Summer is coming and that means family picnics, pot lucks and get-togethers. Crisp Summer Salad is a terrific choice to take to your gatherings!
This can be a quick salad to put together if you have all of the ingredients prepped. Be prepared for 10 to 15 minutes of chopping and slicing. To me, that's the fun part of this recipe!
Shortcuts if you're in a hurry...
- Use bottled Ranch dressing. It's not as "spiced up" as the powdered version, but will do OK in a pinch. Still add the dillweed to it, though, but not the mayonnaise or buttermilk.
- Use canned corn if you absolutely can't get to the store for fresh. If you use canned corn, add it directly to the bowl without sauteeing it. Also, throw the frozen peas in the bowl, as they will thaw after the salad is put in the refrigerator.
- Don't use canned peas - they'll be mushy and not good.
- Check your deli for pre-chopped carrots, onion, and green pepper (or add red pepper for a splash of color).
Crisp Summer Salad is best when chilled at least an hour. I know that because I tasted it right after it was put together, then after half an hour in the fridge, and finally after one hour. Way best after an hour.
I wouldn't advise chilling it overnight, though, because the vegetables will start getting a little soggy and the dressing will get watery.
This is a tasty, refreshing, healthy-tasting side salad. If you want, substitute different in-season vegetables (blanched asparagus, red pepper instead of green, fresh baby spinach added just before serving, etc.).
I like to sprinkle a little more fresh dill on the top before serving, too.
Here are some more ideas for a family buffet:
- White Bean Salad (double this to serve more)
- My Mustard Potato Salad (the BEST!)
- Apple Bacon Coleslaw
- Vintage Shoe Peg Corn Salad
Crisp Summer Salad
Crisp, crunchy summer vegetables with a creamy dressing.
- 2 ½ teaspoon Buttermilk Ranch Dressing mix
- 1 ½ teaspoon fresh dill weed, chopped
- 1 ½ teaspoon water
- 2 ½ tablespoon mayonnaise
- 2 tablespoon buttermilk
- 2 ears of fresh corn, cut off of the cob
- ½ C frozen peas
- ½ C carrots, thinly sliced
- ½ C cherry tomatoes, halved
- ½ C green pepper, chopped
- ½ C cucumber, peeled and chopped
- 2 tablespoon red onion, finely chopped
- In a small bowl, combine the ranch dressing mix, dill weed and water. Stir in the mayonnaise and buttermilk and mix well. Set aside while you chop the vegetables.
- Heat a medium non-stick pan to medium and add the corn kernels. Spread them out into one layer in the pan and let sit without stirring for 1 minute. Stir, then add the frozen peas. Stir together for about one minute, then remove from the heat. Let cool for 3-4 minutes.
- In a sealable serving bowl, combine all of the vegetables and stir in about ¾ths of the dressing. Seal the bowl and refrigerate for at least one hour before serving.
- Remove from the refrigerator and season with a touch of salt and pepper if needed. Stir in the rest of the dressing before serving, if desired
You can substitute canned corn for the fresh if you're in a hurry. Don't use canned peas, though, as they'll get mushy.
The ranch dressing is salty, but the salad may need more seasoning (salt and pepper).
Nutrition Information:Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 100Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 84mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 2g
Nutrition Values are Approximate
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