Everett, Wash.
Published: Wednesday, July 1, 2009

Two new salads to try for the Fourth

By Judyrae Kruse
Herald Columnist

 Unlike our much-anticipated big holidays, such as Thanksgiving, which invariably see us all sitting down to primarily traditional fare, food for the Fourth usually means a helter-skelter mix of the same-old, same-old because that's what everybody likes, wants and expects, lit up with a few new and different dazzlers.

For a couple of sparklers this July 4, then, two Forum cooks offer their takes on salad.

Vonny McCarver of Everett writes, "I've been enjoying the Forum's summer salad recipes as of late. So, with summer upon us, the Fourth of July coming up, and large gatherings, I'd like to share this one.

"It's from the Food Network's fabulous Paula Deen. A couple of the ingredients may seem a little unorthodox, but DON'T omit them. I guarantee you'll go back to this year after year, because it tastes like summer in your mouth!''

And Marysville cook Cathy Emery tells us, "When I saw your summer salads in a recent column, I thought I should send you one of mine. This is my version of a bean salad that we sold when I was a deli manager for a local, upscale grocery chain.

"The beauty of this recipe is that it is great as a Mediterranean-style salad, but it can be made into a Tex-Mex style if you change the lemon to lime, the parsley to cilantro and add cumin and/or chili powder. Be sure to add the lemon or lime zest and juice, as they really add a zing to the flavor!

"You can use any beans you like, but the presentation is much nicer with beans of contrasting colors.

"So, for a versatile recipe that goes with just about anything from the grill -- or the stove -- I submit my Mediterranean bean salad.''

Cornucopia salad



1 head iceberg lettuce, chopped or shredded



1/2 cup diced green bell pepper



1/2 cup diced celery



1 cup frozen peas, thawed



2 cans (8 ounces each) sliced water chestnuts, drained



3 bananas, sliced and tossed with 1/4 cup lemon juice (to keep from browning)



3/4 cup raisins



3/4 cup chopped nuts, any type



2 cups mayonnaise



1/4 cup sugar



1 tablespoon white vinegar



1 cup grated cheddar cheese



3/4 cup chopped green onion tops



10-12 slices crisp bacon, chopped



In a 9-by-12-inch glass dish, layer all ingredients in the order given, stopping after the nuts. For the dressing, mix together the mayonnaise, sugar and vinegar; let stand for 5 minutes, then spread evenly over entire salad. Sprinkle with cheese, onion tops and bacon, cover and refrigerate at least 3 to 4 hours before serving.

Mediterranean bean salad



1 can (15.5 ounces) garbanzo beans, drained and rinsed



1 can (15 ounces) kidney beans, drained and rinsed



Zest and juice of 1 lemon



1 medium tomato, chopped



1/4 cup chopped red onion



1/2 cup chopped fresh parsley



3 tablespoons extra-virgin olive oil



1/2 teaspoon salt, or to taste



Combine all ingredients in a large bowl, cover and allow to sit in the refrigerator for an hour or two before serving so the flavors can meld.
© 2009The Daily Herald Co., Everett, WA