WITHER NOT CONVENIENT-TO-CARRY POTLUCK SALADS.

Byline: Natalie Haughton Food Editor

WE ALL GO to casual gatherings from time to time where we contribute or take a dish - especially during the warm-weather months. Next time you're asked or volunteer to whip up something to share, opt for a colorful, appealing salad selection to star on the buffet. What we're suggesting is an easy-to-tote, simple-to-fix durable combination that will hold up well without withering - and that means something without lettuce as the main ingredient.

There are plenty of delicious possibilities - ranging from marinated vegetables to noodle and fruit salads. Think pasta, bulgur, beans, rice and lots of vegetables for the foundation with a combination of other interesting textures and flavors - from meats, poultry and seafood to dried fruits, nuts and fresh herbs. (Skip those passe gelatin or congealed salads of yesteryear as they don't hold up well in the heat.)

With gardens bursting with tempting fresh vegetables - and an array of ripe seasonal produce selections available at local farmers markets, there are plenty of choices to help you keep cool and get out of the kitchen.

Many of the ingredients and even the salads can be prepared in advance and kept refrigerated, imperative if they contain meats, fish, poultry and dairy products. If assembly is necessary, do so just prior to walking out the door and heading to the party. Remember to keep cold foods cold - and tote to the party on ice packs or in a cooler.

Remember that looks do count, as first we eat with our eyes. Be sure to take your offering in an attractive serving bowl or platter and add a colorful garnish. Also, don't forget to take along a spoon or the proper serving utensil.

Keep in mind that many of these recipes can easily be doubled or tripled to feed a crowd. And feel free to ad lib - substituting one kind of cheese or olive for another, even changing veggies or meats, fresh herbs and seasonings.

If you don't cook at all and you're desperate, consider assembling an antipasto platter with supermarket items like salamis, cheeses, jarred roasted red peppers, tapenades, artichoke hearts and even stuffed grape leaves, drizzled with a little olive oil and topped with a sprinkling of fresh basil leaves. Or you might just head to the deli/take-out section of your local grocery store, pick up an interesting salad, turn into your own serving dish and add a festive garnish. Party-goers will never suspect you didn't make it yourself.

ASIAN CHICKEN, TOMATO AND NOODLE SALAD

(On the cover)

1 (8-ounce) package vermicelli 

Sesame-Ginger Dressing

1 tablespoon peanut oil

1 pound chicken tenders OR boneless, skinless chicken breasts

1 cup snow peas

6 large Boston lettuce leaves

2 large, fully ripened tomatoes (about 1 pound), cut into thin wedges

Toasted sesame seeds (optional)

Cook vermicelli according to package directions; drain. Transfer noodles to a bowl; toss with 1/2 of Sesame-Ginger Dressing.

In a skillet, over medium-high heat, heat oil until hot. Add chicken; cook, turning often, until lightly browned and cooked through, about 5 to 7 minutes. Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly; tear or cut chicken in bite-size pieces; return to skillet. Stir remaining dressing into mixture.

To serve: On a large platter, arrange lettuce leaves. Top with noodles, fresh tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired. Makes 4 to 6 servings.

SESAME-GINGER DRESSING: In a small jar, combine 3 tablespoons sugar with 1/3 cup vinegar, 1/4 cup peanut oil, 3 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon hot red pepper sauce and 1 tablespoon grated fresh ginger OR 1 teaspoon ground ginger. Cover tightly; shake well. Makes about 3/4 cup.

TORTELLINI, TOMATO AND PEA SALAD

1 pound frozen, uncooked cheese tortellini

1 cup frozen peas

4 tablespoons prepared Italian OR balsamic salad dressing (OR more to taste)

2 large fully ripened tomatoes, cut in chunks (about 2 1/2 cups)

1 cup watercress OR arugula 

1/2 cup diced sweet onions

1 cup arugula, watercress OR mixed baby greens

Cook tortellini according to package directions, adding peas during last 30 seconds; drain; place in bowl. Add 2 tablespoons salad dressing; toss gently, cool. Just before serving add tomatoes, onions and remaining 2 tablespoons salad dressing; toss gently. Add more dressing to taste, if desired. Serve on arugula leaves. Makes 4 to 6 servings.

SANTA FE RICE SALAD

3 cups cooked rice, cooled to room temperature

1 1/2 cups shredded smoked Gouda cheese

1 cup smoked turkey breast cubes

2 medium plum tomatoes, coarsely chopped

1/4 medium red onion, cut into 1/2-inch slices

1/2 cup creamy garlic cilantro salad dressing OR ranch-style dressing mixed with 1 tablespoon chopped fresh cilantro

Salt and pepper to taste

Combine rice, cheese, turkey, tomatoes and onion in large bowl. Add salad dressing to rice mixture and toss lightly. Season to taste with salt and pepper. Makes 6 servings.

SUMMER EGG, BEAN AND TOMATO SALAD

3/4 cup prepared balsamic OR Italian vinaigrette

1/2 cup finely diced seedless cucumber

1/4 cup finely diced red onions

8 butter lettuce leaves

6 large hard-cooked eggs, peeled and halved

3/4 pound green beans, trimmed, steamed until crisp tender and chilled in bowl of ice water, then drained

4 medium tomatoes, thinly sliced

Salt and cracked black pepper to taste

In a bowl, mix vinaigrette, cucumber and onions; marinate 10 minutes. To assemble salad, place lettuce leaves on plate or platter. Arrange eggs, beans and tomatoes attractively over lettuce. Drizzle with vinaigrette mixture and season with salt and pepper. Serve immediately. Makes 4 servings.

TOMATO PASTA SALAD

3 large tomatoes (1 1/2 pounds)

8 ounces (3 cups) uncooked spiral pasta

1 (6-to 7-ounce) can solid white tuna packed in water, well drained

3/4 cup 1/2-inch cubes mozzarella cheese

1/2 cup sliced green onions

1/4 cup sliced pitted ripe olives

1/3 cup prepared reduced-calorie creamy French dressing

1/4 teaspoon ground black pepper

Core tomatoes; chop (should have about 4 1/2 cups); set aside. Cook pasta in salted water according to package directions; drain and cool slightly.

In a bowl, combine tuna, cheese, green onions, olives, dressing, pepper and chopped tomatoes. Add pasta and stir to mix. Serve immediately or chill until serving time. Makes 4 servings.

TABBOULEH 

1 cup bulgur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup olive oil

3 1/2 teaspoons kosher salt

1 cup minced green onions (1 bunch)

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded and medium-diced

2 cups cherry tomatoes, cut in half

1 teaspoon freshly ground black pepper

Place bulgur in a large bowl, pour in boiling water and add lemon juice, olive oil and 1 1/2 teaspoon salt. Stir, then allow to stand at room temperature for about an hour.

Add green onions, mint, parsley, cucumber, tomatoes, remaining 2 teaspoons salt and pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. Makes 6 to 8 servings.

From ``Ina Garten Barefoot Contessa Parties!''

CASHEW, HAM AND PEA SALAD

1/3 cup reduced-calorie mayonnaise

1/3 cup light sour cream

Juice of 1 lemon

Few drops of hot pepper sauce

1 (16-ounce) package frozen peas, thawed

1 to 1 1/2 cups diced cooked ham

4 green onions, chopped

1 (8-ounce) can sliced water chestnuts, drained and chopped

2/3 cup roasted unsalted OR salted cashews

4 to 8 large lettuce leaves

In a medium bowl, combine mayonnaise, sour cream, lemon juice and hot sauce. Mix to blend well.

Stir in all remaining ingredients except 1/3 cup cashews and lettuce. Serve salad atop lettuce leaves. Sprinkle salad with remaining 1/3 cup cashews. Makes 4 servings.

From ``365 Easy One-Dish Meals,'' by Natalie Haughton.

SOUTHWEST PASTA SALAD

6 ounces bow tie pasta, cooked, rinsed with cold water and drained

1 (15-ounce) can black beans, rinsed and drained

1 pint grape tomatoes, halved

3/4 cup chopped red onions

1 avocado, peeled and cubed

1 cup frozen corn, thawed

Vinaigrette

Tortilla chips (optional)

Combine cooked pasta, beans, tomatoes, red onions, avocado and corn in large bowl. Add Vinaigrette; toss to coat. Cover. Chill 1 hour. Garnish with tortilla chips, if desired. Makes 6 to 8 servings.

VINAIGRETTE: In a small bowl, combine 1/2 cup olive oil, 1/3 cup fresh line juice, 1/3 cup finely chopped fresh cilantro, 2 cloves garlic, minced, 1 tablespoon hot pepper sauce, 1 teaspoon ground cumin and 1 teaspoon salt. Whisk together until blended.

MULTICOLORED PEPPER-AND-BEAN SALAD WITH RICOTTA SALATA AND HERBS

Salt

1/2 pound green beans, ends trimmed

1/2 pound yellow wax beans, ends trimmed

3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)

1/4 cup capers, rinsed and drained (optional)

3 tablespoons sherry vinegar

5 tablespoons extra-virgin olive oil

3 pounds assorted bell peppers, quartered, seeds and ribs removed

Freshly ground black pepper

1/2 cup loosely packed fresh basil leaves

1/2 cup loosely packed fresh mint leaves

6 to 7 ounces fresh ricotta salata OR Feta cheese

Prepare a large ice bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of coarse salt. Add green beans and wax beans to boiling water, and cook just until crisp-tender and color brightens, 3 to 4 minutes. Transfer beans to ice bath to stop cooking and to preserve color. Drain and pat dry with paper towels. Slice larger beans in half length-wise. Set aside in a large bowl.

Make vinaigrette: In a small bowl, combine shallots, capers, vinegar and pinch salt; let stand 15 minutes. Whisking constantly, slowly add olive oil.

Meanwhile, slice peppers as thinly as possible using a sharp knife or mandoline. Add to bowl with beans. Drizzle vinaigrette over, and toss to combine; season with salt and black pepper. Just before serving, tear basil and mint leaves into small pieces and crumble ricotta salata. Stir herbs and cheese into salad and serve. Makes 10 to 12 servings.

From Martha Stewart Living, July issue.

Expand your repertoire

Here are more easy-to-carry potluck salad possibilities that will hold up well on buffets any time of year.

--Marinated vegetables - Marinate pieces of blanched cauliflower, broccoli and carrots along with celery and onion slices, green and red pepper pieces and stuffed green olives in a mixture of oil and vinegar with a dash of sugar, dried oregano or other herbs and salt and pepper to taste. Refrigerate 4 to 8 hours before serving. Another good vegetable combo to try - Combine haricots verts and white corn (microwave the frozen ones from Trader Joe's) with chopped fresh tomatoes and an oil and vinegar dressing of your choice. Chopped grilled vegetables tossed with a vinaigrette dressing are another good choice.

--Caprese salad - This favorite, which always disappears quickly on buffets, is about as quick and simple to make as you can get. On a serving platter, alternate slices of fresh mozzarella cheese with same diameter slices ripe tomatoes tucking basil leaves underneath the tomato slices. Drizzle with extra virgin olive oil, then sprinkle with sea salt and freshly ground pepper. Add a drizzle of balsamic vinegar and a sprinkling of drained capers, if you like.

--Black bean, corn and tomato salad - Combine fresh or frozen corn, chopped tomatoes, rinsed and drained canned black beans, diced green or red bell pepper, crushed garlic, black pepper, ground cumin, olive oil, balsamic or red wine vinegar and a dash of hot sauce. Another time leave out the beans and cumin and season the corn and tomato mixture with lots of chopped fresh basil and a few chopped green onions.

--Greek salad - Combine chopped tomatoes, cucumber, kalamata olives, red onion and basil with olive oil, red wine vinegar, salt, pepper and crumbled Feta cheese. Serve over greens for appealing looks. Another time, add diced cooked chicken or cooked pasta to the vegetable mixture.

--Fresh fruit salad - Toss together favorite cut up or small uncut fresh fruits with a few tablespoons frozen, thawed orange juice concentrate and chill until serving time. Or instead, simply arrange fresh cut up melons, nectarines, pineapple slices, whole strawberries, grape clusters and other fresh fruits attractively on a large platter.

--Antipasto salad - Make this with or without cooked pasta, if desired. Simply toss cut up salami, chopped Jack or provolone cheese, coarsely chopped olives, rinsed and drained garbanzo beans, chopped green onions, chopped tomatoes, cut up sun-dried tomatoes packed in oil, thin strips green bell pepper and chopped fresh basil with your favorite Italian vinaigrette. Stir in some Dijon mustard and cut up water-packed artichokes, if desired.

--Apricot-rice salad - Combine cooked converted rice with chopped dried apricots, golden raisins, chopped green onions, chopped red and green bell pepper, curry powder, olive oil, white wine vinegar, dry sherry, Dijon mustard, cayenne pepper and salt to taste. Stir in chopped toasted almonds and sprinkle more on the top before serving.

--Indian-style salad - For a cooling combo, mix peeled, seeded and cubed cucumber, cubed ripe tomatoes, cubed green peppers, diced celery, plain low-fat yogurt, raw cashews and ground cumin to taste. Chill at least an hour before serving, topped with a sprinkling of additional cashews.

- Natalie Haughton

CAPTION(S):

5 photos, box

Photo:

(1 -- cover -- color) Potluck panache

Salads you can whip up in a flash - no luck or lettuce required

(2 -- color) SUMMER EGG, BEAN AND TOMATO SALAD

(3 -- color) TORTELLINI, TOMATO AND PEA SALAD

(4 -- color) TOMATO PASTA SALAD

(5 -- color) SANTA FE RICE SALAD

Box:

Expand your repertoire (see text)