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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
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