As farmers' markets are open in pretty much every town and certified roadside markets are set up along many of our major highways, we South Carolinians are blessed with fresh fruits and vegetables that can, if prepared correctly, boost our immune systems and at the same time satisfy our taste buds.
I urge you to gather some creative ingredients and create a wonderful slaw or salad. As we enjoy many gatherings during the warm weather months whether you plan to dine inside or cook and dine outside, the perfect beginning to any "feast" is a wonderful slaw or salad that includes vegetables and/or fruits. I hope you will try one or all of the recipe ideas below. Enjoy them in good health, and by all means please buy local produce at every opportunity.
Copper Penny 'N Vidalia Salad
2 pounds of carrots, thoroughly washed
1 large Vidalia onion, peeled
1 large green bell pepper, seeded
1 can Campbell's tomato soup
3/4 cup salad oil, preferred variety
1/2 cup white vinegar
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon Morton lite salt
1 teaspoon black pepper
Slice the carrots and cook them in water for 15 to 20 minutes. Thoroughly drain them. While the carrots are cooling, dice the onion and the bell pepper. Use the same pot to heat the soup, oil, vinegar, white and light brown sugar, mustard, Worcestershire sauce, salt and pepper. In a large bowl combine all of the ingredients. Cover the bowl, refrigerate for 24 hours to allow the flavors to totally meld. The is a surprisingly delicious salad.
Carrot and Raisin 'Salad'
4 cups grated or shredded carrots
1 cup raisins
1/2 cup mayonnaise or Miracle Whip
1 teaspoon lemon juice
2 tablespoons light cream
In a medium bowl, combine the shredded carrots and juicy raisins. In a separate bowl, stir together the mayonnaise or Miracle Whip, lemon juice and light cream. Pour this dressing over the carrots and raisins and toss these ingredients gently until everything is evenly coated. Serve the salad by scooping it on to lettuce leaves (using an ice cream scoop). This recipe makes six servings.
2 cups fresh corn, cut from the cob
2 tablespoons chopped onion
1 tablespoon white vinegar
1 teaspoon sugar
1/8 teaspoon dried oregano
1/4 teaspoon black pepper
2 medium carrots, scraped and shredded
Boil six large ears of corn for about ten minutes. Drain the corn well, and scrape the corn from the cob (should make about two cups). In a small saucepan, combine the corn, onion, vinegar, sugar, oregano and pepper. Cook over low heat for about five minutes. Stir in the shredded carrot and chill. This recipe yields about four servings.
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Angel Hair Pasta Salad
1 pound angel hair pasta
3 medium tomatoes, chopped
1 medium bell pepper, seeded, chopped
1 medium Vidalia onion, chopped
16-ounce bottle Poppy seed or Vidalia onion dressing
1 large cucumber, washed and chopped
In a large saucepan, bring eight cups of water to a rapid boil. Break the pasta in half into the boiling water. Boil for about five minutes. Drain the pasta well and rinse immediately in cold water. Drain the pasta again. Put the well drained pasta into a large serving bowl. Add chopped vegetables and dressing. Stir until well combined and refrigerate overnight.
Cabbage, Apple and Grape Slaw
1 package slaw mix
1 Red Delicious apple, peeled and cut into small pieces
1 cup red seedless grapes, cut in halves
1/2 cup coarsely chopped pecans
3/4 cup Miracle Whip salad dressing
3 tablespoons red wine vinegar
5 packages Splenda artificial sweetener
In a large bowl, mix the first four ingredients together. In a separate bowl, mix the dressing ingredients. Pour the dressing over the slaw mixture and toss these ingredients until they are well coated. Refrigerate the slaw until it is time to serve it. This recipe makes six to eight servings.
Totally Tasty Fruity Slaw
2 cups shredded cabbage
1 cup cubed honeydew melon or cantaloupe
8-1/4-ounce can pineapple chunks, drained
1 cup halved strawberries
1/4 teaspoon poppy seeds (optional)
1/3 cup pineapple, lemon or vanilla yogurt
In a large mixing bowl, combine the shredded cabbage, cubed honeydew melon or cantaloupe, pineapple chunks, strawberries, and if desired, poppy seeds. Cover and chill up to three hours. Just before serving, add pineapple, lemon or vanilla yogurt. Toss gently until the cabbage mixture is well coated. Refrigerate until time to serve. This recipe makes four servings.
Strawberry Nut Fruit Salad
2 (3-ounce) packages sugar-free strawberry Jell-O
1 cup boiling water
1 can crushed pineapple
2 (10-ounce) packages frozen strawberries, thawed
2 bananas, mashed
1 cup chopped pecans
12 ounces sour cream
In a large glass bowl, dissolve the Jell-O in boiling water. Fold in the pineapple, strawberries, bananas and nuts. Place half of this mixture in a 9x10-inch dish and chill. When the mixture has set, spread sour cream over the top. Spoon the remaining Jell-O mixture over the sour cream. Then, chill the “salad” until it is firm.