Prettycoolsummersalad Recipes
SUMMER POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
- Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
- Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
- Dice the red bell pepper, removing the ribs and seeds.
- Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
- In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
- Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
- Sprinkle the potato salad with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
PRETTY COOL SUMMER SALAD
Quick and very healthy! For eye appeal, arrange on a large platter, or in individual portions. Great with grilled meats or as a light lunch with bread and a glass of chilled wine. Delicious, healthy dressing, but adjust to taste.
Provided by Zurie
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Make the dressing: whisk the orange and lime juice, the honey and mustard in a bowl until well mixed. Slowly add the olive oil while whisking. Please taste, as you may want more citrus juice or more honey.
- Slice the cleaned zucchini thinly on the diagonal, so you have pretty oval shapes.
- Clean and thinly slice the onion, and cut slices in half again. Cube the cheese, about 6 cubes per portion of salad.
- Slice the baby grape tomatoes in half lengthwise.
- Peel the eggs -- they should still feel a little soft in your hand, because you want slightly runny yolks.
- Use a little of the dressing and toss the cheese cubes in the dressing, then roll in the cumin seeds.
- Using either 4 - 6 small plates, or 1 large platter, fan out the zucchini ovals along the edge of the plate. Arrange the thin onion slices slightly lower down, then arrange the halved tomatoes round the circle as well.
- Dot the cumin-covered cheese cubes around the ring of tomatoes.
- Slice each egg carefully in half lengthwise, and arrange the eggs in the centre of the plate.
- Whisk the dressing to mix again, then drizzle the dressing generously over the salad, and finish off with coarse black pepper.
- (You will probably have some of the dressing left. Keep in fridge to use another day).
Nutrition Facts : Calories 353.7, Fat 25, SaturatedFat 4.4, Cholesterol 186, Sodium 414, Carbohydrate 24.9, Fiber 5.2, Sugar 17.6, Protein 12.1
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