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For the dog days of summer. These very tasty, wonderfully easy-to-make
salads are terrific on their own, as side dishes or for rounding out
your picnic basket.
 
--- Gwyneth Paltrow
 
 
CHICKEN SALAD
 
I like this a lot better than the standard deli chicken salad (which
does have an appeal of its own). I added peppery arugula, apple and
walnuts to the chicken-mayo-celery combo and finished it off with a
squeeze of lime for some zing. I love this as an open-faced sandwich on
grilled sourdough.
 
SERVES: 4
TIME: 20 minutes
 
     * 2 1/2 cups shredded cooked chicken (poached or roasted is good,
       incidentally this is great recipe for leftovers)
     * 1 large stalk celery, cut into 1/4” dice
     * 1/2 green apple, peeled and cut into 1/4” dice
     * 1/3 cup toasted walnuts, roughly chopped
     * 2 tablespoons chopped fresh parsley
     * 2 scallions, thinly sliced
     * 2 handfuls arugula, roughly chopped
     * 1/2 cup Veganaise, or your favorite mayonnaise
     * 2 teaspoons fresh lime juice
     * coarse salt to taste (about 1/2 teaspoon)
     * freshly ground black pepper to taste (about 1/2 teaspoon)
 
Stir everything together.

 
AVOCADO & CRAB WITH MARIE ROSE SAUCE
 
Admittedly kitschy, but so delicious. Crab and avocado is a wonderful
combination, a bit luxurious but worth it for a special meal. Marie Rose
Sauce (sometimes called ‘Mary Rose’), very similar to Russian dressing,
is said to have Irish origins.
 
SERVES: 4
TIME: 10 minutes
 
     * 8 ounces fresh jumbo lump crab meat
     * 1 lemon, cut in half
     * coarse salt
     * freshly ground black pepper
     * 1/3 cup Veganaise or your favorite mayonnaise
     * 1 tablespoon ketchup
     * 1 small shallot, finely grated
     * 2 avocadoes, cut in half, pits discarded
 
In a medium bowl, squeeze the juice from one half of the lemon over the
crab and stir to combine with a large pinch of salt and a few grinds of
black pepper. Whisk the Veganaise, ketchup and shallot together in a
large bowl and fold in the crab, being sure not to break it up too much.
Fill each avocado half with a quarter of the crab salad. Cut the
remaining lemon into wedges and serve alongside the stuffed avocados.

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Marie's Salami & Shells

7 oz. uncooked small pasta shells

1 cup halved cherry tomatoes

1 cup halved ripe black olives

8 oz. Mozzarella cheese, cut into matchstick strips

6 oz.package salami, chopped

1/4 cup chopped green pepper

1/4 cup chopped red pepper

4 green onions, sliced

Dressing:

1/3 cup vegetable oil

3 Tablespoons Balsamic vinegar

1 teaspoon seasoned salt

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Cook pasta according to package directions.  Drain and rinse in cold water.  Place in large bowl.  Add tomatoes, olives, cheese, salami, green pepper, red pepper and onion.

In a jar with a tight fitting lid, combine: oil, vinegar, salt, basil, oregano, and garlic powder.  Shake well.  Pour dressing over salad and toss to coat.  Serve at once.

*If serving at potluck or picnic, wait to add dressing until right before serving time--as pasta will absorb all the dressing and become dry.

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