Cool Summer Meals

[Ms McGyver]

How about sharing your best summer no-cook meals? I made a salad of necessity this past weekend that has some real potential. It doesn't require chilling like mayo based salads (which is great for the beach or a picnic).

NO CHILL TUNA SALAD
2 cans albacore tuna, drained
1 can crabmeat, drained
1 tlbs Chinese 5 spice
1 sm can crushed pineapple w/juice
3 tlbs almond slices
1/4 cup shredded carrots
1/2 cup shredded broccoli
2 tlbs dried minced onion
1/4 cup minced bell pepper*

Dump everything into a bowl and mix it up. Let set 15-20 minutes before serving to allow the onions to soften.

Serve in pita halves, on your favorite bread, as a lettuce wrap, or on a salad base. Also serve a vinegar based cole slaw and you've got a safely transportable meal.

[Ms McGyver]

Here's a Cole Slaw recipe:
Vinegar Cole Slaw

Prep 20’
Chill 2 hrs Serves 8-12


1 head processed green cabbage
1 red bell pepper, chopped
1 1/2 c shredded carrots
2 tsps celery seeds
¼ cup dried minced onion
1 tsp mustard powder
1/3 cup vegetable oil
3/4 cup splenda
1 tsp sea salt
1 cup apple cider vinegar
1 tsp white pepper

In a large, non-reactive bowl, combine the vegetables. Season with salt and pepper.

Put remaining ingredients except oil in a large shaker. Shake until the Splenda is dissolved. Add the oil and shake to combine. Pour the dressing over the top of the cabbage and toss well.

Cover and chill 1-2 hours before serving, stirring occasionally.