Cool down with some refreshing salads.

July 2009

When the temperature rises I crave a nice, cold salad. My mom always made salads during the summer. Dad’s garden had an abundance of delicious vegetables and we could have salad for lunch and dinner every day during the summer if we wanted. I’m going to share a few of my favorites with you this month.

Cucumber Salad

Ingredients:

• 8 cups thinly sliced and pared cucumbers
• 3 small onions peeled and sliced thinly
• 1 1/2 cups of sour cream
• Minced garlic to taste
• 2 teaspoons of sugar
• 1 teaspoon of salt
• 1 T. white wine vinegar
• 1 teaspoon of dill weed

Place cucumbers and onions in large bowl. Mix remaining ingredients and gently fold into cucumbers and onions. Chill before serving.

Pea Salad

Ingredients:

• 3/4 cup of vinegar
• 3/4 cup of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 small bag of frozen peas, drained
• 1 can of shoepeg corn
• 2 oz jar of diced pimento
• 1 or 2 onions finely diced
• 3 stalks of celery chopped

Combine all ingredients. Chill over night.

Simple Oil and Vinegar Slaw

Ingredients:

• 1 cup of red wine vinegar or cider vinegar
• 2 Tablespoons of sugar or 2 packets of Splenda
• 2 Tablespoons of vegetable oil
• 1 16 ounce bag of shredded cabbage or 1/2 head of shredded cabbage
• 1 teaspoon of salt
• Pepper to taste 

Toss and Serve.

Delicious and Fancy Stacked Salad

• 2 cups of sugar snap peas
• 2 cups of frozen or fresh peas
• 2 cups wax beans trimmed
• 1 medium head of Romaine lettuce, separated into leaves
• 12 cherry tomatoes halved
• 1 medium yellow bell pepper, cored, seeded, and diced
• 1 medium cucumber, peeled, seeded and diced
• 1/4 cup of golden raisins

Dressing:

• 1/2 cup fat free plain yogurt
• 2 Tablespoons fat free mayonnaise
• 4 teaspoons curry powder
• 2 teaspoons lemon juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1 medium garlic clove minced

Bring a large pot of water to a boil over high heat. Add the peas and beans; cook for a couple of minutes. Drain in a colander set in the sink. Rinse with cold water. Arrange the lettuce leaves among 4 plates. Divide all of the veggies among the plates arranging in stacks or decorative patterns. Whisk the dressing and drizzle over the salads. Serve at once.

This is a beautiful and colorful salad to impress your guests. Don’t tell them how simple it was to make!

See You Next Month! Meet Me In The Kitchen!

Lisa, The Gourmet Librarian