Crisp, colorful vegetables with a lemony dressing and chunks of blue cheese -- so good for serving to company! Recipe is from one of the wave of "quick and easy" cookbooks in the mid-1990s. I don't always bother with the snow peas, or even with both colors of cabbage, but they're all very good additions.
This is perfect for those on the raw food diet or those looking to detox for a couple of days. This is so good for you, I feel angelic after I eat it, no matter what other bad things I might have done that day!
A great salad anytime. Please feel free to play with the veggies. Much of it can be made ahead, and then assembled when you are ready to serve. For even more crunch, crumble a couple of packs of uncooked ramen noodles into the salad before serving.
This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it.
*If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck.
An easy way to use up strawberries (2 of those little green baskety thingies). Light and summery too. From the Diane Mott Davidson series about a caterer who solves murder mysteries. This one is from "The Main Corpse." I read them for the recipes! If you don't have sugar snap peas, snow peas or green beans work too.
This is from way back in my Colorado days. Snap Peas were first coming out as the new "it" vegetable. The bight green pods are very appetizing. They are good plain, but we dressed them for a fancy dinner. Very colorfull. Nice in late summer.
A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.