Treasured #Recipes from the Past: Classic Summer Side #Salads

Gram's Recipes

Summer is my favorite time of year – family picnics, outdoor BBQs, trips to the park or lake, birthday and graduation parties and alfresco dining on the back patio. On a recent trip home to visit my family, I found a treasured recipe book of my Grandmother’s family recipes that I grew up with and I couldn’t resist sharing some of them with you.

Grams Recipe Book


I found a few classic summer side salads that are perfect for an outdoor picnic or BBQ – fresh, tasty and most of all they remind me of home when my family made these for our own Summer parties gathered around the table. In fact, the Broccoli Salad was such a hit that it made it to TWO parties in one week! Enjoy. (and stay tuned for future posts with more of my Grandma’s recipes!)

Broccoli Salad
Broccoli Salad

Five Bean Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 1 bunch fresh green beans, trimmed
  • 1 bunch fresh yellow wax beans, trimmed
  • 1 (14.5 ounce) can garbanzo beans
  • 1 (14.5 ounce) can cannelloni beans
  • 1 (14.5 ounce) can kidney beans
  • 1/2 a large red onion, diced
  • 2 large stalks of celery, diced
  • 1 green bell pepper, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Dash of Nature's Seasoning
  • 1/4 cup granulated sugar or 1/8 cup Stevia
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • fresh parsley, chopped for garnish

Instructions

  1. Cook fresh green beans and yellow wax beans and let cool.
  2. Drain and rinse the garbanzo beans, cannellini beans and kidney beans.
  3. In a large mixing bowl, toss together the beans, red onion, celery, and green pepper.
  4. In a separate small mixing bowl, whisk together the salt, pepper, sugar (or Stevia), and red wine vinegar until the sugar is dissolved. Gradually stream in the olive oil, whisking constantly until it all comes together.
  5. Pour the dressing over the beans and veggies, and toss to coat. Cover and refrigerate, before serving. For best results, refrigerate at least 4 hours or overnight.
  6. Toss the bean salad with the dressing once more and garnish with fresh parsley before serving.
https://www.theartfulgourmet.com/2012/07/treasured-recipes-from-the-past-classic-summer-side-salads/

Antipasto Salad
Antipasto Salad

Antipasto Salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6

Ingredients

  • 1 pound medium shells or rotini pasta
  • 1/2 pound provolone or fontina cheese
  • 1/4 pound hard salami
  • 1/4 pound pepperoni
  • 1/4 pound prosciutto
  • 1 small can black olives
  • 1 small jar green or kalamata olives
  • 3 tomatoes (sub Sun-dried tomatoes, chopped)
  • 1 green or red pepper, diced
  • 3 stalks celery, chopped
  • 1 small sweet onion, diced
  • 1 1/2 teaspoon kosher salt
  • 1 tablespoon fresh ground black pepper
  • 3/4 cup olive oil
  • 1/2 cup cider or wine vinegar
  • Fresh basil or oregano leaves for garnish

Instructions

  1. Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.
https://www.theartfulgourmet.com/2012/07/treasured-recipes-from-the-past-classic-summer-side-salads/

 

Italian Potato Salad
Italian Potato Salad

Italian Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
  • 1 can drained green beans
  • 1 sliced large red or vidalia onion
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • Kosher salt and fresh ground black pepper, to taste
  • 1 teaspoon dried oregano or Italian seasoning
  • Sliced green onions, for garnish

Instructions

  1. Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.
https://www.theartfulgourmet.com/2012/07/treasured-recipes-from-the-past-classic-summer-side-salads/