Hot summer days generally bring with them dwindling appetites, no desire to cook a large meal, and the constant struggle to find something nutritious to eat without overburdening the digestive system. Delectable chilled fruit salads and cold drinks go a long way to satisfying the need for food on a hot day, but protein requirements force us to look for adequate main dishes that don’t require a lot of effort to cook, but that fill us up. The following main dish salads fulfill that requirement.
Imitation Crab Salad
1 pkg. imitation crab
10 olives, chopped
½ c. grated cheese
1 stalk celery, finely chopped
¼ c. minced onion,
¼ c. diced green pepper
½ of small container of sour cream
Mix ingredients together, chill. Serve with tostado chips. You may add more or less of the olives, cheese, celery, onion, and pepper, as per individual taste.
Italian Potato Salad
3 potatoes
1/3 c. Italian salad dressing
4 hard cooked eggs
¾ c. chopped celery
1/3 c. chopped onion
¼ c. chopped cucumber
¼ c. chopped green pepper
½ c. mayonnaise
¼ c. sour cream
1 tsp. prepared horseradish
Chopped fresh tomatoes
Cook potatoes until tender. Peel and cube potatoes, place in large bowl. Add dressing and toss to coat. Cover and chill for two hours.
Add eggs, celery, onion, cucumber, green pepper. Mix well.
In small bowl, combine mayonnaise, sour cream, and horseradish. Mix well. Pour over potato mixture and toss to coat. Chill for at least one hour. Top with tomatoes.
Cold Roast Beef Salad
(Prepare early in the morning and let marinate all day)
3 c. roast beef, cut in thin strips
3 boiled medium potatoes, cubed
1 green pepper, sliced in thin strips
1 medium onion, sliced in rings
1 c. diced cooked carrots
½ c. sliced pimento stuffed olives
¼ c. wine vinegar
½ c. olive oil
Salt and pepper to taste
In large bowl, combine first six ingredients. Combine vinegar and oil, pour over mixture in bowl. Add salt and pepper to taste. Toss lightly, cover and refrigerate.
Serve with tomatoes.
Exotic Chicken Salad
4-5 c. cooked chicken, cut in chunks
2 tsp. grated onion
1 c. chopped celery
1 c. minced green peppers
2/3 c. slivered almonds
2 c. halved seeded green grapes OR orange sections
¼ c. light cream
2/3 c. mayonnaise
Salt and pepper to taste
2 Tbs. vinegar
Salad greens
Combine first six ingredients. Mix cream with mayonnaise, salt, pepper, vinegar. Toss with chicken. Refrigerate until served. Serve with salad greens
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