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By I.ORRIE YOUNG Nu|>|uihann<H'k New* S|M*rial V rilrr
With summer here and more people on the go, salads come into focus as an alternative to heavy, cook-allday meals that leave the kitchen steaming and the diners overstuffed and immobile.
When it comes to salads, no two have to be alike. Salads can make use of many varied ingredients and can take on many forms. It doesn't have to be lettuce, tomato and cucumber with French dressing every night. Alternating dressings and ingredients adds variety and helps prevent the “salad blahs.”
As a delightful change, crudites, a French term for crisp, raw vegetables, can be served with a dip or just a blue cheese dressing. If the cook is in a rush at supper time, the vegetables can be cut ahead but to maintain crispness, the cut vegetables should be stored separately in covered, air-tight containers Filled with water.
Try an inventive salad to increase your repertoire while gardens are spilling over with lettuce, spinach, cabbage, radishes and other fresh ingredients. Since there’s a "garden variety” of salad ideas, there may never be a need to make the same salad twice.
Salmon and Rice Salad
3 cups cooked rice
1 7J/« ounce can salmon, drained, flaked
*/j cup cup celery slices
Vi cup creamy cucumber dressing
Vi cup chopped pimiento
Vi cup green onion slices
one-eighth teaspoon pepper
1 cup cherry tomato halves
Vi cup chopped cucumber
Combine rice, salmon, celery, dressing, pimiento, onion and pepper; toss lightly. Pack into 4-cup ring mold; chill. Unmold. Combine tomatoes and cucumber; toss lightly. Fill center of mold with vegetable
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