This Offbeat Life
New Economy Cooking
Backpacking by Bus

THE CASUAL COOK
by Martha Strom

FIVE FAVORITE SALADS OF SUMMER

Honey Lemon Slaw

Here is a wonderful light cole slaw that's just a little different and just about perfect as part of a summer porch supper. Serve it with a platter of cold sliced meats and cheeses surrounded by your favorite deviled eggs. Add a crunchy baguette loaf cut in sandwich lengths so that anyone so inclined can use the meats and cheeses for a nice fat "Dagwood Bumstead Special". Don't forget the condiments, the sliced tomatoes and lettuce.

Fresh slice peaches and cream with a few little lemon cookies on the side would be a great ending.

• 1/2 cup mayonnaise
• 2 Tbsp. honey
• 1/2 tsp grated lemon zest
• 2 Tbsp. lemon juice
• 1/4 tsp. ground ginger
• 4 cups shredded cabbage
• 1/2 cup golden raisins

Mix together mayonnaise, honey, ground ginger, grated lemon zest and lemon juice. Add cabbage and raisins and toss. Cover and chill. Makes 6 servings.

Cucumbers, Onions and Sour Cream

This was the favorite summer salad of my early growing up years in northern Ohio. It's super simple and down right delicious. We always hoped there would be left overs. If there were we'd have them for breakfast the next morning!

Serve this "salad" in small bowls. Bread and butter is a great accompaniment so you can mop up every last delicious drop of dressing.

• 1 English cucumber peeled, scored the length of the cucumber with a fork and thinly sliced
• 1 cup sliced sweet onion such as Walla Wallas or 3/4 cup sliced scallions with tops
• 1 cup commercial sour cream
• 2 Tbsp.cider vinegar
• 2 Tbsp sugar
• Salt to taste and freshly ground pepper

Place cucumber and onions in a salad bowl. Mix together sour cream, sugar, cider vinegar and salt. Fold dressing into cucumbers and onions. Top with a generous amount of freshly ground pepper. Chill at least one hour. Have small bowls available at serving time. Makes 4-6 servings

Greek Salad

From my trip to Greece - my favorite memories - the gorgeous Greek countryside and the country inns where we stayed - The Parthenon in Athens (It rained that day but we didn't care) - The Greek Islands, Mykenos in particular and Petros the Pelican AND Greek Salads! We ate them everywhere and never, never got tired of them.

• 4 medium tomatoes cut in narrow wedges
• 1 cup thinly sliced red onions
• 1 English cucumber cut in chunks
• 1/4 cup diced celery
• 2 Tbsp. chopped fresh parsley
• 1 yellow bell pepper cut in slivers

Toss vegetables and marinate for one hour.
Marinade:

• 1/4 cup coarsely chopped fresh basil
• 6 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp Balsamic vinegar or lemon juice plus 1 tsp sugar
• 1 tsp. grated lemon zest
• Salt and freshly ground pepper
• Pitted Kalamata olives and crumbled Feta cheese scattered on top at serving time.

Makes 4-6 servings,

Christine's Potato Salad

The recipe is from Christine Strom of Butte, Montana. I've had and used the recipe for over 30 years and it's still one of the best traditional Potato Salads I've ever tasted.

• 2 lbs. Yukon Gold (4 cups) or red skinned potatoes, boiled and cubed (do not overcook)
• 2/3 cup sliced scallions with some tender green tops or diced sweet (Walla Walla) onions
• 1/2 cup celery, small dice
• 3 hard boiled eggs, 2 chopped and 1 sliced
• 2 Tbsp. finely chopped dill pickles
• 6 sliced radishes for top decoration.

Dressing:

• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 2 Tbsp. Dijon mustard
• 2 tsp. lemon juice
• 2 tsp. sugar
• Salt and pepper to taste

In a bowl place the cubed potatoes, scallions, celery and two chopped eggs. Mix together dressing ingredients. Taste for proper seasoning and fold carefully into potato mixture. Chill in a serving bowl. Decorate top with sliced radishes and sliced eggs. Sprinkle top with a little paprika if you wish. Makes 6-8 servings.

Mandarin Bacon Salad

This salad has been around forever and it's still a must have in your recipe collection. You can of course leave out the bacon This won't make the Rath Bacon Company too thrilled in as much as they developed the recipe but sometimes the bacon flavor is not as compatible with the rest of the dinner menu as it should be - or - maybe you're cooking for a vegetarian group.

• 1/2 head of iceberg lettuce, bite size pieces
• 1/4 head of romaine, bite size pieces
• 6 slices bacon cooked crisp and crumbles
• 2 scallions with tops, thinly sliced
• 1 small zucchini, thinly sliced
• 1 11 oz. can Mandarin oranges, drained
• 1/4 cup Sunkist Honey Roasted Almond Accents (in the produce department)

Toss together lettuce, bacon, scallions and zucchini. Just before serving add mandarin oranges and dressing. Toss to mix in dressing then sprinkle top with almonds.

Dressing

• 1/4 cup vegetable oil
• 2 Tbsp. sugar
• 2 Tbsp.vinegar
• 1/2 tsp salt
• Dash of tabasco
• 1 tsp. crumbled basil

Mix well and and allow flavors to blend for about an hour. Pour over greens in the amount you desire.

There you have it - my favorite salads of summer.

Enjoy!

Martha

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