Not your run of the mill salads

It is the season of salads, among other things. I don’t know about you, but I tend to lean towards a good salad. something on the grill and fresh fruit for our main meal when the weather is hot, as it has been for many days. We like pasta salads, but there are umpteen kinds of salads that are quite different from the “run-of-the-mill” pasta with chicken, ham or shrimp. So, what kind of salad recipes are for today?

FRUITED CHICKEN PASTA SALAD

2 c. uncooked bow tie pasta
2 c. cubed, cooked chicken
1-11 oz. can mandarin oranged, drained
1 c. halved green grapes
1/2 c. ranch dressing Cook pasta according to pkg. directions.
Meanwhile, in a large bowl combine next three ingredients.
Drain and rinse pasta with cold water; drain well. Add to chicken mixture. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Makes six servings.


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We had a family birthday gathering recently and this is the salad one of our daughters brought... something different.

MARINATED VEGETABLE SALAD
1/2 c. olive oil
1/4 white wine vinegar
1 T. each, Italian seasoning, Dijon mustard and minced garlic
3/4 t. salt
1/2 t. each, sugar and ground black pepper
3 c. small cauliflower florets
2 c. cherry or grape tomatoes, halved
1 c. bottled cherry peppers (yellow, green and red) - not hot peppers
3 medium zucchini, cut into bite-size pieces
3 medium carrots cut in bite-size pieces
1 small onion, thinly sliced In a small bowl, whisk together first eight ingredients; set aside.
In a large bowl, combine rest of ingredients. Whisk dressing again and pour over veggies. Cover and refrigerate for at least two hours, stirring occasionally. Serve with a slotted spoon.
Makes eight servings.
Note: This salad will keep for three weeks, stirring occasionally. It’s delicious with any entree.

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BROCCOLI SALAD WITH CUCUMBER
2 c. fresh broccoli florets
2/3 c. diced cucumber
1/2 c. each, shredded Cheddar cheese and mayonnaise
3 T. each, diced onion and bacon bits Put all ingredients in a large bowl and toss to coat.
Cover and refrigerate for 1 hour before serving. Makes four servings.

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FIESTA RICE AND BEAN SALAD

1 pkg. fast-cooking long grain and wild rice
2 c. frozen corn
1-15 oz. can black beans, rinsed and drained
5 green onions, sliced, using most of green
1 each, small, sweet red and orange peppers, diced
1/2 c. minced cilantro 1 can reduced-fat Italian salad dressing
1 T. lime juice
1/4 t. pepper
Prepare rice mix according to pkg. directions; cool. Meanwhile, bring 1 cup water to a boil in large saucepan. Add corn; cook for 2 minutes. Drain and rinse in cold water. In a large bowl, combine rice with next seven ingredients. In a small bowl, combine rest of ingredients, mixing well.
Drizzle over salad and toss to coat. Cover and refrigerate for at least two hours before serving.
Makes 10 servings. ..
Thought for the Day: Tel someone you love: I love you, not only for what you are, but for what I am when I am with you.