| IN ee) TE So a A \ 5 some delicious meals. By JOAN KINGSBURY Post Correspondent Summer is the time for salads since hot weather calls for lighter meals. The abundance of fresh fruits and vegetables makes eating salads during the summer months economical as well as enjoyable. Of course, not only greens make the salad. The addition of tomatoes, radishes, scallions, chick peas and bean sprouts can really liven up the salad. Salads - served as the entree are a perfect summer meal while fruit salads make a delicious, light, refreshing dessert or a nice breakfast addition. Hot Spinach Salad is delicious served with dinner or buy itself for a light lunch. A sweet-sour dressing made by combin- ing vinegar, sugar and mustard compliments the spinach. Toasted pine nuts: or sesame seeds add a slight nutty crunch to Hot Spinach Salad. When your garden pro- duces cucumbers until you don’t know what to do with them all, try Swedish-Style Pickled Cucumber Salad. Cucumbers are combined with a dressing of wine vinegar, sugar, water and finely ' chopped parsley then served over butter lettuce. Italian Supper Salad combines greens with the flavors of Italian sausage, saiami, cheese and ancho- vies. The salad ingredients are combined, dressing is added, then the salad ingredients are placed on a slice of garlic French bread. Tomato wedges and Sausage slices complete the attractive, delicious salad plate. Tossed Shredded Chicken Salad has an unusual dressing made from sesame oil, soy sauce, and safflower oil, flavored with honey, dry mustard, grated lemon peel and lemon juice. SWEDISH-STYLE PICKLED CUCUMBER SALAD 2 1g. cucumbers 1/3 c. white wine vinegar 2 T. sugar 4 t. water 2 t. finely chopped parsley Ys t. salt Freshly ground pepper Butter lettuce Leave the peel on half of one cucumber for color. Peel remaining cucum- bers. In a bowl, mix together vinegar, water, sugar, parsley, salt and pepper to taste. Add cuc- to add greens until leaves are evenly wilted. Com- bine vinegar, sugar and mustard. Add to wilted spinach and mix well. Season with salt and pepper. Sprinkle with bacon and nuts. Makes 6 servings. ITALIAN SUPPER SALAD 4 Italian sausages 12 slices salami Ys 1b. Gruyere, Samsoe or Fontina cheese 1 head iceberg lettuce Vy ¢. olive oil Salt and pepper 8 anchovies, chopped 1 t. Dijon-style mustard t. dried oregano 4 slices garlic French bread 2 tomatoes, cut in wedges Cook sausages and slice on the diagonal. Cut strips. Tear lettuce into bite-size pieces. Combine oil, vinegar, salt, pepper, anchovies, mustard and oregano. Stir to blend. Add salami, cheese and lettuce. Mix lightly. Pile onto bread slices which have been placed on four dinner plates. Surround with tomato wedges and sau- sage slices. Makes 4 entree servings. SESAME-SOY DRESSING 1 t. dry mustard 1 t. grated lemon peel 1T. sugar 1 T. honey 2 T. soy sauce 2 T. sesame oil 2 T. lemon juice Ys c. safflower oil Combine all ingredients mixing well. ‘TOSSED SHREDDED CHICKEN SALAD 1 (23% 1b.) broiler-fryer chicken Sesame-Soy Dressing 2 c. shredded iceberg let- tuce 1 bunch Chinese parsley 1/3 c. diced celery 1/3 c. thinly sliced water chestnuts 2 green onions, cut in 2-in. 5 c. cooked small peas V4 c. toasted sesame seeds or slivered almonds Fresh pineapple or cantal- oupe spears Roast chicken until tender. Chill thoroughly. Remove meat from bones and pull into strips. Place in a salad bowl. Pour Sesame-Soy dressing over chicken and mix well. Add lettuce, cilantro, celery, water chestnuts, onions, peas and sesame seed. Mix lightly. Spoon onto plates and garnish with 2 to 3 pineapple or melor spears. Makes 4 entree servings. 2] umbers and mix well. Cover and chill for at leat 4 hours, stirring occasion- 2 T. white wine vinegar slivers ally. HOT SPINACH AND BACON SALAD SALE ON 2 bunches {about 2 1b.) i spinach SUMMER CLOTHES 8 slices bacon, diced 3 T. red wine vinegar 5 t. sugar Y, t. dry mustard Salt and freshly ground IMPORTED CLOTHES ACCESSORIES JEWELRY 14 c. toasted pine nuts or 2 T. toasted sesame seeds Wash and dry spinach leaves. Tear into, bite-size pieces, ‘discarding the stems. Refrigerate in plas- tic bag until needed. Using a large frying pan, cook bacon until crisp. Remove with a slotted spoon to paper toweling to drain. Pour off all but 4 T. drip- pings. Using medium high heat, place about one third ANNOUNCING EXPANDED HOURS FAMILY DENTISTRY Dr. William E. Watkins — Dr. Leonard €. Medura and associates Mon., Wed., Fri. 8 a.m.-5 p.m. ® Tues., Thurs. 8 a.m.-7 p.m. Sat. 8 a.m.-12 Noon NEW PATIENTS AND EMERGENCIES WELCOME WE COOPERATE WITH ALL INSURANCE PLANS FOR APPOINTMENT PLEASE PHONE 675-1138 Back Mountain Professional Bidg. 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