summer side salads

Good Morning!

Today is a cooking post and it’s all about one of my favorite parts of summer meals-side salads!

Who is with me on this? Potato salad, pasta salad, coleslaw? YUM.

Here are some recipe to try for your next get together:

No Mayo Coleslawserves 8-10

  • 1 small head of cabbage, shredded
  • Half a bunch of green onions, chopped
  • 1 (6 oz.) package of crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon kosher salt and 1/2 teaspoon reserved
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Italian seasoning

Mix the shredded cabbage with 1 tablespoon of kosher salt. Let the cabbage drain in a colander for 1-1.5 hours and rinse well with cold water. Meanwhile whisk together the olive oil, vinegar, 1/2 teaspoon of salt, pepper, and Italian seasoning. In a medium bowl combine the cabbage, green onions, feta, and dressing. Refrigerate until ready to serve. Great to make ahead of time; even better the next day after it’s absorbed the flavors.

Recipe Courtesy of:

Dill Macaroni Salad

  • 1 pound elbow pasta
  • 1 cup good mayo {I use light or olive oil}
  • Splash of cider vinegar
  • Small handful fresh dill, finely chopped
  • 1/2 red onion, finely chopped
  • Pinch of sugar
  • Juice of half a lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Arugula, for serving

Cook pasta to al dente, drain and set aside. Mix remaining ingredients (except arugula) in a large serving bowl, tasting as you go. Does it taste too bitter? Add more sugar. Need more salt? Add another pinch. A little dry for your taste? Add some more mayo, or even a drizzle of olive oil. You get the idea.

Add pasta to bowl and toss. Serve over arugula. Not neccessary, but I think it looks pretty – and adds color to a meal that may be otherwise lacking.

Recipe found at


Cabbage Salad with Goat Cheese

  • 1/4 head cabbage (or less)
  • 2-3 Tbs. extra virgin olive oil (EVOO)
  • 1/2-1 Tbs. balsamic vinegar
  • 1 clove garlic, crushed
  • salt
  • dill
  • goat cheese (or feta)

    optional: Add sunflower seeds and/or shredded carrots for color if you’re serving a crowd.

  1. Shred cabbage with a sharp knife. Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste. Sprinkle salt and dill over the top and mix in with the garlic. This recipe is not for those who love their measuring spoons! Add goat cheese or feta to taste.

Find the recipe here 

My family’s favorite potato salad: I use this recipe:




wishing you all a wonderful day!

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