Super Salads for Summer

It’s summertime! It’s hot outside and inside! No one feels like cooking in a hot kitchen. Here are some delicious salad recipes you can make early in the day, serve for dinner, or take on picnics.

Salads taken to picnics should be kept cold in a cooler or refrigerator until ready to serve.
 
Pasta Chicken Salad

3 cups cooked pasta


1½ cups cooked, chopped chicken or other meat

½ cup chopped onion

1 cup diced celery

1 cup frozen peas or fresh broccoli florets

¾ cup lowfat salad dressing

1. In a large bowl, mix together the pasta, meat and vegetables.

2. Add dressing and mix to coat all ingredients.

3. Chill before serving.

Note: Frozen peas will thaw while the salad is chilling.
Yield: 6 servings • Serving: 1 cup
 
Carrot-Raisin Salad


5-6 carrots, peeled and shredded

½ cup raisins

1 8-ounce carton low fat vanilla yogurt or ½ cup low fat mayonnaise

Mix all ingredients together. Cover and refrigerate. Serve chilled.

Many fruits and vegetables are "in season" during the summer and are lower in cost.

Here are some fun and inexpensive ways to get your 5-A-Day.

 1. Each week choose a fruit or vegetable that is on sale for your family to try. Purchase one or two pieces of fruit or vegetables and have a tasting party. Try nectarines, peaches, plums, kohlrabi or cauliflower.


2. Shop at a farmers’ market. Choose fruits and vegetables your family enjoys. Try new ones in small quantities.

3. Visit a farm stand or local garden which sells produce. Sometimes you can pick your own strawberries, carrots, etc., for a lower price.

4. Whether at the store, farmers’ market, or farm stand let children help you choose fruits and vegetables. Let them pick, wash, peel and prepare the food.

Remember....Think Safety


1. Keep cold foods cold. Wash empty milk jugs, fill ¾ full of water and freeze. Use the ice to keep food cold in a cooler and when melted, the water can be used for drinking.

2. Keep hot foods hot. Serve hot foods right after cooking.

3. Keep it clean! Wash hands before working with food. Keep equipment clean.

4. Store food so animals cannot get into it.

5. Keep cooked meat, salads, and vegetables away from raw meat and raw meat juices.


 

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