I’m making two salads today but not for the 4th, just to have for easy meal sides while DS/DIL are with us this week. They marinate well in the fridge and are better the next day (or the next). One is a creamy dill-mint cucumber salad with shallots dressed with Greek yogurt, garlic, and lemon juice. The other is a classic green bean with cherry tomato salad with a fresh Italian herb dressing.
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Almost had to laugh. Walmart had fresh ears of corn for 25 cents. And there was a LOT of them. And the guy was bringing more out! Pretty sure I’m not the only one who couldn’t resist!
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I make a salad very similar to that one, and it’s a favorite whenever I make it. I only have the recipe on a sheet of paper - if I can find it I will try to post it later.
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Another version of Ramen Salad -
2 packages Oriental flavored Ramen noodles broken into pieces (set aside seasoning packets)
1 1/2 cups slivered almonds
Brown noodles and almonds together in 1 TBSP butter and 1 TBSP oil
Dressing
1 TBSP soy sauce
6 TBSP white vinegar
1/2 cup vegetable oil
1/2 cup sugar
Seasoning packets from Ramen noodles
Mix together til sugar dissolves
Toss 2 bags of Cole slaw and 6 scallions (chopped) together with dressing until well coated. Mix in browned noodles and almonds.
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This is my go-to potluck side for summer.
2 pkg Seeds of Change Organic Quinoa & Brown Rice With Garlic
1 can chick peas, drained
I small jar marinated artichoke quarters, chopped with marinade reserved
Sliced Greek Kalamata olives
Castelvetrano olives, pitted and halved
Cucumber, sliced and quartered
Chopped red and orange bell peppers
Chopped red onion
Sliced Pepperoncini peppers, chopped (optional)
Little tomatoes, halved
Crumbled Feta cheese
Seasonings (salt, pepper, garlic powder, Italian seasoning, Cavender’s Greek seasoning, etc)
Vinaigrette of choice (Greek, Balsamic, Italian, etc)
Cook the rice packets in the microwave per directions. While warm, stir in reserved marinade from artichoke hearts. Add in all remaining ingredients except feta and tomatoes. I don’t measure anything else - just eyeball it. Season as desired and squirt in some vinaigrette (not too much). Stir and refrigerate overnight. A couple of hours prior to serving add in tomatoes and crumbled feta. Taste and add more seasonings and/or vinaigrette as needed.
It makes a lot. I’m taking this batch to a party tonight. Have my second batch (sans tomatoes and feta, which I’ll add in the morning) in the fridge for our church potluck tomorrow.
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I make this but with just quinoa, which I found cooks great in the rice cooker.
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