The Daily Southerner, Tarboro, NC

Food

May 31, 2012

Salads That Aren't

TARBORO — When someone says salad, what does your mind conjure up? Of course it's lettuce, tomatoes, onions, etc. We know that other things are called salad but they aren't really salads. Here are some great recipes for some of these dishes that are and aren't salads.  These dishes can be used as brunch main dishes or side dishes for dinner.

The first is traditional macaroni salad.  Make this at least several hours ahead so that the flavors blend.

The second dish is potato, corn and basil. It calls for corn on the cob that is cooked and cut off but you can substitute canned corn if you want to save time and effort.

The third recipe is roasted pepper pasta salad. This is one of my favorites. I love pasta salad and I love roasted peppers. You can use some hot peppers for heat if you want it. You can also add about any other kind of veggie that you like.

The next recipe is Caprese salad. You can make this very simple and it's wonderful! This is my "go to" side dish when I want pretty, quick and tasty.

The last recipe is a chunky egg salad. My husband loves this one. This is a great one to take to the church covered dish lunch!

Macaroni Salad

2 cups dry elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery

1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

1 tablespoon minced flat-leaf parsley

1/2 cup diced vine-ripened tomato (optional)

1/2 cup prepared mayonnaise

3/4 teaspoon dry mustard

1 1/2 teaspoons sugar

1 1/2 tablespoons cider vinegar

3 tablespoons sour cream

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.

Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve.

Store covered in the refrigerator, for up to 3 days.

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