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Cooks in Texas claim black-eyed peas are Texas "caviar." But the truth is, the tender beige bean with the black eye is popular all over the South in scrumptious dishes, such as this summer squash and tomato medley.
Remember succotash, the ubiquitous corn and lima bean accompaniment to all the best old-fashioned summer meals? Well, this tasty vegetable salad, made with green beans instead of limas, gives succotash a new twist.
Grilling the sweet peppers gives this vinaigrette a tantalizing smoky flavor.
This salad is sure to become a standard in your repertoire because of its easy preparation and spicy Asian overtones.
Onions, eggplant, peppers, asparagus, and summer squash create this wonderful grilled salad. Tofu is a culinary chameleon -- it picks up the flavors of the ingredients surrounding it. In this case, the tofu will absorb the flavors of the salad dressing as it marinates.
No warm-weather picnic or potluck is complete without potato salad, and this carb-conscious new potato version is the perfect serve-along for burgers, chicken, or just about any other grilled summer favorite.
If you like, serve this salad as a relish with roasted turkey or pork.
Pretzels or fish-shaped crackers top this salad and attract young diners. Make it with tangy fresh berries in the summer or use mandarin orange sections in the winter.
This tossed salad with an orange-yogurt dressing will stay fresh and crisp for two to three days if refrigerated in a tightly sealed container.
This updated version includes turkey ham, fresh fennel, and reduced-fat or smoked cheese.