Recipe Swap: Summertime means salad time

The weather is warming up, and salad recipes come to the front of the files. Over the years I have been given numerous salad recipes. Some I have included in previous columns, while others have been put away for later use. I'm pulling those out now and featuring salads this week. I have not made a couple of these, but I certainly plan to make this first recipe for the buffalo chicken salad because I think it sounds great. I hope you enjoy these salad additions to your spring menus.

Buffalo Chicken Salad with Blue Cheese Buttermilk Dressing

1 teaspoon paprika

1 1/2 tablespoons olive oil

2 tablespoons hot sauce

6 skinned, boned chicken breast halves

1 large carrot

1 celery rib

3 cups cubed red potatoes

Cooking spray

6 cups shredded romaine lettuce

2 cups cherry tomato halves

Blue cheese buttermilk dressing

Combine paprika, olive oil and hot sauce in a large dish. Add chicken, to coat. Marinate 30 minutes to 1 hour in the refrigerator. Cut carrot and celery lengthwise and place in bowl of ice water for 30 minutes. Place potatoes in a saucepan. Cover with water and boil for 15 minutes. Prepare grill. Remove chicken from dish, coat with cooking spray and grill for 5 minutes on each side or until done. Cut chicken diagonally into thin slices. Arrange lettuce, top with potatoes, carrot, celery, chicken and tomato halves. Serve with blue cheese buttermilk dressing.

Blue Cheese Buttermilk Dressing

1/2 cup low-fat buttermilk

1/2 cup plain fat-free yogurt

3 tablespoons white wine vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup chopped green onions

1/2 cup crumbled blue cheese

Combine and blend all ingredients and serve with salad.

Chinese Chicken Salad

I had someone ask me recently to put this recipe in the paper because she liked the addition of the chicken in this old favorite recipe. You can try adding turkey as well.

1 whole chicken breast, cooked and shredded (not just 1 half)

2 tablespoons toasted sesame seeds

2 tablespoons toasted slivered almonds

1/2 head cabbage, finely shredded

2 green onions, chopped, including tops

1/2 (8-ounce) can water chestnuts, sliced

1 package ramen noodles, uncooked, broken up and toasted, Oriental or chicken flavored

Dressing:

2 tablespoons sugar

3 tablespoons vinegar

3 to 4 tablespoons oil

1/2 package seasoning from ramen noodles

1 teaspoon salt

1/2 teaspoon pepper

Mix chicken breast, sesame seeds, almonds, cabbage, onion, water chestnuts and ramen noodles together. Set aside. Mix all remaining ingredients together and pour over salad mixture and toss.

Strawberry Salad

6-ounce package strawberry gelatin

1 cup boiling water

20-ounce package frozen strawberries

6 ounces lemonade concentrate

2 cups whipping cream, whipped

Dissolve gelatin in boiling water, stir in berries and stir until berries are separated. Add undiluted lemonade. Mix well. Add whipped cream, folding in gently. Chill until firm in mold or dish.

Tossed Apple and Walnut Salad

2 red delicious apples

2 cups torn romaine lettuce

2 cups torn spinach

2 cups torn Boston lettuce

1/4 cup Swiss cheese strips

Dressing:

1/4 cup walnut oil

1/4 cup vegetable oil

2 tablespoons red wine vinegar

2 teaspoons lemon juice

1/4 teaspoon Dijon mustard

1/4 teaspoon salt

1 clove garlic, crushed

Mix all dressing ingredients. Add garlic and let stand at room temperature for 1 hour. Remove garlic, pour dressing over salad mixture.

Hot Mexican Potato Salad

1 pound whole tiny new potatoes, quartered

1/4 cup water

1/4 cup picante sauce

1 to 2 tablespoons lime juice

1 tablespoon olive or salad oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 large tomato, seeded and chopped

1/2 cup sliced olives

1/4 cup sliced green onions

1 tablespoon cilantro or parsley

In a 2-quart microwave casserole dish, microwave on high power the potatoes and water, covered, for 9 to 11 minutes or until potatoes are tender. Stir once during cooking. Drain. In small microwave bowl, combine picante sauce, lime juice, oil, salt and pepper. Cook uncovered on high 45 to 60 seconds until heated through. Add sauce to cooked potatoes. Stir in tomatoes, olives, onion and cilantro or parsley. Toss to coat. Serves 4.

Antipasto Cups

2 medium-size sweet red peppers

2 medium-size sweet yellow peppers

2 medium-size green peppers

2 medium carrots, quartered and cut into 3-inch strips

12 radish roses

12 green onion fans

6 peperoncini peppers

2 ounces part-skim mozzarella cheese, cubed

6 commercial breadsticks

Cut a thin slice from the top of each pepper, reserving tops for other uses, remove seeds. Cut a thin slice from the bottom of each pepper, if necessary, to help pepper stand upright. Arrange equal amounts of carrot, radishes, onions and peperoncini peppers in each pepper cup. Chill thoroughly. Put cheese in each cup. Serve with breadsticks. Yields 6 servings.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.