Karens Summer Salad Recipes

KARA'S SUMMER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Bring a large pot of lightly salted water to a boil. Cook edamame in boiling water for 10 minutes; drain. Rinse with cold water; drain.
• Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl.
• Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat.
• Chill in refrigerator until cold, 30 to 60 minutes.

KAREN'S SPRING MIX SALAD

Steps:

• In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
• In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

KAREN'S SUMMER SALAD

Steps:

• Just take salad from the bag or cut up lettuce and place in a bowl.
• Take deli turkey, pepperoni, and ham, slice them into pieces either long strips or cubes, and add to salad. Then place the shredded cheese or grated mozzarella cheese. Chop tomatoes into the salad.
• Then mix all the ingredients together. Put vinegar and oil in it and it is ready to eat.

SUPER SUMMER KALE SALAD

Steps:

• Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
• Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.