Over a Cup of Coffee: Easy summer salads
During this hot weather, salads taste good — even for supper. This week’s column features recipes for salads. Note that you can change the ingredients in the salads to make them your own. Both of this week’s recipes come from one of my old recipe books, “1000 Recipe Cook Book, Number 3″ (1949).
Florida Main Meal Salad
• 1 head lettuce
• 1 bunch curly chicory
• 1 cup julienne celery strips
• 1 cup julienne carrot strips
• ½ cup onion rings
• 1 cup of slivered, cooked ham or luncheon meat
• 1 cup slivered Swiss cheese
• 2 cups orange sections, drained
• French dressing
Wash the lettuce and chicory thoroughly. Shed the greens into a large bowl. Add the vegetables, meat, cheese, and orange sections. Toss lightly with French dressing. Makes 6 servings.
Note: This recipe makes me chuckle. If I were serving this salad to our son Jamie, I’d have to leave out the chicory. He hates it.
Stuffed Tomato Salad
• 4 tomatoes
• 2 cups diced, cooked chicken
• ½ cup chopped celery
• 1 hard-boiled egg
• ½ teaspoon salt
• 1 finely-chopped green pepper
Dip tomatoes in boiling water; peel and chill. Remove the stem. Cut a piece for the cover from stem end. Scoop out the pulp. Season inside lightly with salt and invert to drain. Chill. Mix the diced chicken, chopped celery, and chopped egg (may use white only) and salt to taste. Moisten with mayonnaise. Chill. When ready to serve, fill the tomato shells with chicken salad mixture. Replace with the tomato top that you cut for the cover. Sprinkle the tops with very finely-chopped green pepper. Place on a bed of shredded lettuce and serve with mayonnaise. Serve with hot bread and dessert for a salad luncheon.
Note: If you use the white of the boiled egg for the chicken salad, consider putting the egg yolk through a sieve and sprinkle it on top of the filled tomatoes.
If you have recipes that you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.