It’s going to be in the 80’s today. I just got home from the grocery store with my supplies for summer salads. Wanna know what kind?
Oh, let me count the ways. Yesterday I plucked a bunch of strawberries from the garden, cut up a red pear, washed a handful of blueberries (on sale 2 for $4) and threw them all together in a bowl. Drizzled with honey and let the flavors blend. Oh, Yum!
Way two is pistachio salad or some call it ambrosia or 5 cup salad. So many names but this one deserves them. It’s so good.
I package instant pistachio pudding mix
1 cup mini marshmallows
1 container Cool Whip
1 cup crushed pineapple
1 cup coconut
Or you can vary this. Uses walnuts instead of the coconut. Or mandarin oranges instead of the pineapple.
I have a pasta salad that makes a boatload and is so easy.
1 pound thin spaghetti, broken in half and cooked until tender.
1 8 oz. bottle each of Italian dressing and a creamy dressing (Parmesan Pepper is good)
Drain the spaghetti and run under cold water for a bit.
In large bowl add both bottles of dressing, toss and place in fridge overnight. (yes, both bottles)
Next day add sliced pepperoni, black olives, a tablespoon of dill weed and a tablespoon of seasoned salt. Stir together, chill again and serve. They’ll be sobbing for more – it’s that good.
According to one family relative my mother made the very best potato salad and our pinochle pal, Ed makes the best German potato salad. Another friend’s sister makes green pea salad and I love cucumber salad. Slice a cucumber, add some water, white vinegar, salt, pepper and chill. You can add some sliced onion to it, too.
I could go on and on. But I’ll post more about food all summer. Betcha can’t wait.
Image: Free Digital Photos