Cool your socks off with this refreshing Cucumber Raita

Now for a dish that’s probably not going to automatically relegate itself to the “comfort-food” category as yesterday’s Peach Cobbler did, but I guarantee you that if you’re adventuresome enough to try it, it soon will become a favorite.

In fact, at first glance, to these Southern eyes this recipe for Cucumber Raita seems to have weird written all over it. I wasn’t familiar with the dish, so I did a little Internet research and found that quite frequently it pops up on cooking-idea websites; it often is served with Indian or Moroccan food. Interesting, since the provider for the recipe was the Native American tribe of which my hubby is a member. Yep, this is yet another dish that inspired by the Chickasaw Nation Health Services (see the inscription on the wooden spoon in the photo?), a favorite recipe source for me. They always have such good, though different, ideas.

Cucumber Raita is a magical, cooling salad that’s perfect for a hot, summer day. I could imagine taking it to a covered-dish picnic and having guests crow about this refreshing dish that’s way past the norm of potluck fare. Cucumbers, raisins, toasted walnuts, and mint leaves are stirred into plain, non-fat yogurt. The mixture is allowed to chill for at least 30 minutes before serving (but the longer, the better). Mint leaves make an attractive garnish.

Forget your ambrosia, cherry dream salad (made with whipped topping), or any of the other blissfully cool but standard summer-day dishes. When high temps are blowing the top out of the thermometer, cool Cucumber Raita with its healthy ingredients blows the top out of all the other choices.

Cucumber Raita

1 cup raisins

1 cup water

1/3 cup walnuts, broken by hand (not finely chopped)

1 large cucumber, seeded and died

2 tablespoons mint leaves, minced

2 cups plain, non-fat yogurt, drained

fresh ground black pepper

In 1 cup water boil raisins for 1 minute. Leave to soak for 5 minutes; then drain well. Toast walnuts for 10 minutes in a 350-degree oven. Cool walnuts completely. In a bowl combine all ingredients. Chill for 30 minutes; stir before serving. Makes 4-6 servings.

Spinach salad has enough festive color to dazzle any holiday buffet

Terrible to love a food passionately yet to be allergic to it. Hubby craves strawberries, but alas, let one stray strawberry seed wend its way into his digestive system, and for days he pays an awful price. His diverticulitis doesn't seem to react to any other type of seed—he can eat seed-infused kiwi, tomatoes, even raspberries and blackberries to his heart's delight and have no reaction, but he literally can be on the same city block as a strawberry and feel its gastrointestinal after-effects.

So, if I'm yearning to prepare some food item that contains strawberries, I have to do it for a covered-dish meal at which PLENTY of other choices are available, so he's not tempted to dig into whatever I've fixed and so it's not the only food item on the menu, leaving him stranded.

For such a reason I had carefully picked out Spinach Salad with Berries and Almonds as one of the food items to bring to my cousin's holiday family gathering. I long had had this delightful dish on my to-prepare wish list, but I wanted to be sure Hubby wasn't squeezed into a corner with no other salad options. At this family food fest I knew he'd never even glance in the direction of the strawberries because the other salads, prepared by our family's good cooks, would be so enticing.

The reason I chose this dish for holiday season is because it looks like a holiday (not to mention its health benefits). Green spinach, red berries, and the white feta cheese represent a great choice for a buffet. The delightful dressing made with raspberry vinegar and sugar-free raspberry jam is a terrific coating. On my recipe, which I once clipped from the Dallas Morning News, I previously had written, "No words to describe how great this is!" I stand by my story. I believe you will, too—setting it aside for your next year's holiday "must" file—or preparing it for any of your gatherings still ahead in those few days of 2010 remaining.

Spinach Salad with Berries and Almonds

6 cups baby spinach

1/2 cup crumbled feta cheese

1/3 cup sliced almonds

1 cup fresh strawberries (can also use raspberries)

2 tablespoons raspberry vinegar

2 tablespoons sugar-free raspberry jam

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

In a large bowl combine spinach, feta cheese, nuts, and berries. In small bowl whisk together vinegar, jam, mustard, and honey. Drizzle dressing over top of the salad and toss gently to coat. Serve immediately. Makes 4 servings.