Summer salad season is here

We are in the season of salads. I supposed one could say we eat salads all year. This is true but most of the time I wait for the homegrown fruits and veggies from the garden or farmer’s market. It isn’t very often that we eat tomatoes, cukes, “the first to come into the produce department corn on the cob, peaches and plums in the winter or early spring. Some of the salads I make are cottage cheese with some kind of fresh or canned fruit, carrot/raisin, waldorf, a variety of pasta, a variety of coleslaw and gelatin salads. COLBY AND APPLE SALAD 4 c. (4-5 medium) skin-on apples cut in 1/2 inch cubes 2 c. 1/2 inch cubes Colby cheese 1 c. slice (1/4 in.) celery 1/2 c. plain yogurt 1 T. honey Dash of nutmeg In a large bowl, combine first three ingredients. In a small bowl, combine last three ingredients. Fold into apple mixture. Cover, refrigerate two hours. Makes four servings. Note: You can substitute four cups of your favorite fresh fruit (pears, oranges, etc.) for apples if you’d like.

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SUMMER SPINACH SALAD
Dressing: 1/2 c. canola oil
1/4 c. diced onion
2 T. plus 2 t. each, sugar and cider or red wine vinegar
1-1/2 t. ground mustard
1/2 t. salt
8 c. torn spinach
3 green onions, using most of tops
2 pts. strawberries, sliced
1-1/2 t. poppy seeds
1/2 c. slivered almonds, toasted
3 large bananas

Place the first six ingredients in a blender or food processor; cover and process until sugar is dissolved. In a salad bowl, combine remaining ingredients, except bananas. Drizzle salad mixture with dressing; toss gently to coat. When ready to serve, fold in banana slices. Serve immediately. Makes 14 servings. Note: This recipe can be easily cut in half to serve 7-8. Also, if you don’t have a blender or food processor, use an electric hand mixer or whisk in a quart jar until sugar is dissolved.

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PIZZA SALAD
1-16 oz. package shell pasta
1 each, medium sweet red and green pepper, diced
1 large tomato, seeds removed, diced
5 green onions, including tops, sliced
1-4 oz. can mushrooms, drained
1-2-1/4 oz. can sliced black olives, drained, or 1/3 c. medium olives sliced
1/4” 2-1/2 oz. sliced pepperoni, halved
2 garlic cloves, minced
1 t. dried oregano leaves
1/4 t. each, salt and pepper
1-8 oz. bottle Italian salad dressing
1 c. shredded mozzarella cheese
2 T. grated Parmesan cheese

Cook pasta according to package directions; drain and cool well. Place in a large bowl; add next seven ingredients and toss. Add next four ingredients; toss. Refrigerate two hours. Just before servings, add dressing and cheeses; toss gently. Makes 12-16 servings.

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BLUE CHEESE AND ROMAINE SALAD
Dressing:
1/4 c. each, white wine vinegar and olive or canola oil
1 garlic clove, minced
1/4 t. each, pepper and seasoned salt
1/2 t. dried dill weed or 1 t. snipped fresh dill weed
1 small bunch Romaine lettuce, torn in bite-size pieces
3 hard-boiled eggs, chopped
1 c. croutons
1/2 c. crumbled blue cheese

In a small bowl or jar with tight fitting lid, combine dressing ingredients; mix or shake until well blended; set aside. Place romaine in a large salad bowl; top with eggs, croutons and cheese. Drizzle dressing over top and toss. Serve immediately. Makes four to six servings.

Note: If you want you can make this salad an hour or two ahead of time but don’t add the dressing until you are ready to serve.

Thought for the Day: Love doesn’t make the world go round. Love is what makes the ride worthwhile.