Simple Broccoli Salad

Simple Broccoli Salad

If you've ever been to a Summer potluck, then you've likely had a variation of this simple broccoli salad.  It's a forgivable salad that you can tweak to make your own by adding or substituting ingredients or measurements.  Experiment!  You won't regret it.

INGREDIENTS FOR DRESSING

Mix the below together and set aside while making the salad.

1 cup mayo

1/2 cup sour cream

1 tablespoon sugar

2 tablespoons honey

2 tablespoons red-wine vinegar

1/2 teaspoon black pepper

salt to taste (about 1/4 teaspoon)

INGREDIENTS FOR SALAD

6 cups broccoli florets (or do a mixture of broccoli and cauliflower) 

- I do blanch the broccoli in salt water for 1 minute and then rinse with cold water.  After rinsing, place in a bowl of cold water with ice cubes until ready to mix together with the other ingredients.

1 block extra Sharp Cheddar Cheese (8 oz), chopped into small cubes

1 cup cooked, chopped bacon

3/4 cup dried cranberries (or do a mixture of different dried berries)

3/4 cup purple onion / red onion, diced

3/4 cup sunflower seeds (I prefer unsalted)

Drain broccoli and pat dry.  Add all ingredients to a large bowl and stir to mix well.  Cover with dressing and refrigerate at least two hours before serving.

German Style Slaw

 

I love this slaw. It's easy to make, tastes great and only gets better the next day!

German-Style Slaw

2 packages of shredded cabbage (16 oz packages)
1 medium onion, finely chopped
3/4 cup sugar
3/4 cup cider vinegar
1 and 1/2 teaspoons celery seed
1 and 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
3/4 cup canola oil

Place cabbage into a large plastic or glass bowl. In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper. Bring mixture to a boil. Add oil. Return to a boil and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate at least 3 hours or overnight before serving.

Sweet Cole Slaw

 

SWEET COLE SLAW

Simple, tasty, and the perfect side any time of year.  You can make this with fresh cabbage and carrots, but I prefer the ease of buying a package of tri-color slaw.

Sweet Cole Slaw

1 bag of tri-color saw mix (16 oz)

1 cup mayonnaise

1 tablespoons sugar

2 tablespoons honey

1/4 teaspoon salt, optional

1 teaspoon coarse ground black pepper

2 teaspoons celery seeds

2 tablespoons minced onions (dehydrated, or finely minced fresh onions)

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

Mix all ingredients together in a large bowl.  Add slaw mix and coat evenly.  Refrigerate 2-4 hours before serving.  Amount of slaw will reduce as it stores so you can add more slaw mix if needed.  If you want to make more, just keep your dressing ratios the same when increasing the amounts.

Mom's Mac and Cheese Pasta Salad

 

Mom made this awesome salad a lot.  Somehow I lost the original recipe so I'm going on memory alone here.  

Mom's Mac and Cheese Pasta Salad

1 box elbow pasta
1 cup apple cider vinegar
1 red pepper, chopped
1 red onion, chopped
1/2 cup chopped celery
2 cups mild cheddar cheese (or American) in small cubes
1 cup Miracle Whip
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon black pepper
salt to taste

Prepare pasta according to package directions being careful not to overcook it.  Drain and rinse with cold water at least 3 times.  Pour a cup of vinegar over the pasta, toss to coat and set aside.  Let rest at least 15 minutes and then drain any remaining vinegar.

Mix the pasta, veggies and cheese together.  Prepare the dressing in a small bowl.  Combine the Miracle Whip, tablespoon of vinegar, sugar, pepper and salt.  Mix well.  Add about half to the pasta and toss.  Add more dressing as needed.  Chill two hours before serving.

Summer Pasta Salad

 

SUMMER PASTA SALAD

1 box small shells
1/2 apple cider vinegar
1 cucumber
1 small red onion
4 medium tomatoes
1 can medium black olives
Olive Garden Italian dressing

1/2 cup shredded Parmesan Cheese

Prepare shells according to package directions careful not to overcook them.  Drain and rinse two or three times with cold water.  Place in bowl and add vinegar, stir well.  Let set 15 minutes and then drain.

Quarter and slice cucumber, onion and tomatoes.  Add to pasta.  Drain can of black olives and add to pasta bowl.  Toss ingredients.  Add about a cup of dressing adjusting to what you prefer.  Chill at least two hours.  Sprinkle with Parmesan cheese before serving.