Makes 10 servings / Prep: 12 min.

• ▢ ¾ cup mayonnaise
• ▢ ¼ cup sugar
• ▢ 2 tablespoons white vinegar
• ▢ 1 large bunch broccoli cut into florets, or 1 (16-ounce) package broccoli florets
• ▢ ½ cup golden raisins
• ▢ ½ small red onion thinly sliced and separated into rings
• ▢ 4 bacon slices cooked and crumbled
• ▢ 1 11-ounce can mandarin oranges, drained
• ▢ ⅓ cup sliced almonds toasted

Makes 8 servings / Prep: 15 min., Cook: 3 min., Chill: 3 hrs.

• ▢ 1½ pounds fresh green beans trimmed
• ▢ 1½ pounds small fresh okra
• ▢ ¾ cup olive oil
• ▢ 6 tablespoons white wine vinegar
• ▢ 1 tablespoon chopped fresh basil
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ¼ teaspoon dry mustard
• ▢ ¼ cup crumbled feta cheese

Makes 8 to 10 servings / Prep: 35 min., Grill: 14 min., Chill: 8 hrs.

• ▢ 4 tablespoons olive oil divided
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons balsamic vinegar
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 3 large yellow squash
• ▢ 3 large zucchini
• ▢ 2 medium-size green bell peppers
• ▢ 2 medium-size red bell peppers
• ▢ 2 medium-size orange bell peppers
• ▢ 2 medium-size yellow bell peppers
• ▢ 1 pound fresh green beans

• ▢ Makes about 2 cups / Prep: 5 min.
• ▢ ¾ cup grated Parmesan cheese
• ▢ ½ cup sour cream
• ▢ ½ cup mayonnaise
• ▢ ¼ cup Italian dressing with balsamic vinegar
• ▢ ¼ teaspoon cracked pepper

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

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

• ▢ 4 pints cherry tomatoes about 3 pounds, halved
• ▢ 2 tablespoons white wine vinegar
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 1 garlic clove finely chopped
• ▢ ¼ cup chopped fresh mint

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

• ▢ 1 cup olive oil
• ▢ ½ cup balsamic vinegar
• ▢ 3 garlic cloves sliced
• ▢ 1 tablespoon sugar
• ▢ 1 tablespoon salt
• ▢ 1 teaspoon pepper
• ▢ 4 large tomatoes peeled and chopped
• ▢ 2 tablespoons fresh thyme leaves or 4 thyme sprigs

Makes 6 servings / Prep: 15 min.

• ▢ 2 cups cooked black-eyed peas
• ▢ 3 cups cooked long-grain rice
• ▢ ½ cup chopped red onion
• ▢ ¼ cup chopped celery
• ▢ 1 jalapeño pepper seeded and minced
• ▢ ¼ cup loosely packed fresh chervil or parsley
• ▢ ¼ cup loosely packed fresh mint
• ▢ 1 garlic clove
• ▢ ½ teaspoon salt
• ▢ 3 tablespoons fresh lemon juice
• ▢ ¼ cup olive oil
• ▢ ¼ teaspoon freshly ground black pepper

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

• ▢ 6 tablespoons olive oil
• ▢ 3 tablespoons white wine vinegar
• ▢ ¾ teaspoon coarsely ground black pepper
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon fresh thyme
• ▢ ½ teaspoon dried crushed red pepper
• ▢ 2 15.5-ounce cans chickpeas, rinsed and drained*
• ▢ 2 medium fennel bulbs thinly sliced
• ▢ 3 garlic cloves minced
• ▢ ½ cup crumbled Gorgonzola cheese*
• ▢ ¼ cup minced fresh flat-leaf parsley
• ▢ Garnish:
• ▢ fresh fennel fronds

Makes 2 cups / Prep: 10 min.

• ▢ ½ cup red wine vinegar
• ▢ 2 garlic cloves crushed
• ▢ 2 tablespoons Dijon mustard
• ▢ 1 teaspoon freshly ground pepper
• ▢ 1 cup light olive oil
• ▢ ½ cup loosely packed julienne-sliced fresh basil leaves
• ▢ ½ cup chopped fresh parsley