Favorite Salads

Broccoli Raisin Salad

(This recipe was adapted from the cookbook, "Dining Dakota Style.")

1 bunch broccoli, cut in to florets (about 4 C.)
1 lb. bacon, crisp-cooked and crumbled 1 bunch broccoli, cut in to florets (about 4 C.)
1/2 C. raisins, simmered in water and drained
1 small red onion, chopped
2 C. chopped celery
2 C. red grapes, halved
1 to 1 1/2 C. mayonnaise (I don't like to use too much)
1/4 to 1/2 C. sugar (again, I don't like to use too much)
4 1/2 T. vinegar (I use white wine vinegar)

Combine the broccoli, bacon, raisins, red onion, celery and grapes in a large bowl. Whisk the mayonnaise, sugar and vinegar together in a small bowl. Gently stir the dressing in to the salad. Chill, covered, for 3-8 hours, stirring occasionally.

Serves 6 to 8.

Potato Salad with Herbs and Grilled Summer Squash

(This salad, adapted slightly from Cooking Light magazine, is even better the next day.)

2 pounds small red potatoes
1 medium zucchini, cut lengthwise in to 1/2-inch pieces

1 medium yellow squash, cut lengthwise in to 1/2-inch pieces

Olive oil cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Dressing:
1/2-1/3 C. chopped fresh chives
3 T. chopped fresh parsley
1 T. chopped fresh basil
1/2 tsp. grated lemon zest, finely chopped
2 T. fresh lemon juice (about 1/2 a medium lemon)
2 T. water
1-2 T. extra-virgin olive oil
1 T. capers, drained and finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


1) Preheat grill to medium-high heat.

2) To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender.

3) While potatoes are boiling, cut squash and lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

a) Combine ingredients for the dressing in a small bowl; stir with a whisk.

4) Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat. Set aside.

5) Drain potatoes; cut potatoes into nice size chunks; add to the squash. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

Makes six 1-cup servings.