Hearth & Home

Scrumptious Salads For Summertime Meals

Salads can be the perfect meal option for warm weather days. Vegetables, fruits and meats can make a delightful, cooling meal after a long, hot day.


1 head lettuce, torn into pieces

3 Tbsp. minced onion

6 slices bacon, diced

4 Tbsp. vinegar

1/2 tsp. dry mustard

1/4 tsp. garlic salt

1/2 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

In a salad bowl, combine lettuce and onion. Fry bacon until crisp, pouring off the fat as it cooks. Save the fat. When cooked, drain the bacon. Add to the salad bowl. Put 4 tablespoons of the fat back into the skillet. Add the rest of the ingredients and bring to a bowl, stirring constantly. Pour over salad, toss, serve immediately.

Submitted by the Irene Fitzwater family.



8 c. cooked macaroni (any kind)

6 c. diced cheddar cheese

9 c. cubed, cooked turkey

1 c. chopped green pepper

1/2 c. chopped onion


2 1/2 c. salad dressing or mayonnaise

1 c. grated parmesan cheese

1 (8 oz.) carton plain yogurt

1 c. milk or half & half

2 tsp. salt

1/2 tsp. pepper

Cook and drain macaroni. In large bowl, combine all salad ingredients. To make dressing, combine all ingredients in a separate bowl and blend thoroughly. Add dressing to salad ingredients, toss lightly to coat. Cover and refrigerate at least 2 hours. Yields thirty one cup servings.

Submitted by the Irene Fitzwater family.


1 sm. box orange gelatin

1 c. boiling water

16 lg. marshmallows

1 c. hot milk

1 c. crushed pineapple, drained

1 (8 oz.) pkg. cream cheese

1/2 c. chopped nuts

1 pkg. dry non-dairy whipped topping.


3 c. boiling water

1 lg. pkg. strawberry gelatin

2 sm. pkgs. frozen sliced strawberries

Dissolve orange gelatin in boiling water. Melt marshmallows in hot milk. Combine pineapple, cream cheese, and nuts. Add gelatin to the cream cheese mixture. Fold in melted marshmallows. Prepare whipped topping according to package directions. Fold into the cream cheese mixture. Pour into a 9 x 13 inch pan, and chill until firm.

To prepare topping, dissolve gelatin in boiling water. Add the frozen strawberries. Pour over firmed cheese layer. Refrigerate entire mixture until firm.

Submitted by the Irene Fitzwater family.


1 lb. shell macaroni

8 hard-boiled eggs

1 1/2 c. Miracle Whip

1 sm. onion, chopped

Celery salt



Cook macaroni until tender. Drain and cool. Chop egg whites only and mix with the macaroni, add salt, pepper and celery salt to taste, along with the chopped onion.

In another bowl mix the Miracle Whip with the egg yolks which have been mashed. Mix until well blended. Pour over macaroni and mix well.

Submitted by the Irene Fitzwater family.



2 med. cucumbers, peeled and sliced thin

1 lg. onion, peeled and cut into rings.

1 c. sour cream

3 Tbsp. vinegar

1/4 tsp. garlic powder

1/4 tsp. ground black pepper

1/2 tsp. salt

1/2 tsp. dill weed

Mix all the ingredients except the onion rings and cucumber slices. When thoroughly blended, add the cucumbers and onions, making sure that all are covered by the mixture. Refrigerate in a covered container until chilled.

Submitted by the Irene Fitzwater family.




3 Tbsp. extra-virgin olive oil

3 Tbsp. apple cider or sherry vinegar

1 Tbsp. honey or agave syrup

2 tsp. Dijon mustard

1 tsp. black pepper

1 tsp. sea salt

1/4 tsp. cayenne pepper

1 1/2 (6 oz.) pkgs. baby kale or baby spinach

1 med. summer squash or zucchini, thinly sliced into rounds

1 1/2 c. cooked quinoa (or cooked quinoa and brown rice)

1/2 c. fresh sweet cherries, pitted and halved

2 plums or peaches (or combination of both), pitted and sliced into segments

2/3 c. chopped fresh flat-leaf parsley

1/3 c. thinly sliced green onion, white and green parts, roots removed and discarded

2 oz. goat cheese or feta cheese, crumbled (about 1/2 c.)

Combine olive oil, vinegar, honey or syrup, mustard, pepper, salt and cayenne pepper in a medium bowl. Place the kale or spinach and the squash or zucchini on a platter or in a large, shallow bowl. Pour 1 1/2 tablespoons of the oil mixture over the vegetables, sprinkle and toss to coat.

2. Stir the quinoa blend or the cooked quinoa or the brown rice, cherries, plums and/or peaches, parsley and green onions into remaining oil mixture in the bowl. Top the kale or spinach mixture with the quinoa mixture and sprinkle with the cheese.


3 limes

3 Tbsp. olive oil

1 1/2 c. (loosely packed) fresh basil leaves

1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

1 1/2 lbs. large shrimp, shelled and deveined

1 (3 lb.) pineapple

12 corn tortillas

Olive oil cooking spray

1 bag (5 to 6 oz.) baby greens

2 med. heads Belgian endive, sliced

Prepare outdoor grill for direct grilling on medium.

Prepare dressing: From limes, grate 1/2 teaspoon peel and squeeze 1/4 cup juice. In blender, place lime peel and juice, oil, 1/2 cup basil leaves, salt and pepper. Blend until pureed.

Spoon 2 tablespoons dressing into medium bowl. Add shrimp and toss to coat with dressing.

Cut off crown and stem ends from pineapple. Stand pineapple upright and slice off rind and eyes. Cut pineapple lengthwise into 8 wedges, then cut off core from each wedge.

Place wedges on hot grill grate and cook about 10 minutes or until lightly charred and tender, turning once. Place shrimp in grill basket on same grill grate with pineapple wedges and cook 5 to 8 minutes or until opaque throughout, turning once. Transfer shrimp to large bowl. Transfer pineapple to cutting board and cut into 1/2-inch chunks.

Lightly spray both sides of tortillas with cooking spray and place on hot grill grate. Cook tortillas 4 to 5 minutes or until toasted, turning over once.

To bowl with shrimp, add greens, endive, pineapple and remaining basil and dressing; toss to coat. Place 2 tortillas on each of 6 plates; top with salad.



1 lb. green beans, trimmed and cut into 1" pieces

1/2 c. buttermilk

1/3 c. light mayonnaise

2 Tbsp. cider vinegar

2 Tbsp. snipped fresh chives

2 Tbsp. chopped fresh parsley

1 green onion, minced

1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

8 oz. hearts of romaine lettuce, coarsely chopped

4 pts. red and/or yellow cherry tomatoes, each cut in half

2 red, orange and/or yellow peppers, cut into 1" pieces

2 avocados, peeled and cut into 1/2" chunks

Heat 3-quart saucepan of water to boiling on high. Add green beans and cook 5 minutes until tender-crisp. Drain beans in colander and rinse under cold running water to stop cooking.

Meanwhile, in medium bowl, whisk together buttermilk, mayonnaise, vinegar, chives, parsley, green onion, salt and pepper until blended; set dressing aside.

In a 4-quart or larger cylindrical glass bowl or trifle dish, place half of lettuce, then half of tomatoes; top with all of beans, all of peppers, remaining lettuce, then remaining tomatoes. Arrange avocados on top. Spoon dressing over avocados to cover completely. If not serving right away, cover bowl tightly with plastic wrap and refrigerate salad up to 4 hours. If serving bowl is not large enough for mixing, transfer salad to very large bowl and toss until well coated with dressing. Makes about 14 cups.

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