Friday, July 9, 2010

Fantastic Food Friday: Summer Salads

An old favorite... Green Jell-o Salad

1 6 ounce package of lime Jell-o
1 20 ounce can of crushed pineapple
1 13 ounce can evaporated milk
1 cup mayonnaise
1 cup cottage cheese

Mix Jell-o with 2 cup boiling water.  Add in pineapple.  Add in cortege cheese.  Blend milk and mayonnaise till smooth then add to Jell-o mixture.  Pour into greased mold if desired.  Cool till firm.

Growing up, my mom make up this salad for every steak barbecue I can remember.  Eating it takes me back to 4th of July celebrations at the bottom of our cul-de-sac.  All the neighbors would bring out their barbecues and we'd have a huge pot-luck barbecue.  Dinner would be followed by a game of softball while we waited for it to get dark enough for fireworks.  And then the fireworks!  Oh, what a show.  In St. Helens, we were lucky a similar relationship with our neighbors and had many gatherings and celebrations in the cul-de-sac.  Miss that.

A new favorite... Orange and Red Onion Salad

Romaine lettuce
1 can of Mandarin orange sections or fresh oranges cut into bit-sized pieces
1/2 red onion, sliced
Green Goddess Dressing **

Toss together.

I threw this together one day on a whim and it ended up being a hit.

** Green Goddess Dressing
3/4 cup packed fresh parsley leaves
1/3 cup mayonnaise
1/3 cup sour cream or plain yogurt
1 green onion, cut up
1 tablespoon vinegar
1 teaspoon anchovy paste (I omit this)
1/4 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
1/8 teaspoon dried tarragon, crushed
1 to 2 tablespoons milk

Blend, everything but milk, together in blender or food processor till smooth.  May store in refrigerator up to 2 weeks.  Before serving, stir in milk to desired consistency.

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