Cold salads perfect for summer days
With the hot humid days of summer here, one does not desire hot heavy dishes. Salad meals are perfect for summer’s sizzling spells of unbearable heat. A tasty cold salad just seems to sooth the appetite. Serve with a light biscuit or roll to make a great light supper. I also like to keep a stash of glasses or mugs in the freezer so we can enjoy chilled ice tea or lemonade in frosty glasses to quench our summer thirsts.
■ Tossed Broccoli Salad
● 2 pounds fresh broccoli, trimmed and cut into 1 inch pieces
● 1/2 pound bacon, fried and crumbled
● 2 cups shredded mozzarella cheese
● 1/2 red onion, chopped
● 1 cup mayonnaise
● 1/2 cup sugar
● 2 tablespoon cider vinegar
In a large salad bowl, combine broccoli, bacon, cheese and onion. In a separate bowl, combine all dressing ingredients. Toss with broccoli mixture. Serves 8
■ Shoestring Salad
● 1 cup salad dressing
● 1/2 cup sour cream
● 1 teaspoon mustard
● 2 cans tuna fish, drained
● 1 cup carrots, shredded
● 1/2 cup celery, diced
● 1/2 green, red or yellow pepper, diced
● 1 teaspoon onion chopped fine or more to taste
● 8 ounce can shoestring potatoes
Mix all ingredients except shoestring potatoes and chill. Just before serving, add 1-8 ounce can shoestring potatoes.
■ Veggie Dill Dip
● 16 ounces low-fat cottage cheese
● 3 tablespoons skim milk
● 3/4 cup mayonnaise
● 1 tablespoon dried minced onion
● 1 tablespoon dried parsley flakes
● 1 teaspoon dill weed
● 1 teaspoon seasoned salt
● 1/4 teaspoon garlic powder
In a blender or food processor, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables.
■ GARY’S TIP: To remove fish odor from your hands, rub with salt, then wash in cold water.
■ FOOD FOR THOUGHT: You know you’re getting older when the candles cost more than the cake.