Simple Summer Time Salads with Lisa Lewey Shields


Guest chef, Lisa Lewey Shields is back with delicious summer salad recipes and tips on keeping them cool when transporting.

Keep Salads Cold



Place food tables in garage, under E-Z ups or in shade – out of direct sun.

Place smaller bowls into larger bowls or tubs that have ice in them.

Keep coolers with smaller amounts in containers to be able to refill or replace more frequently.

Place frozen water bottles in coolers to keep salads cold. Use frozen gel packs or frozen ice packs to coolers…….

Make salads night before and chill overnight as to be chilled when adding to the coolers for transportation.

Bekkah Slack’s Best Potato Salad – YUMMO !

5 lb potatoes cooked skinned and cubed

6 hard boiled eggs – chopped

1 small onion chopped

In another bowl mixture the following

1 large jar of Mayo (I use Hellmann’s)

2 Tbsp yellow mustard

1 Tbsp celery seeds

2 tsp celery salt

1 cup sweet relish (I chop my own sweet petite gerkins and add some of the juice too)

OK – my tweak… I add some granulated garlic and a TBLS of parsley flakes

Pour dressing over potatoes, eggs and onion. Mix together til mixed. Add S&P optional to taste…… I use white pepper. Sprinkle paprika over top. Chill

This makes a large bowl…. You can cut recipe in half.

Bow Tie Pasta Salad (Farfalle) Karen Shreves

1 box (16 oz) Bow Tie (Farfalle) Pasta Noodles

Cook as directed on box, drain and cool

Sauce: Mix together

¾ cup sugar

1 t. dry mustard

1 t. salt

1/3 cup vinegar

1 cup salad oil

1 T poppy seed

(I like to double the dressing mixture)


Tomatoes, broccoli, cucumber, any veggies, black olives etc.

Also you may like to add shredded cheddar cheese

Add pasta, sauce to veggies and cheese.

Toss and Chill.

Cream Cheese Grape Salad

Adapted and Tweaked from Amy Thomas to Paula Deen to Mary Diane to Karen Moon to Lisa Lewey-Shields

Makes 10 – 12 servings


1 8 oz cream cheese softened

½ cup sugar

¾ cup sour cream

½ cup firmly packed brown sugar

1 teaspoon vanilla extract

1 pound seedless green grapes

1 pound seedless red grapes

1 cup chopped pecans

½ cup shredded sweet coconut optional


In a small bowl, combine cream cheese, sugar, sour cream, brown sugar and vanilla, stirring until smooth.

In a large bowl, combine red and green grapes, pecans and coconut. Pour cream cheese mixture over and toss gently to coat fruit.

Cover and chill.

SNICKERS APPLE SALAD 1 (8 oz) pkg. cream cheese, softened 1 (7 oz) jar marshmallow crème 5 snicker candy bars, cut up 5 apples, diced 1 (8oz) carton Cool Whip Mix cream cheese and marshmallow crème. Fold in Cool Whip. Mix in Snickers and apples. (Optional) Drizzle top with caramel ice cream topping. Can be adapted to your taste. I always start out with a recipe but change it to the family’s taste. (Less apples, less candy, more apples, more candy)

Tomato Cucumber Salad

Servings: 6


1/4 cup olive oil

3 tbsp red wine vinegar

1/2 tsp dried oregano

2 cucumbers, quartered

1/2 pint grape tomatoes, halved

1/4 cup chopped red onion

3 tbsp chopped parsley (or basil)

1-2 ounces crumbled feta cheese

S&P, to taste


Whisk together the olive oil, vinegar and oregano in a small bowl. Salt and pepper to taste. Set aside.

Combine the cucumbers, tomatoes, onion, parsley and feta in a medium sized bowl. Then pour the vinaigrette over the top and toss until combined. Add more feta, parsley, S&P to taste.

Refrigerate at least 15 minutes before serving.

Easy Italian pasta salad


1 pound of pasta; Spaghetti, bowtie, penne, or tortellini

1 pint grape tomatoes sliced

1 bell pepper chopped

1 cucumber chopped

3/4 cup sliced olives

1/4 cup sliced or chopped red onion

Optional : Can add any other veggies you like. Carrots, zucchini, cauliflower, etc

Optional : 1 cup chopped salami or pepperoni about 1/4 lb

1 1/4 cups Italian dressing Kraft Zesty Italian or Olive Garden brand, more if needed

Shredded parmesan cheese optional

Chopped parsley optional


Cook pasta according to package directions.

Drain and run through cool water, until cooled.

Combine the pasta, tomatoes, bell pepper, cucumber, olives, red onion and in a large bowl. You can opt to add salami or other Italian type meats.

Pour the dressing over the top and stir gently until evenly coated.

Store in the refrigerator until ready to serve.

Top with shredded parmesan cheese and chopped parsley, before serving, if desired.

Strawberry Cheesecake Salad

Serves about 10

12 oz. whipped topping

1 small package of cheesecake pudding (just the powder, don’t add the milk)

3 (6 oz) strawberry yogurts (I used Yoplait)

1 lb fresh strawberries, sliced

3 bananas, sliced (add just before serving or they brown)

miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated

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