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Summer Corn Salad


6 ears corn, husked and cleaned

3 large tomatoes, diced

1 large onion, diced

1/4 cup chopped fresh basil

1/4 cup olive oil

2 tablespoons white vinegar

salt and pepper to taste


1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Strawberry Spinach Salad


1 bunch spinach, rinsed

10 large strawberries, sliced

1/2 cup white sugar

1 teaspoon salt

1/3 cup white wine vinegar

1 cup vegetable oil

1 tablespoon poppy seeds


1. In a large bowl, mix the spinach and strawberries.

2. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Mediterranean Greek Salad


3 cucumbers, seeded and sliced

1 1/2 cups crumbled feta cheese

1 cup black olives, pitted and sliced

3 cups diced roma tomatoes

1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved

1/2 red onion, sliced


1. In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

NAN Dining Guide Spotlight on 07/08/2018

Print Headline: Quick and easy salads

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