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Salads of Summer

Summertime is salad time. When the summer heat is intense, salads are delightful to make and a fun to eat.

Hot summer days can be made cooler with salads. Salads add flavor to meals. Salads can have raw vegetables and fruits as ingredients, and are abundant in vitamins and minerals.

A salad can be presented as a primary luncheon dish when cheese, eggs, and meat are involved. On dinnertime, salads are normally served light with vegetables, gelatin, or fruits. Salads can also be served blended with other foods for flavor variance.

Here are a couple of advices in making good salads:

  • Store on fresh vegetables – ready to use, clean, and crisp.
  • Prepare gelatin salads in the chill of the morning to unmold on salad greens to be dished out for lunch.
  • Prepare hard-boiled eggs on hand for fast luncheon salads like potato, lettuce, and egg salads.
  • Make salads ahead of time. Salads must be stored in a covered container before putting them in the refrigerator.
  • Add cheese or cream to complement your salad for a special touch.
  • To change french dressing, use calamansi juice or lemon juice in place of vinegar. For the dressing, you can add a couple drops of onion juice or a slice of garlic clove to be taken out before serving. Add a little bit sugar and a teaspoon of dry mustard.

Fresh Fruit Salad

  • 1/2 piece watermelon, peeled and sliced into small portions
  • 1 piece melon, peeled and sliced into small portions
  • 3 pieces ripe mangoes, cut into cubes
  • 3 pieces apples, cut into cubes
  • 1 piece honeydew, peeled and sliced into small portions
  • 1/2 kilo grapes (optional only)

Procedure

  • Prepare all fruits on a large flat dish. Recommended served when chilled.

French Dressing

  • 1 teaspoon onion juice
  • 2 teaspoons mustard
  • 1 cup corn oil
  • 1/4 cup lemon juice
  • 1 teaspoon paprika
  • 2 teaspoons salt

Procedure

  • Combine all ingredients in a bottle with covering.
  • Shake and then put in a freezer until ready to serve.

Cooking | Recipes


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