Here are 2 summer salad recipes that I love, even though I’m NOT a salad person 🙂 As I’m rather “casual” about cooking, I depend on readers who cook to read any package directions first—and to consider measurements of optional ingredients and seasonings according to personal taste. Both of these recipes will serve 4-6 persons, or more. Feel free to ask questions in Comment Box—I’ll do my best to answer 🙂 Be blessed and well-fed! ♥Jael
Recipe #1—Ramen Slaw with Tiny Shrimp
1 bag (14 oz) of prepared coleslaw mix (store’s produce section)
2 – 3oz bags of ramen, your flavor choice/add extra bag if you like more noodles
3/4 cup grape seed oil (olive or vegetable oil if you prefer); (if you add extra ramen, you will need more oil/vinegar mix)
1/3 cup apple cider vinegar
1/2 cup or less, granulated sugar
Salad shrimp–1/2 to 1 pound
Crush up the ramen in small pieces by placing it in Ziploc bag, and using a rolling pin or mallet.
- In Large bowl, put the coleslaw mix, crushed ramen, shrimp—and any optional solid ingredients you like.
- In Large measuring cup, add oil, vinegar and sugar—and as many of the seasoning packets as you prefer. Stir or whisk together, just to blend—as the sugar and seasonings won’t dissolve completely.
- Pour oil mixture over coleslaw mix, toss till everything is well coated.
- Cover and chill at least 2 hrs, but overnight is best.
Serve cold or room temp.
Optional ingredients are limitless: if you like sunflower seeds or sliced almonds, add them; or sliced scallions. I added some garbanzo beans that I’d soaked and cooked—don’t use canned! And if you don’t care for shrimp, try cut up chicken breast.
Recipe #2—This one requires a bit more prep time, as you’ll be cooking the yummy Wild Blend Rice, lentils, and garbanzo beans (or others) first. Yes, I’m on a garbanzo bean kick, it seems 🙂 As with the other recipe, you can add whatever options you prefer*
Lentil-Rice Salad with Olives and Garbanzo Beans
1 cup dry Lundberg Wild Blend Rice
1 cup dry lentils
Dry garbanzo beans soaked and cooked—follow bag instructions, regarding how much you want to include in this recipe
Chicken broth, low-sodium—enough to cook the beans and/or rice; or just use water
Pitted kalamata olives—chopped or sliced, 1/2 cup or more
1/2 cup fat-free Italian vinaigrette salad dressing
*Optional seasonings: garlic powder, dried onion, chopped red onion, ground red pepper, diced green or red pepper, sliced/chopped fresh celery, prepared dry Italian seasoning, grated lemon peel or lemon pepper, salt & black pepper. You can also substitute white or brown rice, for this blend.
Lettuce leaves—for people who insist “salad” must be on lettuce/greens 🙂
In separate pots, cook rice, lentils, and beans according to the package instructions.
When these are finished cooking and cool, put in a Large bowl—and toss together with the olives, Italian dressing, and whatever seasonings and optional additions you prefer.
Cover and chill overnight, so the flavors marinate nicely. Enjoy!