Simple Summer Salad

More cucumbers. and green beans. and broccoli.  and wax beans.

Sometimes (well, most times) I am not very creative in the kitchen. I wonder if there is really a point to posting about those times, because to me they don’t seem worthy of discussion. But then I was thinking about how many people don’t realize how simple it can be to whip up something healthy and delicious with random things you have one hand. In all honesty, before the CSA, I could probably count the number of “recipes” I followed for meals this year on one hand, maybe two.  Here is an example of one of my no-recipe meals. I served this with grilled steaks and fresh bread.

simple summer salad

Simple Summer Salad


  • 1/2 pound green beans, trimmed and cut in half
  • 1/2 pound wax beans, trimmed and cut in half
  • 1 large head of broccoli (maybe 1/2 pound as well), chopped
  • 2 small or 1 large cucumber, cut in half lengthwise and then sliced into half moons
  • 1/2 – 3/4 cup of Kraft Sun-dried Tomato Dressing


  1. Mix all the vegetables into a large bowl.
  2. Add the dressing, starting with 1/2 cup and mix well. It is very easy to use way too much dressing, so start with a little, mix well, and see where it gets you. As you mix, see if there is any pooling at the bottom; if soon, keep mixing! While there may be some dressing at the bottom after the salad sits in the refrigerator for a day or two, it shouldn’t be soaking in the dressing when you first mix it together.
  3. Refrigerate for at least 4 hours before serving to help the flavors soak in.




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