Treasured Recipes from the Past: Classic Summer Side Salads
Summer is my favorite time of year – family picnics, outdoor BBQs, trips to the park or lake, birthday and graduation parties and alfresco dining on the back patio. On a recent trip home to visit my family, I found a treasured recipe book of my Grandmother’s family recipes that I grew up with and I couldn’t resist sharing some of them with you.
I found a few classic summer side salads that are perfect for an outdoor picnic or BBQ – fresh, tasty and most of all they remind me of home when my family made these for our own Summer parties gathered around the table. In fact, the Broccoli Salad was such a hit that it made it to TWO parties in one week! Enjoy. (and stay tuned for future posts with more of my Grandma’s recipes!)
- 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
- 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.
- 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.
- 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
- 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.
Italian Potato Salad
- 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
- 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.