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Discussion Starter · #1 ·
My Mother used to serve a summer salad, All I can remember was a bed of lettuce and a scoop of tuna salad with two other things. I don't know what they were. Maybe potato salad and something else. What did you have for a cooling, quick supper?
 

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On Fridays during the summer my Mom would make a Tuna Salad which included the tuna with mayo, potato salad, sliced tomatoes and hard boiled eggs--yummy, that was one of my favorite meals. Thanks for bringing back the memory. Today, I also make the tuna salad but also include avocado--yummy.
 

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Regular salad: w/ craisins, walnuts, tomatoes, cukes, purple onion, on a bed of greens with drained tuna from the can and cottage cheese on top. Add grated cheese, croutons and a fat free Raspberry dressing. Don't forget to add herbs like basil, parsley or cilantro. This is protein filled and sticks to the ribs for a long time. I usually serve as a late lunch and skip dinner. It is too hot anyways to do much else.
 

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Discussion Starter · #6 ·
Pearls Girls said:
Regular salad: w/ craisins, walnuts, tomatoes, cukes, purple onion, on a bed of greens with drained tuna from the can and cottage cheese on top. Add grated cheese, croutons and a fat free Raspberry dressing. Don't forget to add herbs like basil, parsley or cilantro. This is protein filled and sticks to the ribs for a long time. I usually serve as a late lunch and skip dinner. It is too hot anyways to do much else.
Oh that sounds heavenly, thanks so very much. I just had dinner, guess I'll get those ingredients for tomorrow.
Thanks very much

:sm02:
 

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I also make a macaroni salad with mostly veggies. Peas, carrots, cukes, onion. green olives, spam, corn, and anything else that I have. It keeps several days in the refrigerator. If someone is hungry they help themselves. Done once, serve several times. I also serve Nacho chips sprinkled with cheese & melted served with salsa, guacamole, and sour cream. Sometimes I get all the fixings for Buritos ready in separate containers in refrigerator for an easy meal.
 

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For my meatless meals, I make a bean salad. Any bean or sometimes two or three depending on size of salad, tomatoes, cukes, onion, green or red bell peppers, celery, basically anything I want to put in it. I add seasonings and either make an oil and vinegar dressing or a bottled one. I usually make a large bowl and it makes several meals for me.
 

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My quick stand by summer salad is a package of spiral macaroni the 3 colored kind, a package of California blend (broccoli, cauliflower and carrots) frozen veggies, a bottle of zesty Italian dressing and olives.. cook and drain the macaroni, dump into a bowl on top of the frozen veggies, add the salad dressing and put in frig to cool. The dressing is absorbed into the warm macaroni and the warm macaroni thaws out the veggies. When ready to serve, stir up, add some olives(my favorite is Greek, but have used all kinds) sprinkle some grated parmesan on top.
 
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