Cool Summer Salads

[Rebelss]

Anyone have a favorite cool Summer salad to eat during this heat wave??? I made this yesterday with a bunch of odds 'n ends....I usually make macaroni with ham and peas, but wanted some more "zing" to it. The proportions are approximate; I just added as I went, adjust to your taste.

Reb's 'Roni Salad


1  to 1 1/4 cups of small elbow macaroni
2/3 cup frozen green peas, thawed and drained
1/2 cup cubed or diced ham chunks
2 large Roma tomato's, seeded and large diced or chunked
1/4 to 1/2 green bell pepper, diced
2 or 3 green top onions, chopped, along with half of the green tops (make sure to wash!)
2 or 3 sharp cheddar cheese stix, cut in small chunks, or 1/2 cup shredded cheddar
Celery, diced , if desired (I didn't have any)
Approx 1/2 cup  Salad dressing mixed with 1/2 cup bleu cheese dressing
Ground black pepper
1/2 tsp chopped dill weed
salt to taste (About 1/2 tsp)


Cook 'roni about 9-10 minutes until tender, DRAIN WELL in colander!!!!
Mix in all ingrediants except mayo mix, add fresh coarse ground black pepper and dill/salt to mayo mix, fold in and mix well with 'roni mixture.

Let sit in 'fridge over night. May need to add mayo in morning as 'roni will absorb. Makes a medium sized tub that feed 3-4.

[OldSailor]

Sounds yummy!! Are you sure you'll be able to get 4 meals out of it  If it's as good as it sounds, it may not last that long!!

[Rebelss]

For me, about two....

[OldSailor]

For me, about two....

That's where I was going!!

[Rebelss]

Another one from my files that I've made...this one from the Summer of '95. (I date all my original recipes)

'Cukes in sauce

1 very large 'cuke, or 2 medium, peeled, sliced very thin
1 medium purple onion, cut into thin "rings"

For the sauce

1 cup of good sour cream
11/2 Tbsp sugar
1/4 tsp dill weed
1/8 tsp dill seed
1/4 tsp onion powder
1/8 tsp garlic powder
3/4 tsp salt
7 Tbsp WHITE vinegar

Mix all sauce ingrediants together; pour over and mix well with cuke's and onions. Refrigerate overnight.

[UP jigstick]

Macaroni Salad


Ingredients

    3/4     C Mayo
    1        C Plain yoghurt
    2 1/2  T Vinegar
    2        T Prepared mustard
    1        T Sugar
    2         t Salt
    1/2      t Pepper
    2 cans Tuna, drained
    16 oz Macaroni

Directions

    Cook, drain and chill the macaroni. Mix the other ingredients together in a large bowl. Add the macaroni, toss, cover, chill and serve.

Add celery, onion, peas, etc, as per your taste.

[UP jigstick]

Sweet Summer Slaw

1         Lg head o' cabbage
1/4  C Minced onion
2/3  C Mayo
2/3  C Plain Yoghurt
1/3  C Vegetable oil
2/3  C Sugar
2      T Vinegar
1/2   t Salt
1      t Poppy seed


Finely shred the cabbage, I recommend a mandolin for ease and quickness. Rinse and drain the cabbage. Thoroughly combine all the other ingredients in a large bowl. Add the cabbage and mix well. Cover and chill. As with most cold salads, this one is decidedly better made a day ahead of time. 

[Rebelss]

From Pat McManus's Whatchagot Stew Cookbook:

 Six cup salad

1 cup of pineapple tidbits, drained
1 cup of mandarin ornage slices, drained
1 cup of sliced banana's
1 cup of miniature marshmallows
1 cup of coconut
1 cup of sour cream

Combine ingrediants and fold lightly. Serve well chilled

[OldSailor]

OldSailor's Cucumber and Onion in Balsamic Vinaigrette

Peel 5-6 medium cukes and slice fairly thinly ( I use a banjo slicer), along with slicing 3-4 large sweet onions such as Walla Walla or Vidalia. Separate the rings and put in a large plastic (nonmetal) bowl that has a tight fitting lid along with the cukes.

Balsamic vinaigrette:
1 cup salad oil I use canola)
2/3 cup Balsamic vinegar
1/2 tsp dried oregano
2 tsp sugar
1 1/2 tsp salt
1 1/2 tsp paprika

Combine in a screw top jar and shake well. Pour over cukes and onions. Put on lid and shake to coat, and refrigerate overnight. Shake again before serving! Salt and pepper to taste!!  You can prepare the Balsamic vinaigrette the night before and refrigerate. Just shake well!!!

[surflizard]

  Tossed Tortellini Salad

  Ingredients
 
 1 (8 ounce) bottle Italian salad dressing
 1 (6 ounce) can Spanish Olives olives, drained
 1 (3 ounce) package sliced pepperoni
 1 medium green pepper, chopped
 2 stocks of celery, thinly sliced
 2 green onions, sliced
 4 cups cooked tortellini
 Shredded Parmesan cheese
 
 Combine ingredients
 coat generously with salad dressing
 chill and serve

[SPARKYICE]

cukes, peeled and de-seeded.  2 cups
put some in blender,squeeze out excess water. leave some chopped in rough chunks
2 cups plain greek yougurt
2 cups buttermilk
chopped garlic
thin sliced onion
salt and pepper
mix together, chill a couple hours, overnight even better
serve in a chilled bowl.

this will cool you down 20 degrees on a hot day.
lots of variations, of course, check it out online.

[Rebelss]

I watched Italian Cooking with Giada on a cool summer salad segment she was doing, but she got me so warmed up, I forgot what it was all about!!!  Ohhh, I'd LOVE to do some cooking with THAT lady...

[Skipper]

Miss Giada has more teeth in her smile than a possum! I mean that in a good way!

Here is my summer salad...

One ice cold, gigantic, vidalia onion
cut it up and put some Dorthy Lynch dressing on it

Eat until your guts churn!! I LOVE Vidalia onions!

[Rebelss]

Somehow, I don't think you'll have your own cooking show anytime soon...