup sunflower seeds

• 1 cup mayonnaise
• 2 tablespoons wine vinegar
• 1/4 teaspoon white sugar, or to taste  

1. Toss peas, bacon, raisins,
   Cheddar cheese, onion, and sunflower seeds together in a big bowl. Stir
   mayonnaise, vinegar, and sugar together in a bowl, drizzle over the salad and
   toss to coat.
2. Cover bowwith plastic wrap and
   refrigerate for 60 minutes.

• 6 cups shredded romaine lettuce
• 1 cup cherry or grape tomatoes, halved
  
• 1 cup chopped yellow bell pepper
  
• 1 cup chopped fennel bulb
• 1 1/2 cups cubed fresh mozzarella
  cheese
• 1 (8 ounce) package bison sausage with
  pepperoni seasoning Basil-Sour Cream

• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 1/4 cup milk
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. In the bottom of a 3-quart
   clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes,
   bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and
   bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately
   or cover tightly and chill for up to 24 hours before serving.
2. Basil-Sour Cream
   Dressing
3. Combine mayonnaise, sour cream,
   milk, basil, salt, and black pepper in a bowl.

• 1 cup quinoa
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 2 limes, juiced
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes, or more
  to taste
• 1 1/2 cups halved cherry
  tomatoes
• 1 (15 ounce) can black beans, drained
  and rinsed
• 5 green onions, finely chopped
• 1/4 cup chopped fresh cilantro salt and
  ground black pepper to taste

1. Bring quinoa and water to a
   boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is
   tender and water has been absorbed, 10-15 minutes. Set aside to cool.
2. Whisk olive oil, lime juice,
   cumin, 1 teaspoon salt, red pepper flakes together in a bowl.
3. Combine quinoa, tomatoes, black
   beans, and green onions together in a bowl. Pour dressing over quinoa mixture,
   toss to coat. Stir in cilantro; season with salt and black pepper. Serve
   immediately or chill in refrigerator.

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing (such as
  Miracle Whip™)
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

1. Combine the coleslaw mix and
   onion in a big bowl.
2. Whisk together the salad
   dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl,
   blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat.
   Chill at least 2 hours before.

•           2 heads fresh broccoli
  
•           1 red onion
•           1/2 pound bacon
•           3/4 cup raisins
•           3/4 cup sliced almonds
  
•           1 cup mayonnaise
•           1/2 cup white sugar
•           2 tablespoons white wine
  vinegar

1. Place bacon in a deep skillet
   and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size
   pieces and cut the onion into thin bite-size slices. Combine with the bacon,
   raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix
   the mayonnaise, sugar and vinegar together until smooth. Stir into the salad,
   let chill and serve.

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon ppaprika
• 1/4 teaspoon Worcestershire
  sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach – rinsed, dried
  and torn into bite-size pieces
• 1 quart strawberries – cleaned, hulled
  and sliced
• 1/4 cup almonds, blanched and slivered

1. In a bowl, whisk together the
   sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire
   sauce and onion. Cover, and chill for one hour.
2. In a big bowl, combine the
   spinach, strawberries and almonds. Pour dressing over salad, antoss. Refrigerate
        12-15 minutes before serving.

• 1 pound beets
• 1 pound carrots
• 1 pound potatoes
• 2 large dill pickles, diced
• 1 onion, minced
• 1 (8 ounce) can peas, drained
• 2 tablespoons olive oil
• 1/2 teaspoon ground black pepper
  
• 1 tablespoon chopped fresh parsley
  (optional)
• 1/2 teaspoon salt

1. Place the beets into a big pot
   and cover with water. Bring to a boil over high heat, then reduce heat to
   medium-low, cover, and simmer for about 19-22 minutes. Add the carrots and
   potatoes. Boil for another 10 minutes, then cover the pot and leave
   overnight.
2. The next day, peel and dice the
   beets, carrots, and potatoes into small, even pieces. Place the vegetables in a
   bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish
   with parsley before serving.

• 1 cup barley
• 2 1/2 cups water
• 7 sun-dried tomatoes
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 cup finely chopped cilantro
• 1 (4 ounce) can chopped black
  olives
• 2 tablespoons olive oil

1. Bring barley and water to a
   boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer
   until the barley is tender, but still slightly firm in the center, about 26-30
   minutes. Drain and cool to room temperature in a bowl.
2. Puree the sun-dried tomatoes,
   garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth.
   Pour over the barley. Fold in the cilantro, olives, and remaining olive oil
   until blended. Cover, and refrigerate until cold. Stir before serving.

•  1 cup baby spinach leaves
• 1 large tomato, sliced
• 3/4 inch thick
• 1 ball of fresh mozzarella cheese,
  sliced
• 2 tablespoons chopped fresh
  basil
• 1 tablespoon extra-virgin olive
  oil
• 2 tablespoons balsamic vinegar

1. Spread the spinach out on a
   serving plate. Place the slices
2. of tomato on the bed of
   spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the
   basil over the salad and drizzle with olive oil and balsamic vinegar.

•  3 cups cubed fully cooked ham
• 1/2 onion, cut into chunks
• 3 cloves garlic, or more to
  taste
• 1 1/2 cups mayonnaise
• 1 (8 ounce) package cream cheese
• 1 tablespoon sweet pickle relish, or to
  taste
• 1 tablespoon stone-ground mustard, or
  to taste

1. Pulse ham, onion, and garlic in
   a food processor until finely chopped, transfer to a bowl.
2. Place mayonnaise, cream cheese,
   relish, and mustard in food processor and process until smooth.
3. Stir cream cheese mixture and
   ham mixture together in a bowl.

• 5 potatoes,peeled
• 3 eggs
• 1 (16 ounce) jar dill pickles
• 1 (15 ounce) can peas, drained
• 3/4 pound cooked chicken breast meat,
  very finely chopped
• 1/2 cup mayonnaise ground black pepper
  to taste
• 1/2 cup mayonnaise
• 2 tomatoes, sliced

1. Place the potatoes into a big
   pot and cover with salted water. Bring to a boil over high heat, then reduce
   heat to medium-low, cover, and simmer until tender, about 18-22 minutes. Drain
   and allow to steam dry for 1-2 minutes. Place the potatoes into the refrigerator
   to cool. When the potatoes are cool, grate them into a  bowl.
2. While the potatoes are boiling,
   place the eggs into a saucepan in a single layer and fill with water to cover
   the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high
   heat. Once the water is boiling, remove from the heat and let the eggs stand in
   the hot water for 15 minutes. Pour out the hot water, then cool the eggs under
   cold running water in the sink. Peel once cold.
3. Dice the cooked eggs and dill
   pickles. Place the eggs and 2/3 of the dill pickles into the salad bowl with the
   potatoes; reserve the rest of the pickles. Place 3/4 of the peas into the bowl,
   and reserve the rest. Place the chicken breast meat into the bowl. Add 1/2 cup
   of mayonnaise and black pepper, and very lightly stir the mixture together so
   that the ingredients are well coated, but the peas stay whole. Place the salad
   in an attractive mound on a platter, and spread 1/2 cup of mayonnaise over the
   salad in a layer. Arrange tomato slices over the salad, and decorate with
   reserved diced pickle and peas.

• 6 eggs
• 1/2 pound bacon
• 2 pounds spinach, rinsed and chopped
  
• 2 3/4 ounces croutons
• 1/4 cup sliced fresh mushrooms
• 1 onion, chopped
• 2/3 cup white sugar
• 1 teaspoon salt
• 1 cup vegetable oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 teaspoon celery seed
• 1 tablespoon prepared Dijon-style
  mustard

1. Place eggs in a saucepan and
   cover completely with cold water. Bring water to a boil. Cover, remove from
   heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot
   water, and cool. Once cool, peel and chop.
2. Place bacon in a large, deep
   skillet. Cook over medium high heat until evenly brown. Drain, crumble and set
   aside.
3. Prepare the dressing in a
   blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed
   and Dijon mustard. Blend until smooth.
4. In a large salad bowl, combine
   the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough
   dressing over salad to lightly coat. Toss and serve.

• 2 (12 fluid ounce) cans or bottles
  Irish stout beer (such as Guinness®), divided
• 1 (4 pound) corned beef brisket
  
• 1 1/2 cups brown sugar
• 3 sweet potatoes, cut into chunks
  
• 1 head cabbage, cored and coarsely
  chopped
• 2 large sweet onions, chopped
• 6 large carrots, chopped
• 3 red potatoes, cut into chunks

1. Pour 1 bottle Irish stout beer
   into a slow cooker.
2. Rinse corned beef brisket and
   pat dry. Rub with brown sugar, including the bottom, and gently place brisket
   into the slow cooker with the stout beer.
3. Arrange sweet potatoes,
   cabbage, onion, carrots, and red potatoes on and around the brisket in the slow
   cooker.
4. Pour remaining 1/2 bottle Irish
   stout beer on and around brisket and vegetables to moisten the brown sugar.
   Cover the cooker and cook on Low until corned beef is tender, 6-8 hours. Allow
   brisket to stand 5 minutes before slicing.

• 1/2 cup mayonnaise
• 1/3 cup white sugar
• 1/4 cup milk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons vinegar salt and
  pepper to taste
• 9 1/2 cups shredded cabbage
• 1/2 cup grated carrots
• 1/4 cup minced sweet onion

1. Whisk together mayonnaise,
   sugar, milk, lemon juice, vinegar, and salt and pepper in a big bowl.
2. Toss the cabbage, carrots, and
   onion into the dressing; mix well. Refrigerate for at least 3-3,5 hours or up to
   overnight before serving.

• 1 tablespoon chopped fresh basil
  
• 1 tablespoon chopped fresh
  thyme
• 1 tablespoon chopped fresh
  parsley
• 1 tablespoon chopped fresh
  cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon ground black
  pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 2 cups cold, cooked white rice
• 1 (14 ounce) can black beans, rinsed
  and drained
• 2 celery stalks, finely chopped
  
• 1 (4 ounce) can chopped black
  olives
• 3 green onions, chopped
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil

1. Make a seasoning by mixing
   together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and
   garlic powder in a bowl.
2. Gently mix together the rice,
   black beans, celery, olives, and green onions in a large bowl. Season the rice
   mixture with 1 teaspoon of the seasoning.
3. Make a dressing by whisking
   the vinegar and olive oil with the seasoning, allow to rest for 10-12 minutes.
   Pour the dressing over the rice mixture, stir to combine.

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1 tablespoon prepared mustard ground
  black pepper to taste
• 1/4 cup mayonnaise

1. Bring a big pot of salted
   water to a boil. Add potatoes and cook until tender but still firm, about 13-15
   minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and
   cover with cold water. Bring water to a boil, cover, remove from heat, and let
   eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and
   chop.
3. In a big bowl, combine the
   potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper
   and mayonnaise. Mix together well and refrigerate until chilled.