It's summertime! No one feels like cooking in a hot kitchen. Here are some delicious salad recipes to make early in the day and serve for dinner or take on picnics. Salads taken to picnics should be kept cold in a cooler or refrigerator until ready to serve.
Wash and prepare the vegetables. (Cut the carrots and zucchini in slices, slice, or chop tomatoes, cut the broccoli and cauliflower into florets.) If you plan to make this ahead or keep for several days, seed the tomatoes or they get too juicy.Combine all vegetables and salad dressing in a bowl, stirring to coat vegetables. Cover and refrigerate 1-3 hours to blend flavors. Store any leftovers in refrigerator and use within 3 days.
Chop all fruit (use food processor if desired, but do not puree).Combine fruit with pineapple juice. Chill.Preheat oven to 350°F.Sprinkle tortillas with approximately 2 teaspoonswater (or spray with water).Sprinkle each tortilla with cinnamon and sugarmixture.Cut each tortilla into eight wedges and place onbaking sheet.Bake at 350°F for 6 minutes.Cool on rack. Store in airtight container.Serve tortilla chips with salsa.