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When a salad recipe calls for “greens” you are given a choice of what kind of salad greens you would like to use. I like romaine, spinach red or green leaf lettuce or iceberg lettuce, which has no nutritional value, but it gives a salad some crunch. Along with my favorites, you might want to try these varieties: chicory (curly endvine), escarole (broad leaf endvine), water cress, dandelion greens (in season), kale or Boston lettuce. Im sticking to my favorites.

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GARDEN FRESH SALAD
Salad:
1 bunch leaf lettuce (green or red)
2 c. packed torn spinach
1 large tomato, cut in 1/2 inch chunks
1/2 c. diced celery
6 fresh mushrooms, sliced
5 bacon strips, cooked crisp, drained and crumbled
1 c. cubed mozzarella cheese

Dressing:
1 c. canola, olive or vegetable oil
3/4 c. sugar
1/4 c. each, vinegar and minced onion
1 T. Worcestershire sauce
1 T. ketchup
1/4 t. salt

In a large bowl, combine the first five ingredients of salad mixture. Chill. Combine dressing ingredients. Just before serving, fold in cheese, bacon and dressing. Makes six to eight servings.

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This salad recipe can easily be cut in half to serve four to five.

FRESH FRUIT SALAD
Fruit:
4 c. fresh strawberries
2 c. fresh blueberries
2-3 kiwi fruits, peeled and sliced about 1/2 inch thick
2 c. green crapes
2 bananas, sliced about 1/2 inch thick

Dressing:
1 6 oz. carton, plain or vanilla yogurt
2 t. lemon juice
1 t. sugar
1/2 t. vanilla

In large bowl, combine first four fruit ingredients. In a small bowl, combine all dressing ingredients. Just before serving, gently fold in bananas. Drizzle dressing over salad. Transfer to a pretty salad bowl. Makes eight to 10 servings.

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This recipe has a couple of fruits that are not usually found in chicken salad. You will like it!

FRUITED CHICKEN SALAD
Salad:
2 c. cooked, cubed chicken
1-1/2-2 c. fresh blueberries
1 c. diced celery
1 c. green grapes
2 c. cantaloupes, cut in 3/4 inch chunks
1/2 c. sliced almonds

Dressing:
1/2 c. mayonnaise
1/4 c. sour cream
4 t. lemon juice
1-1/2 t. sugar
1/2 t. ginger
1/4 t. salt, optional

In a large bowl, combine all salad ingredients except almonds. In a small bowl, combine all dressing ingredients. Pour over chicken mixture; add almonds and fold in gently. Makes six servings.

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CUCUMBER SALAD
2 medium cucumbers

Dressing:
1/2 c. sour cream
2 T. salad dressing
1 T. vinegar
2 t. minced onion
1-2 T. diced pimiento
Black pepper

Peel and slice cucumber about 1/2 inch thick; set aside. Combine dressing ingredients in a medium bowl. Stir in cucumbers. Makes four to five servings.

Note: Many recipes, especially salad recipes, call for balsamic vinegar, white or red wine vinegar, Dijon mustard or honey. These are not expensive ingredients and add so much flavor to the food you are preparing.

Thought for the Day: Love is strengthened by working through conflict together.

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