summer salads

Click to enlarge ,p>These recipes will not be new to most of you. But at my point in time I forget that the ladies just getting started may not have collected all their mom's great recipes so here you go. Two favorites and a new one you may never have seen.

Every year I used to go to a wonderful spin-in (I am a spinner of fiber on a spinning wheel) in Stehekin. We'd stay at the Stehekin Valley Ranch and I really recommend it. Great food and a warm family stay! They know how to use everything in their cooking and shared the recipe for our favorite salad.

Corn bread Salad Stehekin style

8 servings

4 cups rougly curmbled corn bread (yesterdays left overs)

2 cups chicken (cut pea size) (opt.)

1 cup chopped green onions

1 cup chopped parsley

1 red bell pepper diced divided

1 orange bell pepper dived, divided

1/2 cup chopped sweet pickles

1 cup frozen peas

1/4 cup canned corn, rinsed and drained

1 cup mayo

1 1/2 Tablespoons sugar

1 teas. paprika

1 teas. salt

1 teas freshly ground black pepper

1 teas poultry seasoning (sage, etc)

1/4 Teas cayenne pepper

Bowl #1 combine:

Veggies (saving out 1/2 the peppers pickles, peas and corn for tossing on the top)

crumbled corn bread

Chicken if using

Bowl #2 combine

Mayo and spices, sugar

Mix the two bowls together and stir thoroughly.

Cover and chill 1 hours

Before serving

Toss on saved veggies this makes it look very pretty and ready to eat!