A very easy recipe for coleslaw; you just throw these ingredients in a pot and cook them up. Chill and serve at your next cookout. Adapted from the 1910 Manual for Army Cooks.
A fancy bean salad for your summer picnic or cookout.
This smoky corn relish turns your burgers and sandwiches from good to great.
Tropical flavors shine through in this main course salad. Warm, cilantro-macadamia nut pesto marinated shrimp top salad greens tossed with mango vinaigrette.
We do like French dressing around here. Problem is, these modern bottles of orange stuff have lost the true essence of the dressing we had as kids. And if you compare the recipes from books written in the early 20th century to the ingredients in one of those plastic bottles, well, you'll see why there is such a difference in flavor! Don't expect this to turn out anywhere near as orange as the bottled stiff, either. But do expect a fresh burst of lovely flavor!
A hot hors d'oeuvre appetizer dish great for barbeques, parties and other get-togethers. Not for the faint of heart or soft of taste buds.
Mango and banana form the base of this easy, tropical vinaigrette. A bit of lime zest and fresh thyme make it a little tangy and a little savory at the same time.
Classic and easy potato salad for picnics, a good side dish for barbeques, or just to eat any time. This was my mother-in-law's recipe, which I loved from the beginning.
This isn't the creamy potato salad you're used to, but instead one dressed with vinegar and man's best friend, bacon. Adapted from the 1910 Manual for Army Cooks.
A "salad" in name only, this cheesy, bacony summer side dish is nearly as delicious as the steak you're grilling.
This is a very savory, filling pasta salad. It is always a hit at BBQs.
My personal favorite summertime potato salad, this one is quick and easy. Sometimes I'll make a batch of it to just have on hand for snacking!