Celebrate National Salad Month by giving these recipes a try. You’ll spend less time in the kitchen and more time having fun outdoors!

Seven-Layer Salad

Pansy Collins, Orange, Virginia

Ingredients:

	1 head crisp lettuce, chopped
	3 stalks celery, thinly sliced
	1 red bell pepper, diced
	1 onion, chopped finely
	10-oz. frozen peas, microwaved to cook lightly
	1 cup diced hardboiled eggs, cooked shrimp or crab, 1 cup mayonnaise
	¼ cup sugar or 2 T sugar substitute
	¾ cup Parmesan or cheddar cheese
	1 lb. bacon, cooked & crumbled

Directions: Using a clear glass bowl or serving dish, layer first 5 ingredients in order, along with any optional ingredients, adding peas last. Mix mayonnaise mixture with sugar and spread over peas, then sprinkle with cheese and bacon. Refrigerate at least 2 hours or overnight to blend flavors. 

Seafood Salad

Mary Ridings, White Post, Virginia

Ingredients:

	2 lb. shrimp, cooked & peeled
	½ lb. fresh or imitation crabmeat
	¼ cup sliced ripe olives
	½ cup sliced green olives
	¼ cup minced green onion
	¼ cup minced celery
	¼ cup minced green pepper
	2 T sweet pickle relish
	1 cup Italian salad dressing
	2 T olive oil
	2 t lemon juice
	2 tomatoes, cut in wedges
	½ head iceberg lettuce

Directions: Combine first eight ingredients in a large bowl. Mix Italian dressing with oil and lemon juice, then pour over seafood mixture and gently toss. Cover and chill several hours or overnight. To serve, place on bed of lettuce and garnish with tomato wedges.

Zesty Two-Bean Salad

Wendy Lankford, Red Oak, Virginia

Ingredients:

	15-oz. can corn (or 1 cup fresh kernels)
	15-oz. can black beans
	15-oz. can kidney beans
	2⁄3 cup diced celery
	2 green onions, sliced
	2 T chopped cilantro
	½ cup diced pepperjack cheese
	1⁄3 cup vinaigrette dressing
	1 T lemon juice
	Salt & pepper to taste

Directions: Drain and rinse canned vegetables, then combine all ingredients and refrigerate until serving. 

Summer Delight Chicken Salad

Julia Coles, Gretna, Virginia

Ingredients:

	1 cup dried cranberries
	½ cup onion, finely chopped
	½ cup diced bell pepper
	20-oz. can crushed pineapple, drained
	1 cup mayonnaise
	3 cups cooked chicken or turkey
	½ t each salt, turmeric, paprika & sugar

Directions: Combine all ingredients and chill at least an hour before serving with bread or crackers. Note: 2 cups of halved grapes can be substituted for the pineapple. 

Send us your recipes!

We need recipes for these upcoming issues: canning and pickling; and cantaloupe and melon recipes.

Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.

Send us your recipes!

We need recipes for these upcoming issues: main dish salad recipes; sweet, bell and hot pepper recipes; and cantaloupe and melon recipes.

Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.