Chill
Out With These
Simple
Summer Salads
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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SUN-DRIED
TOMATO PASTA SALAD
From April
Foubare of Manassas
Ingredients:
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16 oz. any kind of pasta |
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1-6 Italian plum tomatoes (diced) |
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1 cup oil-packed sun-dried tomatoes (drained and
diced; reserve 2 T oil) |
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1 cup frozen petite or early June peas (thawed) |
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1 T dried basil leaves |
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2 lg. cloves garlic, crushed or minced |
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1 cup shredded Parmesan cheese |
Directions: Cook pasta
according to package directions. Drain, rinse with cold water and drain
again. Combine remaining ingredients except cheese and reserved oil from
sun-dried tomatoes; mix well. Transfer pasta to a large serving bowl and
toss with tomato mixture. Sprinkle with cheese and toss lightly to coat.
Serve immediately.
JACQUELINE
WHITESCAWER�S CUCUMBER SALAD
From April
Ferritto of Fredericksburg
Ingredients:
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Cucumbers |
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Garlic salt |
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Sesame seeds |
( 350˚ for 4 minutes to toast)
Directions: Slice
cucumbers and sprinkle lightly with garlic salt. Refrigerate 1-2 hours
before serving. Serve topped with toasted sesame seeds.
GARDEN-FRESH
SALAD
From Wanda
Simmers of Bridgewater
Ingredients:
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1 bunch leaf lettuce, torn |
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2 cups packed torn spinach |
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1 cup mozzarella cheese (cubed) |
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1⁄2 cup celery (sliced) |
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6 fresh mushrooms (sliced) |
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5 bacon strips (cooked & crumbled) |
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1 tomato (sliced) |
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1⁄4 cup onion (minced) |
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1 cup vegetable oil |
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1⁄2 cup sugar |
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1⁄4 cup wine vinegar |
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1 T Worcestershire sauce |
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1 T ketchup |
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1⁄4 t salt |
Directions: In a large
salad bowl, combine all salad ingredients and chill. Combine dressing:
vegetable oil, sugar, wine vinegar, Worcestershire sauce, ketchup and
salt, and chill. To serve, pour dressing over salad and toss. Makes 6-8
servings.
THREE
BEAN SALAD
From
Josephine Lunceford of Aylett
Ingredients:
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15-oz. can green beans (drained) |
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15-oz. can kidney beans (drained) |
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15-oz. can butter beans (drained) |
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1 lg. red onion (thinly sliced) |
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2 T sugar |
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1⁄4 cup vegetable oil |
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3 T white wine vinegar |
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1⁄4 t salt |
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1⁄4 t pepper |
Directions: In large
mixing bowl, combine all beans and red onion. In small bowl, combine
sugar, oil, vinegar, salt and pepper; stir to mix well and dissolve the
sugar. Add dressing to beans and toss to mix. Refrigerate at least 3
hours. Makes 8 servings.
ORANGE
JELL-O CLOUD SALAD
From
Nadine Pruitt of Tangier
Ingredients:
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8-oz. tub Cool Whip |
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12 oz. cottage cheese |
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3-oz. box orange Jell-o |
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1 can mandarin oranges |
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8 oz. crushed pineapple |
Directions: Drain fruit.
Mix Cool Whip and cottage cheese; add Jell-o and mix well. Add drained
fruit and mix well. Chill.
CORN
AND BLACK BEAN SALAD
From Chef
Barbie Winstead of New Castle
Ingredients:
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1 can black beans (drained) |
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1 can corn (drained) |
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1⁄2 green pepper (chopped) |
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1⁄2 red pepper (chopped) |
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2 green onions (sliced) |
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1 T minced parsley |
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1 t vegetable oil |
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2 T lime juice (fresh) |
Directions: Toss
together ingredients, except pepper. Generously sprinkle with pepper.
Cover and refrigerate. This salad improves upon sitting. Makes 8 servings.
MARINATED
PEAS
From Linda
Diehl of Staunton
Ingredients:
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1 cup chopped onion |
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17-oz. can English peas (drained) |
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12-oz. can shoe-peg corn (drained) |
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2 oz. diced pimentos |
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1 cup diced celery |
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3⁄4 cup vinegar |
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3⁄4 cup sugar |
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1 t salt |
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1⁄4 t pepper |
Directions: Boil vinegar, sugar, salt and
pepper for 1 minute. Combine with vegetables. Refrigerate.
GINGERED
MELON BALLS
From
Michael Jordan of Mt. Crawford
Ingredients:
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1⁄2 honeydew melon |
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1⁄2 cantaloupe melon |
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1 T fresh grated ginger |
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1 cup sugar |
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1 cup water |
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1 t cinnamon |
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4 mint sprigs |
Directions: Put water and sugar in saucepan;
heat to boil; remove from heat; stir in ginger and cinnamon and chill.
With a Persian scoop or melon baller, scoop out meat of melons into balls
and combine with cold syrup. Let stand at least 2 hours. Serve cold with
mint. Makes 4 servings.
GARDEN
SALAD
From
Veronica Terry of Moneta
Ingredients:
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6 cups lettuce (sliced) |
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2 tomatoes (diced) |
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1 cucumber (peeled and sliced) |
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1 green pepper (sliced) |
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1 carrot (sliced) |
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1 cup of fresh mushrooms (sliced) |
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4 spring onions (sliced) |
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1 cup raspberry yogurt (low fat) |
Directions:
Combine all the ingredients, except the yogurt, in a bowl and mix; add the
yogurt and toss lightly. Makes 6 servings.
CAEYE
BONE�S STRAWBERRY SALAD
From April
Ferritto of Fredericksburg
Ingredients:
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1 head romaine lettuce |
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1 head Boston (butter) lettuce |
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1 pint sliced strawberries |
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1 cup shredded Monterey Jack cheese |
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1⁄2 to 1 cup toasted pecans ( 350˚ for
5 minutes to toast) |
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1 cup oil (vegetable not olive) |
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3⁄4 cup sugar |
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1⁄2 cup red wine vinegar |
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2 minced garlic cloves |
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1⁄2 t salt |
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1⁄4 t white pepper |
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1⁄4 t paprika |
Directions: Dressing: Mix oil, sugar, vinegar,
garlic, salt, white pepper and paprika together and refrigerate 8 hours
before serving. Add strawberries, cheese, and pecans to lettuce; mix just
before serving. Toss with dressing last.
ASPARAGUS
WITH MUSTARD VINAIGRETTE
From Chef
Barbie Winstead of New Castle
Ingredients:
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1 lb. asparagus (fresh) |
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1⁄4 small onion (finely chopped) |
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2 T white wine vinegar |
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1 t Dijon mustard |
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1⁄2 packet sugar substitute |
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1⁄2 t salt |
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1⁄4 t pepper |
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1⁄4 cup olive oil |
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4 cups baby greens (mesclun) |
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1⁄4 cup walnuts or almonds (toasted) |
Directions: Steam asparagus until crisp
tender. Drain and pat dry with paper towels. Set aside. Combine onion,
vinegar, mustard, sugar substitute, salt and pepper in mixing bowl.
Gradually whisk in oil. Divide salad mix on plates; arrange asparagus on
top and drizzle with vinaigrette. Sprinkle with nuts. Makes 4 servings.
COLE
SLAW
From Lucy
Blazson of Lignum
Ingredients:
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1 head green cabbage |
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1 heart of celery (remove strings, chop celery) |
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1 onion (grated) |
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1 T celery seed |
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1 bunch white grapes |
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2 lg. red apples (skin on, cut into cubes) |
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1 pkg. coconut (optional) |
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1 lg. can pineapple (drain juice for the
dressing) |
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Miracle Whip salad dressing |
Directions: Mix all ingredients exept
pineapple juice and salad dressing in a lg. bowl � sugar to taste. Mix
juice with salad dressing ; pour over the ingredients and mix. Chill.
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