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Fourth of July celebrations are just around the corner. If you’re having a cookout or potluck gathering with family or friends, salads are no doubt on the menu. When our kids and grandkids gather with us, we do “bring something for the grill and something to pass.” I always know what I’m going to make–-a Slovak dish called “haulushka,” which is fresh coarsely cut cabbage and diced onion, stir-fried in butter or margarine and is then mixed with noodle-type dumplings. There is never any left in the big bowl. The rest of the kids figure out between themselves what they are going to bring. For sure there are one or two salads and fresh fruit.

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Today, it’s salads that you might want to bring or just make for yourself.

BERRY-MANDARIN TOSS

Dressing:

1/4 c. sugar

2 T. cider vinegar

2 T. honey

1-1/4 t. lemon juice

1/2 t. paprika

1/2 t. ground mustard

1/2 t. grated onion

1/4 t. celery seed

dash or two salt

1/3 c. canola or vegetable oil

Salad:

8 c. torn mixed salad greens (spinach, Romaine, iceberg lettuce, watercress, etc.)

2 c. sliced fresh strawberries

one 11 oz. can mandarin oranges, drained

1 small sweet onion or red onion, sliced thinly and separated into rings

1/3 c. slivered almonds*

4 strips bacon, fried crisp, drained on paper towel and crumbled

In small saucepan, combine first nine ingredients over high heat, stirring until sugar dissolves. Remove from heat and whisk in oil. Cover and refrigerate until serving.

In a large salad bowl, combine all salad ingredients. When ready to serve, drizzle dressing over salad and gently toss. Makes 12 servings.

*To toast almonds, spread almonds in small saucepan in one layer. Heat over medium heat, stirring constantly until lightly browned, 6-8 minutes.

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FRUITED CABBAGE SALAD

Salad:

4 c. shredded cabbage

1 medium red apple, diced (about 3/4 c.)

1 medium, firm banana, sliced a little thicker than 1/4-inch

1/3 c. chopped pecans

2 T. raisins

Dressing:

1/2 c. mayonnaise or salad dressing (can use lite)

2 T. milk

2 T. sugar

1 T. lemon juice

salt to taste (optional)

In a large bowl, combine salad ingredients; set aside.

In a covered container with tight fitting lid, combine dressing ingredients; shake vigorously to combine. Pour over cabbage mixture and toss to coat. Makes 6 servings.

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If you’ve not tasted a fruit salad with pasta, you’re in for a treat.

PASTA FRUIT SALAD

3 c. macaroni shells, cooked according to package directions, drained, cooled

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

1 large orange, peeled, sectioned and halved*

1 c. each red and green grapes

1 medium apple, with skin on, diced

1-6 oz. container plain yogurt

3 T. orange juice concentrate, not diluted

Put cooked shells in large bowl; add fruit. Combine yogurt and juice concentrate; pour over salad; gently folding in to coat. Cover and chill 3-4 hours. Makes 8-10 servings.

*Can substitute one 11 oz. can mandarin oranges, drained

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CRUNCHY SHRIMP SALAD

3 c. small frozen shrimp (or medium, cut in half) thawed

1-1/4 c. frozen peas, thawed (don’t cook)

1-8 oz. can sliced water chestnuts

1-2 oz. jar diced pimiento (can use 3 T. minced, sweet red pepper)

3 green onions, sliced, using half of tops

3/4 c. mayonnaise (can use lite)

1/4 c. seafood sauce

scant 1 T. lemon juice

In a bowl, combine first five ingredients.

In another bowl, combine next three ingredients. Fold dressing into shrimp mixture. Chill one hour. Makes 5-6 servings.

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PEPPERONI CAESAR SALAD

Dressing:

1/3 c. olive or canola oil

2 T. red wine or cider vinegar

2 T. mayonnaise

2 small garlic cloves, minced

1/2 t. Dijon mustard

1/4 t. Worcestershire sauce

1/4 t. pepper

Salad:

8 c. torn Romaine lettuce

1 c. halved, thinly slice pepperoni (the kind that comes in an airtight package)

1-1/2 c. Caesar salad croutons

1/4 c. shredded Parmesan cheese (not grated)

In a small bowl, combine dressing ingredients; set aside.

In a large salad bowl, combine Romaine and pepperoni. Whisk dressing to combine well. Drizzle dressing over salad. Sprinkle with croutons and cheese. Makes 8 servings.

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I have a “keep fresh” tip to share with you. When I buy head lettuce or cabbage and don’t use it all at one time when it’s opened, the inevitable “rust” starts moving in. When I’ve used as much as I need for a recipe, I wrap the leftover portion completely in paper toweling and put it in a plastic bag, pressing as much air out as possible. Secure it with a twisty unless you’re using a zipper bag. It will stay “rustless” for several days. Rewrap it again in dry paper toweling again. Works well with cut green pepper (when you only use a portion of it) cukes (wrapping th cut end) and onions. I wrap the onion in plastic wrap before putting it into a baggie. The paper toweling absorbs moisture from the veggies so they don’t get rusty or slimy. Try it, it works great.

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Thought for the day: The experienced gardener knows that anything that grows like a weed––is!

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