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Refreshing Salad Recipes to Fight the Alabama Heat | lifestyles

Refreshing Salad Recipes to Fight the Alabama Heat |  lifestyles

The sweltering heat of late spring has arrived in Alabama. Added to this is the annual question: what can you eat for dinner that isn’t a hot frying pan? Look no further than The Auburn Cookbook’s chicken salad and macaroni and tomato salad recipes. These recipes are sure to please the whole family and their taste buds.

Chicken Salad

  • A hard-boiled egg
  • Four hard-boiled egg whites (discard the yolks)
  • 5 cups chopped, cooked chicken
  • 1 cup chopped celery
  • ½ cup chopped sweet pickles
  • ¼ cup chopped pimientos
  • ½ cup chopped pecans
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper, or to taste
  • ¾ cup low-fat mayonnaise

Travel directions

Chop the egg and whites and mix with the chicken, celery, pickles, pimiento and pecans. Mix lemon juice, salt and pepper with mayonnaise and add to chicken mixture. Mix lightly. Add more mayonnaise if necessary. Cover and let cool before serving.

Pro tip. You can omit the egg yolk and pecans to suit personal preference.

Macaroni and tomato salad

  • 1 cup mayonnaise
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper, or to taste
  • 1/8 red pepper, or to taste
  • 4 cups cooked elbow macaroni
  • 2 cups chopped tomatoes
  • ¼ cup chopped, ripe olives
  • ¼ cup chopped green onions with tops
  • ½ garlic clove, chopped
  • ½ cup chopped celery
  • 1 cup shredded reduced-fat cheddar cheese

Travel directions

Combine the mayonnaise, salt, and both chilies in a bowl and stir until blended. Combine all other ingredients except the cheese in a large bowl. Shake lightly until evenly mixed. Add the mayonnaise mixture to the macaroni mixture and toss. Use only enough mayonnaise mixture to moisten all ingredients. Add cheese and toss lightly. Cover and let cool for 8 hours or overnight.

Pro tip. Follow the recipe for Macaroni and Tomato Salad, but use ½ cup grated Parmesan cheese instead of 1 cup cheddar cheese and add 1 cup chopped cauliflower, 1 cup small broccoli florets and ½ cup bacon. Also increase minced garlic from ½ clove to one clove and increase chopped green onions from ¼ cup to ½ cup.

Katie Nichols writes for the Alabama Extension Cooperative.