Keep Meals Cool With Salad Combos

SHIRLEY'S KITCHEN

Advertisement

Hello friends and readers:

In our family, our pets have come to us as gifts, drop-offs, and/or from animal shelters. Last week, my brother Jimmy and I went to the shelter, looking for a cat to adopt. Instead, it was Jimmy who was adopted by a smoky-gray young semi-Siamese, with beautiful golden eyes. The cat caught Jimmy's attention because it was "talking" up a storm and it was instant bonding.

The cat got into the carrier and rode home perfectly, we let him out and he checked out the whole house and made himself at home immediately. He likes me a lot, but truly loves Jimmy and follows him like a puppy, even going into the shower. Charlie -- that is the cat's new name -- has a fascination with water; has to touch when next to you; and is very loving. What a sweetheart.

When the dogs came in at night, Charlie made sure to let them know he was not afraid, so, they all respect their space.

If you love animals, have patience and want company, please adopt a cat. They are clean, loving, independent, and bring positive energy for your mind and spirit. They are able to stay alone for a little while, if you have to go away -- as long as there is plenty of food, water and a clean litter box.

I love dogs, too, but they require a little more attention.

Getting to our food subject, with warm weather here, how about preparing the meal around a salad. All that needs to be added is bread, beverage and a luscious dessert.

Ham and Cheese Medley

1, 8-3/4 ounce can pineapple tidbits

1 small head lettuce, torn into bite-sized pieces (4 cups)

1 cup fully cooked ham

1 cup halved seedless green grapes

2 ounces natural Swiss cheese, cut in strips

Bibb lettuce

1 cup dairy sour cream

Drain pineapple, reserving 1/4 cup syrup. Combine syrup with sour cream until well blended and chill. Toss together pineapple and next four ingredients. Line salad bowl with Bibb lettuce; spoon in salad mix and chill. To serve, spoon a little dressing onto salad, garnish with grapes and lettuce, if desired. Makes 6 servings.

Deviled Beef Toss

1 head Romaine lettuce, torn into bite-sized pieces

3 cups torn lettuce, cook's choice

1-1/2 cups cooked roast beef, cut into strips

12 cherry tomatoes

1/2 medium onion, sliced and separated into rings

1, 2-ounce can rolled anchovy fillets, drained

Mustard-horseradish dressing (recipe to follow)

In large bowl, toss greens together. Arrange beef strips, cherry tomatoes, onion rings and anchovies on greens. Serve with mustard-horseradish dressing. Makes 6 servings.

Mustard-horseradish dressing

1 tablespoon sugar

1 teaspoon salt

1 teaspoon dry mustard

1/4 teaspoon white pepper

dash of paprika

1 tablespoon horseradish

1/2 teaspoon grated onion

2/3 cup oil

1/3 cup white wine vinegar

Combine, in a small bowl, first five ingredients, add horseradish and onion. Using an electric mixer, slowly blend in, a little at a time, the oil and vinegar, alternating between the two. Chill thoroughly.

Salami-Cheese Salad

6 cups torn lettuce

1 cup sliced salami, cut in quarters

4 ounces natural Swiss cheese, cut in strips

1/2 cup sliced pitted ripe olives

3 tablespoons chopped canned pimiento

1, 2-ounce can anchovy fillets, drained and chopped

1/3 cup salad oil

3 tablespoons wine vinegar

1/2 clove garlic, crushed

Combine lettuce, salami, cheese, olives, pimiento and anchovies. In screw-top jar, combine oil, vinegar and garlic for dressing. Cover; shake well. Pour dressing over salad and toss lightly. Makes 8 servings.

Ham-Chicken Supreme

6 cups torn lettuce

1 cup diced cucumber

1 medium green pepper, cut in narrow strips

1 cup fully cooked ham, cut in strips

1 cup cooked chicken, cut in strips

3 hard-cooked eggs, sliced

2 medium tomatoes, cut in wedges

Dressing

1/2 cup salad oil

3 tablespoons vinegar

1 tablespoon prepared horseradish

1/2 teaspoon Worcestershire sauce

2 drops bottled hot pepper sauce

1/2 teaspoon salt

1/8 teaspoon pepper

Line individual salad bowls with lettuce. Arrange cucumber, green pepper, ham, chicken, eggs and tomatoes in each. In screw-top jar, combine remaining ingredients for dressing. Cover and shake well. Pass dressing with salad. Makes 8 to 10 servings.

Crab and Wild Rice Salad

1, 6-ounce package long-grain and wild rice mix

1, 7-1/2-ounce can crabmeat, drained, flaked and cartilage removed

1 tablespoon lemon juice

1/4 cup chopped green pepper

1/4 cup chopped canned pimento

2 tablespoons snipped parsley

1/2 cup mayonnaise or salad dressing

2 tablespoons Russian salad dressing

1/2 teaspoon salt

2 medium avocados, peeled and sliced

Cook rice following package directions; cool. Mix together crabmeat and lemon juice. Combine rice, crabmeat, green pepper, pimento and parsley. Blend together mayonnaise, Russian salad dressing and salt. Add mayonnaise mixture to vegetable-crab mixture and toss lightly, then chill. Serve with avocado slices. Makes 4 or 5 servings. To keep avocado slices bright, dip in lemon juice mixed with a little water.

Commenting has been disabled for this item.