Canku Ota - A Newsletter Celebrating Native America
July 1, 2000 - Issue 13

Summer Salads
by Vicki from various sources

Easy Fresh Fruit Salad

6 peaches, peeled & chopped
1 pound strawberries, sliced
1/2 pound seedless greeen grapes
1/2 pound seedless red grapes
3 bananas, sliced
1/2 cup sugar
juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger


Combine prepared fruit in a large serving bowl; toss gently. Sprinkle with sugar (you may decrease the amount of sugar). Combine remaining ingredients in a small bowl; stir well. Pour dressing mixture over fruit and toss gently to combine. Cover and chill well before serving.
Serves 10.


Quick Potato Salad

3 pounds potatoes, cooked, peeled, and cubed
1 large green bell pepper, chopped
1 medium onion, chopped
1 to 2 tsp onion salt, to taste
1/2 teaspoon celery seed
pepper, to taste
1/3 cup cider vinegar
1 cup mayonnaise


In a large bowl, combine potatoes, green pepper, and onion. Blend remaining ingredients; add to vegetables. Mix well to combine flavors. Cover and refrigerate. Chill thoroughly before serving.
Serves 6 to 8.


Classic Macaroni Salad

2 cups cooked macaroni
2 eggs, hard-boiled, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste


Combine all ingredients; stir well. Cover and chill for several hours before serving.
Serves 4.




2 Ripe avocados, peeled (Haas avocados -- the ones with bumpy skin)
2 T Fresh lime or lemon juice
2 T Minced white onion
1 or 2 Jalapeños, seeded and minced
1/2 t Salt


Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.


If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.


Guacamole preferences range from hot to very mild. Obviously, the heat depends upon the quantity of jalapeños used. And some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.



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