Salads are best in the summer. And over the next couple days I’ll share some wonderful salad recipes with you. All can be served for your own lunch or dinner or will make a great addition to a party.

Cranberry Chicken Salad

3 lbs cooked Chicken, diced
2 cups Mayonnaise
1 cup Honey Mustard Dressing
1 cup sautéed sliced Celery
½ cup sautéed Minced Onion (optional if you don’t like onions)
½ cup Pickle Relish
2 cups Dried Cranberries
2 cups Pecan Halves
1 tsp Black Pepper
1/8 cup Honey

Toss and serve chilled

Cucumber Salad

2 lg. Cucumbers
2 tomatoes
1 sm. Onion
1 (8 oz.) Sour cream
Salt to taste

Peel cucumbers and cut tomatoes, onions and cucumbers into small cubes. Lightly beat sour cream with fork. Mix everything and chill for an hour. Decorate with parsley leaves. Serve cold. Can also be done without the tomatoes.

Salmon Salad

2 cups shell Macaroni
1 lg. can Salmon, drained
1-1/2 med. Tomatoes
1-1/2 Cucumbers, peeled
4 Sweet Pickles, diced
Mayonnaise or salad dressing

Cook macaroni according to directions on box. Drain salmon and remove dark skin and bone. Cut up tomatoes and cucumbers. Crumble salmon in bowl; mix in tomatoes, macaroni, cucumbers and pickles. Use as much mayonnaise as needed to hold all together.