By Cheryl Radkiewicz
Well, summer temperatures have arrived and most of us don’t feel like cooking large meals. So, why not try some wonderful, easy salads to serve either by themselves or as part of a barbecue menu? Hopefully, your family will absolutely enjoy the change during these “dog days of summer.”
GREEN SALAD WITH ORANGE VINAIGRETTE:
6 Tbsp. red wine vinegar
2 Tbsp. soy sauce
4 Tbsp. orange juice
¾ cup salad oil (I use canola)
1 tsp. chopped onion ( I use red)
Sprinkling of red pepper flakes
1 small clove garlic, crushed
½ tsp. salt
½ tsp. black pepper
2 heads Romaine lettuce, rinsed, patted dry and torn
¾ cup Swiss cheese, shredded
Combine vinegar, soy sauce, orange juice, oil, onions, red pepper flakes, garlic, salt and pepper in a bowl, mixing well. In a separate bowl, combine lettuce with half of the cheese. Pour dressing over the salad and toss gently. Sprinkle with remaining cheese. Serves 6.
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GARDEN RICE SALAD:
1 ½ cups raw rice, rinsed
6 hard-boiled eggs
1 cup chopped dill pickles
½ large bunch green onions, chopped
1 can sliced black olives
¼ cup prepared mustard
2 cups mayonnaise (may take a little more…use your judgment)
Cook rice. Note: I use my microwave rice cooker. Mix with all ingredients.
Serves 10.
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SPINACH & SHIITAKE SALAD WITH MUSTARD DRESSING:
Dressing:
5 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. soy sauce
¾ cup heavy cream
For dressing:
Mix Dijon, dry mustard, soy sauce and just enough cream to make a smooth paste. Whip remaining cream just until stiff. Then fold in mustard mixture. Taste for seasoning.
For Salad:
4 bunches fresh spinach, picked and washed1 lb. sliced shiitake mushroom caps
Place spinach and sliced mushrooms in a large salad bowl. Add dressing and gently toss. Serves 6.
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BLOODY MARY TOMATO SALAD:
1 pt. cherry or grape tomatoes, halved
8 oz. medium shrimp, cooked and peeled
2 stalks celery, coarsely chopped
Grated zest and juice of 1 large lemon
1 Tbsp. vodka (optional)
1 Tbsp. extra-virgin olive oil
2 tsp. Worcestershire sauce
1 clove garlic, minced
Sprinkling of celery salt
Hot sauce
Salt and freshly ground pepper
4 oz. blue cheese, crumbled
3 slices thick-cut bacon, cooked and coarsely crumbled (optional, but why not?)
Crusty French or Italian bread, sliced
Combine tomatoes, shrimp and celery in large bowl. In separate bowl, whisk lemon zest, juice, vodka, oil, Worcestershire, garlic and celery salt together and then season with hot sauce, salt and pepper, to taste. Pour over tomato mixture, stirring to coat. Cover and refrigerate for at least 1 hour. When serving, sprinkle tomato mixture with the blue cheese and bacon and serve with bread.
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ROMAINE WITH PINK GRAPEFRUIT, AVOCADO AND GOAT CHEESE:
2 heads romaine lettuce, coarsely chopped
2 cups pink grapefruit sections
2 avocados, pitted and sliced
1 small red onion, thinly sliced
1-14 oz. log goat cheese, crumbled
Dressing:
6 Tbsp. canola oil
¼ cup pink grapefruit juice
2 Tbsp. honey
1 tsp. Dijon mustard
Salt and freshly ground pepper to taste
Combine lettuce, grapefruit, avocados and onion in large shallow salad bowl. Sprinkle with goat cheese. For the dressing, place ingredients in jar with tight-fitting lid. Seal and shake well to combine. Drizzle salad with dressing and serve.
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AMARETTO FRUIT SALAD:
1 cup sliced strawberries
1 cup sliced bananas
1 cup blueberries
1 cup cantaloupe balls
1 cup raspberries
1 Tbsp. brown sugar
2 Tbsp. Amaretto
Combine all fruit in shallow bowl. Sprinkle with brown sugar; drizzle with Amaretto. Let stand at room temperature for 1 hour for juices to form and blend flavors. Chill until serving time.
Note: May add mini marshmallows, grapes and honeydew melon. Serves 4.