With the hot humid days of summer here, one does not desire hot heavy dishes. Salad meals are perfect for summer’s sizzling spells of unbearable heat. A tasty cold salad just seems to sooth the appetite. Serve with a light biscuit or roll to make a great light supper. I also like to keep a stash of glasses or mugs in the freezer so we can enjoy chilled ice tea or lemonade in frosty glasses to quench our summer thirsts.

■ Tossed Broccoli Salad

● 2 pounds fresh broccoli, trimmed and cut into 1 inch pieces

● 1/2 pound bacon, fried and crumbled

● 2 cups shredded mozzarella cheese

● 1/2 red onion, chopped

DRESSING:

● 1 cup mayonnaise

● 1/2 cup sugar

● 2 tablespoon cider vinegar

In a large salad bowl, combine broccoli, bacon, cheese and onion. In a separate bowl, combine all dressing ingredients. Toss with broccoli mixture. Serves 8

■ Shoestring Salad

● 1 cup salad dressing

● 1/2 cup sour cream

● 1 teaspoon mustard

● 2 cans tuna fish, drained

● 1 cup carrots, shredded

● 1/2 cup celery, diced

● 1/2 green, red or yellow pepper, diced

● 1 teaspoon onion chopped fine or more to taste

● 8 ounce can shoestring potatoes

Mix all ingredients except shoestring potatoes and chill. Just before serving, add 1-8 ounce can shoestring potatoes.

■ Veggie Dill Dip

● 16 ounces low-fat cottage cheese

● 3 tablespoons skim milk

● 3/4 cup mayonnaise

● 1 tablespoon dried minced onion

● 1 tablespoon dried parsley flakes

● 1 teaspoon dill weed

● 1 teaspoon seasoned salt

● 1/4 teaspoon garlic powder

In a blender or food processor, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables.

■ GARY’S TIP: To remove fish odor from your hands, rub with salt, then wash in cold water.

■ FOOD FOR THOUGHT: You know you’re getting older when the candles cost more than the cake.