I would like to recommend a couple of delicious salads that take no time to make and most likely will be new for the family this summer. Tired of cooking in a hot kitchen this summer? Want something new and fun? Consider these simple Cool Summer Salads soon. – jughandle
Red Cabbage Slaw with Arugula
- 1 head Red Cabbage med to larger head sliced
- 1 whole Red Onion sliced to match cabbage slice
- 3 whole jalapeño peppers julienned – remove veins and seeds for less heat
- 10 ounces arugula approx. 2 packages
- 4 tbsps. Olive Oil extra virgin
- 1 tbsp. apple cider vinegar
- 1 tbsp. Mayonnaise or Greek yogurt
- 1 tsp salt
- 1/2 tsp black pepper to taste
- 1 cup pumpkin seeds toasted
- 1 whole lime zest zest of one whole lime
- 1 tsp red pepper flakes
Cucumbers in Vinegar or Creamed Cucumbers
Cucumbers in Vinegar
- 2 to 3 medium cucumbers peeled
- 1 medium Onion Sliced
- 1/4 cup white vinegar can add more or less to taste
- 3 Cups water enough to cover cucumbers in bowl
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 medium cucumbers peeled and sliced
- 1 large onion peeled and sliced into rings
- 1 tablespoon sugar
- 1/2 cup sour cream
- 1/2 cup mayonnaise or salad dressing or Greek yogurt
- 1/4 teaspoon dill dry or chopped
- Salt & Pepper to taste
Cucumbers in Vinegar
- Peel and slice cucumbers in a bowl. Slice onions and break into rings. .2 to 3 medium cucumbers, 1 medium Onion
- Add remaining ingredients.1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt
- Refrigerate for several hours before serving.
- Will keep for several days in the fridge
- Slice cucumbers and onion into a bowl.2 to 3 medium cucumbers, 1 medium Onion
- Mix other ingredients separately and whisk together.1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 teaspoon dill
- Pour over cucumbers and onions.
- Refrigerate for several hours.
Pickled Mustard Greens – Garden & Gun Mag
- 1½ cups apple cider vinegar
- ½ cup rice vinegar unseasoned
- 2 tbsp. cane sugar raw
- ¼ tsp. kosher salt plus 1 tbsp.
- 1 tsp. peppercorns whole black
- 2 lbs. mustard greens stems thinly sliced and leaves coarsely chopped (keep stems and leaves separate)
- 2 serrano chiles thinly sliced
- In a medium sauté pan, combine the vinegars, sugar, ¼ tsp. of the salt, and the peppercorns.
- Heat over low heat, stirring, until the sugar has completely dissolved, about 3 minutes.
- Remove from the heat and let cool while you prepare the mustard greens.
- Meanwhile, in a large pot, bring 3 qts. water to a boil over high heat.
- Add the remaining 1 tbsp. salt and the mustard green stems and boil for 1 minute.
- Immediately remove the pot from the heat, add the mustard green leaves, and let sit for 1 minute. Drain in a colander and rinse with cool water.
- Transfer the leaves and stems to a clean 1-qt. canning jar.
- Add the chilies to the jar and pour the pickling liquid over everything. months.
- Let sit at room temperature for at least 2 hours, then seal the jar and refrigerate until ready to serve.
- The pickled mustard greens will keep in the refrigerator for several weeks