Now that summer is approaching and everyone is back on the beach in their swim suits, we need to keep ourselves trim and concentrate on salads, salads and more salads and dump the junk food that keeps us warm for the winter. Strawberry Nutty Salad - serves 8 1/4 cup apple cider vinegar 1/4 cup sugar 1/4 cup vegetable oil 1/4 teaspoon paprika 1 dash Worcestershire sauce 1 tablespoon butter 1/2 cup slivered almonds 1 quart strawberries 2 romaine hearts, chopped into bite size pieces 1. In a bowl, mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours. 2. Melt butter in a skillet over medium heat. Stir in the almonds, and cook until golden brown. Remove from heat, and cool. 3. In a bowl, toss the strawberries, romaine, and almonds. Mix with the dressing just before serving. 24-hour Salad - serves 6 6 cups shredded iceberg lettuce 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped onions 1/2 cup frozen green peas, thawed and drained 1 1/2 cups mayonnaise 2 tablespoons white sugar 2 cups shredded Cheddar cheese 1 (3 ounce) can bacon bits 1. In a large bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad. 2. Cover bowl, and refrigerate for 24 hours before serving. Mediterranean Barley Salad - serves 6 1 pound barley Salt 1/2 pound rye berries 1/2 pound wheat berries or other grain 1 cup pitted, halved kalamata olives 1 cup crumbled feta cheese 1 cup 1/4-inch diced cucumber 1 cup 1/4-inch diced tomato 1/2 cup 1/4-inch diced red onion 1/2 cup chopped parsley leaves 1/2 cup chopped dill Dressing: 1/4 cup cider vinegar 1/4 cup minced dill 4 cloves garlic, minced 3/4 cup olive oil Salt and pepper Directions Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl. Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool. When cool, combine with the remaining ingredients. Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the salad with the dressing and serve.