Tuesday, July 1, 2008

Cool Summer Salad Recipes

I love to serve raw vegetables to my family, especially during hot summer months. Not only are they cool and refreshing, but they have twice as many vitamins and minerals as cooked vegetables. Here are a couple salads that will really let you jazz up raw veggies.

Carrot Salad
(I found the original recipe for this salad in the Taste of Home magazine and adjusted it to our personal preferences. It is the BEST carrot salad I've ever tasted.)

6 carrots, shredded
1/3 c. raisins
1 c. hot water
1 apple, cored and cubed
lemon juice
1/3 c. pecans, or your favorite nut
1/3 c. pineapple chunks
1 sm. can Mandarin oranges
1/4 c. flaked coconut
Flavored yogurt, any flavor (my favorite is banilla)

Soak raisins in hot water for 20 minutes to soften, drain. Sprinkle lemon juice on apple cubes to prevent browning, drain. Combine shredded carrots, raisins, cubed apples, nuts, pineapple chunks, oranges and flaked coconut. Stir in flavored yogurt until desired consistency is reached. Garnish with additional nuts and coconut, if desired. This sweetly flavored side dish can also be served as a healthy dessert.

Dilly Cucumber Salad
(I also found the original recipe for this salad in the Taste of Home Magazine and adjusted it to suit our personal preferences.)

3 c. sliced cucumbers
1 small red, yellow, orange OR green bell pepper, julienned
1/3 c. purple onion, thinly sliced
1/3. c. sugar
1 tsp. dried dill weed
3/4 tsp. salt
pinch black pepper
1/4 c. apple cider vinegar

In a medium sized bowl combine cucumbers, bell pepper and onion. In a small bowl mix together sugar, dill, salt and pepper. Stir in apple cider vinegar. Stir until sugar is dissolved. Pour vinegar mixture over cucumber mixture, combine well. Cover and refrigerate for 1 hour, stirring occasionally, before serving.

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