|(Photo by Taste of Home)|
Here's the link to the first one: North Shore Chicken Salad. I found this recipe in one of my favorite cookbooks, Among Friends with Heart & Soul, which has recipes by Roxie Kelley and Friends, and beautiful illustrations by the incomparable Shelly Reeves-Smith. If you can locate a copy of this cookbook, I'm sure you would enjoy both the recipes and the artwork.
The cookbook says that this North Shore Chicken Salad is a recipe from Judy Goplerud, owner of Home Sweet Home and The Cottage Sampler in St. Ansgar, Iowa. I was able to locate the recipe online at Better Recipes.com, so could link to it for you. The only difference is that the original recipe uses 2 cloves of garlic rather than one, 1 Tblsp. of Dijon mustard rather than 1 tsp., and rice wine vinegar rather than white wine vinegar. When I made the salad, I used seasoned rice vinegar.
The second recipe, which I made for Sunday's potluck, is this one: Texas Confetti Rice Salad. It calls for 4 cups of chopped turkey, which I left out as I intended the salad to be a side dish. I also left out the chopped red onion and added some dried minced onion instead. In the dressing, I reduced the olive oil to 1/2 cup (which was more than enough), the cumin to 2 tsp. and the red pepper flakes to 1/4 tsp. It also was a very delicious salad. I think next time I might use 2 avocados rather than the one.
With all the hot weather we've been having, perhaps your family might enjoy one of these refreshing salads, too! I will definitely be making both of them again before the summer is over.