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Healthy summer fare

Cooking with Cathie

Cathie Campbell

(Updated: Thursday, July 29, 2010, 12:00 AM)

Many of us are turning to salads this time of year, partly because they are usually quick to prepare and also because we may not feel like using the oven.

Many times you can serve a salad as a main dish, and that bonus fits right into an on-the-go summer lifestyle.

Here's hoping you find something here that will fit your dinner needs on these hot-weather evenings.

Broccoli salad

• 6 cups chopped fresh broccoli
• 8 slices bacon, cooked crisp, drained and crumbled
• 1 cup pecan pieces
• 1/2 cup raisins
• 1/2 medium red onion, chopped
• 3/4 cup salad dressing or mayonnaise
• 3 tblsps. sugar or sugar substitute
• 2 tblsps. vinegar

1. In a large saucepan, cook the broccoli in a small amount of lightly salted boiling water for 5 to 7 minutes, or until the broccoli is crisp-tender. Drain and let cool.
2. In a large bowl, combine the cooled broccoli, crumbled bacon, pecans, raisins and red onion.
3. In a small bowl, mix together the salad dressing or mayo, sugar and vinegar until well blended.
4. Pour the dressing over the broccoli mixture and toss to coat the vegetables with the dressing. Cover and chill the salad for 2 to 24 hours. Stir before serving.

Oriental chicken salad

There are several versions of this and you can add whatever you want, like some sliced water chestnuts for example.

• 4 cups boneless chicken breasts, cooked and diced
• 1/2 cup crispy chow mein noodles
• 1 cup roasted peanuts (shelled!)
• 1/2 red bell pepper, diced
• 1 head lettuce or 4 to 8 cups mixed greens, torn or shredded
• 1 can Mandarin oranges
• Sesame dressing:
• 6 tblsps. sesame oil
• 1/4 cup rice-wine vinegar (or cider vinegar)
• 1/4 cup soy sauce
• 3 tblsps. sugar

1. Whisk all dressing ingredients together; cover and refrigerate.
2. In a large bowl, toss and mix chicken, noodles, peanuts, red bell pepper and salad greens.
3. Serve on individual salad plates and top with orange segments. Makes 4 servings.

Rice and vegetable salad

• 1/2 cup Italian dressing
• 1/2 cup water
• 1 cup instant rice
• 1 package (about 10-oz.) frozen peas
• 1 can (3-oz.) mushroom pieces
• 1/2 cup sliced green onions, with part of the tops
• 1/2 cup sliced pimentos
• 1 cup diced cucumber
• 1/3 cup Miracle Whip

1. Bring Italian dressing, water and rice to boil. Cover and let sit for about 10 minutes; fluff.
2. Cook peas (I like to just thaw them out and not cook them) as directed and drain, then mix with rice; cool. Add remaining ingredients and mix well. Chill before serving.

Shrimp stuffed avocados

I do not have exact measurements for this, but I will give directions the best I can.

• 4 avocados, cut in halves, pitted and peeled
• 1 pound cooked salad shrimp (found in the meat/seafood department at grocery store)
• 1 cup sliced or diced celery
• 1/4 cup chopped onion
• Dash fresh lemon juice
• Seasoned salt and freshly ground black pepper, to taste
• Enough mayonnaise or salad dressing to moisten the salad

1. Rinse and drain the shrimp; pat dry with paper towel to make sure they aren't soggy.
2. In large bowl, mix mayonnaise or dressing (at least 1/2 cup) with lemon juice, celery and onion. Add shrimp and mix well, seasoning to your taste with salt and pepper.
3. Fill avocado halves with shrimp mixture, mounding the tops. Place on salad plates, using one or two per plate, depending on if the salad is a main dish or a side dish. Serve immediately.

Note: If preparing ahead of time, place in covered container and keep refrigerated until ready to serve. Serves 4 to 8, depending on needs.

Tuna macaroni salad

• 1 cup small shell macaroni (dry)
• 1 can (14-oz.) tuna, drained and flaked
• 1 cup diced celery
• 1/2 cup chopped green onions with tops
• 1 cup frozen peas, thawed
• 1 jar (2-oz.) diced pimientos, drained or 1 tomato, seeded and diced or 6 radishes, sliced
• 1 cup Miracle Whip
• 1 tblsp. sweet (or dill) pickle relish
• 1 tblsp. ketchup
• 1 tsp. mustard
• 1/4 cup half-and-half, or milk
• Salt and pepper to taste
• Fresh parsley

1. Cook macaroni in boiling salted water until tender. Rinse in cold water and drain. Place in a large bowl. Add tuna, celery, onions, peas and pimentos; toss gently to mix.
2. Combine Miracle Whip, pickle relish, ketchup, mustard and half-and-half; fold into the salad. Add salt and pepper. Cover and refrigerate for several hours before serving. Garnish with parsley. Makes 4 to 6 servings.