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Spring Salads | The Co-op Cookin' Show

Join Barbara and Emily, the multimedia team at Arkansas Valley Electric, as they put together delicious spring salads. The recipes were each from Arkansas Living Magazines.

The Co-op Cookin' Show's mission is to honor our rural roots, spotlight recipes published in Arkansas Living Magazine through the decades, and introduce the co-op family to you as they cook alongside us!  

This episode is dedicated to celebrating the fresh and vibrant flavors of spring with delicious and nutritious salads! As the weather warms up and nature comes alive again, it's the perfect time to incorporate an array of seasonal ingredients into your meal. 

Mexican Corn Pasta Salad

Recipe from Arkansas Living Magazine

Recipe by Julianna Goodwin



  • 3 cups rotini pasta, uncooked

  • 1 red bell pepper

  • 1 (15-ounce) can corn, drained

  • 1 cup black beans, drained

  • 4 green onions, sliced

  • ¼ cup cilantro, chopped


  • 1 cup mayonnaise 

  • 2 teaspoons smoked paprika

  • 2 teaspoons ground cumin

  • 1 teaspoon garlic salt

  • ½ cup salsa

  • 1 teaspoon lime juice


For salad: Cook pasta according to directions. Rinse with cold water, and add to a large bowl. Stir in red bell pepper, corn, black beans, green onions, and cilantro.

For dressing: In a medium bowl, whisk together all dressing ingredients until well-combined.

Add dressing to salad, stirring to coat. Cover with plastic wrap so that it touches pasta (to help prevent it from drying out). Refrigerate until time to serve.

Vietnamese Spring Roll Salad

Recipe from Arkansas Living Magazine

Recipe by Julianna Goodwin


Peanut Dressing: 

  • ⅓ cup smooth peanut butter

  • 1 tablespoon fresh lime juice

  • 1 tablespoon soy sauce

  • 2 tablespoons brown sugar

  • ¾ teaspoon ground ginger 

  • ¼ teaspoon garlic powder

  • ½ cup hot water


  • 3 cups lettuce, chopped (use a crisp variety)

  • 3 green onions, sliced

  • 2 mini cucumbers, sliced

  • ¾ cup carrots, shredded 

  • ¼ cup cilantro, chopped

  • 2 tablespoons fresh mint, chopped

  • 1 bag of cooked medium shrimp (can also use shrimp cocktail, defrosted)


  • For dressing: In a medium bowl, stir together peanut butter, lime juice, soy sauce, brown sugar, ginger and garlic powder until well-combined. Begin to add hot water, about a third at a time, and stir in between each addition. Stir until smooth. If consistency is too thick, add 1 tablespoon of water.

  • Layer salad ingredients any way you’d like, and serve with peanut dressing.

Cranberry Salad

Recipe from Arkansas Living Magazine

Recipe by Shelley Loe, Director, South Central Arkansas Electric Cooperative


  • 1 (6-ounce) package cherry-flavored gelatin

  • 1 ½ cups boiling water

  • 1 (20-ounce) can whole cranberry sauce

  • 1 ½ cup red grapes, halved

  • ¼ cup pecans, chopped


In a large bowl, dissolve gelatin in boiling water. Add pineapple and cranberry sauce; chill for 1 1/2 hours. Stir in grapes and pecans.

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