In the summer time, when the weather is so hot, we need to eat things that are light and nourishing. Of course they also have to be delicious and that's why we want to show you some summer salad recipes that we hope you will like as much as we do. To cook them you will need things that you normally have in your pantry and some fresh summer vegetables.
Macaroni and raw vegetables salad: cook the pasta according to the instructions in salt water. Drain them in cold water. Combine one tablespoon of mayonnaise with a tablespoon of balsamic vinegar, a teaspoon of mustard, salt, pepper and a pinch of sugar. Mix well. Add diced carrots, green peppers, hot peppers and celery. Combine all in a bowl, mix and leave in the fridge for 3-4 hours. Serve chilled.
Cucumber salad: cut a cucumber and an onion into thin slices. Mix a tablespoon of balsamic vinegar, a teaspoon of sugar and three tablespoons of water together in a saucepan and heat until boiling. Pour this dressing over the cucumbers and onions. Add fresh dill, mix well and keep cold an hour.
Broccoli salad: cut the broccoli into small pieces. Mix with thinly sliced onions and add a handful of crushed nuts and a handful of raisins. For the sauce, put a spoon of yogurt, a tablespoon of mayonnaise, a teaspoon of vinegar, a teaspoon of sugar, salt and pepper pepper in a bowl and mix. Pour the sauce over the other ingredients, stir, cover with foil and leave to cool for at least an hour.
Bean salad: take a can of baked beans, drain well of water. Grate two cucumbers, cut two tomatoes into pieces and slice a red onion, and mix all together. Combine the juice of one lemon with three tablespoons of oil and put the sauce over the vegetables. Keep cold for two hours. When serving add salt, pepper, garlic powder and shredded feta cheese.
Cabbage salad: chop the cabbage finely, add a large onion chopped very fine. Mix a teaspoon of sugar, a tablespoon of mustard, two tablespoons of oil, a teaspoon of balsamic vinegar, a teaspoon of dried thyme, salt, pepper, two tablespoons of water and celery seeds in a saucepan. Put them on the stove for 3 minutes. Leave the sauce to cool then put it over the cabbage. Leave to cool for 2-3 hours.
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