Treasured Recipes from the Past: Classic Summer Side Salads

Ingredients

• 2 bunches fresh broccoli
• 8 slices bacon
• 1 small red onion, chopped
• 1/4 cup raisins
• 1 cup mayonnaise
• 1/2 cup sugar
• 2 tablespoons vinegar
• Sunflower Seeds, for garnish

Instructions

1. Cut raw broccoli into bite-sized pieces. Cook bacon until crisp and crumble. Add onion and raisins. Mix mayonnaise, sugar and vinegar together and add to other ingredients. Garnish with sunflower seeds. Must be made the night before. Stir occasionally to blend flavors.
2. Note: Peel broccoli stalks and then cut into thin slices and add to the other mixture. Dressing may seem dry but don't add extra as it will get mushy from moisture in the broccoli while marinating.

Ingredients

• 1 pound medium shells or rotini pasta
• 1/2 pound provolone or fontina cheese
• 1/4 pound hard salami
• 1/4 pound pepperoni
• 1/4 pound prosciutto
• 1 small can black olives
• 1 small jar green or kalamata olives
• 3 tomatoes (sub Sun-dried tomatoes, chopped)
• 1 green or red pepper, diced
• 3 stalks celery, chopped
• 1 small sweet onion, diced
• 1 1/2 teaspoon kosher salt
• 1 tablespoon fresh ground black pepper
• 3/4 cup olive oil
• 1/2 cup cider or wine vinegar
• Fresh basil or oregano leaves for garnish

Instructions

1. Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.

Ingredients

• 6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
• 1 can drained green beans
• 1 sliced large red or vidalia onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Kosher salt and fresh ground black pepper, to taste
• 1 teaspoon dried oregano or Italian seasoning
• Sliced green onions, for garnish

Instructions

1. Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.