Summer Salads (Treats & Eats May Episode)

This month’s live cooking demo features 4 yummy summer salad recipes for you to take to pot-lucks, enjoy at barbecues, or just any time! We highlight many of the ingredients that are part of the May monthly specials. (Click here to view the May sale flyer) and contact whoever invited you to the demo to start shopping!
Please note: To be notified of future cooking demos you can text the word “DEMO” to 717-788-3663

May Recipes

• Potato Salad
• Fruit Salad
• Taco Pasta Salad
• Tropical Chicken Salad

If you need to grab any of the ingredients to make these recipes you can get them from 25-40% off and with free shipping if you shop through the Thrive delivery service or contact the person who invited you to watch the demo.

May Cooking Demo Replay – Spring Sale Recipes

POTATO SALAD

Make this easy and delicious potato salad in just minutes without having to peel, boil, and chop potatoes. My husband told me he liked this version even better than my regular potato salad recipe! This makes a small batch so feel free to double it for a bigger event.

Ingredients
2 c. Thrive Potato Dices (ON SALE)
1/4 c. Thrive Celery (ON SALE)
1/8 c. Thrive Chopped Onions
2 eggs, hard boiled and diced
2 spears Dill Pickles, diced
1/2 c. Mayonnaise
1 tsp. Mustard
1/2 tsp Iodized Salt
1/2 tsp. Thrive Chef’s Choice Seasoning
Splash of pickle juice

Directions:
Put the potatoes, celery, and onions in a bowl and pour water over them a little bit at a time until they no longer absorb any water. It’s ok if they are not 100% rehydrated at this point. While the water is absorbing combine mayonnaise, mustard, salt, and chef’s choice in a large bowl. Chop up pickles and eggs. Add rehydrated vegetables, pickles, and eggs to the bowl with the sauce mixture. Stir gently. Splash in some dill pickle juice at the end and give a final stir. Best if allowed to refrigerate 3-4 hours or overnight.

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FRUIT SALAD

Fruit salad is always a favorite side dish (or dessert) at any event I go to in the summer. I love how easy this is to put together with just a few simple ingredients. Mix and match with whatever fruits are your favorites (or are on sale!)

Ingredients:
1 c. Thrive Fuji Apple Slices
1 c. Thrive Sweet Cherries
1 c. Thrive Strawberry Slices
1 c. Thrive Pineapple (ON SALE)
1 c. Thrive Peach Slices
1 c. Thrive Bananas (optional) (ON SALE)
2 c. Vanilla Pudding, prepared with Thrive Instant Milk (ON SALE)
2 c. Whipping Cream, whipped with sugar and vanilla

Directions:
Rehydrate all fruit in a bowl (or separate ziplock bags for the red fruits). Drain well. Mix together whipped cream and pudding and pour over drained fruit. Stir until incorporated and serve cold. Sprinkle with toasted coconut flakes if desired.

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TACO PASTA SALAD

Make a large batch of this hearty and tasty pasta salad with a Mexican-flavor twist. It is good hot or cold and has so many flavors it won’t disappoint.

Salad Ingredients:
2 c. Dry Pasta Noodles
1 c. Thrive Diced Beef (ON SALE)
1/4 c. Thrive Chopped Onions
2 T. Thrive Green Chili Peppers
1 T. taco seasoning
3/4 c. Thrive Instant Black Beans
1-2 Tomatoes, diced
1/2-1 c. Thrive Pepper Jack Cheese (ON SALE)

Sauce Ingredients:
1 c. Thousand Island Dressing
1 T. Taco Sauce
1 T. Taco Seasoning

Directions:
Cook pasta and instant beans according to package and set aside. Rehydrate beef, onions, and chili peppers together with hot water. Drain the beef mixture and add taco seasoning to the mix and stir. Refresh cheese by tumbling in a tupperware container with small amounts of water until it’s all absorbed. In a separate small bowl combine ingredients for sauce. Put everything together in a large bowl and stir well. To serve cold, put it in the fridge for a few hours before serving. Top with sour cream, chives, fritos, etc. if desired.

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TROPICAL CHICKEN SALAD

This recipe is a new twist on an old favorite and is an absolute hit with a crowd. The sweet fruit added in gives it a tropical flavor and is delicious on a sweet croissant roll.

Ingredients:
1.5 c. Thrive Diced Chicken
2 T. Thrive Chopped Onions
1/4 c. Thrive Celery
1/4 c. Thrive Pineapple
1/4 c. Thrive Grapes
1/2 c. Mayonaise
Salt & Pepper to taste
1/4 tsp. Mustard (optional)
Freeze-Dried Chives to top

Directions:
Reconstitute chicken, onions, celery, pineapples, and grapes by covering them in water; allow to sit for about 10 minutes and drain any excess water. Chop chicken and celery into smaller pieces if desired. Mix all ingredients together and top with the chives. Let sit in refrigerator for 1 hour. Mix again before serving with crackers, croissants, or whatever you desire!

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MAY SPECIAL OFFER

Would you like a free copy of my Meals-in-a-Jar cookbook? Krista and I are offering a free copy to anyone who enrolls as a consultant before the end of May. To join under me you may click this link. To join under Krista reach out to her! We’d love to have you work with us to share Thrive and emergency preparedness with others.

- Jodi Weiss Schroeder
http://yourthrivelife.com