Summer Salad Salvation

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Jul 7, 1998

It's a wonderful life...especially when you don't have to spend summer evenings in the kitchen cooking. There are too many other nice things to be doing - enjoying a summer concert. gardening and studying. (I'm in school now. Wait, I'd rather cook than study, but it's been too hot. I like tuna and macaroni salad, chicken and pasta salad, salmon and pasta salad, garden salad, tuna salad, potato salad also plain old pasta salad.)

Leftovers make great salads, meat, vegetables, some grains such as rice. I remember a time when I adored cooking, but now the sooner I'm in and out of the kitchen, the better. As far as salads go, perhaps the ones I mention above aren't your cup of tea, or you're looking for something different. Follow this link from rec.foods.archive for a collection of diverse recipes - for instance, duck salad with asparagus, hot mushroom and pinenut salad, or cauliflower and bacon salad.

I found a gem at the Lipton Kitchens. Their recipe for the week is roasted potato and watercress salad. I knew I could count on the Lipton folks to hook me up with something mouthwatering. Speaking of Lipton, hold on for a sec whilst I make some iced tea.

All right, that didn't take long. I went to the Mushroom council's home page and found scrumptious recipes for Southwest Grilled chicken and mushroom salad and spring pea, mushroom and radish salad. You haver have the same salad twice; there is so much variety. Imagine going out to your own garden and bringing in fresh produce. I can't wait to have a garden - I'm gonna have everything carrots, peas, tomatoes, corn, greens...yum. I finally learned how to take the stress out of what to have for lunch. I buy a bag 'o' salad every week and everyday for lunch I have a bowl. I add tomatoes, onions, mushrooms, cucumbers and salad dressing. I have a piece of fruit and something to drink and I am a happy camper. It saves me money and it's healthy!!

My simple recipe for this month comes from the folks at Green Giant. It's a simple:

Garlic Pasta Chicken Salad

1 (1-lb.) pkg. Green Giant® Pasta Accents® Garlic Seasoning Frozen Vegetables with Pasta

6 oz. cooked chicken or turkey, cut into bite-sized strips

1 cup quartered cherry tomatoes

1/4 cup purchased Italian salad dressing

1. Prepare frozen vegetables with pasta as directed on package. Cover; refrigerate 30 minutes to cool.

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