One of the great things about Summer is making all the cold salads.
…then you cover the cucumbers with another layer or paper towels, put a dish on top, and weight it down with something. All this goes into the refrigerator for several hours or overnight to draw out the extra moisture:
Into the bowl goes a tablespoon of room-temperature cream cheese, a tbsp of sour cream, and a tbsp of mayonnaise.
This is wild rice salad and it’s nice and a little different. And just like things should be in the Summer, super-easy and fast. It’s just a box of wild rice, cooked:
…with a 6oz. jar of drained artichoke hearts (broken up a bit, too), two scallions cut up (green and white part), and a cup of roughly-chopped pecans:
It’s actually good just like that, but if you add a small dollop of mayonnaise, that makes it: