A Collection of Cool Summer Salads
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We’re hoping you are having a wonderful summer with family and friends.

It’s hot in our valley, very hot in the West. With long summer days, we often make trips to the mountains where the skies are deep blue and cooler breezes whisper through the trees. We pack picnic lunches often relying on cool salads—chicken salads, a fruit salad, maybe even a pasta salad. In the shade of the pines and by a babbling brook, they are wonderful and satisfying and we think you'll enjoy them anywhere.

In this issue, we’ll share some of our favorite salad recipes and hope you enjoy them as much as we do.

Dennis & Merri Ann Weaver

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A Word about Food Safety

Most salads have potentially hazardous ingredients that can spoil a perfect picnic. The trick is to keep them cold. Use an ice chest. We prefer a smaller, picnic-sized chest, not our larger camping chest, since it takes less ice to keep the chest cold. Chill your pop before adding it to the chest since warm pop can drop the temperature dramatically in a small chest. Get in the habit of adding an insta-read thermometer. That tells you what is really going on inside your chest. The contents should remain chilled at 40 degrees or below.

Don’t get the food out until you are ready to eat and then put it back right after eating. A bowl of salad left simmering in the sun is an invitation to an uncomfortable problem. Besides, the quality of the salad will deteriorate quickly in the sun.

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Fruit Salads

Summer was made for fruit salads. Fruit salads are cool and refreshing and take advantage of the bounties of summer. They can be very simple: a bowl of cut up fruit. They can be tossed in a light syrup or creamy sauce or made into more formal and elaborate salads.

My mother made a wonderful Waldorf salad with red apples, walnuts, raisins, and a touch of nutmeg. Sometimes she would add a little coconut.

Read on for a Waldorf salad recipe >>

Read on for a Strawberry and Cucumber Salad >>

Read on for a Simple Grape and Cantaloupe Salad >>

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Chicken Salads

We seem to make more chicken salads than others. With the addition of meat, a chicken salad is more substantial than a fruit only salad, perfect for more substantial appetites and for refueling after an active morning. We’ve even taken chicken salads with us on hikes, packed away in our day packs sandwiched between “blue ice” frozen gel packs. (If you are going to try this, be certain to keep your salad cold. We suggest packing the salad in a tightly-sealed container with the gel packs in a stuff bag and then wrapping the stuff bag in your jackets or rain gear to insulate the bundle.)

Read on for a Chicken and Pineapple Salad >>

Read on for a Chicken and Pecan Salad >>

Read on for a Chicken, Bacon, and Tomato Salad >>

Read on for a Oriental Chicken Pasta Salad >>

For those who prefer something other than chicken, here is a ham salad.

Read on for a Broccoli, Ham, and Pineapple Salad >>

Potato Salads

A piece on summer salads would not be complete without potato salads. Yes, we just covered potato salads in a previous issue. But in case you missed it, we’ll link you back. And if you still haven’t had your fill of potato salads, we’ll give you yet another recipe.

Read on to learn about potato salads—traditional, roasted, and German >>

Read on for a new potato salad recipe—Easy Italian Potato Salad >>
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