Well this is it. The last official weekend of the summer. Monday is Labor Day, and the last chance you have for a big summer celebration. This week I’d like to provide you with a couple of Labor Day recipes for salads. Both can be made ahead of time and both work well as a side dish for pot lucks or picnics. If you need more recipe ideas for your Labor Day celebration then I recommend that you visit the Live After WLS Blogspot.
Devilled Bologna Salad
Ingredients
1 pound of bologna, bulk not sliced
1/2 cup of mayonnaise
2 tablespoons of Dijon mustard
1 tsp of dill seed or dill weed
1 tsp of celery seed
1 stalk of celery, diced
2 tbsp of pickle relish
1 small sweet onion, diced
Directions
1. Dice your bologna into bite sized cubes and place in a mixing bowl.
2. Dice your celery and onions and place them in the bowl.
3. Stir in the mayonnaise, mustard, dill seed, celery seed and pickle relish.
4. Use as a sandwich spread or as a savory dip for crackers.
Devilled Chicken Salad
Ingredients
1 can of white chicken meat
1/2 cup of mayonnaise
2 tbsp of mustard
1 stalk of celery, chopped
2 boiled eggs, chopped
salt and pepper to taste
Directions
1. Mix all of the above ingredients together in a bowl, cover with cling film and chill. Use as a side dish, cracker dip or sandwich spread.
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It is hard to believe that summer is almost over. In a matter of weeks school will be back in session, the weather will gain a crispness and menus will start to feature fall produce. Because of this, now is the perfect time to take advantage of what is left of fresh summer produce. Below is a recipe for a melon salad. If you are interested in more great Jewish recipes and summer salad recipes visit Jamie Olive’s Recipe Blog.
Late Summer Melon Salad
Ingredients
Watermelon, cubed
Honeydew, cubed
Cantaloupe, cubed
Directions
1. Remove the rinds from your melons and cube or ball them.
2. Place the melon in a bowl and mix for uniform distribution.
3. Chill and serve with fresh mint.
What a simple recipe!
If you want to make this recipe a bit more extravagant try mixing in exotic melons like bread fruit, or other tasty fruits like cherries and strawberries.
If you are looking for a way to use up the leftovers from this recipe you can blend the leftovers together, add in some crushed ice and a little melon liqueur to create a great tasting mixed drink that can be served at your pool party.
This recipe is low calorie, low fat and low guilt. It makes a great addition to any picnic, pool party or pot luck. It also makes a quick and healthy summer snack, with about 25 calories per one cup serving.
Do you have a last minute summer recipe that you would like to share? Share it with our readers.
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This week’s salad recipe is a can salad. It is one of my favorite quick recipes because it can be made in just a few minutes with little prep. However, to complete this recipe you will need rather complicated equipment, a can opener. If after reading the following recipe you are hungry for more, visit the Epicurious Recipes blog for more ideas and recipes.
Canned Bean Summer Salad
Ingredients
1 can of black beans, drained
1 can of chick peas, drained
1 can of kidney beans, drained
1 bottle of Italian dressing
1 bunch of fresh cilantro chopped
Directions
1. Open and drain your beans and peas. Rinse them under cool water until the water runs clear. This will remove the extra starch from the canned beans.
2. Pour the beans into a bowl and add in the Italian dressing and fresh cilantro. Stir until the beans and peas have been thoroughly coated with the dressing. Chill before serving.
This salad can be made with just about any beans and legumes that you like. An interesting variation on this recipe is to use boiled peanuts as one of the beans for this three bean salad. If you don’t like Italian dressing you can use another type of vinaigrette.
This bean salad makes a great addition to any summer picnic or pot luck dinner. It can also be canned or frozen for later use. The beans in this dish are a great source of protein, however, they have a lot of starch in them, so this is not a great dish to make if you are on a low carbohydrate diet.
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This week I’d like to continue the summer salad recipe series with a quick recipe for a noodle salad. This salad works great for picnics, luncheons and as a side dish for a family summer meal. For more ideas for summer salads I highly recommend the 101 cookbooks blog.
Summer Noodle Salad With a Twist
Ingredients
1 pound of noodles in your favorite shapes and colors
1/2 cup of Mayonnaise
1 medium sweet onion diced
1 celery stalk diced
1 jar of your favorite olives drained and diced
1 can of tuna or salmon
Directions
1. Prepare your noodles and set them aside to cool.
2. Dice your onion, celery and olives and mix together in a small bowl. Stir in fish and mayonnaise.
3. Gently fold in your noodles and refrigerate until cool.
4. Garnish with chives and/or parsley, and a squeeze of lemon juice.
For a low fat version use low fat mayonnaise. If you are on a low carbohydrate diet omit the noodles, use a red onion and add in boiled eggs that have been peeled and diced.
This salad works best as a cold salad when served during the summer months, however, you can turn it into a tasty and hearty winter salad by adding cheese and breadcrumbs as a topping and broiling it in a casserole. When the top is crispy and golden and the casserole has been heated thoroughly it is ready to be served.
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For the month of August I’d like to talk about quick salads that you can make for a late summer picnic, your lunch box or a side dish for your dinner table. These recipes will involve only a few items and will have prep times of just a few minutes. I hope you enjoy the following month’s Jewish recipes.
Quick Crab Salad
Ingredients:
1 cup imitation or real crab meat
1/2 cup salad dressing (Ranch, BBQ Ranch or Spicy Ranch)
1 medium tomato cored and diced
1 small sweet onion diced
1 stalk of celery diced
Directions
1. Dice your tomato, sweet onion and celery. Place these items in a mixing bowel.
2. Stir in the crab meat and salad dressing and mix until fully incorporated.
3. Chill for a half hour before serving. Garnish with fresh parsley or chives.
Prep time: Less than 10 minutes plus a half hour chilling.
If you don’t use all of the quick crab salad at your meal event, it makes a great sandwich spread on days 2 and 3. Before using as a sandwich spread make sure you stir the contents to mix together the ingredients and to reincorporate any moisture from the veggies that may have separated out.
If you are on a low fat diet then simply substitute non-fat or low fat salad dressings for the full fat varieties. Or, if you are not a fan of creamy salad dressings you can omit the salad dressing and use a splash of olive oil, two cloves of minced fresh garlic and some chives as the dressing portion of the salad.
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