THE ELECTRIC KITCHEN
Cool salads perfect for hot summer days
IT'S summertime, and that means it's picnic and cookout season. No picnic is complete without Macaroni Potato Salad. This recipe stands out because it calls for mixing the egg whites, macaroni and potatoes with a little bit of vinegar and salt, and letting the flavors meld overnight in the refrigerator. It's amazing how the vinegar really brightens the salad. Fancy it up by adding imitation or real crab.
The Artichoke Salad is a nice accompaniment to grilled meats. Make it easy on yourself -- prepare the artichokes ahead of time and keep them in the refrigerator until ready for use. Add some cooked shrimp to it to make it a nice luncheon salad.
Speaking of luncheon salads, the Bay Shrimp Salad is divine for a luncheon party!
Macaroni Potato Salad
8 hard-cooked eggs
1/2 pound macaroni, cooked
3 large red potatoes, cooked and cubed
1 tablespoon vinegar
1 tablespoon salt
2 cups mayonnaise
1/2 teaspoon ground seasoned salt
1/2 teaspoon pepper
1 package (10 ounces) frozen peas, thawed and drained
Pitted black olives and parsley, for garnish
Separate egg yolks from whites; mash yolks and chill.
Chop egg whites; put in a bowl with macaroni and potatoes. Stir in vinegar and salt; chill overnight.
Add egg yolks and remaining ingredients; mix gently. Chill. Garnish with olives and parsley. Serves 8.
Approximate nutritional analysis, per serving (not including olives): 650 calories, 50 g total fat, 8 g saturated fat, 230 mg cholesterol, 1,400 mg sodium, 36 g carbohydrate, 4 g fiber, 4 g sugar, 12 g protein.
Artichoke Salad Bowl
1/2 cup vegetable oil
1/2 cup vinegar
2 tablespoons water
4 thin slices onion
1 tablespoon sugar
1 clove garlic, crushed
1/4 teaspoon celery seed
1/2 teaspoon salt
Dash of pepper
2 (9 ounce) packages frozen artichoke hearts OR
2 (14 ounce) cans artichoke hearts, drained (do not use marinated artichoke hearts)
2 quarts torn salad greens
In a saucepan, combine oil, vinegar, water, onion, sugar, garlic, celery seed, salt and pepper. Bring to boil; add artichoke hearts and cook until tender, 3 to 5 minutes. Cool, then chill.
When ready to serve, put salad greens and artichokes with liquid into salad bowl; toss gently. Serves 8.
Approximate nutritional analysis, per serving: 180 calories, 14 g total fat, 1 g saturated fat, no cholesterol, 225 mg sodium, 12 g carbohydrate, 5 g fiber, 4 g sugar, 3 g protein.
Bay Shrimp Salad
1 pound frozen cooked bay shrimp, thawed and drained
1 cup diced jicama
1 cup diced firm-ripe papaya
1/2 cup diced celery
1/4 cup diced onion
1 tablespoon slivered basil
1 teaspoon minced parsley
Juice of half a lemon
1/2 cup mayonnaise
1 tablespoon white wine vinegar
Ground red pepper, white pepper and salt to taste
12 lettuce leaves
12 tomato wedges
18 fresh orange sections
Combine shrimp, jicama, papaya, celery, onion, basil, parsley, lemon juice, mayonnaise, vinegar and seasonings; mix well. Place mixture on lettuce leaves and garnish with tomato and orange. Serves 6.
Approximate nutritional analysis, per serving: 270 calories, 16 g total fat, 2.5 g saturated fat, 155 mg cholesterol, 300 mg sodium, 15 g carbohydrate, 3 g fiber, 9 g sugar, 18 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com