It’s quite easy being green – Summer salads to satisfy your tastebuds | TheUnion.com
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It’s quite easy being green – Summer salads to satisfy your tastebuds

We’ve got lots of salads here, foodies, so I’m not going to waste space with un-recipe-like words. And here they are!

Onie’s (Schriefer)Chicken Salad

Onie is the other half of the Schriefer household (you’ll see Hank’s new offerings here in the near future) but she obviously doesn’t take a back seat in the kitchen.



1 quart cooked chicken or turkey white meat, cubed (approximately 6 chicken breast halves)

1 pound seedless grapes, red and green mixed




1 cup chopped celery

1/4 cup green onions, thinly sliced

1 cup mayonnaise

11/2 teaspoons curry powder

1 tablespoon chutney

1 (6 ounce) can water chestnuts, drained and sliced

1 tablespoon soy sauce

1 can (approx. 10 ounces) pineapple chunks, very well drained

1 tablespoon lemon juice

1/2 cup slivered almonds, toasted (optional)

Combine all ingredients except almonds and chill overnight. Sprinkle toasted almonds on top of salad just prior to serving. If you like, serve on lettuce and garnish with thin slices of your favorite melon. Makes 6 main dish servings. Recipe may be halved.

Fresh Broccoli Salad

This is from Amy Novak, who does everything (quilting, crocheting, raising llamas, selling fabric, but especially being a good friend) extremely well.

Taken from “Favorite Recipes from Quilters.”

2 bunches fresh broccoli

10 slices bacon, cooked and crumbled

2/3 cup raisins

1/2 cup red onion, chopped

1/2 cup sunflower seeds

1 cup mayonnaise

1/3 cup sugar

2 tablespoons red wine vinegar

Wash and cut broccoli into bite-sized pieces. Combine broccoli, bacon, raisins, onion, and sunflower seeds in large bowl. In separate bowl mix mayonnaise, sugar, and red wine vinegar. Pour dressing over salad and toss. Refrigerate at least 2 hours before serving, tossing occasionally.

Summer Garden Penne Pasta Salad

(Serves 6)

From Constance Newman

Doesn’t this just sound like a delight? Light with a good crunch.

Dressing:

1/2 cup light mayonnaise

1/4 cup cider vinegar

2 teaspoons dried dill or one-quarter cup chopped fresh dill

11/2 teaspoons salt

1 pound penne pasta, cooked al dente

Veggies:

2 cups each thawed frozen green peas and thinly sliced cucumber

1 cup thinly sliced radishes

1/2 cup sliced scallions

Directions: Cook 1 lb. pasta as package directs until al dente. Drain, cool under cold running water and drain again. Meanwhile whisk dressing ingredients in a large bowl until very well blended. Stir in veggies and cooled drained pasta. Toss to mix and coat well before serving.

Macaroni Salmon Salad

From Pat Carr. Pat says, “We’ve been making this for 24 yrs. and think it is a good, easy to make dinner salad.” It one reminds me of one my Mother used to make. Ah sweet nostalgia!!!

4 ounces macaroni, cooked

1 cucumber, diced

8 ounces can salmon, drained and flaked (or leftover grilled)

1 tablespoon minced parsley

1 tablespoon grated or finely minced onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried basil

1/4 cup mayonnaise (or 2 tablespoons plain non-fat yogurt and 2 tablespoons mayo)

A little lemon juice or vinegar is optional and good

Combine all until well blended, then chill. Serve on lettuce leaves with tomato wedges, if desired. Makes 3-4 servings and can be doubled easily.

Chicken Salad

From Carolyn Jordan. Carolyn, who swears she has the world’s most gorgeous grandchildren (and I am inclined to agree with her!) sent this favorite. Easy and yummy.

1 package chicken Rice-A-Roni – cooked and cooled

2 cups cut up and cooked chicken breasts

1/2 cup cut-up celery

Chopped onion to taste

1 cup mayonnaise (can use more or less if desired)

1 can sliced olives, drained (or 1Ú2 cup halved green olives, or both)

1 cup artichoke hearts (not marinated) chopped up (she uses a can of artichoke hearts)

Mix all together, chill and eat the next day

Isaeff’s Summer Madness

From Penny and Tim Isaeff

2 green peppers, seeded and cut in thin strips

1 small onion, thinly sliced in rings

2, 7 ounce cans tuna in water, drained

1/4 cup olive oil

2 teaspoon red wine vinegar

1 teaspoon lemon juice

Salt and pepper

1 clove garlic, crushed

1/4 pound cheddar cheese, thinly sliced and cut in strips

3/4 cup pitted green olives

1 pound large firm tomatoes

Mix olive oil, vinegar, lemon juice, seasonings and crushed garlic. Flake tuna; mix in large bowl with cheese, onion, pepper and olives. Add dressing and toss lightly.Thinly slice tomatoes and line salad bowl with slices. Arrange tuna mix on top. Cover and chill 30 minutes before serving.

These recipes just keep getting better!

Pizza Salad

From Susan Solimine

1 jar marinated artichoke hearts (she uses the small jar)

1/4 cup cider vinegar

1/2 teaspoon seasoned salt

1/3 teaspoon black pepper

1/2 teaspoon oregano leaves

1/4 teaspoon garlic powder

1 bell pepper, chopped

Cherry tomatoes to taste

4 ounces mozzarella cheese, cut in small pieces or grated

Sliced mushrooms to taste

Hard salami – cut in chunks to taste

6 cups torn lettuce

Mix artichoke marinade from jar, vinegar, salt, pepper, oregano, and garlic powder. Put all other ingredients in salad bowl. Add dressing, toss and serve with crusty French bread.

The amounts of ingredients on this one can be varied to taste.

Chicken Cabbage Salad

From Joan Dyer

1 head cabbage (red, green or mixed), coarsely chopped

8 green onions, chopped

1/2 cup slivered almonds, toasted

1/45 cup sunflower seeds

2 cups shredded, cooked chicken breast, or more

Dressing:

6-8 tablespoons sugar

8 tablespoons white wine vinegar

Heat until sugar dissolves. Cool. Then add:

2 tablespoons soy sauce

2 tablespoons sesame oil

3 tablespoons salad oil

Combine in a large bowl. Just before serving, dress and toss the salad, and add: 2 packages. Japanese noodles (such as Top Ramen), crushed and toasted (she says she puts them in a plastic bag and whacks it with a big knife handle and then toasts them in her toaster oven.)

Salad Niçoise

From Janet Jameson

It just wouldn’t be summer without a Salad Niçoise.

3/4 cup olive oil or salad oil

1/4 cup red wine vinegar

1/4 teaspoon salt

Freshly ground pepper

2 tablespoons finely chopped green onion (including top) or chives

2 tablespoons finely chopped parsley

4 large thin-skinned potatoes

Boiling salted water

11/2 pounds green beans, ends and strings removed

2 large tomatoes, cut into wedges

2 or 3 hard-cooked eggs, quartered

1/2 cup pitted ripe olives or kalamata olives

1 tablespoon capers, drained

Crisp lettuce leaves

2 cans solid pack albacore tuna

10-12 canned anchovy fillets, drained

In a small jar, blend oil, vinegar, salt, pepper, green onion, and parsley; cover and set aside. Cook unpeeled potatoes in boiling salted water to cover until tender when pierced (about 20 minutes). Drain, peel and slice. While still warm, pour over just enough dressing to coat slices. Mix gently, cover, and refrigerate for at least 2 hours. Cook green beans in boiling salted water about 3 minutes. Drain, plunge into ice water and drain; coat with dressing and refrigerate. Place lettuce leaves on plates, arrange potatoes, green beans, tomatoes, tuna and eggs on lettuce; garnish with olives, capers and anchovies and pass remaining dressing.

Chinese Shrimp Salad

And from me, this one that I found in a book called Sensational Salads by Michele Evans, with a few changes to make me happy.

2 pounds large raw shrimp, shelled and deveined

3 tablespoons oil (your choice)

1/3 cup tomato paste

3 tablespoons dry sherry

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

2 tablespoons honey

2 tablespoons chili paste

1/2 teaspoon crushed red pepper

2 tablespoons freshly grated ginger

1/2 cup diced water chestnuts

1/2 cup thinly sliced green onions

3 cups shredded iceberg lettuce

1/3 cup chopped peanuts (I use more!)

Cut each shrimp in half lengthwise (when shrimp are cut in this manner, they curl up when cooked, producing an attractive corkscrew shape). Heat the oil in a large wok or fry pan and stir fry shrimp for 2 minutes. Remove pan from the heat. Combine remaining ingredients except lettuce and peanuts, and add to the pan with the shrimp. Toss the shrimp in the mixture and cook 2 to 3 minutes more over high heat until the sauce thickens slightly. Cool, cover, and refrigerate shrimp and sauce for at least 1 hour before serving (the mixture can be refrigerated several hours). Just before serving, arrange lettuce over the bottom of a serving platter, re-toss the shrimp, spoon over the lettuce and sprinkle with peanuts.

Notes from Jo: Does anyone have a great chili relleno casserole recipe? Not the fried type, but in a kind of soufflé-type custard? I’ve got someone dying for one! Upcoming Pages: Sept. 22: The Happy Cookers Luncheon Society; Sept. 29: Afari Elkarte Comes to Town! Lots of recipes this week, so no room for much else! Until next time, foodies, Bon Appetit!


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