A simple tomato salad, with herbs and a little sweetness is just what you want o a hot summer day.
Pasta salad is a favorite anytime of the year. But our Italian Pasta Salad with Ham is especially good for spring. Leftover Easter ham would be great in this salad. But you don’t need an excuse to buy Oklahoma-made Schwab’s ham, which is always in season. This pasta salad makes four to six generous servings, making it great for lunch or dinner. It’s loaded with Scissortail Farms spinach and thyme, Leonard Mountain olives and sundried tomatoes. Dianne’s Legendary Italian Salad Dressing rounds out the flavor. This pasta salad also starts with the best pasta in Oklahoma, locally made Della Terra fusilli pasta. Della Terra is an artisan small-batch pasta maker with unique shapes and a homemade quality you can taste.
A warm bacon dressing is the secret to this classic spinach salad. If you’re looking for new ways to eat your veggies, think about a classic spinach salad with warm bacon dressing. Scissortail spinach is always a good choice, healthy and packed with nutrition. But when you want to break out of your basic spinach salad, try it with bacon. After you’ve cooked your Bar-S bacon, combine it with balsamic vinegar, Cheatwood’s Honey, shallots and Scissortail thyme. The salad becomes a meal of its own when topped with hard-boiled eggs and Miller Pecan Co. pecans. This is a recipe that’s fun to add other ingredients to, and this is a great time to use what we have in our pantries and refrigerators. J-M mushrooms or sliced red onion would both be great additions to this spinach salad.
Summer Corn Salad is one of those recipes that should be on your summer food bucket list. There are a thousand different ways to turn fresh corn off the cob into a salad. One of our favorite versions has a kick from Daddy Hinkle’s seasoning, peppers and hot sauce, and it’s mellowed with lime juice and Roark Acres honey. Avocado and cilantro round out this delicious salad. A couple of tips when making this salad – one, grilling the corn intensifies the flavor. And second, let the flavors come together by allowing the salad to sit for at least an hour before serving. This is a great salad for serving at summer gatherings at the lake or backyard get-togethers. It’s a crowd-pleaser, and it goes well with grilled meats or Oklahoma barbecue.