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Beat the Heat: 3 Scrumptious Summer Salads You Can't Resist!
Cracked Out Corn Salad
2 10 oz Bags Frozen Corn
5 sliced bacon, cooked and chopped
1.5 Cups Shredded Cheddar Cheese
1/2 cup ranch
1/4 cup chopped green onion
Salt & Pepper to Taste
Directions: Cook corn is using frozen and let cool completely. In medium mixing bowl, add cooled corn, ranch, chopped bacon, cheese (saving some for top), green onion (saving some for top), and salt and pepper. Stir well. Garnish with remaining cheese and green onion. Refrigerate for at least 1 hour before serving.
Dill Pickle Pasta Salad
16 oz Rotini Pasta
2 cups chopped Dill Pickles (we used sliced pickle chips, chopped)
8 oz Colby Jack cheese, cubed
1 Small white onion, finely chopped
1 cup Mayo
1/2-1 cup Sour Cream
1/3 cup (or more) pickle juice
2 tbsp Fresh chopped Dill
OR 1 tbsp dried Dill
*OR Fork King Good Dill Pickle Seasoning
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Pepper to Taste
Directions: Boil rotini according to package directions. Drain and rinse. To pasta add pickle juice and set aside. Prepare dressing by mixing mayo, sour cream, and seasonings. Pour over pasta. Add chopped pickles, onion, and cubed cheese. Toss to combine. Refrigerate at least 1-2 hours before serving, Serve cold.
Mini Pepper Salad
6 Mini Sweet Peppers, sliced thinly
1 Cucumber, sliced and halved
1-2 tbsp Chili Onion Crunch (Correct product is LINKED BELOW!)
1/4 cup - 1/2 cup Makato Ginger Dressing
Everything Bagel Seasoning
Combine all ingredients in bowl. Stir to combine. Serve immediatley or store in fridge until time to serve.
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Chili Onion Crunch
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00:00 Introduction
00:35 Cracked Out Corn Salad
03:38 Mini Pepper Salad
07:14 Dill Pickle Pasta Salad
11:24 Chicken Marinade