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Salads and dressings delightful for warm spring weather

Published 9:31am Wednesday, April 24, 2013

Vinegar dressing

1 teaspoon salt

3/4 teaspoon white pepper

1/2 c. apple cider vinegar

1/2 cup salad oil

Combine all ingredients in a jar. Shake well to blend before serving. Yield 1 cup.

Dieters dressing

1 t. grated lemon rind

1/3 cup lemon juice

1/4 cup corn oil

1 teaspoon salt

1/4 teaspoon garlic salt

Combine all ingredients. Pour into jar and chill.

Tuna salad

1 can tuna packed in water

1 to 3 boiled eggs

1/2 cup celery

1/2 cup mayonnaise

Combine all ingredients and serve on lettuce leaves

Fruit salad dressing

1/2 cup orange juice

1/4 cup salad oil

1 tablespoon sugar

1/2 c. crushed clove garlic

Combine all ingredients in a jar. Shake to blend. Chill for several hours before using.

Fig salad

2 packages cream cheese, softened

1/2 cup cool whip

1 package figs, chopped

1 can chunk pineapple, drained

1 cup chopped walnuts or pecans

Combine cream cheese and cool whip, blend good. Add remaining ingredients and stir until well blended. Before serving, chill one hour. Soak figs in water for several hours before adding to salad.

Limeade salad

1 can fruit cocktail, drained

1 package lime gelatin

1 12 oz. can frozen limeade

1/2 cup walnuts chopped

Heat liquid to boiling, add gelatin and stir until dissolved. Add limeade. Chill until partially set. Stir in fruit cocktail and nuts. Put into a one-quart salad mold and chill.

Cooking tip: Whenever you drain juice from canned fruit, save it and use it for making a mixed fruit drink by adding water. It can be frozen to make fruit ice to be used in tea.

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