Every time summer rolls around, I get excited to make this salad. Hot dogs and salad ingredients are always on sale during July and August – so I take advantage and make this salad as much as I can.

We love it (well, Elliott and I love it – Richard isn’t a big fan of hot dogs)!

Hot Dog Salad Recipe (Click here to print this recipe.)

Ingredients:
- 8 Hot Dogs, Sliced Into Bite-Size Pieces
- 1 Head of Lettuce, Roughly Chopped
- 1/4 Cup Mustard
- 2 Tablespoons Vinegar
- 3 Tablespoons Oil
- 1/2 Small Red Onion, Thinly Sliced
- 3 Pickles, Chopped
- 1 Teaspoon Sugar
- Salt and Pepper

Instructions:
1. Combine mustard, vinegar, sugar, and 2 tablespoons of oil in a large bowl. Add salt & pepper, onions, lettuce, and pickles and toss. Set aside.

2. Heat a large frying pan over medium-high heat. Add 1 tablespoon of oil and add the sliced hot dogs. Heat through – about 2 minutes on each side.

3. Serve salad with hot dogs on top and enjoy!

Serves 4

I love making simple summer salads when the warm weather hits. It’s not much fun to be cooped up in the house slaving over a hot stove when it is so incredibly hot outside, and that’s why we choose to eat salads more often in the summer. Less work for me and I’m not a sweaty mess when I’m done cooking (which is always a bonus)!

The Canadian yearly sales cycle shows that salad dressing is on sale all throughout the summer and if you check out the in season produce guide, you will find that fresh lettuce, peppers, celery and tomatoes are all on sale for deep discounts during the summer months as well.

Here are some of my favourite salads (good all year round, but especially during summer).

Tomato & Mozzarella Salad: This salad is not only simple to make, but it tastes delicious! It’s great as an appetizer or even for lunch.

Sesame Chicken Salad: The dressing for this salad is made up of the same ingredients of the marinade, so it’s very easy to put together. Simple is best!

Crazy Asian Salad: Alright, so this recipe has quite a few ingredients in it, but I promise – you will understand why once you eat this salad. It’s fresh and light and full of flavour. A definate winner come summer time!

Balsamic Vinaigrette Dressing: This is one of my favourite dressings. It is really easy to make and it goes well with any house salad.

What is YOUR favourite summer salad?

I like making salad dressing myself so that I know exactly what goes ins it. No preservatives!

This is pretty much the only salad dressing that we use for our homemade salads. It’s SO MUCH better than any bottled variety that I have ever tried.

Balsamic Vinaigrette Recipe (Click here to print this recipe.)

Ingredients:
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Dijon Mustard
- 1/4 Cup Brown Sugar
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper

Instructions:
1. Add Mustard, brown sugar, salt, pepper and balsamic vinegar to a small bowl. Mix very well, making sure there are no clumps of brown sugar.

2. Slowly add in the olive oil, whisking the vinaigrette as you go.

3. Pour over salad and enjoy.

Serves 6

This is one of our favourite soup recipes. We try to make this soup at least once a month, but if we can get the produce cheap enough, we will make it more than that.

Leftovers of this soup also taste great!

Slow Cooker Minestrone Soup (Print this recipe)

Ingredients:
- 1/4 Onion, Minced
- 2 Cups Spinach
- 2 Cups Small Pasta, Cooked
- 2 Large Carrots, Chopped
- 2 Celery Stalks, Chopped
- 1 Can Diced Tomatoes
- 3 Cups Chicken Broth
- 1 Chunk of Parmesan Cheese Rind
- 1 Teaspoon Basil
- 3 Garlic Cloves, Minced
- 1/2 Teaspoom Thyme
- Salt & Pepper
- Parmesan Cheese
- 1 Kidney Beans, Drained & Rinsed

Instructions:
1. In a slow cooker/crock pot, combine tomatoes, beans, broth, onions, celery, carrots, herbs, garlic, parmesan cheese rind, salt & pepper. Cover and cook on low for 6 hours.

2. about 35 minutes before the soup is finished, add spinach and cook for another 25 minutes – then add cooked pasta, cook for 5 minutes more.

3. Remove parmesan cheese rind and ladle soup into bowls. Top with extra parmesan cheese.

Makes 4 servings.

Click here to print this recipe.

Ingredients:
- 1 Large Head Cauliflower, Chopped
- 4 Cloves Garlic, Chopped
- 1 Tablespoon Extra Virgin Olive Oil
- 4 Cups Chicken Broth
- 1 1/2 Cups Mozzarella Cheese, Shredded
- 1 Teaspoon Basil
- Salt & Pepper

Instructions:
1. Preheat oven to 400F. Put your cauliflower and garlic on a large baking sheet and then drizzle with olive oil and season with salt. Roast for about 40 minutes or until the cauliflower is tender.

2. Dump everything from the baking sheet into a food processor or blender and puree.

3. Place the pureed mixture into a large pot, add the chicken broth and then bring to a boil. Reduce heat and simmer for 8 minutes. Add the cheese, basil and some pepper and let simmer for another 5 minutes.

Makes 4 servings.

Click here to print this recipe.

Ingredients:
- 6 Cups Broccoli
- 1/2 Cup Flour
- 6 Cups Chicken Broth
- 2 1/2 Cups Grated Cheddar Cheese
- Bacon, Crumbled (Optional)
- 1 1/2 Cups Milk

Instructions:
1. Chop broccoli finely and cook until tender. Set aside.
2. In a large pot, combine broth and milk. Slowly whisk in the flour and then cook over medium-high heat until it starts to boil.
3. Add chopped broccoli and reduce heat to medium.
4. Cook 4-5 minutes and then add cheese. Once cheese has melted, you’re done!
5. Serve, topped with bacon if you wish.

Makes 3 servings.