The heat of summer is really on and in Jerusalem, which usually has cool evenings, the heat has hit. Who wants to turn on the oven or stand by the stove? Try these cool main-dish salads.

When I lived in Chicago I went to a “ladies” luncheon one time and this was served. I loved the combination of tastes.

Cover and shake well.

Before serving, pour over chicken or tuna and vegetables and toss lightly.

Serve remaining tuna mixture in a bowl for “seconds.”

This recipe came from Doris, a friend of mine who visited Israel often, bringing young people’s groups and adults. When we returned for a States visit, she served this to us.

½ pound bite-size pieces raw spinach

Pour over salad before serving.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks� (working on a 10th) and food writer for North American Jewish publications.�She lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English, and writes the restaurant features for Janglo.net, the oldest, largest website for English speakers.