PHYLLIS HARPER: Celebrate the salad days of summer with these Krafty recipes

Phyllis Harper, Northeast Mississippi Daily Journal, Tupelo
·2 min read

A small booklet, "Celebrate Kraft Salad Days," in a press release from the Kraft people came as a happy reminder that summer weather and salad days go hand-in-hand.

And you can place bets that any company is putting its best foot forward in such recipe booklets, because these folks are promoting their own products. So, let's try some new salad recipes, starting with marinated vegetables that have 100 calories per serving.

MAIN COURSE SALAD BOWL

1 quart shredded lettuce

2 cups chopped ham

1 cup celery slices

2 cups chopped tomato

1 1/2 cup Miracle Whip salad dressing

1 cup shredded sharp natural cheddar cheese

2 tablespoons chopped parsley

In a 2 1/2-quart salad bowl, layer lettuce, meat, celery and tomato. Combine remaining ingredients and mix well. Spread over salad, sealing to side of bowl. Cover and chill. This makes 8 to 10 servings.

CREAMY CHICKEN SALAD

2 cups chopped cooked chicken

1 (8-ounce) bottle Kraft Creamy Bacon reduced calorie dressing (can sub for something similar, if you can't find this specific version)

1/2 cup celery slices

1/4 cup green onion slices

Dash pepper

4 tomatoes

Lettuce

Combine chicken, 1/2 cup dressing, celery, onion and pepper; mix lightly and chill. Cut each tomato into six wedges, almost to stem end. Fill with chicken mixture. Serve on lettuce-covered plates. Makes 4 servings, 290 calories each.

MARINATED VEGETABLES ITALIANO

1 (8-ounce) bottle reduced calorie Italian dressing

2 1/2 cooked potato slices

2 cups broccoli flowerets

1/2 pound asparagus spears, cooked and drained

1 cup tomato wedges

1 cup mushroom slices

Lettuce

Pour dressing over combined potato, broccoli, asparagus, tomato and mushrooms. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade. Arrange vegetables on lettuce-covered platter. Serve with reserved marinade. Makes 6 servings.

HERB POTATO BEAN SALAD

4 cups cubed cooked potatoes

1 (15-ounce) can kidney beans, drained

1/2 pound yellow wax beans, cooked

1/2 pound green beans, cooked

1 1/2 cup celery slices

1 (8-ounce) bottle Italian dressing

2 tablespoons green onion slices

Salt and pepper to taste

Combine potatoes, beans, celery, dressing and onion; mix slightly, and season to taste. Chill and serve in lettuce-lined bowl. Garnish with hard-cooked egg slices. Makes 8 servings.

Note: You can substitute a 16-ounce can cut wax beans and a 16-once can cut green beans, drained, for fresh wax beans and fresh green beans, should you choose.

TANGY VEGETABLE MEDLEY

1 (16-ounce) can kidney beans, drained

1 (9-ounce) package French-style green beans, thawed

1/2 cup onion slices

1/2 cup Catalina Brand French Dressing

Combine ingredients, heat thoroughly. Makes 6 servings.