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n the latter part of June, I did a column on salad recipes. Well, guess what? I have so many good recipes for salads and summer is the best time to make them as many of them have fresh fruit and veggies from the garden or the Farmer’s Market.

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So, it’s going to be more salad recipes today.

No talk –– just salads.

TURKEY MANDARIN SALAD

2 c. cubed, cooked turkey (can also use cooked chicken)

1 T. minced onion (can use sliced green onions)

1/2 t. salt

1 c. red grapes (cut in half if big)

1 c. diced celery

1-15 oz. can mandarin oranges, drained

1 c. cooked small pasta (rings or shells)

3/4 c. mayonnaise

3/4 c. whipping cream, whipped (don’t use frozen topping as it’s too sweet)

1/3 c. slivered almonds

additional toasted almonds for garnish (optional)

In a large bowl, two to three hours before serving, combine first three ingredients; mix well. Add next four ingredients; toss lightly to mix. Cover and refrigerate. Just before serving, combine mayo and whipped cream; fold into salad along with almonds. Top with toasted almonds if you wish. Makes 6-8 servings.

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CHINESE-STYLE

PINEAPPLE SALAD

1-20 oz. can pineapple tidbits, in its own juice, drained

1-8 oz. can sliced water chestnuts, drained

3 c. cooked chicken, cut in julienne strips

2 c. diced celery

1/2 c. shredded carrots

1/2 c. salted dry roasted peanuts

1/3 c. sliced green onions

1 c. chow mein noodles (I use Chinese rice noodles as they’re thinner and crunchier.)

Sesame dressing:

1/4 c. peanut oil or canola oil

1/4 c. plus 1 T. white vinegar

2 T. brown sugar (can use brown sugar substitute)

2 T. toasted sesame seeds

1/4 t. finely crushed red pepper

In a large bowl, combine all salad ingredients except chow mein noodles.

Combine dressing ingredients and toss with salad ingredients. Just before serving, gently stir in noodles.

Transfer to a pretty salad bowl. Makes 8 servings.

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CREAMY FRUIT SALAD

1-11 oz. can mandarin oranges, drained

one 8-1/4 oz. can sliced peaches, drained

1-8 oz. can pineapple chunks, drained

1 c. mini marshmallows

4 oz. cream cheese, softened

1/2 c. plain, orange or peach flavored yogurt

1/4 c. sugar

In a bowl, combine first four ingredients.

In a small mixing bowl, beat last three ingredients until smooth; pour over fruit and toss to coat. Refrigerate 15-20 minutes.

NOTE: Cool cans of fruit in frig for a couple hours so the fruit will be cold and refreshing. Makes 4-5 servings.

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I like this salad as it has to be refrigerated overnight, makes a large amount and can easily be cut in half to make less.

12-HOUR SALAD

8 c. torn salad greens (romaine, iceberg, watercress, red or green leaf lettuce)

1/2 c. diced celery

2 medium green peppers, diced

1 medium red onion, diced

1-1/2 c. frozen peas, thawed but not cooked

1 c. salad dressing or mayo (I prefer mayo but you know which one you like better.)

1 c. sour cream (8 oz.)

3 T. sugar (can use granular sugar substitute, about 2-1/2 T.)

1 c. (4 oz.) shredded cheddar or sharp cheddar cheese

1/2 lb. bacon, cooked drained, patted to get rid of most of the fat and crumbled

Put greens in bottom of a 3 qt. glass bowl or a 9x13 dish (clear glass preferred). Top with layers of celery green peppers, onion and peas in order given –– don’t toss!

Combine dressing, sour cream and sugar; spread over salad. Sprinkle with cheese and bacon. Cover and refrigerate overnight.

Makes 12 servings.

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And the last salad for today –– one that’s a bit different than the salad using salad supreme seasoning.

SPAGHETTI/PEPPERONI SALAD

12 oz. thin spaghetti (vermicelli) cooked according to package directions, drained and cooled completely and drained again

1 c. shredded mozzarella cheese

1/2 c. pepperoni slices, cut in half

1/2 c. diced ham

1/2 c. diced green pepper

1/2 c. diced tomato (or cut cherry tomatoes in half)

1/2 c. diced onion

1/2 c. peeled, diced cucumber

1/4 c. sliced black olives

1 avocado, peeled and diced (optional)

1-8 oz. bottle Italian dressing (regular, fat-free or lite)

Put all ingredients in large bowl; toss lightly to mix. Chill 2-3 hours. Makes 10-14 servings.

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Thought for the day: If someone is too tired to give you a smile, give him or her one of yours.

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