Salad Recipes

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Giddyup Veggie Salad

Contributed by Liz McQuiston

  • 1 pkg. Giddyup Guacamole Mix
  • 3 tsp. water
  • Diced Roma tomatoes
  • Diced avocado
  • 15.5 oz. can rinsed, drained black beans
  • Corn (fresh is ideal, but canned worked fine)
  • Diced red pepper
  • Fresh diced cilantro

Add water to one packet of Giddyup Guacamole Mix. Add diced vegetables and refrigerate until serving.

Notes:

  • Add different types of bell peppers – yellow, orange or green are great.
  • Add diced chili peppers for a smokier flavor.
  • For less “kick” in the salad, add more veggies.
  • For more “kick” add a splash of hot sauce or diced jalapenos.
  • Add diced chicken for more protein (or even rotisserie chicken for an additional flavor boost).
  • Add some cooked quinoa – it takes this salad to a whole new level!
  • Add a squeeze of fresh lime juice for an added spark of flavor.
  • Serve on tortilla chips.
  • Serve in warm tortillas with shredded cheese for a veggie “fajita.”

Summer Potato Salad

Contributed by Vicki Shay

  • 3 lbs. baby red potatoes, quartered
  • ½ cup water
  • ¼ cups Zesty Italian dressing
  • 1 tub (10 oz.) Philly Italian Cheese & Herb Cooking Crème
  • 1 ½ c. cherry tomatoes, halved
  • 2 stalks celery, chopped
  • ¼ c. Shredded Parmesan cheese
  1. Place potatoes in a 2 qt. microwave safe dish. Add water, cover with lid.
  2. Microwave on HIGH for 15 minutes or just until potatoes are tender. Drain.
  3. Place in a large bowl and add Italian dressing, toss to coat.
  4. Refrigerate 1 hour or until completely cooled.
  5. Add remaining ingredients, mix lightly, and ENJOY!