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Cranberry Salad

Serves a crowd, at least 8-10

2 small packages cherry (if you want it sweeter) or cranberry Jello
1 cup hot water
1 cup sugar
1 Tablespoon lemon juice
1 cup pineapple syrup of juice
1 heaping cup of cranberries
1 whole orange
1 cup chopped celery
1 cup drained, crushed pineapple
1 cup chopped nuts (pecans or walnuts)

1. Dissolve Jello in water. Add sugar, lemon juice, and pineapple syrup and put in refrigerator to thicken somewhat, but not long enough to congeal.
2. Chop cranberries and whole orange in food processor into very small pieces (until ground).
3. Mix all other ingredients together well and stir into thickened Jello.
4. Spread into a 13″ x 9″ or 11″ x 13″ glass dish and chill until firm.

I know we’re late to join the bandwagon, but we enjoyed this salad all through last summer, and now that watermelon and tomatoes are starting back in season, it seemed like it was about time to share this with you.  My parents lived in Atlanta very briefly at the beginning of last summer.  It didn’t work out so well, but they say at least one good thing came out of it — they went to a restaurant that served this salad.  I’m not even a big tomato fan, but when it’s combined with watermelon and feta cheese, as has become popular lately, it becomes something wonderful.  And the way my parents serve this salad is all about the presentation.  It’s simple and quick, but elegant and a bit “dressed up” looking at the same time.  It’s especially nice with both yellow and red tomatoes, as shown here.

Watermelon, Tomato, and Feta Salad

Adapted from we-don’t-remember-what-restaurant in “the ATL.” Serves 4

small watermelon
2 tomatoes (heirlooms are particularly pretty)
1/2 c feta cheese
olive oil
balsamic vinegar
1/4 c basil

Slice the watermelon into thin half moons (about 1/4″ thick). Layer two slices on a plate at angles with each other. Slice the tomatoes in 1/4″ slices and top the watermelon with two tomato slices. Sprinkle each plate with a couple tablespoons of cheese. Drizzle with olive oil and balsamic vinegar. Top with the basil, cut into thin ribbons.

I’m only a little embarrassed to admit that the inspiration for this salad was one of those fliers they have near the door at Whole Foods. I know it’s not all that creative or unusual, but what can I say, sometimes I just need a little push to think outside my narrow little box. I’ve always made tuna salad pretty much as I had it growing up, with canned tuna, mayonnaise, relish, salt and pepper, and maybe a little celery if I have it. Which is all well and good, but with all that mayo, it’s not very good for you. This is a healthier alternative which, when served over some nice leafy greens, makes for a pretty balanced meal. It’s great after a hot or long day, when you don’t feel like spending too much time in the kitchen, and we keep all the ingredients for it on hand. We don’t really have a set recipe and it varies every time we make it, but here’s the gist of it.

Tuna Salad with Chickpeas

2 6 oz. cans of tuna, drained
1 can of garbanzo beans (chickpeas), drained and rinsed
1/3 onion, chopped
juice from half a lemon
~1/3 c olive oil
a few generous glugs balsamic vinegar
salt and pepper

Mix together tuna, chickpeas, onion, and salt and pepper. Whisk together remaining ingredients. Add dressing a little bit at a time until you are satisfied with the dressing/salad ratio.

Possible variations/additions:
some chopped herbs (We added parsley this time. Rosemary is also good.)
zest from one lemon (Also added this time.)
capers or olives
barely cooked carrots
barely cooked or raw green beans
white beans instead of chickpeas