By Arleen M. Kaptur
Summertime-the living is easy-or it should be ! Meals are
lighter, and usually taken outdoors. Appetites are not receptive to hot, heavy
food and cooking time should be at a minimum.
So what's the solution - when you come home after a day's work,
or time out with the family at the beach or the zoo? You want something quick,
tasty, cool and refreshing, but it should satisfy those hunger pangs. Summertime
salads - fit right into summertime activities and fun.
Tasty Turkey Dinner Salad
cups fresh strawberries, washed, hulled, and sliced in half
10-1/2 oz. can mandarin orange sections
cups seedless green or red grapes, or a combination of both 2 heads Belgian
endive, Bibb, iceberg, or Boston lettuce, or a combination
sliced full cooked smoked turkey breast (from the deli) or honey roasted turkey
ranch or buttermilk dressing
Prepare strawberries and drain mandarin oranges. Wash grapes and
dry with paper toweling. In a mixing bowl, combine the fruit. Set aside in
refrigerator to chill.
Wash, separate the lettuce leaves, and pat dry.
Line individual salad plates with the lettuce, Arrange the
turkey slices on top of the lettuce leaves, and spoon the fruit on top of the
turkey. You can also place the turkey on one side of the plate and the fruit on
the other, if you prefer. Spoon your choice of dressing across both the turkey
and the fruit. Sprinkle with almonds and serve.
Serve warm rolls, ice-cold lemonade, and chocolate brownies -
you have a great, quick and satisfying meal.
In the Islands Salad
8-ozs. pkg. medium noodles
avocado, halved, pit removed and peeled
15-1/2oz. can crab meat, drained, flaked, and cartilage removed or salad
pollock, cut into chunks
salad shrimp, rinsed
dairy sour cream
sliced green onions
tsp. Worcestershire sauce 1/4 tsp. dry mustard
assorted lettuce leaves
chopped pistachio nuts
Cook the noodles until tender; drain. Rinse with cold water.
Slice the avocado into lengthwise slices. Brush with the fresh lemon juice to
prevent darkening. In a bowl, combine the noodles, avocado slices, the drained
pineapple, crab meat and shrimp.
For dressing - combine the mayonnaise, sour cream, sliced green
onions, chili sauce, Worcestershire sauce, and dry mustard. Spoon the dressing
over the salad mixture. Gently combine so that the dressing coats the mixture.
Cover with plastic wrap and chill for 3-4 hours. To serve, line individual salad
plates with lettuce leaves. Spoon salad mixture onto the lettuce leaves and
sprinkle with the nuts.
Serve with sliced French bread, iced tea or coffee, and
chocolate chip cookies. Cool and smooth!
Decorate your food with these simple garnishes:
Score the peel of 3 oranges into 8 sections, cutting to but not
cutting through the base of the peel. Carefully remove the peel from the fruit,
keeping the shell all in one piece. Pull the fruit sections apart and carefully
remove any of the white pulp membranes.
With scissors, cut the sectioned peels into small petals by
cutting to the base, but not cutting through. Place some orange sections in one
peel shell. Insert this shell into another shell. And then the third.
You have a very full and beautiful accent on any plate.
FOR GARNISH ONLY
Combine slightly beaten egg white with a little water. Brush the
mixture over a cluster of red or green grapes, using a pastry brush.
Sprinkle with granulated sugar until covered. Shake off excess.
Dry on rack and you have a very beautiful color garnish.
Slice pickle lengthwise almost to the stem end, but not through.
Make fairly thin slices. Spread each fan and press the uncut end of the pickle
gently so that the fan will hold its shape when placed next to a sandwich.
Cook's Choice Salad
each sliced turkey, ham, roast beef, Swiss cheese, and American cheese or
iceberg lettuce, romaine lettuce, red cabbage,
and radishes (or buy a bag of prepared salad mix for even easier meal
Cut the meat and cheese into lengthwise strips.
Slice the cucumber and the tomato. Wash, pat dry, and chop the
lettuce. Also shred the cabbage, carrots and radishes. Combine the lettuce,
cabbage, carrots and radishes together. Place in large bowl. Top with the strips
of meat and cheese. Garnish with the cucumber and tomato slices.
Serve with Russian, Thousand Island, or Ranch dressing.
Great with rye bread slices, raspberry juice punch, and slices
of pound cake topped with fresh berries and a dollop of whipped topping.
Summertime and salads go together like lazy afternoons and
gentle evening breezes. They keep the cook out of the kitchen and everyone
Arleen M. Kaptur http://www.arleenssite.com