Over a hundred here in Maryland today so I'm making cold salads that will keep for a couple of days.
One container of cottage cheese, a couple of teaspoons of mayo, pepper, garlic powder and lots of my favorite chopped veggies. Stir and store until needed. I don't put in mushrooms as they get soggy and I do drain the tomatoes. This is good to stuff in large hollowed out tomatoes to serve for lunch.
I also make a great pasta salad that keeps using all my favorite things that go into a Greek salad such as Kalamada olives, cucumbers, Feta Cheese, tomatoes, purple onion, and I pour a bit of Italian dressing over the noodles while warm and then when it cools down I add the rest of the items.
Mama always kept a large cooked ham in the fridge and she'd take the bits and pieces and run them through her food grinder and and then add pickle relish to it and mayo and it was so good on crackers with iced tea. No AC in those days.
Salmon salad. I take a can of salmon and pick out the yucky bits and then sprinkle lemon juice on it and add pepper and dill weed. I mix it with cooked Yukon Gold potaote pieces and add mayo and you have a nice summer salad.
I also take one can of mixed vegetables and one smaller can of chopped beets and drain them and put them in a bowl with chopped red onion, dill weed, diced dill pickle and some pepper and mayo. Yum.
I hope these recipes help out on these hot summer days! ENJOY!
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