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KEEP ON KEEP'IN COOL!

© Vaudie E. Harrison

It's still hot over most of the country, so let's continue with some more cool, healthy and great tasting recipes. Any of the following recipes make very good main dishes. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

PORK SALAD WITH MUSTARD SAUCE

6-8 Cups of Mixed Salad Greens (Lettuce, Spinach, etc.) 1 Pound of Cooked Pork (Sliced or in Strips)

1 Red Bell Pepper (Seeded and Cut into Strips

NOTE: In addition to the above ingredients, you can add other things according to your taste. Some suggestions would be Hard Boiled Egg Wedges or Slices, Celery Sticks, Black or Green Olives or some Fresh Grapes. Some people might even like a few Anchovy Fillets.

DRESSING

2 Tablespoons of Dijon Mustard 1 1/2 teaspoons of Soy Sauce 1-2 Tablespoons of Fresh Lemon Juice (To Taste)

1 Tablespoon Red Wine Vinegar (To Taste) 3 1/2 Tablespoons Olive Oil 1/2 teaspoon Black Pepper (Or to Taste)

In a small bowl or pan, combine the Soy Sauce, Lemon Juice, Red Wine Vinegar, and the Dijon Mustard. Using a wire whisk, mix in the Olive Oil and completely combine all the Dressing ingredients.

Place the Salad Greens in the center of a large plate or platter. Arrange the Pork, Bell Pepper slices, and any other ingredient that you desire around the Greens. Drizzle the Dressing over all the ingredients and serve. Goes well with Garlic Bread or Toast Wedges. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SEAFOOD SALAD

8-12 Ounces of Crab (May use Imitation)

8-12 Ounces of Shrimp Pieces (Cooked and Peeled)

1/2 Cup Thousand Island Dressing

1/3 Cup Prepared Cocktail Sauce

1 Medium Avocado (Peeled and Chopped into ½ inch Pieces)

1 Head of Lettuce (Broken into Leaves)

1/2 Small Honeydew Melon (Peeled and Sliced)

1/2 Small Cantaloupe (Peeled and Sliced)

1 Medium Orange (Peeled and Sliced)

1/2 Pint Fresh Strawberries (Hulled and Halved)

1/2 teaspoon of Poppy Seeds Stir together the Thousand Island Dressing and the Cocktail Sauce. If necessary, add just a little water to create a pouring consistency. In a medium bowl, toss together the Crab Meat, Shrimp pieces, and the Avocado along with 3 Tablespoons of the Dressing Mixture. Chill until ready to serve.

Place the Lettuce Leaves on 4-6 Dinner plates. Spoon the Seafood Salad Mixture onto the Lettuce. Arrange the Honeydew slices, the Cantaloupe slices, Strawberries and Orange Slices around the Seafood Salad and lightly sprinkle with the Poppy Seeds. Serve with the remaining Dressing Mixture. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

DOWN HOME STYLE CHICKEN SALAD

1/2 Cup Mayonnaise

1/4 Cup Prepared Barbecue Sauce

1-2 Tablespoons Red Onion (Finely Chopped)(To Taste)

1-2 Tablespoons Fresh Lemon Juice (To Taste)

1/2 teaspoon Black Pepper (To Taste)

The copyright of the article KEEP ON KEEP'IN COOL! in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish KEEP ON KEEP'IN COOL! in print or online must be granted by the author in writing.