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It’s salads today... some side salads and some full meal salads.

Just a couple hints for you when making salads: when the instructions say to toss the salad, don’t throw it in the garbage! The reason for “tossing” a salad is to coat the greens and veggies with the salad dressing. Tossing meants to lightly stir so that the greens are not bruised. To give your greens a subtle garlic flavor, rub the inside of you salad bowl with a cut clove of garlic. If you don’t like a titch of garlic flavor.. skip it. Add nuts, croutons or other foods that become soggy just before serving to keep them crisp.

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GREENS AND POPPY SEED DRESSING
1-1/2 c. torn mixed salad greens (Romaine, spinach, ice berg, etc.)
3 T. trail mix
4 large sliced red onion rings, cutting rings in quarters
2 t. grated Parmesan cheese, divided
2 T. prepared poppy seed salad dressing

In a small serving bowl, combine first three ingredients and one teaspoon of cheese. Drizzle with dressing, toss to coat (don’t squish it). Sprinkle with rest of cheese. Makes two servings.
Note: This salad is easily doubled or tripled to serve four or more.

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SUPER SPINACH SALAD
1-9 oz. pkg. fresh baby spinach
1/2 lb. sliced (about 1/2 inch thick) fresh mushrooms
2 hard-cooked eggs, chopped
2 T. real bacon bits

In a large salad bowl, combine all ingredients except vinaigrette. Drizzle with vinaigrette; toss to coat. Makes eight servings.
Note: Ready-sliced mushrooms are available in produce department.

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ONE-OF-EVERYTHING SALAD
1-3 oz. pkg. lemon flavored gelatin
1-3 oz. pkg. lime flavored gelatin
1 c. each, boiling water, evaporated milk, mayo, cottage cheese, chopped walnuts or pecans
1-20 oz. can crushed pineapple, undrained
1 T. prepared horseradish - optional

In a large bowl, dissolve gelatin in boiling water; cool slightly. Stir in next five ingredients (adding horseradish if you choose); mix well. Chill until partially set. Pour into an oiled eight cup mold. Chill for six hours or overnight. Makes 12 to 15 servings.
Note: If you don’t have a mold, use a 9x13 inch pan. You can sprinkle additional nuts over each serving to garnish if you wish.

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HAM PASTA SALAD
Salad:
1-7 oz. box shell macaroni, cooked, drained and cooled
2 c. cubed ham
1 c. each, diced green pepper and tomato
1/4 c. diced onion

Dressing:
1/2 c. mayo or salad dressing
1/4 c. grated Parmesan cheese
2 T. milk
1/4 t. salt
Additional Parmesan cheese

In a large bowl, combine all salad ingredients. In a small bowl, combine all dressing ingredients, mixing well. Pour over pasta mixture and stir to coat. Cover and chill for 1-2 hours. Sprinkle with additional cheese before serving.

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This biscuit recipe is perfect to serve with any pasta salad.

DILL BISCUITS
1/4 c. butter or margarine, melted
1 T. minced onion
1 t. dill weed (not seed)
1-10 oz. tube refrigerated buttermilk biscuits

In a bowl, combine first three ingredients. Cut biscuits in half lengthwise; coat biscuits in butter mixture. Arrange in a single layer in an ungreased nine inch square baking pan. Bake at 450 degrees for 8-10 minutes. Makes six servings.

Thought for the Day: Laughter is a tranquilizer with no side effects.

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