"Summer Salads"

Avocado Salad












Ingredients:
2 avocados peeled and chopped
2 jalapeno peppers
1 clove of garlic (or more to taste)
1/4 cup chopped onion
1 cup chopped tomatoes
2 tsp. lime juice


Directions:
Mix together all of the ingredients except for the avocados. Gently fold in the avocados and add salt to taste.



Homemade Tortilla Chips









Ingredients:
Corn or flour tortillas
Cooking spray
Cumin and Salt


Directions:
Stack 3-4 tortillas at a time and slice into small wedges using a pizza cutter or cooking scissors. Place each wedge on a baking sheet and spray lightly with non stick cooking spray. Sprinkle with salt and cumin. Bake for 7 minutes in a 350 degree oven. Turn chips over and bake an additional 7 minutes.


Garden Veggie Pasta Salad










Ingredients:
4 ripe tomatoes seeded and chopped
1 cucumber peeled and chopped
1 red bell pepper, cored seeded and chopped
1 small yellow squash, chopped
1 zucchini, chopped
3 scallions thinly sliced
1 cup craisins or chopped dried cranberrie
Zest and juice of one lemon
1 ripe avocado, peeled and chopped
2 T olive oil
Salt and pepper to taste
12 ounces of linguine
1 cup shredded basil leaves
Parmesan cheese (optional)

Directions:
Combine tomatoes, cucumber, red bell pepper, yellow squash, zucchini, scallions, craisins and lemon zest in a large bowl. Toss the diced avocado with lemon juice in a bowl to prevent discoloration, and then add the other vegetables along with the olive oil. Season with salt and pepper to taste. Bring a large pot of salted water to a boil. Add linguine and cook for 10 minutes or until just tender. Drain well and toss, while still hot, with the vegetables and the basil. Sprinkle with Parmesan cheese, if desired, and serve immediately.



Caprese Salad










Ingredients:
2 large red tomatoes, sliced
1/2 pound fresh Mozzarella Cheese, drained, sliced
1 bunch fresh basil leaves
2 tablespoons olive oil
1 tablespoons red wine or balsamic vinegar
salt and freshly ground black pepper


Directions:
Slice tomato, mozzarella and layer along with a piece of basil. Or finely chop your basil and sprinkle it over the slices. Mix together the olive oil and balsamic vinegar or red wine vinegar, and drizzle over the top. Sprinkle with salt and pepper.

Mabe's Orange Fluffy Salad















Ingredients:
1 small box orange jell-o
1 small container of whipped topping
1 c buttermilk
1 small can crushed pineapple

Directions:
Mix Pineapple and enough water to make a cup and bring to a boil. Add jell-o until dissolved, let it cool until set. Then pour in cool whip and buttermilk but make sure it’s cool first. Stir together and pour into pan to congeal. Share