Fresh Summer Salads

As I sent off another check to a seed catalog company (the last one for this year, I swear!), I couldn't help but salivate over the idea of rows of home grown tomatoes, crisp lettuce, and freshly picked cucumbers. A salad garden is a beauty to behold after a long winter of store-bought produced and canned vegetables.

The following is just a few of my family's favorite salad recipes. I always leave at least a few cobs of corn for the corn salad, and we make sure to plant enough tomatoes and cucumbers for both fresh salads and for canning.

When storing greens, just shake the worst of the dirt off and store in a loose plastic bag in the refrigerator. Rinse well right before use. And always pick firm, crisp looking greens for your salads.

*Corn Salad*
A pretty salad that doesn't need lettuce

4 c. corn kernels
2 sliced radishes
1/4 c. minced fresh parsley
1 T. fresh dill
1 clove garlic, minced
1/4 c. salad oil
2 T. basalmic vinegar
2 T. grated Parmesan cheese
1/8 t. pepper

If using fresh corn kernels, cook the kernels in boiling water for 3-4 minutes and rinse with cool water. If using canned or frozen kernels, go to the next step. Mix the corn with the radishes, parsley, and dill. In a bottle or small bowl, mix together garlic, oil, vinegar, cheese, and pepper. Pour the dressing over the corn. Serve chilled. Good with corn chips and salsa.

*Cucumber & Dill Salad*
I tried this first at a Japanese restaurant and had to have the recipe

1/2 c. white vinegar
1 c. water
1/2 c. granulated sugar
1/4 t. salt
1 cucumber, sliced very thin
1 white onion, sliced very thin
black sesame seeds

Combine vinegar, water, sugar, and salt. Bring to a boil, then simmer for 1 minute. Place cucumber and onion in a boil and pour the dressing on top. Chill for at least 3 hours. Serve with black sesame seeds to sprinkle on top.

*Tomato and Cucumber Salad*
Very simple, but very delicious when made with garden fresh vegetables

6 tomatoes, quartered
1 onion, sliced
1 bell pepper, sliced
1 cucumber, sliced
1/4 c. water
1 T. sugar
3/4 c. cider vinegar
1/8 t. pepper
1/4 t. dried dill
1 t. celery salt

Mix together the tomatoes, onion, bell pepper, and cucumber. In a saucepan, combine water, sugar, vinegar, pepper, dill, and salt. Bring dressing to a boil for 1 minute. Pour hot dressing over the vegetables. Chill overnight.

*Zesty Fruit Salad*
While we can't grow most of this fruit in our neck of the woods, they tend to be inexpensive when in season

1 c. diced jicama (or apple)
2 oranges, peeled and chopped

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