Fresh summer salads

Recipes and photos courtesy of

Posted: August 22, 2014 at 6 a.m.

Fire & Ice Tomatoes — courtesy of Sallye Bates

Wheat Berry

Waldorf Salad

1 cup cooked wheat berries

2 tbsp. Dijon mustard

1 tsp. honey

1 sweet apple

celery (desired amount)

raisins or Crainsins (desired amount)

⅓ cup non-fat yogurt

2 tbsp. lemon juice

½ cup walnuts

Cook the wheat berries (½ cup of dry wheat berries with 1.5 cups of water). Drain and cool the cooked wheat berries.

Add the remaining ingredients and enjoy.

-- courtesy of Marcia Graczyk


Macaroni Salad

2 cups uncooked macaroni

1 10-ounce package of frozen peas or fresh peas

3 medium tomatoes, peeled and chopped

1 cup celery, chopped

1 medium cucumber

5 green onions, thinly sliced

6 oz. salami, cubed

¼ cup parsley, fresh

⅓ cup olive oil, extra virgin

¼ cup red wine vinegar or apple cider vinegar

1 tsp. salt

½ tsp. Worcestershire sauce

hot pepper sauce to taste

1 clove garlic, pressed

lettuce cups

ripe olives

Cook macaroni according to directions; rinse in cold water; drain; rinse in cold water; drain again. Place peas in a bowl. Cover with boiling water; let stand 1-2 minutes, then drain.

In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami and parsley.

In a separate bowl, beat together remaining ingredients until well blended. Pour over macaroni mixture, toss lightly.

Serve in lettuce cups; garnish with olives. Note: macaroni and vegetable mixture may be combined with dressing and chilled 3 hours before serving. Toss before spooning into lettuce cups.

-- courtesy of Billy Haze


Summer Salad

1 large cucumber, sliced

¼ cup apple cider vinegar

2 tbsp. olive oil, extra virgin

3 cups watermelon, cut into small size chunks

3 large tomatoes, cut into small size chunks (same size as the watermelon)

¼ cup red wine vinaigrette dressing

1 pinch sea salt (large)

black pepper

1 tbsp. sugar

½ cup feta cheese (tomato and basil flavored)

Peel cucumber and slice in thin slices. Place in a bowl with tight-fitting lid. Add vinegar and olive oil. Stir until combined. Add a couple dashes of pepper. Close lid and shake bowl to distribute mixture and pepper. Refrigerate overnight.

The next day: Cut watermelon and tomatoes into small chunks. Place in large bowl.

With slotted spoon, strain cucumber from vinegar mixture onto cutting board. Discard vinegar mixture.

Cut cucumber slices in half and add to watermelon bowl.

Sprinkle sea salt and sugar over watermelon mixture; mix until well combined.

Add dressing and a couple dashes of black pepper; stir until combined. Refrigerate for at least 2 hours before serving.

Stir in feta cheese 30 minutes before serving.

-- courtesy of Sheri Mullins

Corn Salad

8 oz. fresh cooked corn, cooled

½ cup long grain and wild rice, cooked

2 eggs, boiled, yoke removed, and chopped

4 slice 98-percent-fat-free turkey breast, diced

½ cup light sour cream

2 tbsp. fat-free milk

2 scallions, chopped

¼ cup red bell, chopped

4 oz cheddar cheese, grated

2 tbsp. bread crumbs

Boil eggs; cool; peel; remove yoke and chop. Thaw corn. Mix sour cream and milk until blended. Add to corn and mix well.

Add rice, turkey, red bell, scallions, eggs, cheese, bread crumbs and pepper to taste. Mix well, serve cold.

-- courtesy of Lynn Socko

Fire & Ice


6 large tomatoes, skinned and quartered

1 large green bell pepper, sliced thin

1 large red bell pepper, sliced thin

1 large red or vidalia onion, sliced thin

3/4 cup cider vinegar

1½ tsp. celery salt

1½ tsp. mustard seed

1 tsp. sugar

⅛ tsp. red pepper or Tabasco sauce

⅛ tsp. black pepper

2 tsp. salt

¼ cup water

1 large cucumber, sliced thin

Note: You can substitute cherry tomatoes in lieu of regular tomatoes. If you do, it is not necessary to peel them, just cut them in half and add to the mix.

Placed prepared tomatoes, bell peppers, onion and cucumber in a large bowl. Hand toss to combine ingredients.

Combine vinegar, celery salt, mustard seed, sugar, red pepper, black pepper, salt and water in a saucepan and bring to a boil. Allow to boil for 1 minute, remove from heat.

While liquid is still hot, pour over vegetables. Chill for several hours or overnight.

-- courtesy of Sallye Bates

NAN Dining Guide Kitchen Talk on 08/22/2014

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