During long periods of oppressive heat, sometimes the best meal is a cold meal.
Medical experts believe eating salad on a regular basis is one of the most healthy eating habits a person should embrace. And, eating salad makes it easy to include those daily recommended servings of fruits and vegetables often missed.
Some salads can leave a person feeling as if they’ve not had a “proper meal,” but how the ingredients are presented can provide a balanced and nutritious experience, and are just as filling as meat and potatoes.
Every August, the Cherokee County Federation of Democratic Women hold a salad luncheon to provide opportunities of fellowship and fundraising, but the annual event is also a time when a wide variety of salads can be sampled
“There were, like, 30 different salads there,” said Tahlequah Area Chamber of Commerce Executive Director David Moore. “[My favorite would] be a toss up between a pasta salad and a tuna-macaroni salad. It was great food. Great fellowship. Good conversation. I had a good time.”
Traditionally, salads are dishes which include serving raw vegetables with a sauce or dressing. Other ingredients could include fruit, grains, pastas, meat, and seafood, and can be served as an appetizer, side dish, main course, dessert and even as a palate-cleansing course in a large meal.
Tuesday’s luncheon offered every possible type of salad, said CCFDW President Deb Corn.
“There was regular lettuce salad if you wanted, but there was also a pea salad, chicken salad, ham salad and I think there were four different pasta salads. [We had] two or three different potato salads, and then there were other salads, like a broccoli and cauliflower salad. There was one that everyone’s still trying to get the recipe for. It had sauerkraut, and honestly, I can’t remember what else, but it was different.”
Anne Rogers brought the popular, but unknown salad, and said it needs to be chilled over night.
“I just call it a corn relish salad,” she said. “It’s got sauerkraut and corn in it. They’re going to kill me if I tell them what I put in it, but I think I put a cup of white sugar in it. I think I put in just a fourth of a cup of white vinegar. I put a fourth of a cup of onions and fourth of cup of chopped peppers. I used red and green peppers for color. I put in a jar of pimentos, and a can of corn, and a can of sauerkraut. It’s wonderful with brown beans. It’s very easy really.”
Rogers said her favorite dish was a bow-tie pasta salad.
“I think it had little pieces of pepperoni or summer sausage in it,” she said. “And I would say it also had cucumbers, tomatoes and onions.”
Shelly Kissinger was the chairwoman for the event, and said she enjoyed every salad she tried.
“My plate was just not big enough to hold everything,” said Kissinger. “I liked them all. It was all good. We had a lot of people participate in bringing in salads, and I’m very pleased and very thankful they did.”
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