Keeping Your Cool With: Cold Summer Salads

The last thing you need on a sweltering summer day is your oven radiating heat waves throughout your home. Why not cool down with something simple and tasty that doesn’t leave you in a hot sweat. Here are some grand salad ideas to keep the spirits up and temperature down.

Amanda Cunningham, Staff Writer

 

From Our Readers:

Watermelon Salad


Crystal Couch, King George

Ingredients:

3 cups watermelon, balled

2 tablespoons mint, chopped2 tablespoons olive oil

½ tablespoon lime juice

salt and pepper to taste

¼ cup feta cheese, crumbled

Directions:
Place the watermelon and mint in bowl. In another bowl, whisk together the olive oil, lime juice and salt and pepper. Drizzle the dressing over the melon mixture and toss to coat. Sprinkle with feta and serve.

Blueberries optional.


 

From Our Readers:

White Cloud Salad

Shirley Ramsey, Gretna

Ingredients:

1 can Eagle Brand milk

1 cup pecans, chopped (optional)

¼ cup pure lemon juice

2 ½ cups or 20-oz. can crushed pineapple, drained

1 cup coconut

12-oz. container Cool Whip

Directions:

Mix all together and pour in a 9-by-13-inch dish. Make one day ahead. Refrigerate.


 

From Our Readers:

Layered Lettuce Salad

Emily Mitchell, Red House

Ingredients:

1 head lettuce, broken into small pieces

1 package frozen peas (can use fresh peas)

2 stalks celery, chopped (about ½ cup)

1 green pepper, chopped

1 onion, chopped (optional)

salad dressing of choice

bacon bits

4 hard-boiled eggs, chopped

8 oz. medium sharp cheese, grated

Directions:

Prepare in 9-by-13-inch dish. Layer in order listed: lettuce, peas, celery, green pepper and onion. Spread salad dressing on top. Sprinkle bacon bits and eggs. Top with grated cheese. Best if refrigerated overnight.


 

From Our Readers:

Tomato-Cucumber Salad

Yvonne Burnette, Sutherland

Ingredients:

¼ teaspoon salt

2 cups cucumbers, thinly sliced

¾ cup green pepper, sliced

½ cup fresh mushrooms, sliced

cup green onions, sliced

2 medium tomatoes, cut into wedges

3 tablespoons white vinegar

1 tablespoon olive oil

1 tablespoon water

1 clove garlic, minced

½ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon pepper

Directions:

Sprinkle salt over cucumber slices. Toss gently and let stand 30 minutes. Drain cucumber and press dry. Combine cucumber, pepper, mushrooms, onions and tomatoes in a bowl. Set aside. Combine vinegar, olive oil, water, garlic, basil, oregano and pepper in a jar. Shake and drizzle over vegetables. Toss gently. Cover and chill three hours. Toss before serving and arrange on lettuce.


 

From Our Readers:

Thai Beef Salad

Daria Kiselica, Charlottesville

Ingredients:

6 cups torn mixed greens

1 cup herbs (mint, cilantro, Thai basil), chopped

¼ cup red onion, minced

1 medium cucumber, seeded and diced, or chopped celery

juice of 2 limes

1 tablespoon sesame oil

1 tablespoon fish sauce or soy sauce

½ teaspoon sugar

1 tablespoon water 8 oz. grilled skillet or flank steak, cut in thin slices (save juice)

Directions:

Toss greens, herbs, onion and cucumber together. Combine all remaining ingredients except beef with one tablespoon water. Use half of dressing to toss with greens. Mix juice from beef with remaining dressing mixture. Put greens into four bowls. Layer beef on top. Drizzle with remaining dressing. Makes four servings.


 

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