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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 3, 1982)
Pape 10 Portland Observer, June 3, 1982 For further information contact: Jan Scott, Publicity Specialist, Kraft, Inc , Kraft Court, Glenview, IL 60025 (312) 998-4376 f o r any occasion A Garden Variety With more people on-the-£o and eating light, salads have come into focus as viable alternatives to heavy meals. And what better time to try inventive salad ideas than on busy weekends? Fresh vegetables fill the center of a unique mold featuring cooked rice, salmon, celerv, and Kraft creamy cucumber dressing in this recipe for Salmon 'N Rice Salad. This is a great one-dish meal th a t's both appetizing and colorful. For a special Sunday dinner, this recipe for Spinach Salad, provides just the right touch for the first course. Italian dressing is the perfect match for fresh spinach leaves tossed with crumbled bacon, chopped hard-cooked egg, and onion rings Simple or elaborate, delicate or hearty, salads suit almost any occasion, meal, or position in the menu. OF SALAD IDEAS When it comes to salads, no two are alike. They are versatile in that salads make use of different ingre dients and easily take on many forms. It can be easy to transform ordinary salads into something special by using a wide variety of fruits and vegetable«. Alternating dressings can play a big part in expanding the salad repertoire, too. lYy a different combination of ingredients every day of the week, to prevent the family from getting the "salad blahs." S tart out the week with this interesting recipe ’ I t com bines cherry tom ato naives, cucumoer chunks, celery and radish slices, and pitted ripe olives Top it with an inventive dressing th at mixes Kraft Italian dressing with plain yogurt. There's a "garden variety" of salad ideas ., there may never be a need to make the same one twice! SALMON N RICE SALAD 3 cups cooked rice M cup chopped pimiento 1 7M-oz can salmon, drained flaked Yt cup celery slices cup, ‘ creamy cucumber dressing “i cup green onion slices 14 teaspoon pepper . . . 1 cup cherry tomato halves H cup chopped cucumber Combine rice, salmon, celery, dressing, pimiento. onion and pepper; toss lightly Pack into 4-cup ring mold: chill L'nmold Combine tomatoes and cucumber; toss lightly. F ill center of mold w ith vegetable m ixture Garnish with cucumber and serve with additional dress- ing. if desired. 4 to 6 servings Variation: One or 7-oz. can of tuna may be substi tuted for salmon CHUNKY GARDEN SALAD 2 lb I b 1 qt torn spinach W cup pitted ripe olives 1 g or carton plain yogurt H cup Italian dressing Combine vegetables: toss lightly Chill Serve with com bined yogurt und dressing li servings SPINACH SALAD 4 crisply cooked bacon slices crumbled cups cherry tomato halves cups cucumber chunks cup thick celery slices cup radish slices 3 hard-cooked eggs, chopped ’A cup onion rings Italian dressing Combine spinach, bacon, eggs, onion and enough dressing to moisten; toss lightly. 6 to 8 servings Chase Away Midweek Blues with a Special Salad Kool-Aid...On A Stick Frozen Sucker« 1 envelope KOOL-AID* Unsweetened Soft Drink M li any flavor 2 /3 cup sugar 1 quart water Midweek may be the perfect time for a luncheon get-together. For a special light entree, an unusual blend of garden and ocean specialties with a natural cheese accent is Golden G att Salad. This recipe ' combines tender cooked shrimp with fresh, sliced mushrooms ana strips of green pepper, m arinated in spicy Catalina brand french dressing to develop a full flavor Ju st before serving, cubes of mild Casino natural brick cheese are folded in with the mari-r ated ingredients, providing a flavor and texture contrast Arranged carefully on a bed of Bib! lettuce and accompanied with warm rolls and butter, this salad makes a light, but filling luncheon Dissolve soft drink mi« and sugar m water Pour into piastK. ice-«.ube trays or small paper cups Freeze until almost firm Insert wooden stick or spoon mto each Freeze unM firm Makes about 20 GOLDEN GATE SALAD 1 12-oz pkg frozen sh'imp cooked 2 cups sliced fresh mushrooms 1 green pepper cut ir. strips % cup Catalina brand french dressing 2 cups 18 ozs ) cubed Casino natural brick cheese Lettuce M arinate shrimp mushrooms and green pepper in dressing for several hours Add cheese: mix lightly. Serve on lettuce 6 servings ASPARAGUS Your television can do a lot of good things: teach; inform; entertain. NEW , S W E E T .................................. JIT COACHELLA RUBY RED And one not so good thing: waste electricity, and money, if you leave the room and forget to turn it off. LOCAL, T E N D E R ........................ :RS 1 • IO N G SLICING ............. W INE VARIETY........................ PURINA {DOG CHOW CALIFORNIA CELLARS »USGUN0Y CHAÍIIS RHINE * PE1CFS GOOD THROUGH SAT., JUNE 3 S E U N IO N & O AK So, if you want to get your money’s worth, please watch it. Changea habit. Conserve your current and your currency. SE 20th 6 DIVISION f SE 72nd 6 FLAVEl c NE 16th b FREMONT ( W BURNSIDE at 21st L SAN RAFAEL - 1»10 NE 122nd 14410 SE DIVISION T9M SE POWELL NE 74th b QLISAN HILLSBORO NOSE OAK
