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| Corn, Avocado, and Tomato Salad Via The Girl Who Ate Everything |
Are you looking for some more summer side dishes to add to your favorite rotation? We've found some good ones! These salads are fresh and full of veggies. Just what you want in a summer side! Enjoy!
Corn, Avocado, and Tomato Salad
Yield: 4-6 servings
Ingredients:
2 cups cooked corn, fresh or frozen (see Note)
1-2 avocados, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.
Notes:
Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes to cook it. I love it almost a little crunchy. You can even stick it in raw if that's what you like.
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| Sweet and Tangy Cole Slaw Via 517 West Cooking Lane |
Sweet and Tangy Cole Slaw
Ingredients:
1 lb bag cole slaw mix
2 tsp dry mustard
1 tsp celery seed
5 Tbsp vegetable oil
6 Tbsp apple cider vinegar
6 Tbsp sugar
1/2 cup distilled vinegar
Instructions:
Add all ingredients to sauce pan except the slaw mix. Heat and stir over medium/high heat until sugar is dissolved. Dump slaw mix into bowl. Pour mixture over slaw mix and toss well. Cover and place in fridge. Stir every few hours until served.
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| The Best Broccoli Salad Via Mel's Kitchen Cafe |
The Best Broccoli Salad
Yield: 6-8 servings
Ingredients:
Dressing:
3/4 cup light or regular mayonnaise
1/4 cup granulated sugar
1 tablespoon balsamic vinegar
Salad:
1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
1 cup golden raisins (optional)
3/4 cup sunflower seeds
1 small shallot or red onion, finely diced (about 1/4 cup)
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked and crumbled
Instructions:
In a small bowl, whisk together all of the dressing ingredients. Set aside.
In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.
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