Summer Salad Days

Looking forward to a Sunday family barbecue, featuring sausages (Italian, Greek, Argentinean, lamb & veal) from De Luca’s and salads (potato, fruit, taboule, watermelon and feta. I’ve made the first two, and since I don’t seem to have salads in Recipes  (R is for) I’ll put them up here first before moving them to the appropriate site. I also make Greek salad, but we will have plenty as it is. So.

Potato Salad

8 white skinned potatoes
8 free run eggs
4 fresh radishes
3 long green onions|
2 long celery sticks
1 red pepper
half a cup of light half fat Hellman’s Mayonnaise, to taste

Boil potatoes and eggs, shell the eggs, leave the skin on the potatoes except for what will fall away when you cut them. They should be cooked, but still firm so they don’t turn to mush in the bowl. Finely chop the vegetables, mix together, add mayonnaise. Season with salt, pepper, dill and paprika. Serve hot or cold. Mine’s in the refrigerator.

Loni Beach Fruit Salad

While the weather wasn’t the best, we had a lovely two weeks at Loni Beach at the end of July which included the  Gimli Film Festival. I was able to find good ingredients for fruit salad in town, and I’ve made it again for  today. I needed to use a motorized shopping cart at the Madison Safeway yesterday, but it gave me enough time to make sure every fruit was ripe and perfect for dinner tonight.

[ Pain and pain meds continue to slow me down despite my best efforts. Priorities clearly are family and my work work, then Rhubarb which is burbling along nicely, but I’m posting here less frequently than I would like to get stuff out of my head, dreams sleeping with pigs in a large  shambling New Mexico or Texas Adobe building, visiting relatives with my mother, what I brought home from my last trip to Robinson McNally’s, oh ……back to the fruit salad]

1 large, or
2 small pineapples, that give a little to a squeeze – if they are hard they are not ripe, same goes for the
1 large cantaloupe and
2 – 3 ripe mangoes, and
4-6 Kiwi.

Cut into bite size pieces into a large bowl,  discarding the peel to compost.  Ripe e cantaloupe and pineapple will provide all the juice you will need for this summer fruit salad.  Add other fruit as you like; we often use peaches, nectarines, mandarin sections and green grapes. But the fruit salad seems to work best with fewer ingredients, keeping it simple.

Time to check the barbecue!














This entry was posted in Uncategorized. Bookmark the permalink. Trackbacks are closed, but you can post a comment.

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>



Blog Subscription

To receive notification of new articles.