Big salads help during a hot spell

Published 9:00 pm Sunday, August 15, 2004

Thanks to faithful Forum helper-outer Clifton Leatherwood, we’re off and running with some lifesaving salads to help see us through this apparently endless hot spell.

“Here are some time-tested recipes,” he says. “I make a lot of salads and bring to work … Post diabetes diagnosis, the pasta salads are now out of my repertoire, but think others will enjoy them.”

Ready, set, go:

Tuna fish and chow mein salad

1 1/2cups finely chopped celery

1 1/2cups grated carrot

2cans tuna, drained

Salt and pepper to taste

Chopped chives to taste

Best Foods mayonnaise

2cups canned chow mein noodles

In a large bowl, combine celery, carrot, tuna, salt, pepper and chives; mix in a generous amount of mayonnaise. (If desired, you can stop at this point, cover and refrigerate salad.) Add chow mein noodles shortly before serving and mix well.

Pasta salad with chicken or tuna

2cucumbers, peeled, seeded and sliced

1/2bunch celery, sliced

4-5carrots, peeled, sliced and blanched

1can (6 ounces) olives, drained

1red or yellow bell pepper, washed and cut in strips, then diced

Mozzarella cheese to taste, cubed

Artichoke hearts right from the jar

1pound rotini pasta, cooked according to package directions and drained

Bottled Italian dressing

Bottled ranch dressing

Chicken breast to taste, sliced into bite-size pieces, sauteed until thoroughly cooked and slightly browned, then refrigerated (see note)

1can (or more to taste) tuna, drained well (see note)

Tomato(es) to taste, cut in large pieces

In large bowl, combine cucumbers, celery, carrots, olives, bell pepper, cheese cubes, artichoke hearts and pasta; toss to mix, then pour on the Italian and ranch dressings right from the bottles. Cover and refrigerate until needed. To complete salad, just before serving, add chicken pieces or tuna and tomato and toss to mix.

Note: Either chicken or tuna can be used in this recipe.

Rice salad

2small cans mushrooms, drained

4carrots, peeled, sliced and blanched

1/2bunch celery, finely chopped

Garlic-and-herb Feta cheese to taste, crumbled

Black olives, halved, to taste

3-4small zucchini, sliced and sauteed with dill to taste

Pepperoncini to taste

Artichoke hearts to taste

About 2-3 cups uncooked seasoned plain and wild rice mix, cooked according to package directions, cooled

Girrard’s Italian dressing

In large bowl, combine mushrooms, carrots, celery, Feta cheese, olives, zucchini, pepperoncini, artichoke hearts and cooled rice. Toss to mix, then stir in a healthy dollop of Italian dressing. Cover and chill until needed.

The next Forum will appear in Wednesday’s Food section.