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I’m still in the salad mode. With the crazy hot weather we’ve had, for the last who knows how long, salads seem to be foremost in my selection of what to prepare for lunch or dinner. Fortunately, Bud likes different kinds of salads. With all the wonderful fresh veggies at our fingertips, it’s easy to put together a salad that is nutritious, tasty, filling and colorful. They say color makes it appetizing, and I believe that’s true. It was a bit of a challenge to use recipes that do not have greens as part of the ingredients. Greens was last week’s theme.

Here’s what I came up with…recipes that are easy to prepare.

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CHUNKY GARDEN SALAD
1-6 oz. container plain yogurt
2/3 c. Italian dressing
2 c. cherry tomato halves
1-1/2 c. unpeeled cucumber chunks
1 c. thick celery slices
1/2 c. radish slices

Combine yogurt and dressing, mix well. Chill in a salad bowl. Combine veggies, mix lightly. Chill.  Serve with dressing.

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AZTEC SALAD
1-12 oz. can whole kernel corn, drained
1-8 oz. can kidney beans, drained
1/2 c. diced onion
1/3 c. diced green pepper
2 T. diced pimento drained or diced sweet red pepper
1/4 c. Catalina French dressing
2 avocados, peeled and sliced 3/4 inch thick

In a large bowl, combine first six ingredients, mix lightly. Chill. Place avocado slices around edge of serving bowl; fill with veggie mixture. Makes eight servings. Note: You can substitute 1-1/2 cups frozen corn and thawed for canned corn.

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I’m sure many of you have your favorite potato salad. This recipes is not your usual potato, hard-cooked egg, celery, onion, radishes, cucumber salad with a creamy dressing. It really is quite good. The younger set probably won’t like it as the ingredients have a bit of a ‘bite’ to it.


SUMMER POTATO SALAD
2-1/2 c. cooked, peeled potatoes
2 T. sliced green onions
2-1/2 T. lemon juice
2-1/12 T. water
2 T. canola oil
Scant 3/4 t. celery salt
1/2 t. Worcestershire sauce
1/4 t. dry mustard
Couple shakes pepper
2-1/2 T. diced celery
2-1/2 T. grated Parmesan cheese
1-1/2 T. snipped, fresh parsley
2 small hard cooked egg, chopped
2 T. bacon bits, optional
Mix potatoes and onion in a medium bowl. Combine next seven ingredients in a small saucepan; heat just to boiling. Pour over potato mixture, mix well.  Cover and refrigerate at least eight hours. Remove from fridge 30 minutes before serving, stir in next four ingredients. Garnish with bacon bits if you wish. Refrigerate any leftovers. Makes five to six servings/
Note:  I cut this recipe in half, which is given. The ingredients are small amounts. If you want, heat the dressing for a few seconds in a microwave safe small bowl, just until it boils.

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MIDWEST 
VEGETABLE 
CRUNCH SALAD
2 c. broccoli flowerets
2 c. cauliflowerets
1 c. thinly sliced celery
1 c. cherry tomatoes, halved
1 c. sliced zucchini, cut in halves
3/4 c. sliced green onions, tops included
1/2 c. small ripe olives
1/4 c. thinly sliced carrots
1 c. Italian dressing
1/3 c. bacon bits

In a large bowl, combine all ingredients except bacon. Cover and marinate in fridge, turning occasionally, four hours or overnight. Just before serving, toss with bacon. Makes six to eight servings. Note: If tomatoes are very small, leave whole. When a recipe calls for bacon bits, I use real bacon. I fry several strips of bacon until crisp, press on paper towel to get fat off. When cold, I crumble the bacon, put it in a small jar with a tight fitting lid and put it in the fridge to use when needed.

Thought for the Day: Measure wealth not by the things you have but by the things you have for which you would not take for money.

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