August is an incredible month for local, fresh produce. Many of us have an abundance of cucumbers, tomatoes, onions, salad greens, and more. Salads are an incredible way to incorporate lots of veggies, as most recipes are forgiving and can incorporate additional vegetable ingredients not in the original plan. Here is a recipe that is delicious as is, or throw in a few more veggies to make it your own!
End of Summer Salad Recipe
1 box small shell noodles cooked al dente, rinsed and cooled
1 cup finely chopped sweet pepper (any color, add in spicy peppers if you like them)
1/2 cup finely chopped onion (red, yellow or green onion will all work)
1/2 cup finely chopped/sliced radishes
1/2 cup cucumbers (you could use celery or green peas too)
1/2 cup shredded carrots
2 cloves finely minced fresh garlic (could use shallots or garlic scapes too)
2 cups mayonnaise
1 (14-oz) can sweetened condensed milk
1/2 cup sugar
¾ cup white vinegar
1 tsp salt
1 tsp pepper
Directions: Mix all the sauce ingredients together and pour over noodles and vegetables, mixing well. Let sit for 4 hours in refrigerator. Add a little milk if too thick. Stir and serve.