S ummer is a glorious time of the year, filled with festivals, picnics, or just relaxing in the backyard. This month, enjoy a few varieties of salad — green salad, carrot salad, and a grain salad. Take advantage of pre-chopped, pre-shredded vegetables available in the supermarkets — they’re great time savers. All of these salads travel well and stand up to the heat of summer. Spend less time in the kitch- en, and more time enjoying this great weather with family and friends! A few tips: Use quality, fresh, in season pro- duce for the best tasting salads. Take advantage of home grown and farm stands, and support your local farmer. Add your own special touches. Don’t like celery? Substitute it with apples, pears, or berries. Hate chopping onions? Scallions add similar flavor without the need to peel. Serve any of these as side salads. Add beans or other protein for a light and satisfying one dish meal. Salad dressing plays a major role in flavoring the final product. Fresh is best (and very easy to make), but there are many deli- cious pre-made dressings avail- able. If you have allergies in the family, remember to read the la- bels of all ingredients, including the dressing. If you have any questions about our column, e-mail Kathy at allergy@ roadrunner.com. For further information about food allergies, contact FARE www. foodallergy.org, or call 1-800-929-4040. Kathy Lundquist is a Western New York parent whose son, now an adult, was born with severe food allergies. She has worked tirelessly over the last two decades, in a variety of ways, to increase awareness of food allergies in our community. 62 WNY Family July 2018 Tossed Green Salad Free of: DAIRY, EGGS, SOY, PEA- NUTS, TREE NUTS, WHEAT, FISH, SHELLFISH, GLUTEN Yield: 4-6 side salads Prep Time: 10 minutes Cook Time: 0 minutes 1 head of lettuce (mix a few different varieties) 1 bag of frozen peas (or other veg- etable) Grape tomatoes (slice if serving to small children) Chopped onions, scallions, or chives 1 can of mandarin oranges, drained (or grapes, berries, or other chopped fruit) 1 can of black olives, drained Carrot Raisin Salad Free of: DAIRY, EGGS, SOY, PEA- NUTS, TREE NUTS, WHEAT, FISH, SHELLFISH, GLUTEN Yield: 4-6 side salads Prep Time: 5 minutes Cook Time: 0 minutes 1 1/2 pounds of shredded carrots (buy pre-shredded to save time) 3/4 cup raisins, currants, or other dried fruit (or chopped fresh fruit – apples are great) 1/3 cup orange juice Salad dressing 1/3 cup oil Clean, dry, and tear lettuce into bite sized pieces and place in a large bowl. Place peas in colander, run under warm water over for a minute or two to defrost quickly. Add peas and remaining ingre- dients to the bowl, toss lightly. Serve with salad dressing on the side. Refrig- erate leftovers. Salt, pepper Toss together all ingredients. Op- tionally, use a salad dressing in place of the orange juice and oil. Try with a little cinnamon for added flavor. Refrigerate leftovers. Grain Salad If you are avoiding wheat or gluten, replace couscous with brown rice or quinoa. Free of: DAIRY, EGGS, SOY, PEA- NUTS, TREE NUTS, WHEAT*, FISH, SHELLFISH, GLUTEN* 2-3 stalks chopped celery Yield: 4-6 side salads 1 apple or pear, chopped Prep Time: 10 minutes Cook Time: 5 minutes (for couscous) 3 cups of cooked couscous*, rice or quinoa 1 chopped onion 1 cucumber, chopped, or sweet peppers or both Salt, pepper Salad dressing Toss together all ingredients. Drizzle with salad dressing, salt and pepper to taste. Refrigerate leftovers.