Salads for summer eating

PICNIC KIDNEY
BEAN SALAD

1 (16 oz.) can light red kidney beans, rinsed and drained
1/2 small onion, thinly sliced
1/2 c. coarsely chopped cucumber
1/4 tsp. salt
1/4 c. ranch salad dressing
1/4 tsp. dill weed
1 medium tomato, seeded, coarsely chopped
Shredded Parmesan cheese
1/4 tsp. pepper
In bowl place beans, onion, cucumber, salad dressing, dill weed, salt and pepper; stir to combine. Refrigerate until ready to serve. Just before serving stir in tomato and sprinkle with cheese.

MAPLE SALAD

1 (8 oz.) pkg. cream cheese, softened
1 c. maple syrup
1 c. chopped dates
1 (20 oz.) can crushed pineapple, drained
1 c. chopped walnuts
8 oz. whipped topping
In large serving bowl mix all ingredients together. Chill until ready to serve. Makes six servings. (from Gooseberry Patch)

PLATTER SALAD

On a lettuce-lined platter, arrange in strips of 1 cup each the following:
Shredded carrots
Cooked peas
Sliced onions
Shredded cabbage
Chopped green pepper
Sliced celery
Cubed American cheese
Sliced cucumber
Large tomato cut in eighths
Serve with your favorite dressing.

BEAN SALAD

1 can green beans
1 can yellow beans
1 can kidney beans
1/3 c. salad oil
Small green pepper, chunks
2/3 c. vinegar
Onion rings from 3-4 small onions
3/4 c. sugar
1 tsp. pepper
Marinate for at least two hours and serve.

RED & GREEN SALAD

1 large head Romaine lettuce in bite-size pieces
3 c. diced tart red apples
2 c. diced celery
1/4 c. chopped walnuts
1 c. nonfat mayonnaise
1 oz. blue cheese, crumbled        1
/2 tsp. pepper
1 c. nonfat yogurt
In large bowl combine lettuce, apples, celery, walnuts and blue cheese. In small bowl whisk together the mayonnaise, yogurt and pepper. Pour over salad and toss well. Chill until serving time. Makes 12 servings. (from Preserving Summer Bounty)

STRAWBERRY TOSSED SALAD

1/2 c. vegetable oil
1/3 c. sugar
1/4 c. cider vinegar
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. paprika
8 c. torn Romaine lettuce
Pinch white pepper
4 c. torn Bibb or Boston lettuce
2 1/2 c. sliced fresh strawberries
1 c. (4 oz.) shredded Monterey Jack cheese
1/2 c. chopped walnuts, toasted
Combine oil, sugar, vinegar, garlic, salt, paprika and white pepper in jar with tight-fitting lid; shake well. Just before serving toss salad greens, strawberries, cheese and walnuts in large salad bowl. Drizzle with dressing and toss. Makes six – eight servings.

BROCCOLI ORANGE SALAD

1 egg
1/4 c. sugar
1 1/2 tsp. honey
1 tsp. ground mustard
1/2 tsp. cornstarch
2 Tbsp. water
2 Tbsp. cider vinegar
2 Tbsp. mayonnaise
2 Tbsp. sour cream
4 1/2 tsp. butter
4 c. broccoli florets (about 1 medium bunch)
1 c. salted cashews
1 c. cubed Swiss cheese
1 (11 oz.) can mandarin oranges, well drained
6 bacon strips, cooked, crumbled
1/2 c. chopped red onion,
1/2 c. raisins optional
In heavy saucepan combine egg, sugar, honey, mustard and cornstarch with whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in mayonnaise, sour cream and butter until blended. Cool. Meanwhile, in large bowl combine broccoli, cashews, cheese, oranges, raisins, bacon and onion (if used). Just before serving add cold dressing and toss to coat. Serves eight-10.
servings. (from Taste of Home)

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