This past July 4th, I brought various salads to my family reunion. To save on space in the cooler, I put the salads in Large Mason Jars. This way I could carry serving bowls separately and then when time to serve, I just pour the contents into the bowls.
Since the celebration was outside, I could not use dressings consisting of mayonnaise or raw eggs. So…a simple vinaigrette flavored with herbs or seasonings specific to the salads not only makes them safe but delicious as well.
The most work was the Lima Bean Salad. The cucumber salad and slaw were easy peasy. All three salads can be made ahead and chilled in the refrigerator over night.
Recipes as follows…allowing for a large crowd, potluck dishes. Obviously, one can reduce ingredients to accommodate fewer people.
One Head each of Green and Red Cabbage, roughly chopped
Four carrots, roughly shredded
Two large cucumbers, peeled and diced in quarters
One large onion (Vidalia preferably) roughly chopped
8 oz or 30 grape tomatoes
Dressings for salads
One part white wine vinegar to three parts Extra Virgin Olive Oil
Seasonings such as dill, salt and pepper, oregano, basil, thyme, rosemary can be added to this for the flavor you want with your salad.
Lima Bean Salad
24 oz. Lima Beans, simmer about 20 minutes, allow to cool.
6 whole eggs, boiled. Allow to cool. Then roughly chop.
6 green onions (scallions) diced
1 large green bell pepper
3 stalks celery, chopped
6 slices of bacon, cooked and chopped or lardon aka chopped then cooked.
1 tablespoon diced fresh dill
salt and pepper to taste
Mix all together in a bowl and add salad dressing of choice.
After mixing all the salads, place in the jars and store overnight in the refrigerator.
This Lima Bean Salad is derived from Southern Traditions by Margaret Agnew.
The Cole Slaw and Cucumber Salad were sort of a “no brainer” type recipe.