Northwest Arkansas has been sweltering with temperatures over 100 for WEEKS!  Seriously, I’ve seen so many photos of car thermometers on Facebook I could scream.  It’s HOT!  I get it . . .

It’s so hot you certainly don’t want to come home and turn on the oven, or the stove, or even the GRILL for that matter.  But everyone’s got to EAT.  Here are my 3 favorite salads  (we’re talkin’ salads that count as a MEAL, not some measly little garden or side salad!) for those nights when you just can bear to heat up the kitchen.

1.  The CAVENDER’S Grilled Chicken Salad

Coat your chicken breast with as much Cavender’s Greek Seasoning as will stick (the more the better!)  Grill it at 4 a.m., before the temperature gets above 95 degrees outside.  Slice it up and put it in a ziploc baggie in the fridge. Trust me, it’s good warm – even better when its cold!

Now mix up some fresh Hidden Valley Ranch dressing.  The milk and mayo variety.  Let that sit in the fridge and thicken up too.

When it’s time to eat, shred some Iceberg lettuce, slice up some tomatoes, add a  little shredded cheddar, then grab your good and cold dressing and chicken from the fridge and VOILA!  It’s SUMMER in your MOUTH!

2. Taco Salad

Grab a handful of Nacho Cheese Doritos and put them in a bowl.  Top that with some taco seasoned hamburger ( that you browned and seasoned at 4 a.m. before the temperature reached 95 degrees), shredded iceburg lettuce, diced tomatoes, whole black olives, chopped white onion and . . . the secret ingredient . . . DOROTHY LYNCH Dressing.  Trust me.  Nothing else will do.

3. My Mom’s Tuna Salad

This really just requires an invitation to my mom’s house, because I have never made this salad.  But if you wanted to, here’s how you would go about it.

First, ask someone from South Dakota to bring you a box of Creamettes Ring Macaroni the next time they visit.  Seriously, you can’t even buy it here.  What’s up with that!??!

Boil those noodles and mix them in with your favorite tuna salad recipe.  You know – mayo, mustard, onion, celery . .  . whatever you like.  Then you let it sit in the fridge over night (if you can resist eating it that long) and let it get good and cold.  Serve it up on a bed of lettuce with a tomato wedge AND . . . again the secret ingredient . . .Club Crackers.

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