Recipes

Chilled Vegetable Salad

Chilled Vegetable Salad

This colorful salad is sure to be a hit at cookouts and other gatherings.
Deel op Facebook Print Recipe

Ingredients

Makes 8 to 10 servings / Prep: 15 min., Cook: 5 min., Cool: 30 min., Chill: 8 hrs.

  • 1 cup sugar
  • ¾ cup cider vinegar
  • ½ cup vegetable oil
  • 1 medium-size green bell pepper chopped
  • 1 medium onion chopped
  • 3 celery ribs sliced
  • 1 7-ounce jar diced pimiento, undrained
  • 1 15¼-ounce can small sweet peas, drained
  • 1 14½-ounce can French-cut green beans, drained
  • 1 11-ounce can white shoepeg corn, drained
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves.
  • Remove dressing from heat, and cool 30 minutes.
  • Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing.
  • Cover and chill for 8 hours.
  • Serve with a slotted spoon.

Notes & Wine Advice

Salad may be stored in an airtight container in the refrigerator for several days.
————————————————————————————————–
Course; Salad
Cuisine; American
Diets; Vegetarian

Cherry Tomato Salad

Cherry Tomato Salad

Deel op Facebook Print Recipe

Ingredients

Makes 8 servings / Prep: 15 min., Chill: 1 hr.

Instructions

  • Stir together first 6 ingredients in a large bowl.
  • Add mint, tossing gently to coat.
  • Cover and chill 1 hour.
————————————————————————————————–
Course; Salad
Cuisine; American
Diets; Vegetarian

Fresh Tomato Dressing

Fresh Tomato Dressing

Deel op Facebook Print Recipe

Ingredients

Makes 4 cups / Prep: 20 min., Stand: 1 hr., Chill: 8 hrs.

Instructions

  • Whisk together first 6 ingredients in a large glass bowl.
  • Stir in chopped tomatoes and fresh thyme.
  • Cover and let stand at room temperature 1 hour, stirring occasionally.
  • Cover and chill 8 hours.

Notes & Wine Advice

Dressing may be stored in refrigerator up to 1 month. Stir additional fresh chopped tomato into dressing after each use.
————————————————————————————————–
Course; Dressing

Hoppin’ John Salad

Hoppin’ John Salad

The fresh mint added to this classic Southern black-eyed pea-and-rice salad not only makes it exceptionally original, but it also helps the salad taste extra good.
Deel op Facebook Print Recipe

Equipment

  • Large bowl

Ingredients

Makes 6 servings / Prep: 15 min.

Instructions

  • Combine first 5 ingredients in a large bowl.
  • Place herbs and garlic on a cutting board, and sprinkle evenly with salt; finely chop herbs and garlic.
  • Sprinkle over rice mixture, and stir gently.
  • Combine lemon juice, olive oil, and pepper, and stir into rice mixture.
————————————————————————————————–
Course; Salad

Bean-and-Fennel Salad

Bean-and-Fennel Salad

Fresh fennel lends a celery-like crunch and licorice flavor to this salad. To cut a fennel bulb, cut the stalks from the top of the bulb, and then remove the tough outer layers.
Deel op Facebook Print Recipe

Ingredients

Makes 6 to 8 servings / Prep: 20 min., Chill: 1 hr.

Instructions

  • Whisk together first 6 ingredients in a bowl; add chickpeas, fennel, and garlic, tossing gently to coat.
  • Sprinkle with cheese and parsley.
  • Cover and chill at least 1 hour.
  • Garnish, if desired.

Notes & Wine Advice

*Two (15-ounce) cans navy beans and ½ cup crumbled blue cheese may be substituted for chickpeas and Gorgonzola.
————————————————————————————————–
Course; Salad

Red Wine-Basil Vinaigrette

Red Wine-Basil Vinaigrette

Deel op Facebook Print Recipe

Ingredients

Makes 2 cups / Prep: 10 min.

Instructions

  • Combine first 4 ingredients in a small bowl.
  • Add oil in a slow, steady stream, whisking until blended.
  • Stir in basil and parsley.
————————————————————————————————–
Course; Dressing

Basil-Fettuccine Salad

Basil-Fettuccine Salad

Wonderful peppery-scented basil abounds in this pasta salad and vinaigrette. This is a great recipe to try if you grow basil in your garden.
Deel op Facebook Print Recipe

Ingredients

Makes 8 servings / Prep: 10 min., Cook: 16 min.

  • 1 pound fresh green beans
  • 1 8-ounce package fettuccine
  • Red Wine-Basil Vinaigrette
  • 6 plum tomatoes
  • 2 cups pitted ripe olives
  • 1½ cups loosely packed julienne-sliced fresh basil leaves
  • 2 tablespoons chopped fresh parsley
  • 4 ounces Parmesan cheese shaved

Instructions

  • Wash beans and remove strings.
  • Arrange beans in a steamer basket over boiling water.
  • Cover and steam 4 minutes or until tender.
  • Rinse beans with cold water; drain and set aside.
  • Cook pasta according to package directions.
  • Drain and place in a large bowl.
  • Toss with ½ cup Red Wine-Basil Vinaigrette; set aside.
  • Cut each tomato into 8 wedges.
  • Add tomato, green beans, olives, basil, and parsley to pasta; toss gently.
  • Pour remaining Red Wine-Basil Vinaigrette over pasta; toss gently.
  • Sprinkle with cheese.
————————————————————————————————–
Course; Salad

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Deel op Facebook Print Recipe

Ingredients

Makes 8 servings / Prep: 40 min., Cook: 14 min.

Instructions

  • Cook orzo according to package directions.
  • Drain and rinse with cold water; drain again thoroughly.
  • Stir together orzo and 2 tablespoons olive oil in a large bowl.
  • Stir in bell pepper and next 7 ingredients.
  • Whisk together ½ cup olive oil and next 8 ingredients.
  • Pour over orzo mixture, and toss to coat.
————————————————————————————————–
Course; Pasta / Salad
Cuisine; Mediterranean

Rice Primavera Salad

Rice Primavera Salad

Deel op Facebook Print Recipe

Ingredients

Makes 8 servings / Prep: 15 min., Chill: 8 hrs.

Instructions

  • Cut zucchini and yellow squash in half lengthwise; cut into slices.
  • Stir together vegetables, rice, and remaining ingredients; cover and chill 8 hours.
————————————————————————————————–
Course; Rice / Salad

Fipps Family Potato Salad

Fipps Family Potato Salad

Try grating the eggs on the largest holes of a cheese grater.
Deel op Facebook Print Recipe

Ingredients

Makes 8 to 10 servings / Prep: 20 min. Cook: 40 min.

  • 4 pounds baking potatoes 8 large
  • 3 hard-cooked eggs grated
  • 1 cup low-fat mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1½ teaspoons salt
  • ¾ teaspoon pepper

Instructions

  • Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
  • Peel potatoes, and cut into 1-inch cubes.
  • Stir together potato and egg.
  • Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture.
  • Serve immediately, or cover and chill, if desired.
————————————————————————————————–
Course; Salad