Even More Summer Salads
Chicken Salad Party Luncheon
1 cup Mayonnaise
1 cup plain yogurt
1 Tablespoon prepared mustard
1/4 cup Bermuda onion, grated
4 cup diced rotisserie chicken
1 cup diced celery
1 cup diced green pepper
1/2 cup sliced black olives
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
Combine and chill. Just before serving, add one large can Chinese noodles and fold in carefully.
Dressed-Up Salad Kits
I cut this out of the St. Petersburg Times. I thought it was a great idea.
Many people rely on salad kits because they are easy and usually don't leave leftovers.
The Caesar salad kits can be dressed-up numerous ways, the most popular would be to top the greens with grilled salmon, shrimp or chicken.
Other ideas from the Dinner Doctor: Fold cubed avocado into the salad and season dressing with a little chili powder and fresh lime juice. Toss salad with 3 cups of hot, cooked penne and pass extra grated Parmesan cheese at the table. Serve with cold-cooked shrimp and slices of fresh mango; fold a drained, flaked can of tuna into the salad and garnish with oil-marinated green olives.
This is a salad that my grandmother used to make.
1 large can sauerkraut (drained and pressed or squeezed dry)
1/2 cup vegetable oil
1 rounded cup granulated sugar
1/2 cup vinegar
1 red or green pepper, chopped
1 cup chopped celery
1 small onion, chopped, or 2 green onions
Mix together the sauerkraut, oil, sugar, vinegar, green pepper, celery and onion. Marinate for 24 hours before serving.
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