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.
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