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NORTHWOODS COOKS: Savor summer salads

Taco salad served in a tortilla shell and topped with guacamole, olives, sour cream, onions and melted cheese makes a festive lunch on a hot summer day.

Salads are a refreshing side dish at the cabin or a potluck on a hot summer day. They can also be made ahead of time served as a main course at lunch or dinner.

Fresh Veggie Salad

1 head cauliflower

1 bunch broccoli

1 large green pepper, chopped

1 sweet red onion separated into rings or chopped

1 box cherry tomatoes

1 can sliced water chestnuts

1 can pitted ripe olives

2 envelopes Good Seasons or other Italian salad dressing mix

Cut vegetables into bite-sized pieces. Mix salad dressing according to package instructions, adding an extra tablespoon of oil. Add dressing to vegetables. Toss well and marinate overnight. This recipe will serve 8 to 12 people as a main course. It is good for potlucks at the lake.

This recipe is from "North Country Cabin Cooking."

Macaroni Salad

1 small package (7 oz.) ring macaroni, cooked

2 cups finely chopped cabbage

1/2 peeled cucumber, finely diced

1/2 cup diced green pepper

2 to 3 thin slices diced onion


1/2 cup sugar

1/4 cup vinegar

1 cup Miracle Whip.

Refrigerate and let stand for at least an hour before serving.

This recipe is from Diana Schwenke of Akeley.

Mandarin Cashew Salad

2 heads lettuce, broken into bite-sized pieces

3 (11 ounce) cans mandarin oranges, drained

1 cup salted cashew nuts

1 medium onion, thinly sliced and divided into rings

Oil and vinegar salad dressing

Combine lettuce, oranges, nuts and onion rings. Toss with oil and vinegar dressing just before serving. Serves 10 to 12 people.

This recipe is from "North Country Cabin Cooking."

Creamy Italian Antipasto Salad

2 cups creamy Italian dressing

1-2 pounds tortellini cheese pasta, pre-cooked

6 ounces salami chopped into small cubes

6 ounces provolone cheese cut into strips

12 ounce can of corn, drained

8 ounce jar of artichoke hearts, drained and chopped

1 small jar pimentos, drained and diced

1 small can black olives

1/2 cup grated parmesan cheese

Salt and pepper to taste

In large bowl, combine tortellini, salami, provolone cheese, corn, artichoke hearts and olives. Mix gently. In small bowl, combine dressing and 1/2 of the parmesan cheese. Pour dressing over the pasta mixture and toss gently. Top with remaining parmesan. Refrigerate one hour to blend flavors. Before serving, top with pimentos.

This recipe is from "Forum Communications Company Favorite Recipes."

Crab Salad

1 teaspoon lemon juice

1 teaspoon dill weed

1 cup sour cream

1 cup mayo

1 cup chopped celery

1/2 cup chopped black olives

1/2 cup chopped green pepper

1/2 cup chopped green onion

1 cup grated cheddar cheese

15 sticks of mock crab, chopped

Chop vegetables and dry on paper towel. Mix lemon juice, dill weed, sour cream and mayo together. Add remainder of ingredients and mix again.

This recipe is from "Forum Communications Company Favorite Recipes."

Taco Salad

1 pound ground beef or turkey

3 cloves minced garlic

1 16-ounce can dark red kidney beans

1 8-ounce jar taco sauce

1 tablespoon chili powder

6 cups torn iceberg lettuce leaves

4 medium tomatoes, chopped

2 cups shredded cheddar cheese

1 cup chopped green pepper

1/2 cup chopped black olives

4 green onions, sliced

Cook meat and drain fat. Add garlic, undrained kidney beans, taco sauce and chili powder. Bring to a boil. Reduce heat and cover, simmering for 10 minutes. Meanwhile, combine salad mixture of lettuce, green pepper, olives, tomatoes and onions. Add hot meat mixture and toss to mix. Serve with toppings of choice (guacamole, sour cream, taco sauce) and tortilla or corn chips. Serves six.

This recipe is from "Forum Communications Company Favorite Recipes."

Tuna Salad in Avocado Halves

Drain a six-ounce can of water-packed tuna. Combine in a small bowl with 2 tablespoons mayonnaise, 1 to 2 tablespoons fresh lemon juice, and 1 finely-chopped celery stalk. Season with salt and pepper to taste. Halve and pit two avocados. Fill each avocado with tuna mixture.

This recipe is from "Forum Communications Company Favorite Recipes."