I was trying to crunchify my old tangy macaroni salad recipe, and it was disgusting. I threw it all away.

I love tabouleh, but I need some more ideas!

DH and I grew up on macaroni salad and potato salad in the summers. The potato salad I just use Spectrum mayo in, and it doesn't have any sugar, so we'll still eat that, but I'm thinking there's no saving the macaroni salad! LOL. My recipe is so yummy but sooooo full of sugar (1 cup, plus a can of sweetened condensed milk! :eek: )

So what do you all make, aside from the usual garden tossed salad?

Holy cow on that macaroni salad!!! I only use 2T in my recipe, and I thought it was yummy....

I love cucumbers in the summer, so 2 of my faves are creamed cucumbers and onions, and then the sweet/sour vinaigrette cukes and onions.

I used to eat 3 bean salad, but I got sick once (derr, I didn't cook the soaked kidneys) so now I can't stomach the stuff.

Not a cold dish, but yummm, tomato topped with EVOO and oregano, maybe a bit of basil or mozzarella and broiled for a bit.

That carrot salad with the raisins and slivered almonds

The broccoli salad with the bacon dressing and shredded cheddar, yummm, anything with bacon dressing!

Man, it's not even lunch time and you're making me hungry!

Beets, baked and sliced, with olive oil, balsamic vinegar, freshly ground pepper, parsley and toasted hazelnuts.

I get so many cucumbers from the csa farm and I never know what to do with them, other than put them in green salad. I must have your recipes!

Thanks,
Cary

BTW, my favorite green salad recipe is salad greens, goat cheese crumbles, pear slices, green onion or chives, almonds and some sweet dressing (ie rasberry vinagrette, poppy seed, etc)
Yum!

Fresh salsa and tortilla chips- there's nothing like fresh salsa with fresh cliantro & parsley. How about fruit salsa?

Spinach salad with strawberries and some type of seed or nut.

Any salad with romaine, green leaf or red leaf lettuce. (I know you all know this but western or iceberg lettuce doesn't have many if any nutrients, basically it is just crunchy water)

The local hfs deli has a real yummy tofu garlic dressing.

I still like macaroni or potato salad! but can get into into carbo overload. I don't add sugar or salad dressing though (like yucky "miracle whip" ew! MPO hope this doesn't offed mw lovers) . How about macaroni salad with green peas, juilenne carrots, pasta, canola mayonaise (or veganaise if yer vegan), salt, pepper and a lil spike. Add tuna or leftover chicken if you eat it. Or potato salad with canola mayo, celery seed, boiled eggs, onions, celery.

Chicken salad if you eat chicken. Canola mayo , salt, pepper, chicken, celery, cashews, curry, green seedless grapes sliced. If you wanted to make it veggie -with chikn chunks or xfirm tofu.

Fruit salad. Kiwi, strawberries, grapes, mango, basically anything colorful that won't brown. Just mix it together.

I love, love, love gazpacho. Wonderful use for all those tomahtoes and peppers in the garden. And nice and cool for summer dinners.

Do you like couscous? You can make it and then let it cool to eat at room temperature. I mix in chopped red bell peppers, chopped tomatoes, parsley, really whatever looks yummy. I tend to use WW couscous.

I love fresh tomatoes chopped up with basil, chopped cukes, and little chunks of feta cheese. If you're an olive person, that would probably taste good, too. (I'm not.)

Baby spinach with thinly sliced pears, walnut chunks, and a nice strong cheese.

Fresh mozzarella and sliced tomatoes and basil.

I'm making myself hungry!

Tara

I love gazpacho too. I absolutely crave it in hot weather.

Romaine with a creamy caesar dressing and warm grilled chicken breast (dh brines them in a mixture of salt and a bit of sugar, then grills).

I love quinoa salad too...we don't eat wheat, so quinoa is a sub for pasta. Mix in cukes, tomatoes, lemon, garlic, onion...etc. Yum!

Black Bean salad

a few cups of cooked black beans, a cup or so of cooked garbanzo beans, finely diced red, yellow, and green pepper, red onion, cuke, celery...basically anything crunchy that you like and toss it with some olive oil and red wine vinegar and just a smidge of rapurda (sugar)

I have a bowl of this going constantly thru the summer.

YUM!

cold soba noodles with dipping sauce

thinly sliced cukes in rice wine vinegar

inari zushi (vinegared rice in tofu pouches)

cold edamame, in or out of the pod

baby carrots dipped in hummus

ww couscous salad with garbanzo beans, olives, and green onions (plus feta if you're not vegan)

cold blanched broccoli in lemon juice with salt and pepper

The guys will eat fresh sliced tomatoes with ground sea salt.

As a treat we'll have a cold pasta salad made with organic pasta, olives, and broccoli. It isn't ww, so we have it every 6 weeks or so.

A couple of my favorites:

Bean Salad

1 package edamame cooked and rinsed
1 can mixed beans rinsed
1 can black beans rinsed
half a big cucumber chopped
a red pepper chopped
a bunch of green onions chopped
a bunch of wild garlic chopped including leaves (or 4 big cloves regular garlic)
2 stalks celery minced
salt and pepper
1/4 cup rice vinegar or juice from 3 lemons
1/4 cup olive oil

Directions:
Mix together and serve at room temp or cold.


Black Bean Quinoa Salad

The lime juice can be replaced with lemon juice, if you want a slightly different flavor.
Ingredients:
1/3 cup quinoa
1 cup water
1 tsp olive oil
4 tsp fresh lime juice, or more to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 Tbs finely chopped fresh cilantro
2 Tbs minced scallions
1 1/2 cups cooked black beans
2 cups diced tomatoes
1 cup diced bell pepper (red, green, or yellow)
2 tsp minced fresh green chiles
salt and pepper to taste

Directions:
Rinse the quinoa well in a sieve or cloth under cool running water. Boil water, then add quinoa, cover and simmer on low, until water is absorbed (about 10-15 minutes). Allow to cool (another 10-15 minutes). In a bowl, combine oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chiles. Add quinoa, salt, and pepper.

diced avacado
diced tomato
fresh or frozen corn(thawed)
lime juice
chopped cilantro
a little fresh chopped( tiny )jalepeno if you are so inclined.
salt and pepper

This is really fresh tasting...

yum!

Cucumbers -- My staple in the summertime!! Creamy Cucumber salad - YUMMO! Easy - peasy and sooo yummy!!! I love cucumbers, my DD#2 - Sophie, is crazy about them too. We eat them raw, with salt, and dipped in thousand island dressing. I have an awesome homemade recipe for the dressing.

Cucumber salad

Macaroni with fresh parsley and parmesean cheese

Garden salad (all grown by me!!) with cilantro, mint, basil and parsley

Fresh fruit bowl with lemon and mint

Mango/peach salsa with cinnamon WW totilla crisps (just butter and cinnamon on a WW torilla and then put on the griddle)

Edemame

I agree with the black bean salad

Rice with chedder, dill, and parsley

Fresh tomatos and red onions sliced and tossed with vinigrette dressing, (I often add half balls of fresh motezerlla, and fresh lemon basil leaves, but I don't have too)

Bree, basil, cherry tomatos, and potato rosemary bread (MY FAVORITE!)

Butter saute'd yellow squash and sweet potatoes dipped in egg, WW flour, and sprinkled with Spike.

These are our main ones and they are SO good!!!! I can't wait to get to summer now... you all have made me really hungry! lol!

Love Val

Originally posted by mowglimonster
diced avacado
diced tomato
fresh or frozen corn(thawed)
lime juice
chopped cilantro
a little fresh chopped( tiny )jalepeno if you are so inclined.
salt and pepper

This is really fresh tasting...

yum!

We eat this often, too. I usually add rinsed black or pinto beans, as well.

We do lots of guacamole in the summers. My standard is avacado, red onion, tomato, lime juice, garlic, salt, pepper, and cumin.

We love fresh corn on the cob squeezed with lime juice and sprinkled with paprika--yum.

Last summer when I had squash coming out my ears, we had squash with corn and tomatoes like 2 times a week. And I stewed okra and tomatoes--that was good.

Another yummy one : )

Orange jicima salad. An Andrew Weil recipe.

4 cups jicama, peeled and julienned
2 oranges, sectioned
2 tablespoons fresh cilantro, chopped
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste

1. Mix the jicama, orange sections, and chopped cilantro in a bowl.

2. Whisk together the remaining ingredients, toss with the jicama-orange mixture, season to taste with salt and pepper, and serve.

Linda