Reader Recipes

Summer Salad Selections

 

Cooking Tip | a tossed salad of suggestions ...

Chill serving plates to keep your salad crisp longer.    To mix greens with less mess, refrigerate in a plastic bag. When ready to serve, toss with the dressing in the bag, then transfer to individual serving plates.    Cook pasta for salads very al dente. This will allow the pasta to absorb some of the dressing and not become mushy.    Dip sliced apples, pears, and bananas in lemon juice to keep them from turning dark. •  When making potato salad, marinate still-warm potatoes in a little vinegar and oil; this will add flavor to the finished salad. Or, dress the potatoes while still quite warm, then refrigerate to cool quickly.    Tear salad greens into bite-size pieces or use a plastic salad knife; cutting with a metal knife can cause lettuce to brown.

ROQUEFORT PEAR SALAD

From Cheryl Easter of Rocky Mount

INGREDIENTS:

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2 T pecans, chopped

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2 T sugar

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3 cups green leaf lettuce

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3 Bartlett pears, cored and chopped

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1½ oz. crumbled Roquefort cheese

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½ avocado, peeled, pitted, and diced

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½ cup green onion, thinly sliced

Dressing:

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3 T red wine vinegar

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1½ t sugar

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1½ t prepared mustard

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1 clove garlic, minced

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½ t salt

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Pinch of black pepper

DIRECTIONS: Blend ingredients for dressing in a blender and set aside. In a skillet, over medium heat, cook pecans with the sugar. Continue stirring gently until sugar has melted and caramelized the pecans.  Carefully transfer the hot nuts onto waxed paper and allow to cool. Break apart the cooled candied nuts into small pieces. In a large serving bowl, layer lettuce, pears, cheese crumbles, avocado, and green onion. Pour the dressing over the salad and top with the pecan pieces. This salad is best served well-tossed. 

PATIO SALAD

From April Fourbare of Manassas

INGREDIENTS:

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6 cups instant rice (cooked and cooled)

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16 oz. ham (diced)

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1-lb. bag frozen petite peas (thawed)

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1 large dill pickle (diced)

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1½ cups green onion (sliced)

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1 lb. deli Swiss cheese (diced into cubes)

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¾ cup fresh minced parsley

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Mayonnaise to coat

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Season with salt and pepper

DIRECTIONS: Put all ingredients into a large bowl and mix with just enough mayonnaise to coat.  Add salt and pepper to taste. Mix thoroughly to combine. Refrigerate until ready to serve. 

HERBED CHICKEN SALAD

From Virginia Moran of Staunton

INGREDIENTS:

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6 oz. cooked boneless, skinless chicken

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¼ cup sliced celery

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¼ cup chopped onions

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3 T salad dressing

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½ t dried basil leaves

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2 medium tomatoes

DIRECTIONS: Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour. Cut tomatoes into wedges starting at top of each tomato, but being careful not to cut all the way through to bottom of tomato. Place 1 tomato on each salad plate and gently separate wedges. Fill evenly with the chicken salad.  Makes 2 servings. 

SWEET-AND-SPICY SLAW

From Terri Campbell of Richmond  

INGREDIENTS:

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1 cup sour cream

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2 T rice wine vinegar

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2 T pineapple or orange marmalade

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½ t salt

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¼ to ½ t dried chipotle seasoning

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16-oz. pkg. cabbage slaw mix

DIRECTIONS: Whisk together first 5 ingredients in a medium bowl until blended. Add slaw mix, tossing to coat. Cover and chill until ready to serve.

TOMATO-BACON PASTA SALAD

From Edith Yeatts of Gretna

INGREDIENTS:

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1 pkg. Rotini pasta

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1 cup mayonnaise

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½ cup sour cream

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1 envelope ranch dressing mix

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¼ cup bacon crumbles

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2 Roma tomatoes, diced

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½ cup green onion, chopped

DIRECTIONS: Cook pasta according to directions. Drain pasta while running under cold water. Combine remaining ingredients in a large bowl. Add cool pasta and mix to coat. Refrigerate at least one hour before serving. 

Banana-Pepper Salad with Honey Mustard Dressing

From Deanna Persinger of Raphine

INGREDIENTS:

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1 head Romaine lettuce (washed, chopped with plastic lettuce knife and chilled in crisper)

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1 red bell pepper, thinly sliced

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½ cup finely chopped white onion

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16-oz. jar mild banana-pepper rings in vinegar, drained

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2 cups shredded Mexican cheese

Better Homes and Gardens’ Honey Mustard Dressing:

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¼ cup coarse-grain mustard

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¼ cup salad oil

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¼ cup lemon juice

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¼ cup honey

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2 cloves garlic, minced

DIRECTIONS: Spread prepared lettuce on large glass or plastic serving platter. Evenly spread red bell pepper, white onion, banana peppers and Mexican cheese over the top of lettuce. Drizzle honey mustard dressing over top and serve immediately. 

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: ReaderRecipes@co-opliving.com or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.

 

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