HOOSIER HOME COOKIN'

The weather's hot and getting hotter! It's the perfect season for salads and for the next couple of weeks, I'll share some of my favorites. Bistro Spinach Salad is quick and fresh and Orange Almond Salad brings a sweet taste of the Orient. Toss in some grilled chicken to either of these and you'll have a complete meal. Rounding out the salad trio this week is a spicy side of Corn Salad.

Happy eating!
Bistro Spinach Salad




8 C. fresh baby spinach
1 medium red onion
4 hard-boiled eggs
1 C. sliced fresh mushrooms
4 slices bacon, crisp and crumbled
1 C. parmesan croutons
Bottled Poppyseed dressing

Wash and tear spinach leaves into bite-sized pieces. Place in a large bowl. Slice onion into rings and place in salad bowl on top of spinach. Slice eggs and place on onions. Layer mushrooms, bacon and croutons on top. Right before serving, top with poppyseed dressing and toss.
Orange Almond Salad




2/3 C. white wine vinegar
1 tsp. dried tarragon leaves
1 T. honey
1/2 tsp. Dijon mustard
salt and pepper to taste
1/2 C. vegetable oil
1 head romaine lettuce
1 C. chopped celery
1 T. chopped fresh parsley
4 green onions, sliced
1 10-oz. mandarin oranges,
drained
1/2 C. sliced almonds, toasted

Make dressing by whisking vinegar, tarragon, honey, mustard, salt and pepper in a small bowl. Slowly add oil while continuing to whisk, blending well. In a large bowl, tear lettuce into bite-sized pieces. Add celery, parsley, onions and oranges. Toss to combine. Drizzle the dressing over salad and sprinkle almonds on top. Serve immediately.
Spicy Corn Salad




2 C. cooked sweet corn kernels
1/2 C. chopped green pepper
1/2 C. chopped onion
1/2 C. chopped celery
1/4 C. chopped pimento
1/4 C. vegetable oil
3 T. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. dry mustard
2 tsp. sugar

Combine corn, and remaining vegetables in a large bowl. In a small bowl, mix oil, vinegar and seasonings. Stir to mix well. Pour dressing over veggies and toss to coat. Chill at least three hours before serving.