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COOL SUMMERTIME SALADS

© Vaudie E. Harrison

During these sweltering summer days, most of us don't want to stand over a hot stove in our kitchen. Too darn hot in there! Frankly, sometimes, even a backyard Bar-B-Q creates too much heat to be comfortable.

Well, on days like these, I like to make a main dish salad to enjoy. There are many advantages to making a complete meal with a salad - not the least of these is the fact that you won't have to worry about the heat while preparing your meal. In addition to that, you can make the salad well ahead of time and just relax while it chills in the 'fridge. There are also several salad type dishes that allow your family (or guests) to create their own and this will save you even more time and effort.

The best, and easiest, way to have your family do most of the work is to serve a veggie platter consisting of cucumber slices, trimmed radishes, some cauliflower and broccoli florets, iceberg lettuce wedges, some sliced red, green and yellow bell peppers. Of course, don't forget the sliced carrot sticks, or you can purchase the small whole "baby" carrots in a bag ready to rinse and enjoy. You can cut the veggies yourself, or have the family help you.

After all the veggies are cut, arrange them on a large platter, put two or three assorted dips or dressings, in bowls, alongside the platter, provide paper plates and plastic forks and simply tell everyone to help themselves. Not only is this an easy and healthy way to prepare a meal, there's almost no cleanup afterwards. If you'd like, you can also put out a plate or two with your favorite cold, cut meats to go along with the vegetables. Use ham, bologna, cooked chicken strips, or any other of your favorite meats. The meat makes a great addition to the salad.

Another simple and great tasting meal, and one that we enjoy often, is what we call Salmon 'n Salad. Make your favorite tossed salad, combining whatever ingredients you desire. Toss the salad well, with your favorite dressing. Before serving the tossed salad, place a portion of well chilled, canned Red Sockeye Salmon on each plate and then put the salad on the side. Serve with whatever cracker your family prefers. A great addition to this salad is to serve slices of ripe avocado with the Salmon 'n Salad and some fresh lemon wedges for the salmon.

The copyright of the article COOL SUMMERTIME SALADS in Recipes 1880-1960 is owned by Jerri Brooker. Permission to republish COOL SUMMERTIME SALADS in print or online must be granted by the author in writing.