Summer Salad Recipes From Rubies
Here at Rubies, one of our favorite things about summer is the extra time we get to spend gathering with family and friends. From weekend trips to more local adventures, the memories made are something to truly treasure. Of course, being the good Southerners we are, we have to make sure that some yummy homemade fixins’ are a part of every party!
When it comes time to bring a dish to your next family festivity, there’s nothing more satisfying than a tried and true salad. No, we aren’t just talking about green salads here! From pasta to dessert, salads can be substantial and a great addition to any meal. So, without further ado, we bring to you summer salad recipes from our staff right here are Rubies Home Furnishings. We hope you enjoy these as much as we do!
WATERGATE SALAD (from Kim Smith)
1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
FRITO CORN SALAD (by Darlene King)
2 (15 oz) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 oz) bag coarsely crushed Fritos Chili Cheese Corn Chips
Mix first five ingredients and chill. Stir in corn chips just before serving.
JUNK YARD SALAD (by Myra Fountain)
1 can cherry pie filling
1 large can crushed pineapple (drained)
1 can Eagle brand sweetened condensed milk
2 cups miniature marshmallow
1 cup chopped pecans
1 (8 oz) container Cool Whip
Mix all ingredients in order and refrigerate overnight.
RED GRAPE SALAD TOPPED WITH CREAM CHEESE DRESSING AND CRACKLED CARAMEL (by Beverly Morgan)
2 lbs of red grapes, washed
1 (8 oz) cream cheese
2 cups of Cool Whip
2 cups of confectioner’s sugar
1 cup brown sugar
1 stick of butter
½ cup half and half
1 cup chopped walnuts
Wash and dry grapes. Mix cream cheese, cool whip and confectioner’s sugar and smear on top of the grape bed. In a pot, melt stick of butter, add brown sugar and ¼ cup of half and half. Cook until thick and you are able to place a drop into cold water and it forms a small ball. Add walnuts and drizzle over top of the dressing. Chill until ready to serve.
PASTA SALAD (by Sarah Walters)
1 Box rotini pasta
Wishbone Italian dressing
Salad Seasoning (McCormick)
Cubed Cheese (Whatever you like: pepper jack, mild cheddar, etc.)
Boil Rotini and let cool. Chop pepperoni, cucumber and tomatoes, then toss with Rotini. Add cubed cheese and olive salad, season with Salad Seasoning and Italian dressing (enough to mix together), top with parmesan cheese.
SOUTHERN STYLE GERMAN POTATO SALAD (by Karlyn Pugh)
3 pounds red potatoes, halved or quartered
1 cup milk
1 cup mayonnaise
1 (1 oz) package Ranch dressing mix
3 green onions, sliced
Bacon bits (soft in a bag)
In a large bowl, stir together milk, mayonnaise and Ranch seasoning mix. I usually prepare the dressing mixture at least 2-4 hours prior to making potato salad (overnight is even better). Place in fridge.
Place potatoes in a large pot, add salt and cover with water. Bring to a boil and simmer for about 15 minutes, or until tender. Drain well and let cool.
Mix potatoes, bacon bits and green onions and stir well. Add dressing to potatoes as needed just as you would mayonnaise. You may not use it all.
Salt & pepper to taste.
With this many recipes to choose from, who needs to think about any other dishes at all? Summer salad party, anyone?