By Ginger Isham
August 1, 2013
We are finally getting a break from the heat and humidity but salads are good no matter what the weather. These are two of my newest recipes from my salad file. The frozen banana salad says to cut into squares and serve on lettuce. My family likes it best with the chocolate sauce.
Pasta and ham salad
4 ounces corkscrew pasta, cook as directed
4 ounces fully cooked ham, cut into cubes or strips
1/2 cup shredded Swiss cheese
2 medium tomatoes, seeded and chopped
2 cup sliced mushrooms
1/2 cup red wine vinegar
2 tablespoons water
1 tablespoon oil
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/8 teaspoon pepper
Mix all and pour over salad ingredients and toss and put in frig for 2-24 hours. Serve on lettuce leaves.
Frozen banana salad
(From an old University of Vermont Extension Services booklet)
2 packages cream cheese, 3 ounces each
pinch of salt
2 tablespoons mayo
1 tablespoon fresh lemon juice
1/2 cup drained crushed pineapple
1/2 cup coarsely cut up maraschino cherries
12 cup coarsely chopped walnuts
1 cup whipping cream
2 cups diced bananas
Soften cream cheese. Add salt, mayo and lemon juice. Mix well. Fold in pineapple, cherries and nuts. Whip cream until thick, but not stiff. Fold into cheese mixture. Fold in bananas and pour into a freezer container. Freeze for three hours or until firm.
Cut into squares. Serve with fresh fruit on the side such as strawberries, blueberries, raspberries.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.