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Cool summer salads

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I’ve been looking for reasons not to turn on the oven in this heat, so cool summer salads are on the menu. Any one of these salads would be very welcome at any get-together this summer.
The Spinach-Fruit Salad is extremely delicious. You can vary the fruit used.  I’ve used blackberries, blueberries, and grapes instead of strawberries, and it was great.
Cucumbers in Sour Cream was always one of my dad’s favorites. Mom didn’t care for it, so he actually learned to make it himself. It was one third of his entire repertoire, along with navy bean soup and pork chops.
I’m sure everyone already knows this 50s favorite called Ambrosia. My grandma Ruth used to make it all the time when I was a little kid. Try it again, for old time’s sake.

Spinach-Fruit Salad
2 lbs. spinach, washed, dried and torn into pieces
1 small can mandarin oranges, drained
1 medium sweet onion, thinly sliced and halved
2 c. strawberries, halved
1 1/2 c. sugar
2 t. salt
1 3/4 c. vegetable oil
2 t. celery seed
3/4 c. vinegar
Combine in salad bowl the spinach, oranges, onion and strawberries. In saucepan, combine sugar, salt, oil, celery seed and vinegar. Cook and stir till sugar is dissolved. Remove from heat and cool completely. At serving time, pour over ingredients in salad bowl and toss. Serves 6-8.

Dad’s Cucumbers
in Sour Cream

2 medium-sized cucumbers, thinly sliced
1 medium onion, thinly sliced
1/2 c. sour cream
1 T. sugar
1 T. vinegar
1/2 t. dill
1/4 t. black pepper

Combine cucumbers and onion. Stir together sour cream, sugar, vinegar, dill weed and black pepper. Add salt to taste. Mix well and pour over cucumbers and onion.  Cover and chill, stirring a couple times when it is in the frig. Serves 6.

Ambrosia Fruit Salad
1 (13oz) can pineapple chunks, drained
1 (11oz) can mandarin oranges, drained
1 c. coconut
1 c. sour cream
1 c. miniature marshmallows
Mix all together and chill several hours or overnight. Serves 6.