Ready for Summer Salads

While some of you may already be experiencing summer weather, we're still enjoying more than our share of spring showers. When the warm weather hits, though, we'll be firing up the grill and serving these at the next shindig. Consider doubling or tripling Paula Deen's recipe for a traditional, tangy coleslaw dressing from her debut cookbook. I don't know about you, but even the smallest of family gatherings demand a double recipe of coleslaw.

I'll be using the remainder of the dressing for a delicious and simple broccoli salad, inspired by one from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen.

Coleslaw

1 carrot, grated
1/4 sweet onion, grated or finely chopped
1/2 head green cabbage, shredded or thinly sliced
handful of fresh parsley, chopped
1/2 red, yellow or orange pepper, chopped (optional)
coleslaw dressing

Coleslaw Dressing
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon white wine vinegar
seasoning salt and black pepper to taste

Mix together carrot, onion, cabbage, parsley and optional sweet pepper.

Combine mayonnaise, sugar, vinegar, seasoning salt and pepper. Pour over cabbage mixture and serve. Please note: If you allow the coleslaw to sit for any length of time, the cabbage will release water and you'll need to check your seasonings before serving.

Broccoli Salad

2 broccoli crowns
1/2 sweet onion, chopped
1/2 cup coleslaw dressing, or more to taste
1/2 salted sunflower seeds
1/2 cup dried cranberries
4 to 6 slices cooked bacon, crumbled

Break the crowns up into small florets. Combine broccoli and remaining ingredients. Serve.