Creamy Cucumber Tomato Salad

Creamy Cucumber Tomato Salad is a favorite classic Summer recipe that is a light & fresh side dish that pairs perfectly with everything! Thank you My Incredible Recipes

1/3 cup sour cream
1/2 cup mayonnaise
1 teaspoon dried dill
1/4 teaspoon garlic powder
2 medium cucumbers, sliced in half lengthwise and thinly sliced
3 Roma tomatoes, sliced in half lengthwise and thinly sliced
1/2 sweet onion thinly sliced
salt and pepper to taste
2 teaspoons of vinegar

• In large bowl stir together sour cream, mayonnaise, dill, vinegar and garlic powder.
• Add cucumbers, tomatoes and onion.
• Gently stir with a rubber spatula to combine.
• Season with salt and pepper to taste.
• Refrigerate leftovers

Broccoli Craisin Salad

The flavor, textures and ingredients go perfect together, and the dressing is fabulous! Thank you Chef in Training

4 cups broccoli
½-1 cup cole slaw
½-1 cup craisins
10-12 strips bacon, cooked and crumbled
½ cup cashews, chopped

Dressing:
1 cup mayonnaise
½ cup sugar
2 tsp white vinegar
1 tsp Salad Supreme or Homemade alternative

• Mix Broccoli, coleslaw, craisins and crumbled bacon in a large bowl.
• Whisk together the mayonnaise, sugar, white vinegar and Salad Supreme to make the salad dressing.
• Pour over broccoli mixture and chill and stir to coat.
• Chill salad at least two hours before serving.

Roasted Salmon Spinach Salad

This salad with a Mustard Brown Sugar Vinaigrette is bursting with flavor and packed with fresh seasonal produce! Thank you  2teaspoons

1 lb salmon
¼ cup olive oil
salt and pepper

DRESSING
3 tablespoons olive oil
1 tablespoon red wine vinegar or balsamic vinegar
1 ½ tablespoons brown mustard
1 ½ tablespoons brown sugar
½ teaspoons shallot minced (about ½ a shallot)
salt and pepper to taste

SALAD
8 ounces baby spinach
2 ounces walnuts
1 cup blueberries
4-6 ounces goat cheese

• Preheat oven to 275 degrees F
• Arrange salmon in a single layer in a baking dish. 
• Pour olive oil over salmon and rub into salmon a little bit. 
• Sprinkle with salt and pepper and roast in oven until salmon is just cooked, about 30 minutes. 
• Once salmon is done break into bite-sized pieces using hands or a fork. 
• Set aside.
• While salmon is roasting, toast walnuts in a pan on the stove over medium heat stirring occasionally for about 5 minutes. 
• Set aside.
• Prepare dressing by whisking together vinegar, mustard, brown sugar, and shallot until blended. 
• Slowly drizzle in olive oil while whisking constantly until oil is fully incorporated. 
• Salt and pepper to taste.
• Assemble salads by dividing spinach equally between number of salads you are making. 
• Cover each salad with an equal amount of salmon, walnuts, blueberries, and goat cheese. 
• Drizzle with desired amount of dressing and serve immediately.

Broccoli Cashew Salad

This Broccoli Cashew Salad is incredible! The cashews inside give such a yummy crunch to this flavourful salad! Adapted from All Recipes

1 pound bacon
1 cup mayonnaise
2 teaspoons cider vinegar
½ cup white sugar
2 pounds fresh broccoli, cut into florets
½ cup raisins
1 cup roasted cashews
¼ red onion, finely chopped

• Cook and crumble the bacon. 
• Set aside. 
• In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. 
• Whisk together until sugar is dissolved.
• Add the broccoli, bacon, and cashews. 
• Mix together until the salad is coated well in the mayonnaise mixture. 
• Chill for 2 hours and let stand for 15 minutes before serving.

Cranberry-Almond Chicken Salad

Thank you Melissas Southern Style Kitchen

Dressing:
1 cup real mayonnaise
2/3 cup prepared poppyseed salad dressing
2 Tbsp chopped chives
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder

Salad:
4-5 cups chopped roasted chicken
2/3 cup celery, finely diced
1/3 cup toasted almond slices
1/2 cup dried cranberries


To serve:
8 fresh onion rolls, croissants, slider rolls
green leaf or bibb lettuce leaves, separated

• Whisk together all of the dressing ingredients until combined.  
• Stir in the chopped chicken, celery, toasted almond slices and dried cranberries.  
• Mix gently until combined.  
• Adjust the dressing, if desired.   
• Serve chilled on onion rolls, croissants or slider rolls dressed with green leaf or bibb lettuce.  

The Best Creamy Macaroni Salad

Simple and delicious.Thank you The Country Cook

1 cup chicken stock
1 pound of elbow macaroni
1 small green pepper, diced
1 small bag of radishes, trimmed and diced (about 1/2 cup)
1 small red onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, trimmed and chopped

Dressing:
2/3 cup mayonnaise
1/3 cup salad cream
the juice of two lemons
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
a small handful of chopped fresh flat leaf parsley

• Add the chicken stock to a pot of boiling water. 
• Add the macaroni and cook according to package directions until desired done-ness.
• Drain well. Rinse in cold water. 
• Drain again and then tip into a bowl. 
• Add all of the vegetables and stir together to combine. 
• Whisk together all of the dressing ingredients. Taste and adjust seasoning as desired. 
• Fold this dressing into the macaroni and vegetable mixture.
• Smooth over and cover. Chill for about 3 hours before serving. 
• Stir again just before serving. 
• If desired sprinkle with some more parsley.

Broccoli Slaw Salad

Very easy and fast to make. Thank you Just a Pinch Recipes

1-2 lb broccoli, peeled & chopped small
1/2 red onion, finely chopped
2-4 carrots, grated
1/4-1/3 c bacon bits
1 apple, peeled & chopped small
craisins, raisins, or chopped dates
walnuts, chopped
marzetti coleslaw dressing

• Mix well, cover, chill 
• Stir before serving.

Papa’s Potato Salad

 Thank you Chin Deep.com

8 large russet potatoes, peeled or unpeeled

8-10 hard boiled eggs, chilled

2 cups real mayonnaise (or a little more, if needed) we use Hellmann’s

1 bunch green onions, chopped (including the tops)

1 large bunch (about 8-10) red radishes, sliced

paprika

salt

freshly ground black pepper

• Wash and peel potatoes (or leave them unpeeled if you like the skins.) 
• Cut into big, uniform chunks and place in a large pot of boiling water. 
• Boil until fork tender…don’t let them go until they’re mushy. 
• Peel the eggs and chop them up (or just slice them if you like bigger pieces.) 
• Place them along with the green onion, and the radishes, in a big mixing bowl.
• Once the potatoes are done, drain them well and allow them to cool. 
• Once cool, cut into uniform, bite size pieces and put them in the bowl with the eggs and veggies. 
• Carefully and gently stir in the mayonnaise. 
• Season with paprika, salt and pepper to taste. 
• Transfer the potato salad to a bowl with a lid and chill completely before serving.

Chicken Salad with Rosemary, Cranberries and Walnuts

Quick, easy and tasty. Thank you What a Girl Eats

3 cups of diced, cooked chicken
1/2 cup mayonnaise
1/3 cup dried cranberries
1 granny smith apple, diced
1/2 to 1 tablespoon finely chopped fresh rosemary
1 tsp. Coleman’s dried mustard
Salt and pepper to taste.
3/4 cup chopped walnuts

• Mix, chill and adjust seasonings.

Chicken Salad with Tarragon, Apricots and Almonds

Quick, easy and tasty. Thank you What a Girl Eats

3 cups of diced, cooked chicken, 
1/2 cup mayonnaise
2/3 chopped, dried apricots
1/2 cup chopped almonds
1 to 2 tablespoons fresh tarragon, chopped
1 tsp. Coleman’s dried mustard
Salt and pepper to taste ..white pepper has a more subtle flavour

• Mix everything together and chill. 
• Adjust seasonings.

Blue Cheese Potato Salad

Thank you Food Thoughts of a Chef Wannabe

2lbs potatoes, peeled and cubed
4 slices of bacon , fried to crispy and drained
2 tbsp grated onion
1 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp sour cream
1 tbsp canola oil
2 tbsp Hellman's Mayonnaise
2 tsp cider vinegar
Salt and Pepper to taste
4 ounces crumbled blue cheese of your choice

• Fill a medium pot with water, salt liberally and add in potatoes.  
• Bring to a boil and cook for 5-10 minutes depending on the size of your cubes. 
• Meanwhile, in a small bowl add grated onion, mustard, garlic powder, sour cream, canola oil, mayonnaise, cider vinegar and salt and pepper.  
• Whisk until combined and set aside.  
• Drain potatoes and put back in the warm pot.  
• Pour in dressing and carefully toss, don't break up the chunks
• Add crumbled bacon and blue cheese in and continue to mix. 
• Refrigerate at least 4 hours before serving.  

Fingerling Potato Salad

Colourful, attractive and very tasty. Thank you Roti n Rice

1 1/2 lb Fingerling Potatoes
1/3 cup mayonnaise
1 tbsp butter
salt and pepper
1 tbsp lime juice
4 rashers bacon, pan fried and crumbled
Finely sliced green onions

• Boil potatoes in lightly salted water until tender
• Drain and cut larger potatoes into bite size pieces
• Add butter, salt and pepper and mix well
• Add mayonnaise and lime juice, and toss till potatoes are well coated
• Chill for 2 hours
• Sprinkle with  bacon and green onions before serving

Cucumber Salad

A light, refreshing, low-fat summer side dish. Thank you Center Cut Cook

1 English Cucumber, very thinly sliced
Juice from one lemon
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried dill, or 1 teaspoon fresh dill
1/2 teaspoon sugar

• In a medium sized bowl, combine lemon juice, sour cream, salt, pepper, sugar, and dill. 
• Stir in cucumbers.
• Cover, and chill for one hour in the refrigerator before serving.

Parmesan Pepperoni Pasta Salad

Make ahead and chill til later. Thank you Red Couch Recipes

16 to 20 ounces of Mostaccioli or Penne Pasta
1 (6 ounce) package of pepperoni, sliced in medium-sized pieces 
2 cups frshredded Parmesan cheese -- 
1 can black olives, sliced
8 green onions, sliced into small pieces
1  can (7-1/2 ounce) artichokes, drained and cut into small pieces
1 tomato, sliced into small pieces
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup creamy Caesar dressing -- I used Ken's SteakHouse; there is also a light version.
1/2 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
Fresh herbs to garnish -- I used rosemary.

• Place pasta in large cooking pot with 5 to 6 quarts of cold water.  
• Bring water to a boil and then salt water to season pasta.  
• Cook for 8 to 12 minutes until al dente.  
• Take pot off stove and rinse pasta in a colander until cool.  
• Add pepperoni, Parmesan cheese, olives, onions, artichokes, tomato, garlic, and oregano.  
• Then add creamy Caesar dressing and add salt and pepper to taste.  
• Garnish with fresh herbs.