Summer and potlucks go hand-in-hand. Next time you get an invite for a “dish to pass” event, try one of these: classics with a slight twist!
Cool Cucumber Yogurt Salad
Perfect as a side dish to spicy dishes, or food right off the grill!
2 seedless cucumbers, sliced (these can be peeled too, if desired)
1 small red onion, thinly sliced (if desired)
2/3 c. plain Greek yogurt
1 Tbs. freshly squeezed lemon juice
2 tsp. fresh dill, chopped, or 1 tsp. dried dill
Salt and pepper to taste
Directions: Put the cucumbers and onions (if using) in a bowl and sprinkle with salt and pepper. In a small bowl, mix together the Greek yogurt and lemon juice. Add the yogurt dressing to the cucumbers and mix to combine. Sprinkle the dill over the cucumbers and stir. Salt to taste.
Watermelon Basil Salad
Another fantastic cooling side featuring the classic summertime fruit—watermelon! The mozzarella can be omitted for a vegan dish, if desired. (Recipe adapted from watermelon.org.)
2 c. seeded watermelon, cut into bite-sized pieces (or, if you own a melon baller, now’s a great time to use it)
2 c. fresh mozzarella balls (look for the bite-sized Ciliegine mozzarella packed in water)
1 c. fresh basil, chopped
bunch scallions, trimmed and chopped
1/3 c. extra virgin olive oil
pinch salt and pepper, to taste
dash balsamic vinegar as desired
Directions: Toss together the watermelon, mozzarella (if using), basil, scallions and oil. Season with salt and pepper to taste.
Ramen Noodle Salad
My family has made this salad for potlucks, and I’ve enjoyed it so much, I asked my mom for the recipe. This can be made a day ahead of time, keeping the cooked noodles in a separate bowl from the vegetable mixture in the refrigerator.
2 packages Koyo Ramen: I use either Seaweed, or Tofu & Miso, or one of each.
1 lb. cabbage, shredded: can use all green, or green and red mixed
1/2 red onion, or 4 scallions, chopped
A few ribs of celery—as much or little as desired
Carrots, julienned—as much or little as desired
8 oz. cheddar cheese
1/4 to 1/3 c. sunflower seeds
1 c. oil: can use either extra virgin olive or Driftless sunflower oil
1/3 c. apple cider vinegar
1/2 c. sugar
Salt and pepper to taste
Directions: Cook the noodles until done (place seasoning packet aside until later), drain, and refrigerate until rest of ingredients are prepared. In a large bowl, mix together cabbage, onion or scallions, celery, carrot, cheese, and sunflower seeds. In a small bowl, mix together the oil, apple vinegar, sugar, and seasoning packets from ramen packages, whisk until sugar is dissolved. Add the cooked noodles to the vegetable mixture. Pour the dressing over and mix to incorporate.