Summertime means lots of picnics, family reunions and other gatherings.

These two salads are something different; the ingredients can be prepared ahead of time and kept on ice in the cooler until you are ready to serve and add the crunchy part.

Both are best eaten immediately as they will become soggy as leftovers.

Popcorn Salad

2 Cups diced celery

1/2 Cup red onion, diced

1 Can water chestnuts, drained 2 Cups shredded cheddar cheese

1 Pound bacon, cut and fried crisp

Dressing:

2 Cups mayonnaise

2/3 Cup sugar

1 Teaspoon vinegar

Add 8 cups of popped popcorn just before serving.

I have purchased the corn at a grocery store already popped in the large bags.

Mix all ingredients together, add dressing and refrigerate.

Frito Corn Salad

1 1/2 Cups mayonnaise (not salad dressing)

8 Ounces shredded cheddar cheese

4 Cans whole kernel corn, drain well

1 Red pepper, diced

1 Bunch green onions, sliced with some tops

Mix together and chill.

Before serving, stir in one bag of chili fritos.

Questions or comments:

marlisz@aol.com