Chill out

Anything cold sounds really good right now - the pool, frozen margaritas, air conditioning, but the best cold thing at the end of a long hot and sticky summer day is a cold salad – mainly because I don’t have to cook. I’ve compiled a few recipes I have been making over and over for years. I never tire of them. In fact, I get a chill just thinking about them. I hope you enjoy these salads as much as I do. They are perfect to tote to a summer party.

Summer Salad

with Lemon Vinaigrette

Corn on the cob is a comfort food for me. I spent many summer evenings shucking corn for dinner on our back patio on cool Minnesota evenings while growing up. Corn screams summer to me, and I always like to cook extra just to make Summer Salad with Lemon Vinaigrette. Fresh basil from my garden and lemon vinaigrette give this salad a refreshing pop of flavor. You can change vegetable amounts. It’s a forgiving recipe. This salad is perfect for making ahead, but you’ll want to eat it right away.

Lemon Vinaigrette Zest of one lemon (zest before juicing) 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1/2 to 1 teaspoon Dijon mustard 1 or 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper

Whisk all ingredients together, set aside.

Vegetables 4 new potatoes, boiled and quartered (I leave the skin on) Handful of fresh green beans, boil for 5 min., cool quickly in ice water, drain 2 tablespoons chopped red onion 2 cooked cobs of corn, cut corn off cob, break up into chunks 1/4 cup chopped fresh basil Mix vegetables with basil, toss with dressing. Eat chilled or at room temperature.

Potluck Asian Ramen Coleslaw

This Potluck Asian Ramen Coleslaw is super easy to make and will have you and your guests going back for thirds and fourths. Everyone will be asking you for the recipe, and you’ll want to bring this easy dish to every potluck.

2 tablespoons vegetable oil 3 tablespoons white wine vinegar 2 tablespoons white sugar 1 (3 ounce) package Ramen Noodles, chicken flavored, broken into small pieces Chicken flavored seasoning packet reserved from Ramen Noodles 2 tablespoons Kraft Light Asian Sesame salad dressing 1 teaspoon soy sauce 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons sesame seeds 1/4 cup sliced almonds 1 (16 ounce) bag shredded coleslaw mix with carrots 5 green onions, chopped Chopped cilantro

Lightly toast sesame seeds and sliced almonds separately in skillet until fragrant. In small bowl, mix first eight ingredients for dressing. In large bowl, mix remaining ingredients. Just before serving, mix all together. Sprinkle chopped cilantro on top.

Healthy Kale Salad

If you’re afraid of kale, this next recipe is for you. I’ve tried making various kale salads, and this salad is the best I have made that includes kale. Most of the ingredients are so healthy for you, and with a dressing that takes it to a tastier level, you won’t even taste the kale. Like the other salads, this one is great to make ahead. Just mix everything together ahead of time and add the avocado and dressing just before serving.

2 cups sliced kale 2 cups grated carrots 2 cups broccoli fl orets 2 cups red cabbage, thinly sliced 1 bell pepper, thinly sliced 1 cup walnuts or pecan, chopped 1/2 cup parsley, chopped 1 avocado, cubed Mix above ingredients together in large bowl. Add avocado and dressing just before serving.

Dressing 3 tablespoons whole grain mustard 2 tablespoons maple syrup (imitation is fi ne) 1 tablespoon fresh ginger, grated 4 cloves garlic 1 tablespoon toasted sesame seeds 1/4 teaspoon cayenne 1/4 cup apple cider vinegar 1/4 cup lemon juice 1/3 cup extra virgin olive oil Salt and pepper

Mix dressing ingredients. I like to use a Mason jar with a lid and shake it. The dressing can be made a few hours before serving.