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Canku Ota

Canku Ota Logo

(Many Paths)

An Online Newsletter Celebrating Native America

 

June 29, 2002 - Issue 64

 
 

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Let's Picnic!!

 
 
Nothing says summer like a good, old-fashioned picnic. In this issue, we are sharing some salad recipes. So, grab your cooler and have fun.
 
Red Potato Salad

Ingredients:

3 - pounds red potatoes
1 - white onion, chopped
3 - celery stalks, chopped
3 - bacon strips, fried and crumbled
¼ - cup black olives, chopped
2 - tablespoons sweet relish
Dressing
8-oz. ranch dressing or your favorite.

Directions:

Boil potatoes in pot until tender. Do not peel the skins. Allow the potatoes to cool. Cut into ½ inch cubes and place in large mixing bowl. Add onion, celery, bacon, black olives and sweet relish. Lightly mix the ingredients. Then add the dressing and toss lightly to coat ingredients.

Chill until ready to serve.

Yield: about 6 servings.

 
Black Bean and Salsa Salad

Ingredients:

1 - can (12 oz) corn, drained
1 - can (15 oz.) black beans, rinsed and drained
1½ - cups celery, chopped
½ - cup green onion, chopped
¼ - cup cilantro, chopped
1 - can (14oz) Salsa
¼ - cup wine vinegar dressing

Directions:

In a large bowl combine corn, black beans, celery, onion, and cilantro. Mix until you blend all ingredients thoroughly. In a separate mixing bowl, blend salsa and vinegar dressing. Pour mixture over salad and toss well. Cover and chill.

For Picnic: Place salsa dressing in a glass jar and place it in the ice chest. The salad greens, place in large plastic storage bags and seal. Put in the ice chest. When you are ready to eat, just toss them together and serve for your picnic.
 
Summer Fruit Salad

Ingredients:

1/2 - cup lime juice
1/2 - cup water
1/2 - cup sugar
2 - medium nectarines, sliced
1 - large banana, sliced
1 - pint blueberries
1 - pint fresh strawberries, sliced
1-1/2 - cups watermelon balls
1 - cup green grapes
1 - kiwifruit, peeled and sliced

Directions:

In a bowl, combine lime juice, water and sugar. Stir until sugar is dissolved. Add nectarines and banana, toss to coat.

In a large glass bowl, combine remaining fruits and add the nectarine mixture, stir gently. Cover and refrigerate for 1 hour. Serve with a slotted serving spoon.

Picnic. Place the chilled salad in a plastic contain and place in your ice chest for storage until getting to the picnic.

Makes 8 - 10 servings.

 
Cucumber-Dill Pasta Salad

Ingredients:

1 c Broccoli florets
3 c Cooked pasta (rotini, macaroni, shells, etc.)
1/2 c Thinly sliced carrot
1/2 c Thinly sliced celery
1 Green onion; thinly sliced
1/4 c Chopped onion
1/2 c Bottled Cucumber Ranch or Creamy Garlic Salad Dressing
1 ts Dill weed
Salt and pepper to taste

Directions:

Heat 1 cup water to boiling in small saucepan. Add broccoli, cover and cook 1 minute. Drain and place broccoli in ice water to chill.

Combine carrots, celery, onions, salad dressing, dill, salt and pepper in salad bowl.

Drain broccoli and add to mixture. Toss well to blend thoroughly.

Chill until ready to serve at the picnic.

 

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  
     
 

Canku Ota is a copyright © 2000, 2001, 2002 of Vicki Lockard and Paul Barry.

 

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