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June 2006 Issue
by Ronda L. Halpin and Victoria Smith
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When warm weather comes calling, few of us get the desire to turn on the oven and spend hours in the kitchen. However, these are the days that call out for salads. Whether they are a main course or something to be enjoyed alongside a simple meal – made on the grill, perhaps – salads can make a summer meal special.

At no other time during the year are the options of fresh ingredients so varied and so perfect. A fantastic salad in winter is a true masterpiece … one in summer simply falls together from the farmers’ market!

In the spirit of the garden’s bounty that is so plentiful this and the next few months, here is a small selection of recipes to enjoy with nature’s finest!


Gourmet Tossed Green Salad

  • 1 medium head iceberg lettuce, torn into bite-size pieces
  • 4 ounces mushrooms, sliced
  • 1 small cauliflower, separated into tiny flowerets
  • 1 small red onion, thinly sliced and separated into rings
  • 1 medium green pepper, chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup crumbled blue cheese
Toss lettuce, mushrooms, cauliflower, onion, green pepper, olives and cheese. Cover and refrigerate for at least 1 hour. Just before serving, toss with Classic French Dressing.
  • Yields: 6-8 servings
  • Preparation Time: 8-10 minutes, plus chilling time


Classic French Dressing

  • 1/4 cup olive oil, vegetable oil or a combination
  • 2 tablespoons white vinegar
  • 3/4 teaspoon salt
  • 1 small clove garlic, finely chopped or crushed
  • 1/3 cup ketchup
  • 1/2 cup salad dressing (e.g. Miracle Whip)
Toss together the oil, vinegar, salt, garlic, ketchup and salad dressing all together. Add to a salad and toss the salad with two folks.
  • Yields: about 1/3 cup
  • Preparation Time: 5 minutes

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