As the temperature soars, most people's desire for heavy, hot meals tends to evaporate.

For many, whipping together a cool, crisp salad is an inviting substitute to spending countless hours cooking over a hot stove.

In addition to being easy to prepare, salads are a great way to get more vegetables, and in some cases fruit, into your diet.

And with a little creativity, your salads do not have to be of the plain garden variety -- be adventurous and let your culinary imagination run wild.

Here are a few tasty salad recipes to help you beat the summer heat.

APRICOT SALAD 3 large packages apricot Jello 1 large can apricot nectar 1 small can apricot nectar 1 pint sour cream 1 large can whole apricots BRING nectar to a boil; pour over powdered apricot Jello; stir and let cool.

Mix 1 cup cooled mixture with the 1 pint sour cream.

Pour half of this mixture into a deep serving dish and put into refrigerator to set. When this is slightly thick, swirl reserved half of Jello-sour cream mixture through the slightly-thickened Jello. Place pitted apricots on top.

Refrigerate.

Note: Very good with ham! Look pretty for a buffet meal.

*** BROCCOLI SALAD 1 to 2 bunches fresh broccoli 1 can water chestnuts, sliced 1 small jar pimentos, sliced fresh mushrooms, sliced CUT broccoli into bit-size pieces. Steam for 3 to 4 minutes, or until bright green and crisp.

Mix remaining ingredients with broccoli, and toss with favourite salad dressing.

*** CHINESE SALAD 6 cups watercress or Chinese cabbage, shredded 8 water chestnuts, chopped 1 teaspoon soya sauce 1 1 tablespoon sesame oil 1 teaspoon salt 3 teaspoon sugar TRIM tough ends from watercress. Wash well; drop into boiling water. Remove immediately and drain. Pat leaves dry. (If using Chinese cabbage, do not parboil.) Chop water chestnuts finely.

Combine soya sauce, sesame oil, salt and sugar. Toss with greens and water chestnuts; chill.

*** FROZEN CRANBERRY SALAD 2 cups fresh cranberries 1 cup raw apples, diced 1 cup sugar 1 pound miniature marshmallows 1 cup pecan nuts, chopped 1 pint whipping cream REMOVE core and peel apples. Grind cranberries and apples. Add marshmallows and sugar. Let stand overnight in refrigerator.

Next day, whip the cream; fold into the mixture along with chopped pecans.

Freeze.

Note: This will keep for months in the freezer.

*** GREEK SALAD 1 head cauliflower 5 to 6 green onions 1 can ripe olives, pitted 1 jar green olives 1 box fresh mushrooms 1 bunch broccoli tips 1 can artichoke hearts 1 box cherry tomatoes 3 to 4 carrots 2 to 3 stalks celery 1 to 2 bags radishes 1 green pepper 8 ounces olive oil 1 cup wine vinegar Garlic salt Salt and pepper 2 teaspoons sugar Generous dash thyme and basil EXCEPT for tomatoes and radishes, cut all vegetables into bit-size pieces.

Marinate in olive oil, wine vinegar, garlic salt, salt, pepper, sugar, thyme and basil for 6 to 8 hours. Add whole cherry tomatoes and radishes 1 hour before serving.

*** 24 HOUR LAYERED SALAD THIS salad should be prepared one day ahead, then covered and refrigerated.

1 head lettuce 1 medium red onion sliced 1 tablespoon sugar 1 pound bacon 1 cup celery, chopped 1 cup green pepper, chopped 6 ounces thawed frozen peas, uncooked 1 cup mayonnaise DICE bacon and cook until crisp. Tear lettuce leaves into medium-size pieces.

In a large salad bowl, layer the ingredients in this order: lettuce, celery, green pepper, red onion, peas and bacon.

Mix sugar and mayonnaise together and spread on top. Let set (covered) in refrigerator at least 24 hours before serving.

Recipes from International Cooking in Bermuda.

*** APPLE, NUT AND CARROT SALAD 325 grams/12 ounces carrots, peeled and grated 2 red eating apples 25 grams/1 ounce cashew nuts 15 grams/1 ounce sunflower seeds 15 grams/1 ounce walnuts, chopped 1 tablespoon lemon juice 50 grams/2 ounces raisins 3 tablespoons Light Vinaigrette CORE and slice apples and sprinkle with lemon juice. Combine all the ingredients in a salad bowl.

Note: half portions of this salad make good side salads, while a whole portion makes a very big starter or light lunch.

*** CANTONESE NOODLE SALAD 110 grams/4 ounces (dry weight) egg-thread noodles 100 grams/31 ounces mange-tout peas, topped, tailed and halved 150 grams/51 ounces fresh beansprouts 25 grams/1 ounces alfalfa sprouts 6 spring onions, cut into 2 centimetres/1 inch pieces 1 large red pepper, deseeded and chopped 100 grams/31 ounces Chinese leaves, sliced 100 grams/31 ounces mushrooms, sliced For the dressing: 1 tablespoon soy sauce 2 tablespoons lemon juice 1 tablespoon sesame seed oil Pinch of ground ginger 1 tablespoon sesame seeds 1 tablespoon sunflower seeds SOAK the noodles in boiling water for a few minutes and blanch the mange-tout peas for 1 minute in boiling salted water. Drain immediately.

Combine all the vegetables in a salad bowl. In another small bowl, mix together the dressing ingredients.

Drain the noodles and add them to the salad bowl together with the dressing.

Stir gently to combine and serve.

Recipes from Slim and Healthy Vegetarian.

Cool and crisp: Salads are a refreshing way to overcome the growing heat of the summer and a great way to get more vegetables, and in some cases fruit, into your diet. See our tasty recipes below.

Salad days are here again -- and they're a great way to beat the heat