Salads & Poolside Dips
By Lee Ann Flemming Article
I love salads. I could eat a “green salad” every single day. My carnivorous husband can take them or leave them, so I don’t have them as often as I would like.
When I prepare a salad, I like to put “everything but the kitchen sink” in it. My husband likes lettuce, tomato and cheese. If I venture out and add some other ingredients, when I am doing the dishes I see a little pile of vegetables left in the bottom of his salad bowl.
More often than not, I am asked to bring the salad for luncheons, dinner parties or supper club dinners with friends and family. Apparently, most folks are like me and like lots of different ingredients.
I prepare my own homemade salad dressing, which really adds to the salad. They are so easy to prepare and really add to the quality of the salad. I prepare them in Mason jars and store them in the fridge.
Salads can become boring if you let them. Whether they are a side or a main dish meal, try to be creative. Try varieties of lettuce as your base for the salad: Iceberg, Romaine, spinach and leaf lettuce are all great mixers.
As far as vegetables go, give these a try: carrots, celery, broccoli, cauliflower, radishes, cucumbers, mushrooms, blanched yellow squash and asparagus. Color is also important. Don’t forget green, orange, red, and yellow bell peppers. Purple onions are a great change from white or green onions. Tomatoes aren’t just red anymore. Give those red, orange and yellow cherry tomatoes a try. Not only do they look pretty, but give that salad an extra zing.
Canned vegetables can also be additions from your pantry: green beans, corn, garbanzo beans, kidney beans, artichoke hearts, chickpeas, black and stuffed olives. Cheese makes a great addition to your salad. Sharp or mild cheddar, Swiss, Mozzarella, feta or blue cheese can add a unique flavor.
Adding a meat to your salad can actually create a meal. Grilled or baked chicken slices, salami, shrimp, turkey, ham, and bacon are just a few ideas that can turn your side dish into a main course.
If you really want to get fancy, add some nuts and seeds. Sunflower seeds, almonds, pecans, walnuts and cashews can all be added for that extra crunch.
Don’t forget those croutons. After you have added your favorite ingredients to personalize your own salad, sit back and enjoy.
We hosted 20 friends and family for the 4th. I was adventuresome and tried some new dips for poolside for everyone to enjoy. They were great and have been added to my appetizer file. Hope you will give them a try. Thanks for reading.
PEPPER JELLY DIP
1 (8 oz.) cream cheese, softened
¼ cup mayonnaise
2 tsp. Dijon mustard
1 tsp. Worcestershire
¼ tsp. ground red pepper
1/3 cup thinly sliced green onions
4 oz. grated sharp Cheddar cheese
½ cup red or green pepper jelly
Preheat oven to 350 degrees. Mix cream cheese, mayonnaise, mustard Worcestershire, and pepper; stirring until smooth. Stir in green onions and cheddar cheese; spread into a pie plate or baking dish. Bake for 15-20 minutes or until hot and bubbly. Place jelly with a small amount of water into a microwave-safe dish; stir until smooth. Cook for 200-20 seconds and spread over cheese dip right from oven.
*I plan to make this during the holidays and use both green and red – half of each diagonally on top - for a festive Christmas presentation.
POOLSIDE DIP
1 can sliced black olives, drained
2 small cans green chiles, drained
1 tomato, diced
8 oz. grated sharp cheddar cheese
(0.6 oz) pkg. Zesty Italian dressing mix
¼ cup vinegar
3 Tbsp. water
½ cup olive oil
Combine all ingredients; mix well to make sure everything is evenly coated. Refrigerate and serve with crackers or tortilla chips
BEST SUMMER DIP
1 (8 oz.) cream cheese, softened
16 oz. sour cream
1 can chopped Ro-Tel, drained
1 can kernel corn, drained
1 pkg. Ranch dressing mix
1 pkg. taco seasoning mix
2 cups shredded Cheddar cheese
¼ cup chopped green onion, plus extra for garnish
Mix cream cheese and sour cream; add tomatoes, corn, seasoning mixes, cheese, green onion and chill. Garnish with additional green onions before serving. Serve cold or at room temperature with crackers or tortilla chips.
