Summertime - the living is easy - or it should be! Meals are
lighter, and usually taken outdoors. Appetites are not receptive
to hot, heavy food, and cooking time should be at a minimum. So
what’s the solution - when you come home after a day’s work, or
time out with the family at the beach or the zoo? You want
something quick, tasty, cool and refreshing, but it should
satisfy those hunger pangs. Summertime salads - fit right into
summertime activities and fun.
TASTY TURKEY DINNER SALAD- 1-1/2 cups fresh strawberries,
washed, hulled, and sliced in half 1 10-1/2 ozs. can mandarin
orange sections 1-1/2 cups seedless green or red grapes, or a
combination of both 2 heads Belgian endive, Bibb, iceberg, or
Boston lettuce, or a combination 16 ozs. sliced fully cooked
smoked turkey breast (from the deli) or honey roasted turkey
Creamy ranch or buttermilk dressing 1/2 cup sliced almonds
Prepare strawberries and drain mandarin oranges. Wash grapes and
dry with paper toweling. In a mixing bowl, combine the fruit.
Set aside. Wash, separate the lettuce leaves, and pat dry. Line
individual salad plates with the lettuce. Arrange the turkey
slices on top of the lettuce leaves, and spoon the fruit on top
of the turkey. You can also place the turkey on one side of the
plate and the fruit on the other, if you prefer. Spoon your
choice of dressing across both the turkey and the fruit.
Sprinkle with the almonds and serve. Some warm rolls, ice-cold
lemonade, and chocolate brownies - you have a great, quick and
satisfying meal. ******************************* IN THE ISLANDS
SALAD 1 8-oz. pkg. medium noodles 1 avocado, halved, pit
removed, and peeled fresh lemon juice 1 15-1/2 oz. can pineapple
chunks in real juice 1 7-oz. can crab meat, drained, flakes, and
cartilage removed or salad polluck, cut into chunks 5 ozs. salad
shrimp, rinsed 1/2 cup mayonnaise 1/4 cup dairy sour cream 3
tbs. sliced green onions 2 tbs. chili sauce 1/2 tsp.
Worcestershire sauce 1/4 tsp. dry mustard assorted lettuce
leaves 1/2 cup chopped pistachio nuts Cook the noodles until
tender, drain. Rinse with cold water. Slice the avocado into
lengthwise slices. Brush with the fresh lemon juice to prevent
darkening. In a bowl, combine the noodles, avocado slices, the
drained pineapple, crab meat and shrimp. For dressing - combine
the mayonnaise, sour cream, sliced green onions, chili sauce,
Worcestershire sauce, and dry mustard. Spoon the dressing over
the salad mixture. Gently combine so that the dressing coats the
mixture. Cover with plastic wrap and chill for 3-4 hours. To
serve, line individual salad plates with lettuce leaves, Spoon
salad mixture onto the lettuce leaves and sprinkle with the
nuts. Serve with sliced French bread, iced tea or coffee, and
chocolate chip cookies. Cool and Smooth!
******************************** Decorate your food with these
simple garnishes: Orange Chrysanthemum: Score the peel or 3
oranges into 8 sections, cutting to but not cutting through the
base of the peel. Carefully remove the peel from the fruit,
keeping the shell all in one piece. Pull the fruit sections
apart and carefully remove any of the white pulp membranes. With
scissors, cut the sectioned peels into small petals by cutting
to the base, but not cutting through. Place some orange sections
in one peel shell. Insert this shell into another shell. And
then into the third. You have a very full and beautiful accent
on any plate. *** Frosted Grapes: Combine slightly beaten egg
white with a little water. Brush the mixture over a cluster of
red or green grapes, using a pastry brush. Sprinkle with
granulated sugar until covered. Shake off excess. Dry on rack
and you have a very beautiful color garnish. *** Serving
sandwiches: Slice pickle lengthwise almost to the stem end, but
not through. Make fairly thin slices. Spread each fan and press
the uncut end of the pickle gently so that the fan will hold its
shape when placed next to a sandwich. ************************
COOK’S CHOICE SALAD - 5 ozs. each sliced turkey, ham, roast
beef, Swiss cheese, and American cheese or Muenster cheese 1
cucumber, 2 tomatoes, 1 head iceberg lettuce, romaine lettuce,
red cabbage, carrots and radishes (or buy a bag of prepared
salad mix for even easier meal preparation) Cut the meat and
cheese into lengthwise slices. Slice the cucumber and the
tomato. Wash, pat dry, and chop the lettuce. Also shred the
cabbage, carrots and radishes. Combine the lettuce, cabbage,
carrots, and radishes together. Place in large bowl. Top with
the strips of meat and cheese. Garnish with the cucumber and
tomato slices. Serve with Russian, Thousand Island, or Ranch
dressing. Great with rye bread slices, raspberry juice punch,
and slices of pound cake topped with fresh berries and a dollop
of whipped topping. This will satisfy even the heartiest
summertime appetite! *********************** Summertime and
salads go together like lazy afternoons and gentle evening
breezes. They keep the cook out of the kitchen and everyone
satisfied. ENJOY! ©Arleen M. Kaptur 2002 June
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