Salads to get you through summer

It is hard for me to believe the Fourth of July is over, another fiscal year is behind us at work and the Hallmark Christmas ornament collection is out already. I marvel at how time flies and how quickly time gets away from me. My mother tells me that the older she gets, the faster time goes. I cannot imagine it going any faster, but I guess it will, whether I am ready or not.

My neighbor and friend Tracey Tripp e-mailed me several salad recipes she thought you might enjoy during the summer months. The ingredient combinations of these salads intrigue me and make me want to give them a try. I am going to start with the wild chicken salad and work my way through all of them. I hope you are able to give them a try as well.

Tracey said this salad sounds unappetizing but is really good.

Aunt Lotus' Bean Salad

1 (24-ounce) can pork and beans, salt pork removed

1 (15-ounce) can kidney beans, drained

1 bunch (about 8) radishes, sliced

1 bunch (about 8) green onions, sliced

Pepper, to taste

1 to 2 tablespoons red wine vinegar

Combine all ingredients, adding vinegar to taste. Cover and chill about 1 hour.

Couscous and bean salad

For the salad:

1 (6 1/2-ounce) box plain couscous, prepared as package directs and cooled for 20 minutes

1 small cucumber, coarsely chopped

3/4 cup green or yellow bell pepper, coarsely chopped

1/4 cup green onions, sliced

1 medium tomato, seeded and chopped

1 (15-ounce) can garbanzo beans, drained and rinsed

1/3 cup feta cheese, crumbled

For the dressing:

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh oregano

1 clove garlic, mashed

1/4 teaspoon salt

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

In small bowl, combine all dressing ingredients. Blend well, and set aside. In large bowl, combine couscous with all salad ingredients except cheese. Pour dressing over salad; toss gently to coat. Refrigerate at least 30 minutes to blend flavors. Just before serving, sprinkle with cheese.

Favorite fruit salad

1 (15 1/2 ounce) can pineapple chunks

1 small package vanilla instant pudding mix

Assorted fresh fruit of your choice

In large bowl, combine prepared fruit. Drain juice from pineapple into small bowl; add pineapple to other fruit. Combine pudding mix and juice; whisk until smooth and thick. Pour over fruit and mix well. Cover and chill, stirring occasionally, until dressing is saucy consistency, about 2 hours.

Garbanzo bean salad with olives and herbs

1 cup dried garbanzo beans

1/4 cup red wine vinegar

6 tablespoons extra-virgin olive oil

4 cloves garlic, mashed

3 teaspoons minced fresh mint

3 teaspoons minced fresh basil

1 teaspoon minced fresh thyme

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh oregano

Salt and fresh ground black pepper, to taste

4 tablespoons Nicoise or Kalamata olives, pitted and coarsely chopped

4 tablespoons green olives, pitted and coarsely chopped

1/2 cup thinly sliced green onions, including tops

Sort and rinse garbanzo beans. In large saucepan or Dutch oven, cover with cold water by 1-inch. Bring to full boil. Boil for 2 minutes; cover and remove from heat. Let stand for 1 hour; drain. Return to pan and cover with fresh water by 2-inches. Bring to a boil, reduce heat to low and simmer, uncovered, until tender, 60-75 minutes. Drain and let cool. In a large bowl, whisk together the vinegar, oil, garlic, all the herbs, salt and pepper. Add the cooled beans, olives and onions; mix well. Serve at room temperature.

German potato salad

1/2 pound bacon

1/2 cup chopped onion

1/2 cup chopped celery

2 tablespoons all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons salt

1/2 cup vinegar

6 cups sliced cooked potatoes

2 hard-cooked eggs, sliced

Chopped parsley, pimento and bacon bits

Cook bacon till crisp; drain and crumble, reserving 1/4 cup fat. Cook onion and celery in reserved fat until tender. Blend in flour, sugar, salt and dash of pepper; add vinegar and 1 cup water; cook and stir until thickened and bubbly. Add bacon, potatoes and eggs; heat thoroughly, tossing lightly. Garnish with parsley, pimiento and bacon bits.

Ranch tortellini salad

2 (16- to 19-ounce) packages frozen cheese tortellini

2 cups prepared ranch dressing

1 1/2 cups julienned ham

1 1/2 cups frozen peas

1/2 pound Swiss cheese, cubed

1/4 cup green onions, chopped

1 tablespoon dried parsley or 2 tablespoons fresh snipped parsley

Place frozen peas in the colander you will be draining pasta in. Cook tortellini according to package directions. Pour over peas and drain both; rinse with cold water and drain well. Combine tortellini and peas with remaining ingredients; toss to coat. Cover and refrigerate overnight. Stir well before serving.

Red potato salad

3 pounds red potatoes, cooked and cut into chunks

1/2 cup bottled Italian salad dressing

3/4 cup mayonnaise

1/2 cup green onions, sliced

1 teaspoon dried dill

1 tablespoon Dijon mustard

2 teaspoons fresh lemon juice

Pepper, to taste

In large bowl, thoroughly combine all ingredients except potatoes. Toss with warm potatoes; cover and chill.

Wild chicken salad

4 1/4 cups chicken broth

2 (6-ounce) boxes long grain and wild rice mix

3 cups cubed cooked chicken

4 green onions, bias cut about 1/4 inch

1/2 cup sliced almonds

1 small can water chestnuts, drained and coarsely chopped

1 stalk celery, chopped

1/2 cup mayonnaise

1 tablespoons soy sauce

1 (11 ounce) can mandarin oranges, drained

In large saucepan, combine chicken broth, rice mix and one seasoning packet from rice mix. Bring to boil, cover and simmer for 25 minutes (or time recommended on package). In large bowl, combine next five ingredients; mix well. In small bowl, combine mayonnaise and soy sauce until well blended. Add hot rice mix to large bowl. Add dressing and mix well. Add mandarin oranges and toss lightly. Serve warm as main dish or chill and serve on lettuce leaves as salad.

Once again I am out of room, so I will bid you farewell with wishes for a great week and as always, happy cooking.