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If you’re getting bored with your same old summer sides, it’s time to spice things up with these fresh and wonderful salads from the new Lion House Cookbook. Whether you’re craving something sweet or something savory, one of these summer salads is sure to satisfy.

Cantaloupe Salad
Makes 8 servings

2 small cantaloupes
6 peaches, peeled and sliced
2 cups honeydew melon, cubed
3 cups grapes, halved
French Fruit Dressing (below)

Cut each cantaloupe lengthwise into 8 wedges; peel and chill. Coat peaches, honeydew melon, and grapes with dressing. (Keep remaining dressing for another use.) Chill 1 hour. For each serving, arrange 2 cantaloupe wedges to form oval or circle and fill centers with fruit mixture.

French Fruit Dressing

1⁄3 cup sugar
1 teaspoon salt
1 teaspoon paprika
1⁄4 cup orange juice
1 tablespoon lemon juice
1 tablespoon vinegar
1 cup salad oil
1 teaspoon grated onion

Combine all ingredients in bottle or jar and cover. Shake thoroughly. Store any leftover dressing in refrigerator for later use. Shake well before each use.

Orange Fruit Slaw

Orange Fruit Slaw

3 cups shredded cabbage
1 orange, peeled and sectioned
1 cup halved seedless red grapes
1/2 cup sliced celery
1 apple, cored and chopped
1 (8-ounce) carton orange yogurt
1/4 cup toasted slivered almonds*

Combine cabbage, orange sections, grapes, celery, and apple in a large salad bowl. Mix in orange yogurt. Chill 2 to 3 hours. Just before serving, garnish with toasted slivered almonds.

* To toast almonds, spread on a baking sheet and place in a 350-degree oven for 5 to 8 minutes, stirring occasionally until lightly toasted.

Fresh Mozzarella and Tomato Salad
Makes 20 servings

Mozzarella and Tomato Salad

2 pounds fresh mozzarella balls
2 pounds roma tomatoes
1⁄4 cup fresh basil leaves
1⁄4 cup olive oil
1 teaspoon crushed red pepper

Cut the mozzarella balls into 1/4-inch thick slices. Slice the tomatoes into .-inch thick slices. Separate large basil leaves from the stems. Lay 5 leaves on top of one another and carefully cut the leaves into fine strips; repeat with remaining basil. Add the crushed red pepper to the olive oil and set aside to steep. Using a large serving platter, alternate slices of tomato with slices of mozzarella, working in concentric circles. When the platter is full, drizzle the olive oil and red pepper mixture over the tomatoes and the mozzarella. Finally, sprinkle the shredded basil on top as a garnish. Hold for a maximum of 2 hours before service.

Sugar Pea SaladSugar Pea Salad
Makes 6 to 8 servings

11/4 pounds sugar peas
1 cup fresh mushrooms, sliced thin
1/2 cup finely chopped red bell pepper
1 cup bean sprouts, rinsed and drained
8 ounces cooked shrimp
1/4 cup olive oil
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon brown sugar
Leaf lettuce, for garnishing
2 tablespoons sesame seeds

Cut blossom end from peapods and place in bowl; add mushrooms, red bell pepper, bean sprouts, and shrimp. In a separate bowl combine olive oil, soy sauce, lemon juice, and brown sugar. Pour over vegetables and stir to coat. Cover and refrigerate for several hours, stirring occasionally. To serve, spoon onto lettuce leaf and sprinkle with sesame seeds.

Five-Way Crab Salad
Makes 4 to 5 cups salad

Five-Way Crab Salad

8 ounces imitation crabmeat
1/2 cup sliced celery
1/4 cup chopped green onion
1 tomato, cubed
1/4 cup sliced ripe olives
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon prepared mustard
Salt and pepper to taste

Combine crabmeat with celery, onions, tomato, olives, and chopped eggs. Gently blend in mayonnaise and seasonings. Chill. Serve in any of the following ways:

Stuffed Avocado: Cut 4 avocados in half; remove pits. Scoop crab salad into center of cavity. Makes 8 stuffed avocados

Stuffed Tomato: Cut 6 to 8 tomatoes into 8 sections, leaving connected at bottom. Place each tomato on lettuce leaf and scoop crab salad into center of each. Fills 6 to 8 tomatoes

Croissant Sandwiches: Slice croissants and stuff with crab salad. Makes 6 to 8 croissant sandwiches

Crab Puffs: Cut tops off cocktail-size cream puffs (see page 268). Spoon crab salad into each puff and garnish with sprig of parsley. Fills 20 to 24 puffs

Entrée Salad: Line 6 large salad plates with green leafy lettuce. Place mound of shredded lettuce in center. Spoon crab salad on top of shredded lettuce. Garnish with lemon wedge, olives, tomato wedges, and parsley. Makes 6 large salads