Vary the Flavors and Textures : Satisfying Salads Are Perfect Main-Dish Meals in the Heat of Summer

More and more people are discovering satisfying salads that play main-dish roles in their meals. Due to a wider selection of fresh fruits and vegetables, produce consumption has increased a great deal. Other than meats, poultry or seafood, good sources of protein such as beans, rice, pasta, eggs or cheese may be combined with the fresh fruits or vegetables.

Refreshing salads of varied flavors and textures become even more appreciated when the heat sizzles at this time of the year. Take advantage of the season’s fresh bounty in these innovative recipes.

CRAB-SHRIMP SALAD TOSS

3/4 cup instant rice

1 cup water

1 tablespoon chicken bouillon granules

1 (6-ounce) package frozen crab meat and shrimp, thawed and drained

1/2 cup chilled cooked peas

1/2 cup sliced celery

2 tablespoons chopped green onions

Curry Dressing

1 small head lettuce, shredded

2 hard-cooked eggs, sliced

2 small tomatoes, cut in wedges

1/2 cup chow mein noodles or crunchy onion rings, optional

Combine rice, water and bouillon granules. Bring to boil, cover and simmer 5 minutes. Let stand covered, 5 minutes. Chill thoroughly. In medium size bowl, toss chilled rice with crab meat and shrimp, peas, celery and onions. Add 1/2 cup Curry Dressing. Mix gently and thoroughly.

Arrange equal portions on beds of shredded lettuce on individual salad plates. Top with additional dressing. Garnish with egg slices and tomato wedges. If desired, sprinkle crumbled chow mein or onion rings on top of each. Makes 4 to 6 servings.

Curry Dressing

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons lemon juice

1/2 teaspoon curry powder

1/2 teaspoon seasoned salt

Blend together mayonnaise, sour cream, lemon juice, curry powder and seasoned salt. Makes about 1 cup.

BLUE CHEESE-TURKEY SALAD IN TOMATO CUPS

2 ounces blue cheese, crumbled

1 1/4 cups cubed cooked turkey or chicken

1 cup finely chopped celery

1/4 cup chopped blanched almonds, toasted

1/4 cup chopped green pepper

1 tablespoon chopped pimiento

1 tablespoon chopped onion

1 tablespoon lemon juice

4 small to medium tomatoes

Combine blue cheese, turkey, celery, almonds, green pepper, pimiento, onion, lemon juice and mayonnaise. Peel tomatoes if desired and cut in wedges but not clear through. Spread apart and fill with salad. Makes 4 servings.

SEAFOOD SALAD NICOISE

1 1/3 pounds ling cod, bass or salmon, grilled or poached

1 head romaine or red-leaf lettuce

1 pound cooked asparagus or green beans

1 pound cooked new potatoes, cut in chunks

1 cup sliced cooked carrots

2 tomatoes, cut in wedges

1 (6-ounce) jar artichoke hearts, drained and cut in halves

1/3 cup drained pitted black olives

2 tablespoons grated Parmesan cheese

Dressing

Break cooked fish in large chunks. Line serving platter with lettuce leaves. Mound fish in center and surround with asparagus, potatoes, carrots, tomatoes, artichokes and olives. Top with Dressing and Parmesan cheese. Makes 4 servings.

Dressing

3 tablespoons olive oil

1/2 teaspoon Dijon mustard

2 cloves garlic, pressed

3 tablespoons lemon juice

1/4 teaspoon basil, crushed

6 anchovies, drained, rinsed and mashed

Pepper

1 1/2 tablespoons chopped parsley

1 tablespoon capers, drained

Combine oil, mustard, garlic, lemon juice, basil, anchovies, pepper to taste, parsley and capers. Stir well or shake in covered jar.

SUMMER FRUIT AND HAM SALAD

1 large pineapple

2 cups cubed cooked ham

1/2 cup strawberries, cut in halves

1 (10 3/4-ounce) can condensed cream of chicken soup

1/2 cup sour cream

2 tablespoons honey

2 tablespoons orange juice concentrate

1/4 teaspoon ground ginger

2 medium bananas, sliced

Toasted, shredded coconut

Cut pineapple in half lengthwise. Using sharp knife or grapefruit knife, scoop out fruit. Remove core and dice fruit. To make salad in bowl, combine pineapple, ham and strawberries. Chill.

To make dressing combine soup, sour cream, honey, orange juice and ginger. Chill. Add bananas to fruits. Fill pineapple shells with fruit salad. Drizzle with some dressing and serve with remaining. Garnish with toasted coconut. Makes about 5 1/2 cups, 6 servings.

CARIBBEAN PLUM SALAD

Iceberg lettuce

4 plums, sliced

2 whole chicken breasts, cooked, boned, skinned and slivered

2 green onions, chopped

3/4 cup macadamia nuts or cashews, halved

Lemon Herb Dressing or Fresh Lemon Ginger Dress ing

Watercress, optional

Line 4 individual salad bowls or large bowl with lettuce. Arrange plums, chicken, green onions and macadamia nuts in lettuce. Drizzle with choice of dressing. Garnish each salad with watercress, if desired. Makes 4 servings.

Lemon Herb Dressing

1/4 cup lemon juice

1 tablespoon sugar

1 small clove garlic

1/2 teaspoon salt

1/2 cup oil

1 tablespoon minced parsley

3/4 teaspoon fines herbes

Combine lemon juice, sugar, garlic and salt in blender container. Whirl to blend. Slowly add 1/2 cup oil while blending at low speed. Stir in parsley and fines herbes. Makes 3/4 cup.

Lemon-Ginger Herb Dressing

1/4 cup lemon juice

4 (3/4x3/4x1/8-inch) slices ginger root

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 cup oil

1 tablespoon chopped parsley

Combine lemon juice, ginger, sugar and salt in blender. Whirl to blend. Slowly add oil while blending at low speed. Stir in parsley. Makes about 7/8 cup.

PASTA SHRIMP SALAD WITH ARTICHOKE CREAM DRESSING

1/2 pound zucchini, sliced

12 ounces frozen tortellini or 6 ounces dry shell pasta

2 quarts boiling salted water

Artichoke Cream Dressing

Lettuce

2 medium tomatoes, cut in wedges

1/2 pound shrimp, cooked and shelled or 2 cups diced cooked chicken

4 ounces Jack or mozzarella cheese, cut in strips

Steam zucchini in steamer basket over small amount of water in covered saucepan 2 to 3 minutes or until crisp-tender. Chill. Drop tortellini into boiling water. Return to boil. Reduce heat and simmer 20 to 25 minutes, or until tender. (If using shell pasta, cook as package directs.) Drain. Chill.

When ready to serve, toss chilled tortellini with 1 cup chilled Artichoke Cream Dressing. Turn into lettuce-lined bowl. Arrange zucchini, tomatoes, shrimp and cheese on pasta. Serve with remaining dressing. Makes about 6 servings.

Artichoke Cream Dressing

4 large artichokes

1 1/2 cups yogurt

2 tablespoons lemon juice

1/8 teaspoon minced garlic

2 tablespoons grated Parmesan cheese

1 teaspoon basil

2 tablespoons chopped parsley

Salt, pepper, optional

Trim stems and outer leaves of artichokes. Steam over 2 inches water in large pot 35 to 45 minutes or until tender when tested with knife. Drain.

Remove leaves and scoop out choke with small spoon. Combine trimmed artichoke bottoms in blender with yogurt, lemon juice, garlic, cheese, basil and parsley. Blend smooth. Season to taste with salt and pepper if desired. Makes 2 2/3 cups.

Note: In place of fresh trimmed artichoke bottoms, substitute 1 (14-ounce) can artichoke hearts.