May 1, 2024

Kari’s Kitchen

Cucumber Salad

  • 2 lbs of thinly sliced cucumber
  • 1 small red onion, sliced to your preference
  • 5 Tbsp apple cider vinegar
  • 1 Tbsp granulated sugar
  • 4 tsp salt
  • 1 tsp ground black pepper
  • 2 Tbsp chopped chives


  1. Combine cucumber, onion, vinegar, salt, sugar and pepper. Toss gently, refrigerate for at least one hour before serving.
  2. Stir in chives before serving.

Taco Salad

  • 1 lb ground beef (lean is best)
  • 1/4 packet taco seasoning
  • 1 (15-ounce) black beans
  • 1/2 bag (12 ounce) nacho-cheese-flavored chips
  • 1 medium tomato, diced
  • 1/2 c shredded cheese
  • 1/2 c Catalina salad dressing


  1. Cook ground beef and mix taco seasoning according to instructions on the packet.
  2. Cook black beans according to instructions on the can.
  3. Mix taco meat, beans, crushed chips, tomatoes, lettuce, cheese, and dressing. Serve.

Strawberry Spinach Salad


  • 1/2 C extra-virgin olive oil
  • 1/4 C lemon juice, I prefer fresh
  • 3 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp poppy seeds
  • 2 tsp dijon mustard


  • 10 oz baby spinach
  • 1 lb strawberries, quartered
  • 1 1/2 c chopped pecans, toasted are best
  • 4 oz crumbled cheese of your choice


  1. Dressing: Mix all the ingredients together very well and set aside.
  2. Salad: Add spinach to a large bowl and top with strawberries, pecans, and cheese.
  3. Drizzle with dressing and leave the remainder on the side for those who prefer more dressing.


Submit your favorite summer salad recipe. Four lucky readers will get their recipe printed in the June publication.

Submission deadline is May 5, 2024.

Click on the form link below, print out the form, fill it out and mail it in with your recipe submission.

Summer Salad Form Link


Filed Under: Family, Featured, Health & Wellness, News

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