Aunt Sharon's Summer Salad

This fresh and fruity salad is the perfect finale to a summer BBQ.  Many people have heard of Ambrosia Salad but the fruit is typically only mandarins and pineapple, my Aunt Sharon added in lots of fresh summer fruit and it quickly became a family classic. Even though every bite is a different flavour combination, I still remember saving all of the marshmallows in my bowl to savour at the end!!! We still make this every summer season and remember my lovely Aunt Sharon and all that she shared with us.

Ingredients
1 cup of sour cream (you can use lite if you desire, notice I didn't list it as my first choice though!)
1 cup of sweetened shredded coconut
1 cup of mini marshmallows
Chopped fresh fruit that is in season ie: Pineapple, Strawberries, Blueberries, Blackberries, Raspberries, Grapes, Bing Cherries

Add the desired amount of fruit to your salad, fold all ingredients together and refrigerate for several hours.  It really is best made in the morning and left to sit until an evening meal.

Mom's Sweet & Sour Rice Salad

This yummy rice salad can be served both chilled or warm ... I usually pinched a bit of both as mom was making it.  This was a common summer salad mom made in large quantities for family picnics and pot lucks at the golf course.  If you hung out in the kitchen long enough you could sample some every step of the way!  I love the sweet and sour taste of the sauce mixed with little pops of juicy pineapple.  This is an all time fav of mine that takes me back to warm summer days of food filled picnic tables that threatened to give you a splinter at any second .... thank goodness the food was good!

Ingredients
1 cup of Minute Rice
1 cup of frozen peas (soaked/thawed)
1/2 red pepper diced
2 green onions diced.
1 can of pineapple tidbits, be sure to save the juice!!!
1 cup of cooked diced chicken breast

Sauce
1/2 cup of Soy Sauce
1/2 cup of white vinegar
1/2 cup of brown sugar
1/2 cup salad oil
Mix all ingredients and set aside (this is enough if you are dressing the salad and serving it right away BUT if you plan to mix it ahead you will need more sauce as the rice will soak up the dressing.  Double this recipe if that's the case, extra can be stored in the fridge)

Cook rice in pineapple juice (1 cup of dry rice to 1 cup of liquid .... top up your pineapple juice with water if you don't have enough). Once rice is cooked mix with all other ingredients and top with dressing.  This salad can be served warm or chilled but is best left to sit overnight (please see note above)

Serve with some sunshine and a cold beer

Serves 4-6 depending on hunger!