The weather is for sure getting hot!  That means salad time!

Thought I would share my favorites!

They are easy, and of course, simple to make!

Mississippi Corn Bread Salad

This salad makes plenty of servings, and can be made a day ahead.  Perfect for a potluck!

1 – 8-1/2 ounce package corn muffin mix

10 slices bacon crisp cooked

3 large tomatoes, chopped

2 15-ounce cans pinto beans, rinsed and drained

2 15-ounce cans whole kernel corn, drained

1 cup chopped red and /or green sweet peppers

1/2 cup chopped green onions

1 cup mayonnaise or salad dressing

1 8-ounce carton dairy sour cream

1 1-ounce package ranch salad dressing mix

2 cups shredded cheddar cheese (8 ounces)

1.  Prepare muffin mix according to directions: cool.  Crumble muffins (you should have about 5 cups).  Crumble bacon.  Set crumbs and bacon aside.

2.  In a large bowl, stir together tomatoes, beans, corn, sweet peppers, and onions; set aside.

3.  For dressing, in a small mixing bowl, stir together mayonnaise, sour cream, and salad dressing mix; set aside.

4.  In a 3 to 4-quart glass serving bowl, layer half of the crumbled cornbread, bean mixture, bacon, and cheese.  Spread with dressing mixture.  Repeat layers.  Cover and chill for 3 to 24 hours.

Yummy!

This recipe came from a Better Homes and Gardens Potluck Magazine, years ago.

5 Cup Fruit Salad

 This is my husband’s absolute favorite fruit salad!  It is really unbelievable good and just so easy to make.  It doubles and even triples great if you need it for a larger crowd.

i cup flaked coconut

1 cup miniature marshmallows

1 cup drained mandarin oranges

1 cup drained pineapple tidbits

1 cup sour cream

In a medium bowl, combined coconut, marshmallows, oranges, pineapple, and sour cream.  Cover and chill for 8 hours.

It is that simple and it looks so yummy in a glass bowl.

I have left the coconut out many times, many folks just do not care for coconut!

Layered Chicken Strawberry Salad

7 cups torn romaine lettuce

2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed

1 cup crumbled Gorgonzola cheese (about 4 ounces)

1 cup pecan halves (4 oz)

1 quart fresh strawberries quartered (3 cups)

Dressing

1/2 cup olive or vegetable oil

2 tablespoons sugar

1/2 teaspoon sat

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped

1.  In deep 3 quart salad bowl, place half of the lettuce.  Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.

2.  In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended.  Just before serving, pour dressing over salad.

Refrigerate 4 hours before serving.

You could always purchase a red wine vinaigrette dressing instead of the homemade one.

This recipe was originally in a Betty Crocker Summer Cookbook.

Such a beautiful salad.  If you do not have any glass serving bowls you should invest in several, they really add to these awesome salads.

I hope you all try and enjoy these salads.

Have a great summer weekend.

See ya!