Tasty Summertime Potluck Ideas

Father’s Day, graduations, reunions, Fourth of July, summer is packed full of events that call for a pot luck dish. If you’re in a rut, or simply looking for fresh inspiration, Terri Chaffer of Love That Olive has a few fun, colorful and very tasty ideas.

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Chicken Tangerine Salad

3 C. shredded lettuce
2 C. shredded red cabbage
2 C. shredded chicken
½ C. mandarin oranges, drained
1 ramen noodles packet, crushed (discard seasoning packet)
½ C. shredded carrot
1/3 C. sliced green onions
¼ C. sliced almonds
Dressing:
¼ C.*Tangerine Balsamic vinegar
2 Tbsp. honey
3 Tbsp. *Toasted Sesame oil
2 Tbsp. *Maruso Soy Sauce
1 tsp. minced ginger
½ C. *Garlic EVOO
Directions:
In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrot, green onions, and sliced almonds

Make dressing: In a small bowl, whisk together balsamic vinegar, honey, sesame oil, soy sauce and ginger

Slowly drizzle in olive oil, whisking constantly until emulsified

Just before serving, drizzle dressing over salad and toss to combine

Serve immediately

Strawberry Cake

Strawberry Cake Mix
Use Vanilla Olive Oil to replace the vegetable oil. Cut amount in half.
Bake as directed. Allow to cool.

Cake Topping
Cut strawberries in slices. Place in bowl.
Drizzle strawberries with Strawberry Balsamic vinegar. Let sit while cake is cooling.
½ container of whipped topping or fresh whipping cream, fold in Lemon or Lime Curd.
Spread over cake.
Place strawberries on top of whipped topping.

Strawberry Salsa

3 C. Fresh Strawberries, chopped
½ Red Onion, chopped
1 Jalapeno, finely chopped (seeded if you prefer less heat) Optional
¼ C. Fresh Cilantro, chopped
2 Tbsp. *Lime EVOO
3 Tbsp. *Strawberry Balsamic vinegar
Zest of 1 lime
Pinch of *Himalayan Pink Sea Salt
Chili Lime Chips or Blue Corn Chips for serving

Directions:
In a large bowl, stir together strawberries, onion, cilantro, lime zest, jalapeno (if using), olive oil and balsamic vinegar
Season with sea salt
Allow to sit together for 10 to 20 minutes before serving
Serve with chips

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