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Salads round out summer menus, or may become the main dish. Lecia Fink brought a yummy Southwest Salad to a recent gathering, though southwest usually brings spicy heat to mind, this salad consisting of some traditional ingredients has a poppy seed dressing. Napa cabbage is the main ingredient, but Lecia reports that she sometimes substitutes bowtie pasta when making ahead for camping or boating trips.

Southwest Salad

1 head Napa cabbage, coarsely chopped

2 avocados, peeled, seeded and diced

2 each, small red, yellow and orange peppers, seeded and diced

1 can (15 ounces) whole kernel corn

1 can (15 ounces) black beans, rinsed and drained

1/2 cup red or green onions, chopped (more if you like)

1 Roma tomato cut in pieces

1 small container (about 1 cup) feta cheese

1 bottle poppy seed dressing

Combine all ingredients in a large mixing or salad bowl. Add dressing about a half cup at a time, tossing mixture gently with two spoons until ingredients are evenly coated with dressing. Chill about 1 hour. Yield: 12-14 side servings.

Note: a 12 ounce package of bowtie pasta cooked according to package direction will equal about the same volume as the head of Napa cabbage.

Sara Dirks brought a Shrimp Pasta Salad to the same event. This is easy to prepare and delicious to eat. She shared the basic recipe along with the many variations she uses depending on her mood.

Pasta Shrimp Salad

2 boxes (8 ounces each) rotini, penne or bowtie pasta, cooked according to package directions

1 container cherry tomatoes, washed, drained and cut in half

1 can sliced olives

Shrimp or sliced pepperoni, amount is up to you

1 bottle (8 ounces) Italian dressing

Combine all ingredients in a large mixing or salad bowl, tossing gently with two spoons until ingredients are evenly coated. Chill until serving. Yield : 12-14 side servings.

Note: you may add other vegies that sound good to you, like kernel corn, red onion, red or green sweet peppers.

Many folks like a sprinkle of parmesan cheese on pasta and green salads. When the cheese container is empty, wash thoroughly and let dry completely. Use the container with the shaker top to easily sprinkle fertilizer around plants in your flower beds and vegetable garden.

Creamy Parmesan Pasta Salad is very similar to the Suddenly Salad Mix by the same name, but made with fresh ingredients. Nearly as easy and quick to prepare as the packaged variety, this creamy side salad is a tangy addition to any summer menu.

Creamy Parmesan

Pasta Salad

4 cups cooked pasta, drained and chilled

1/4 cup parmesan cheese

1/2 cup peas and carrots, cooked, drained and chilled

1/4 cup chopped red pepper

3/4 cup sour cream

1/2 cup buttermilk

1/3 cup mayonnaise

1 Tbsp vinegar

1/8 tsp Accent

1/4 tsp onion powder

1/4 tsp crushed rosemary

1/4 tsp dry mustard

1/4 tsp garlic powder

1 Tbsp minced parsley

Combine the first four ingredients in a large mixing bowl and set aside.

In a small bowl combine remaining ingredients and mix well. Stir into salad mixture, tossing well to evenly coat with dressing. Chill one hour before serving to allow flavors to blend.

Yield: about 6 side servings.

Note: it is easy to turn this into a main dish salad by stirring in 2 cups diced, cooked, chicken, turkey or ham. Also, frozen, thawed and drained peas and carrots may be used in this salad.

Fresh cilantro, green onions, cucumbers and tomatoes will soon be available in the markets and home gardens. Taboole Middle Eastern Salad is a refreshing early season salad using couscous or bulgur wheat as the base. A light, lemon and olive oil dressing give this colorful salad a tangy flavor. I received this recipe from Shari Wilson of Davenport.

Taboole

Middle Eastern Salad

1 box (10 ounces) plain couscous or bulgur wheat

2 cups boiling water

1/2 cup, plus 1 Tbsp olive oil

2 bunches green onions

1 large bunch fresh cilantro

5 stalks celery

2 long English cucumbers

3 large or 6 Roma tomatoes

2 lemons

Salt

Place couscous in a medium bowl and pour in boiling water. Let stand while preparing the rest of the salad

Rub the inside of a deep casserole or serving dish, with 1 Tbsp olive oil.

Chop vegetables into small pieces.

Place couscous mixture in prepared dish, then layer onions, cilantro, celery, cucumbers, a generous sprinkle of salt, and tomatoes over couscous.

Mix together remaining olive oil and juice of the 2 lemons, pour over layers.

Refrigerate at least 6 hours or overnight, or up to 3 days.

Note: bottled lemon juice may be used if fresh lemons are not available.

Grecian Chick Peas Salad with Feta cheese is another salad featuring lots of fresh garden items. Chick peas, also known as garbanzo beans can be found in the canned beans section of your grocery store, or you can cook dried chick peas to use in this recipe.

Grecian

Chick Peas Salad

With Feta Cheese

2 cans (15 ounces each chickpeas

1/2 cup chopped scallions

1/4 cup minced fresh parsley

1 cup seeded and chopped tomatoes

1 1/2 cups crumbled feta cheese

1/4 cup olive oil

1/4 cup balsamic vinegar

2 Tbsp red wine vinegar

1 tsp dried oregano

1 tsp dried rosemary

Mint ( optional garnish)

Combine the first five ingredients in a large mixing bowl. In a small bowl, combine the remaining ingredients, mixing well. Pour over salad ingredients and refrigerate for 2 hours. Thirty minutes before serving stir mixture, garnish with mint leaves just before serving. Yield: about 8 servings.

Share you favorite summer recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa WA 99159, email to therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Fertilize tomatoes weekly to encourage fruit set.