Reader Recipes

Chill Out With These 

Simple Summer Salads

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

 

SUN-DRIED TOMATO PASTA SALAD

From April Foubare of Manassas

Ingredients:

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16 oz. any kind of pasta

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1-6 Italian plum tomatoes (diced)

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1 cup oil-packed sun-dried tomatoes (drained and diced; reserve 2 T oil)

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1 cup frozen petite or early June peas (thawed)

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1 T dried basil leaves

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2 lg. cloves garlic, crushed or minced

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1 cup shredded Parmesan cheese

Directions: Cook pasta according to package directions. Drain, rinse with cold water and drain again. Combine remaining ingredients except cheese and reserved oil from sun-dried tomatoes; mix well. Transfer pasta to a large serving bowl and toss with tomato mixture. Sprinkle with cheese and toss lightly to coat. Serve immediately.

 

JACQUELINE WHITESCAWER’S CUCUMBER SALAD

From April Ferritto of Fredericksburg

Ingredients:

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Cucumbers

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Garlic salt

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Sesame seeds

( 350˚ for 4 minutes to toast)

Directions: Slice cucumbers and sprinkle lightly with garlic salt. Refrigerate 1-2 hours before serving. Serve topped with toasted sesame seeds.

 

GARDEN-FRESH SALAD

From Wanda Simmers of Bridgewater

Ingredients:

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1 bunch leaf lettuce, torn

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2 cups packed torn spinach

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1 cup mozzarella cheese (cubed)

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1⁄2 cup celery (sliced)

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6 fresh mushrooms (sliced)

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5 bacon strips (cooked & crumbled)

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1 tomato (sliced)

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1⁄4 cup onion (minced)

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1 cup vegetable oil

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1⁄2 cup sugar

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1⁄4 cup wine vinegar

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1 T Worcestershire sauce

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1 T ketchup

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1⁄4 t salt

Directions: In a large salad bowl, combine all salad ingredients and chill. Combine dressing: vegetable oil, sugar, wine vinegar, Worcestershire sauce, ketchup and salt, and chill. To serve, pour dressing over salad and toss. Makes 6-8 servings.

 

THREE BEAN SALAD

From Josephine Lunceford of Aylett

Ingredients:

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15-oz. can green beans (drained)

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15-oz. can kidney beans (drained)

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15-oz. can butter beans (drained)

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1 lg. red onion (thinly sliced)

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2 T sugar

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1⁄4 cup vegetable oil

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3 T white wine vinegar

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1⁄4 t salt

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1⁄4 t pepper

Directions: In large mixing bowl, combine all beans and red onion. In small bowl, combine sugar, oil, vinegar, salt and pepper; stir to mix well and dissolve the sugar. Add dressing to beans and toss to mix. Refrigerate at least 3 hours. Makes 8 servings.

 

ORANGE JELL-O CLOUD SALAD

From Nadine Pruitt of Tangier

Ingredients:

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8-oz. tub Cool Whip

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12 oz. cottage cheese

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3-oz. box orange Jell-o

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1 can mandarin oranges

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8 oz. crushed pineapple

Directions: Drain fruit. Mix Cool Whip and cottage cheese; add Jell-o and mix well. Add drained fruit and mix well. Chill.

CORN AND BLACK BEAN SALAD

From Chef Barbie Winstead of New Castle

Ingredients:

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1 can black beans (drained)

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1 can corn (drained)

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1⁄2 green pepper (chopped)

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1⁄2 red pepper (chopped)

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2 green onions (sliced)

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1 T minced parsley

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1 t vegetable oil

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2 T lime juice (fresh)

Directions: Toss together ingredients, except pepper. Generously sprinkle with pepper. Cover and refrigerate. This salad improves upon sitting. Makes 8 servings.

 

MARINATED PEAS

From Linda Diehl of Staunton

Ingredients:

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1 cup chopped onion

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17-oz. can English peas (drained)

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12-oz. can shoe-peg corn (drained)

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2 oz. diced pimentos

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1 cup diced celery

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3⁄4 cup vinegar

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3⁄4 cup sugar

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1 t salt

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1⁄4 t pepper

Directions: Boil vinegar, sugar, salt and pepper for 1 minute. Combine with vegetables. Refrigerate.

 

GINGERED MELON BALLS

From Michael Jordan of Mt. Crawford

Ingredients:

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1⁄2 honeydew melon

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1⁄2 cantaloupe melon

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1 T fresh grated ginger

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1 cup sugar

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1 cup water

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1 t cinnamon

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4 mint sprigs

Directions: Put water and sugar in saucepan; heat to boil; remove from heat; stir in ginger and cinnamon and chill. With a Persian scoop or melon baller, scoop out meat of melons into balls and combine with cold syrup. Let stand at least 2 hours. Serve cold with mint. Makes 4 servings.

GARDEN SALAD

From Veronica Terry of Moneta

Ingredients:

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6 cups lettuce (sliced)

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2 tomatoes (diced)

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1 cucumber (peeled and sliced)

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1 green pepper (sliced)

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1 carrot (sliced)

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1 cup of fresh mushrooms (sliced)

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4 spring onions (sliced)

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1 cup raspberry yogurt (low fat)

Directions: Combine all the ingredients, except the yogurt, in a bowl and mix; add the yogurt and toss lightly. Makes 6 servings.

 

CAEYE BONE’S STRAWBERRY SALAD

From April Ferritto of Fredericksburg

Ingredients:

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1 head romaine lettuce

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1 head Boston (butter) lettuce

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1 pint sliced strawberries

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1 cup shredded Monterey Jack cheese

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1⁄2 to 1 cup toasted pecans ( 350˚ for 5 minutes to toast)

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1 cup oil (vegetable not olive)

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3⁄4 cup sugar

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1⁄2 cup red wine vinegar

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2 minced garlic cloves

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1⁄2 t salt

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1⁄4 t white pepper

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1⁄4 t paprika

Directions: Dressing: Mix oil, sugar, vinegar, garlic, salt, white pepper and paprika together and refrigerate 8 hours before serving. Add strawberries, cheese, and pecans to lettuce; mix just before serving. Toss with dressing last.

 

ASPARAGUS WITH MUSTARD VINAIGRETTE

From Chef Barbie Winstead of New Castle

Ingredients:

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1 lb. asparagus (fresh)

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1⁄4 small onion (finely chopped)

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2 T white wine vinegar

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1 t Dijon mustard

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1⁄2 packet sugar substitute

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1⁄2 t salt

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1⁄4 t pepper

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1⁄4 cup olive oil

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4 cups baby greens (mesclun)

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1⁄4 cup walnuts or almonds (toasted)

Directions: Steam asparagus until crisp tender. Drain and pat dry with paper towels. Set aside. Combine onion, vinegar, mustard, sugar substitute, salt and pepper in mixing bowl. Gradually whisk in oil. Divide salad mix on plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with nuts. Makes 4 servings.

 

COLE SLAW

From Lucy Blazson of Lignum

Ingredients:

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1 head green cabbage

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1 heart of celery (remove strings, chop celery)

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1 onion (grated)

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1 T celery seed

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1 bunch white grapes

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2 lg. red apples (skin on, cut into cubes)

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1 pkg. coconut (optional)

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1 lg. can pineapple (drain juice for the dressing)

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Miracle Whip salad dressing

Directions: Mix all ingredients exept pineapple juice and salad dressing in a lg. bowl — sugar to taste. Mix juice with salad dressing ; pour over the ingredients and mix. Chill.  

 

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