Pot Luck Salads

My 1989 Edition of the Better Homes & Gardens Cookbook

My cookbook is frequently opened to the "Salad" section during the summer months; when we have salad as a meal at least once a week.  It's fun to experiment with the different recipes, and over time, it has become easier to put together my own unique salads.  With a little bit of imagination, a peek in your fridge, and a peek in your pantry, you can probably come up with a make-do salad on any night.  See if you have any of the following on hand:

Lettuce (iceberg, romaine, arugula, etc.)
Kale (roll up and slice thinly)
Spinach
Red Cabbage
Swiss Chard
Radishes
Corn
Celery
Beans (kidney, black, pinto, garbanzo, etc., cooked and drained)
Green/Red Pepper
Green Onions
Potatoes (cooked and cubed)
Tomatoes
Artichoke Hearts
Mandarin Oranges
Blueberries
Pineapple
Cheese
Rice
Pasta
Mushrooms
Raw Green Beans
Cucumber
Zucchini
Alfalfa Sprouts
Water Chestnuts
Parsley
Capers
Avocados
Hard Boiled Eggs
Broccoli
Cauliflower
Raisins
Dried Blueberries
Dried Cranberries
Black Olives
Green Olives
Carrots
Seeds (sesame, sunflower, pumpkin)
Nuts (pine, almonds, walnuts, pecans)
Anchovies
Rinse, Tear, Chop, Slice, Shred, Curl, and Cube as inspiration hits. 
Put into bowl, toss, and serve!
If desired, top your salad off with ...
a few squeezes of lemon or lime, 
a spritz of olive oil and vinegar,
or a dollop of bottled dressing.

Yummmmm ...
by Peggy Bowes


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