Salad daze

How that the weather is heating up, more and more people are choosing to eat lighter meals, and salads-either as a side dish or entree -- are among the most popular choices. Unlike the common salads of the past, many of today's creations no longer consist only of lettuce, tomato and cucumber, but include such additions as pasta, rice, grains, vegetables, beans, fruits and salad greens.

In addition to the ease of preparation, salads also provide the perfect opportunity for you to get the recommended intake of fruits and vegetables.

On these pages, we offer a wide variety of tasty salads that are easy to make, and they may inspire your own creations.

FRESH TOMATO SALAD WITH DILL

2 red tomatoes, thickly sliced
2 yellow tomatoes, thickly sliced
1/2 cup vegetable oil
2 tablespoons fresh lemonjuice
1 tablespoon snipped, fresh dill weed
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon pepper

Arrange tomato slices (alternate red and yellow tomato slices) on serving platter. Combine remaining ingredients in tightly covered container shake until ingredients are mixed well. Spoon dressing over tomatoes. Garnish with fresh dill desired. Serve at once.

Yields 6 servings

ITALIAN BREAD SALAD

4 cups stale Italian bread, cut
into 1/2-inch cubes
4 plum tomatoes, diced
1 small red onion, diced
1 medium, seeded and
diced cucumber
1/2 cup loosely packed fresh basil
leaves, torn into smafl pieces
1/3 cup olive oil
1/4 red wine vinegar
1 small clove garlic, minced
Salt and pepper to taste

Combine the bread, tomatoes, onion cucumber and basil in large salad bowl. Combine remaining ingredients in small bowl, whisking to blend well. Drizzle dressing over bread mixture and toss gently. Serve immediately.

Yields 4 to 6 seryings

GREEN BEANS AND HERB SALAD

2 pounds assorted beans (such as
green, yellow and haricot vert)
6 tablespoons olive oil
5 tablespoons red wine vinegar
2 cloves garlic, minced
2 tablespoons chopped fresh basil
or 1 teaspoon dried basil
2 teaspoons chopped fresh oregano
or 1/2 teaspoon dried oregano
Salt and pepper to taste

Bring a large pot filled about 3/4 full of salted water to a boil over high heat. Add beans and boil until tender, about 4 to 6 minutes. Drain and rinse under cold water to stop the cooking. Continue cooling in refrigerator for about 1 hour or more. Combine remaining ingredients in large bowl. Add cooled beans and toss well to coat beans. Garnish with chopped parsley if desired.

Yields 6 servings

CHOPPED VEGETABLE SALAD

2 celery ribs, diced
2 medium cucumbers,
1 peeled, seeded and diced
1 small green pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 small red onion, chopped
1 large tomato, diced
2 tablespoons canned, sliced
jalapeno peppers
1 cup Italian salad dressing
1 tablespoon fresh lemon juice

Place vegetables and jalapeno in large bowl. Pour salad dressing and lemon juice over vegetables. Toss gently to coat vegetables mith salad dressing. Let marinate in refrigerator for 1 hour or longer. Just before serving, stir in parsley. Spoon salad with slotted spoon onto lettuce leaves.

Yields 6 servings

MELON BALL FRUIT SALAD WITH RASBERRY SAUCE

2 cups cantaloupe balls
2 cups honeydew balls
2 cups watermelon ball
1 10-ounce package frozen
raspberries, thawed
1 teaspoon grated orange rind

Combine cantaloupe, honeydew and watermelon balls in large bowl and toss lightly. Place thawed raspberries in blender and puree until smooth. Strain pureed raspberries to remove seeds. Stir in orange rind; chill. To serve, place fruit mixture on individual salad plates, and spoon some raspberry over fruit. Garnish with mint leaves if desired.

Yields 6 servings

MARINATED ASPARAGUS

1 1/2 pounds fresh, small asparagus
spears
1 small red bell pepper, cut into thin
strips
1 small yellow bell pepper, cut into
strips
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
Salt and pepper to taste

With a knife or vegetable peeler, break off tough ends and remove scales if tough; wash asparagus. Place asparagus in about 1/2 cup of water in large skillet; bring to a boil. Cover; reduce heat and simmer for 5 minutes; drain. Place asparagus in shallow glass dish; add red bell pepper. Combine remaining ingredients in small bowl and whisk to blend. Pour dressing over asparagus. Cover and refrigerate for 1 hour. Serve on salad greens.

Yields 4 servings

TORTELLINI SALAD

1 13-ounce package of frozen,
cheese-filled tortellini
1 cup fresh broccoli florets
1 cup frozen green peas
12 cherry tomatoes, cut in half
4 green onions, thinly sliced
1/2 cup sliced black olives
1/4 cup creamy Italian Salad Dressing
Grated Parmesan cheese

In large saucepan, cook tortellini in boiling water for 12 minutes or until just tender. Drain well and cool. Place cooled tortellini, broccoli, green peas, tomatoes, onion and olives in large salad bowl. Add salad dressing and toss gently to coat ingredients. Cover and refrigerate until ready to serve. Serve mith grated Parmesan cheese.

Yields 6 servings