One new salad recipe the other day now brings us another. “When I read the Forum the other day,” Everett cook Phyllis Hewson writes, “and saw the broccoli salad with grapes (shared by Lavon Woodey), it brought to mind our favorite summer salad.
“We use this as a main dish for dinner, especially during the often hot summer nights. We call it Carolyn’s salad, and it is a lot of chopping, but so worth it.”
Speaking of favorite salads, here’s another that has been a people-pleasing bowlful ever since faithful helper-outer Rosemary Barrett passed it along to us in a May 26, 2006, Forum column.
Carolyn’s salad
2cups broccoli flowerets, cut into bite-size pieces
2cups diced celery
2cups cauliflower flowerets, cut into bite-size pieces
1can (11 ounces) mandarin oranges, cut in bite-size pieces
1bunch green onions, chopped
1/2cup golden raisins, chopped
1/2pound bacon, cut in small pieces and fried until crisp, then drained
1cup mayonnaise
1/3cup sugar
1tablespoon vinegar
In a large bowl, combine the broccoli, celery, cauliflower, oranges, green onions, raisins and bacon. In a small bowl, combine the mayonnaise, sugar and vinegar, mixing thoroughly to dissolve sugar; add to vegetable mixture and toss to mix well. Enjoy!
Peas and cheese salad
1/3-1/2cup mayonnaise or salad dressing
1/2teaspoon salt
1/2teaspoon prepared mustard
1/4teaspoon sugar
1/8teaspoon pepper
1package (10 ounces) frozen green peas, thawed and drained
1cup diced mild cheddar or colby cheese
1medium rib celery, thinly sliced (about 1/3 cup)
3sweet pickles, chopped (about 1/4 cup)
2tablespoons finely chopped onion
2hard-cooked eggs, peeled and chopped
Lettuce leaves (optional)
In large bowl, mix together the mayonnaise or salad dressing, salt, mustard, sugar and pepper. Add peas, cheese, celery, pickles and onion; toss. Stir in eggs. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves, if desired.
Makes 6 servings.
If you’d like to chip in a new or old salad favorite, don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
Talk to us
- You can tell us about news and ask us about our journalism by emailing newstips@heraldnet.com or by calling 425-339-3428.
- If you have an opinion you wish to share for publication, send a letter to the editor to letters@heraldnet.com or by regular mail to The Daily Herald, Letters, P.O. Box 930, Everett, WA 98206.
- More contact information is here.
