Summer Salads

Here are recipes for summer salads that I make a lot this time of year.

The first one, Blueberry Salad, has been a favorite in my family for years.

2 3oz. packages blackberry jello
2 cups boiling water
1 8oz. can crushed pineapple
1 can blueberries

Topping:
1 8oz. cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla extract
1/2 - 2/3 cup chopped walnuts.

Dissolve the jello in the boiling water. Add the crushed pineapple and blueberries, including juice from both cans. Stir. Chill till firm.

For the topping, combine all ingredients in a mixer. Then spread over top of the jello mixture. Top with chopped walnuts.



Macaroni-Pepperoni Salad
I first had this salad at a family reunion about thirty years ago. I've made it dozens of times over the years and I'm often asked for the recipe.

2 cups uncooked macaroni shells
2 cups chopped celery
1/2 cup diced red onion
1/2 cup diced green bell pepper
1 cup sliced pepperoni
4 tablespoons pickle relish
1 tsp. salt
1/2 cup Italian salad dressing
2 cups grated cheddar

Cook and drain macaroni.

Mix all ingredients together except the cheese.
Top with cheese. Make ahead and chill for best flavor.



Ribbon Jello
This one is a bit tedious to make but well worth the effort. A sure crowd pleaser.

5 small packages jello, each a different color
16 oz. sour cream

Dissolve one package of jello in 1 cup boiling water. Take out 1/2 cup and add 2 tablespoons cold water. Place in bottom of rectangular glass pan. Allow to chill 25 to 30 minutes. To the remainder of the jello, add 1/3 cup sour cream and combine. Spread this on top of the first layer in the pan.

Continue with these directions for the other four packages. The idea is to have contrasting layers of colors.

When complete, cut into one inch squares and place on a serving plate. Makes an attractive dish and one everyone likes!



This last one, Swiss Chard-Cabbage Salad, is not only highly nutritious, but has an exceptionally good taste. I got the recipe from Farmgirlfare, a blog I follow. Find the link to the right of this blog where I list the blogs I follow.

4 cups thinly sliced Swiss Chard leaves
1 cup chopped Swiss Chard stems
2 cups shredded green cabbage
1 cup shredded red cabbage
7 or 8 chopped scallions
1 can garbanzo beans, drained and rinsed
1 16 oz. carton of cottage cheese
1/3 cup balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Combine all ingredients in order given and mix well. Chill before serving.