Even More Summer Salads

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.

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.