It Takes 5 for Summer Easy Cool Dinners

 BLT Ranch Toss Salad





8 slices bacon

8 large lettuce leaves

1 cup red and/or yellow grape tomatoes, halved

1/2 cup croutons

1/3 cup spicy ranch dressing



In skillet, cook bacon 8 minutes or until crisp. Remove and place on a paper towel.



Arrange lettuce leaves on platter. In bowl, combine tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper if desired. Place bacon and croutons on lettuce, then spoon tomatoes on top. Drizzle dressing over salad.



Makes 4 servings.



Ranch Shrimp Salad













2 cups dried pasta or macaroni

1 1/2 cups prepared Ranch dressing

2 small bags salad shrimp

3 green onions, chopped

1/2 cup diced celery, diced



Cook and drain pasta according to directions. Rinse the salad shrimp in warm water to defrost; add to pasta. Add remaining ingredients. Mix all together with a wooden spoon.



Tortellini Toss





Yields 2 servings.



6 ounces frozen uncooked tortellini

6 cherry tomatoes, halved

1/4 cup sliced scallions

6 ounces marinated artichoke hearts

1/4 cup creamy Italian dressing



Cook tortellini as directed on package. Drain; rinse with cold water until cool.



Drain the artichokes and cut them up. In a medium bowl combine tomatoes, onions, and artichoke hearts. Add cooked tortellini and salad dressing; toss gently to coat. Serve immediately.



Pineapple Shrimp Salad









Makes 8 servings,



8 ounces elbow macaroni

2 (6 ounce) cans shrimp, drained

1 cup mayonnaise

2 cups crushed pineapple, drained (or, if you are grilling, throw some fresh pineapple on the grill to give this salad a new twist)

2 cups peas

Salt and pepper (optional)



Cook macaroni according to package directions. Drain and cool.



Place macaroni in a bowl with remaining ingredients and mix together. Cover and refrigerate until ready to serve.



Raw Pea Salad







2 (10 ounce) packages frozen green peas, thawed

1/2 small onion, chopped

3/4 cup sour cream

Lettuce

4 slices bacon, cooked crisp and crumbled



Thaw peas at least three hours before serving. Combine with onion and sour cream. Chill three hours.



Place on individual beds of lettuce, then sprinkle with crumbled bacon.