Entrée salads make for the best summer meals. They're cool, quick and you don't have to spend hours in the kitchen. Toss together some of the favorites below. Grilled Tuna Salad is a treat for special occasions. If the budget won't allow, you can substitute grilled chicken instead. Blackberry Feta Salad is great for those blackberries you've rustled up this summer. BLT Salad is a great hearty meal with its creamy dressing and homemade toasted croutons. And, Macaroni Vegetable Salad will definitely encourage the kids to eat their veggies.

Happy eating! Grilled Tuna Salad 1 lb. fresh tuna steaks, an inch thick 3 T. white wine 3 T. olive oil 2 T. red wine vinegar 1/2 tsp. chopped fresh rosemary 1/2 tsp. ground black pepper 1/8 tsp. salt 1 clove garlic, minced 6 C. packed baby salad greens 1 C. halved cherry tomatoes

Preheat grill to medium heat. Place tuna in a glass dish. Make a vinaigrette by whisking together wine, olive oil, red wine vinegar, rosemary, garlic, salt and pepper. Pour 2 T. over fish, turning to coat. Marinate half an hour, turning once. Reserve remaining vinaigrette and use for salad dressing. Spray grill rack with nonstick cooking spray and allow to heat for about a minute. Place tuna on grill. Cover. Cook, turning only once, until tuna begins to flake easily when tested with a fork, about 7 minutes total. Discard marinade. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Drizzle remaining vinaigrette on salads. Blackberry Feta Salad 3 C. baby spinach, rinsed and dried well 1 pint fresh blackberries 6 oz. crumbled feta cheese 1 pint cherry tomatoes, halved 1 green onion sliced 1/4 C. finely chopped walnuts 8 oz. grilled chicken breast, chopped in half-inch cubes poppy seed dressing

In a large bowl, toss all ingredients except dressing. Plate. Drizzle dressing on individual portions. BLT Salad 1/2 pound bacon, fried crisp and crumbled, 2 T. fat reserved 1/2 C. mayonnaise (Hellmann's) 2 T. red wine vinegar 1/4 C. finely chopped fresh basil 4 slices French bread, cut into 1/2 inch cubes 1 tsp. salt 1 tsp. pepper 1 T. oil 1 lb. romaine lettuce, torn into bitesize pieces 1 pint grape tomatoes, halved

In a small bowl, whisk reserved bacon drippings, mayonnaise, vinegar and basil. Let stand, covered at room temperature. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with ail and continue tossing over medium heat until golden brown. In a large bowl, mix the lettuce, tomatoes, bacon and croutons. Pour the dressing over salad and toss well. Macaroni Vegetable Salad

2 C. elbow macaroni, cooked 3/4 C. Italian dressing 1 C. finely chopped celery 1/2 C. chopped onion 3/4 C. chopped green pepper 3/4 C. shredded carrots 1 C. diced cheddar cheese 1 C. sour cream

Marinate cooled and cooked macaroni in Italian dressing for at least 3 hours or overnight. Add remaining ingredients, except sour cream. Toss well, then fold in sour cream.