We usually post our recipes and cooking tips on Friday, but this Foodie lost track of her days. I thought it was Saturday. Well, just this once, let’s call it Salad Saturday.

Now that we’re harvesting so many vegetables in season, I’ve been throwing together summer salads. And I do mean throw. I’ve been using whatever I have on hand. You might be surprised at what I can do with an abundance of zucchini and cucumbers. And, oh, those little tomato guys!

Last week I tossed a few veggies together and marinated them overnight. What a treat. I also took my maiden voyage with quinoa and made a fairly decent salad. When it comes to labels on foods, those ingredients that are hard to pronounce should be avoided. But, hey, “keen-wah” is a natural food. (Not so natural as the “fung-shway” in my living room. But that’s another blog post.)

This is the way I made my marinated vegetable salad, but you can certainly use whatever veggies you like. I had some fresh from a friend’s garden, some from the produce section at the store, and some out of the freezer. You know me: “By guess and by golly” and we put something on the table.

Marinated Vegetable Salad

• 1 c. frozen corn
• 12 grape tomatoes, halved
• 1 c. raw carrots, sliced 1/4″ thick
• 1 c. raw fresh zucchini, diced
• 1/2 c. lite Asian toasted sesame salad dressing

Stir the chopped vegetables together. Add dressing and stir to coat all the vegetables. Let mixture set  in the refrigerator overnight. You may want to fiddle with the amount of dressing you use according to your taste. If you don’t care for Asian dressing, any vinegar-based dressing will do. Below, I’ve  given you my recipe for a Greek dressing I always have on hand. Bonus Tossed Salad idea with radishes also included below.

I may have missed Friday, but I’m not missing my veggies. Eat Hardy.

“You must Herpdy Gerdy Gerdy, Swedish Chef!”

Absolutely Fabulous Greek Dressing

• 1 ½ c. olive oil
• 1 T. plus 1 t. garlic powder
• 1 T. plus 1 t. dried oregano
• 1 T. plus 1 t. dried basil
• 2 t. pepper
• 2 t. salt
• 1 T. onion powder
• 1 T. Dijon-style mustard
• 1 ½ c. red wine vinegar

In a large container (about 1 quart capacity), mix together all ingredients except vinegar. When thoroughly blended, pour in the vinegar and mix vigorously. Store tightly covered at room temperature. Makes about 25 2-tablespoon servings.

I’ve made this dressing with both red wine vinegar and balsamic vinegar. I like balsamic better. Also, I usually start with only one cup of vinegar and taste it until, after adding a little more at a time, it tastes just right. The vinegar, depending on which type you use, can be a little overwhelming.

Another variation I’ve tried is to add about 1/3 c. lite mayonnaise for a creamy dressing. Remember, if you add mayo, the dressing will need refrigeration.

Here’s another salad that’s great for summer because, again, you can use different ingredients and amounts to serve one or many.

“Rubbed Radish” Salad

In a large bowl, toss diced fresh tomato, diced cucumber and diced bell peppers with olive oil, salt and pepper. Peel a medium purple top white turnip and grate on the large holes of a box grater. Add the grated turnip to the vegetables and gently toss to combine.