by Jerry Conner
Summer is here, and so are fresh fruit, vegetables, and herbs. Here are a couple of cold salads that will cool off your taste buds in the summer heat.
German Broccoli Salad
1 bunch broccoli (about 1 lb.), cut into tiny florets
1 small Vidalia or sweet onion, chopped
2 tbs. sugar
1/2 cup mayonnaise
2 hard boiled eggs, grated
1 tbs. fresh dill ( or 1 tsp. dill weed)
1 tsp. McCormick Grill Mates Lemon Pepper with herbs, or substitute grated fresh lemon, fresh black pepper, and salt to taste
1 tbs. caraway seeds
Grape or small cherry tomatoes
Place broccoli, onion, and eggs in a salad bowl; set aside. In a small bowl, combine sugar, mayonnaise, herbs, and spices and mix until the sugar dissolves and the mixture is smooth. Toss with broccoli mixture and refrigerate for 1 hour. Place in serving bowl and make a ring around the top with tomatoes. Serve. For a fancy serving, use a second bunch of broccoli florets and circle the top of bowl with alternating broccoli and tomatoes. Yield: 6 servings.
Summer Fruit Salad with Basil Dressing
3 cups of bite-sized, cubed, seeded watermelon
3 cups of strawberries, stems removed and cut in half
Approximately 3-4 fresh basil leaves, cut into narrow strips
½ cup of white balsamic vinegar
1 tsp. sugar
2 twists of fresh black pepper, coarse
Put fruit in a mixing bowl and refrigerate. Combine balsamic vinegar, sugar, and black pepper in a separate bowl. As soon as sugar is absorbed, add fresh basil leaves. Mix well and pour over fruit mixture, tossing gently. Return to refrigerator for at least 30 minutes before serving. Good cold or at room temperature. Serves 6.