Summer Salads and Sandwiches

Salads make perfect meals for the dog days of summer. Great to eat on their own or to layer between bread slices or on a sandwich bun, they work for both lunch and dinner. Add a side dish of sliced tomatoes, or chilled cucumbers and onions marinated in white vinegar, and the meal is done.

Julia Webster, of Cadiz, Ky., sent in her recipe for Chicken Salad. “This salad is great to take to any gathering. It can be served as a sandwich, with crackers, on a lettuce leaf, or in a wrap with shredded lettuce and chopped tomatoes. Sliced avocado adds great flavor either in the wrap or on the side,” she says.

The Shrimp Pasta Salad recipe, submitted by Dorothea Ableidinger of New Prague, Minn., works perfectly stuffed in a tomato or avocado half. To use as a sandwich filling, omit the pasta, decrease the amount of horseradish sauce and salt by half, and use only enough mayonnaise to make the salad hold together. “This is always a treat for our girls when they come home to visit,” Ableidinger says.

As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

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