What goes in your best fruit salad?Post your favourite fruit salad recipes...?
I like to use whatever I can get my hands on in the way of cheap fresh fruits, so it is hardly ever the same twice.
Pears
Apricots
Bananas
Apples (sweet)
Cherries
Sometimes some tinned fruit.
I normally make a sweet syrup, and serve with whipped cream or ice-creamPost your favourite fruit salad recipes...?
Champagne Salad
1 large can grapefruit segments or 3 grapefruits peeled and membranes removed.
1 large can mandarin oranges
4 peaches peeled and sliced or one pound frozen peaches
1 large can pineapple chunks
1 qt fresh or frozen strawberries
1 pint fresh or frozen raspberries
1 pound fresh or frozen black cherries
1 pint fresh or frozen black berries
1 bag frozen mango chunks
1 cp. sugar or to taste.
Allow to sit and marinate until the sugar is completely dissolved. Do include any juices that are in the canned fruits. Refrigerate at least 3 or 4 hours until icy cold. This has a wonderful champagne tast and is the best fruit salad I have ever tasted. We always have it for holliday meals. Hope you enjoy it.
Hers the recipe INGREDIENTS
* 1 (20 ounce) can pineapple chunks
* 1 (8 ounce) can crushed pineapple, undrained
* 1 cup sour cream
* 1 (3.4 ounce) package instant vanilla pudding mix
* 2 medium ripe bananas, sliced
* 2 cups fresh blueberries or frozen blueberries, thawed
* 2 ripe peaches, peeled and sliced
* 2 cups sliced fresh strawberries
* 1 cup seedless green grapes
* 1 cup seedless red grapes
* fresh mint
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.
2. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired.
this sounds gross but you have to try it. its called Hawaiian salad. there is sour cream, mandarin oranges, fruit mix i think it is called fruit cocktail and marshmallows. it is amazing. my grandma makes it for every party of mine because it is so yummy. you should try it. i dont know the exact amounts but you could look it up on the internet. try it!!!!
Fruit Salad
1-2 sliced up bananas
1 陆 cups miniature marshmallows
13 陆 ounce can crushed pineapple
2 cups sliced strawberries
1 can drained mandarin oranges
陆 cup sour cream
Mix all ingredients and chill,
http://www.applebees.com/Menu_Garden.asp鈥?/a>
I LOVEEE applebees oriental chicken salad
OR
paneras asian sesame chicken
mmm
Sliced kiwi, bannanas, strawberries, honey dew pineapple and purple seedless grapes. Than drizzle a yogurt with honey topping or a popee dressing from the bottle already to go.
Defrosted frozen strawberries
Bananas
Shredded apple
1/2 %26amp; 1/2 cream
i take 3 packages of jello half a cup of walnuts and four teaspoons vanilla and 6 kiwi. put it altogether and its great!!
very ripe mangoes and fresh raspberries
Fresh fruit
Thursday, December 31, 2009
What are some good salad recipes?
diced roma tomatoes (or cherry if you prefer) chopped avacado into cubes, chopped cucumber and onion. squirt with lime and add cumin and mix. chill 30 minutesWhat are some good salad recipes?
try salad with boiled eggs its good just boil the eggs and then take the shell off then cut them up and toss it in with the rest of the salad everything else is the same...... lettuce,tomatoes,maybe banana pepper then just add dressing and done=)What are some good salad recipes?
Watermelon %26amp; Feta Salad
¼ seedless watermelon, diced (about 4 cups)
1 cup salty feta cheese, broken into teaspoon-sized lumps
¼ cup chopped fresh flat leaf parsley
excellent quality extra virgin olive oil – to drizzle on top
salt and pepper to taste
Toss watermelon, feta and half of parsley on a platter or in a wide fairly flat serving bowl. Top with remaining parsley, oil and salt and pepper. Serve on watermelon “plates” or eat with your fingers, right from the serving dish.
I like to add sliced red onions and black olives.
http://www.domesticgoddess.ca/recipes.ph…
-------------
Strawberry and Spinach Salad
Cooking Time: 5 mins Servings: 6
oil - 1/2 cup
white distilled vinegar - 2 Tbsps
cider vinegar - 2 Tbsps
honey - 2 Tbsps
dry mustard - 1/4 tsp
Tabasco Sauce - 1/4 tsp
poppy seed - 2 Tbsps toasted
spinach - 2 lbs bunches - washed well, stems removed, and chopped
Belgian endive - 2 heads - washed and chopped
strawberry - 1 cup stemmed removed, washed, and sliced
button mushroom - 1/2 lb cleaned and sliced
crouton - 1 cup
almonds - sliced 1/4 cup
In a small bowl combine the oil, white distilled vinegar, cider vinegar, honey, dry mustard, Tabasco Sauce, and poppy seed.
Whisk the ingredients together and allow it to sit at room temperature for 1 hour.
In a salad bowl combine the spinach, Belgian endive, sliced strawberries, chopped button mushrooms, croutons, and sliced almonds. Add your salad dressing and toss your salad.
http://www.simplestupid.com/recipe.htm?i…
-------------------------
My fave
Layered Picnic Pasta (Bow Tie) Salad
serving Size : 6
12 ounces penne pasta -- bow ties or other med pasta
1/2 cup vinaigrette -- salad dressing
1 cup frozen green peas -- thawed
3 plum tomatoes -- sliced
1 cup fresh mushrooms -- sliced
2 ounces prosciutto -- thinly sliced
2 tablespoons fresh basil -- chopped
3 tablespoons parmesan cheese -- freshly grated
Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing.
Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and proscuitto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad.
Sprinkle with Parmesan cheese. Serve at once or cover and chill until ready to serve. Toss right before serving to evenly coat dressing.
http://ilovepasta.org/images/pressroom_8…
CHINESE CHICKEN SALAD
4 c. chicken, cooked %26amp; diced
1 c. celery, diced
1 green pepper, diced
1 pt. salad dressing
1 (5 oz.) can Chinese noodles
1/4 c. onion, chopped
1 (5 oz.) can Mandarin oranges
1 (15 oz.) can pineapple tidbits
1/2 sm. jar mustard
Drain fruit on paper towel after draining liquid off. Combine chicken, celery, onion, green pepper, oranges and pineapple. Add salad dressing and mustard. Blend well and let stand for at least 3 hours. Add Chinese noodles just before serving. Serves 8.
CRAB LOUIS
1 med. head iceberg lettuce
2 (6 oz.) pkg. frozen crabmeat, thawed (or 2, 7 oz. cans crabmeat, chilled, drained %26amp; cartilage removed)
2 lg. tomatoes, cut into wedges
2 hard cooked eggs, cut into wedges
1 lemon, cut into wedges
Paprika
Louis Dressing
Remove 4 large leaves from lettuce head. Set aside. Tear remaining lettuce into bite-size pieces. On each of 4 plates, place 1 lettuce leaf. Top with torn lettuce. Reserve 4 large pieces of crabmeat. Flake remaining crabmeat. Arrange flaked crabmeat, tomatoes and eggs on lettuce. Drizzle with Louis dressing. Sprinkle with paprika. Garnish with the reserved crabmeat and lemon.
LOUIS DRESSING:
1/2 c. mayonnaise or salad dressing
1/4 c. finely chopped green pepper
1/4 c. finely chopped green onion
2 tbsp. chili sauce
1 tbsp. milk
1/2 tsp. lemon juice
Dash Worcestershire sauce
Mix together. Beat 1/4 cup whipping cream to soft peaks. Fold whipping cream into mayonnaise mixture.
a great one is cucumber and tomato salad.
3 sliced cucumbers (cut into coins)
3 large tomatoes (cut into chunks)
1 dash of italian seasoning
1 cup red wine vinegar dressing
1 dash of black pepper
you put all of these ingredients in a bowl and mix it up really well. you cover it with plastic wrap and put it in the fridge for a couple of hours.
this is a very good salad for company.
a whole lettuce leave as a shell. grated cheese,grated carrot,spring onion, and parsley. sliced tomatoes and layer in the lettuce shell.. if you like shrimps or prawns they go good to... make the sause with 1 cup of cream, 1 table spoon of soya sause of warcheshire sause, quarter of a cup of tomato sause and salt and pepper.. its called a balance bettween healthy and not.. but its nice
Dressing
3/4 cup vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
Salad
2 bunches romaine lettuce, around 1 lb. each
2 cups chopped tomatoes
1/2 of a red onion, sliced thinly
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
8 slices bacon, crisp and crumbled
croutons
1. Combine lemon juice, garlic, 1/4 Celsius parmesan, salt and pepper.
2.Slowly drizzle in oil while whisking the entire time.
3.Chill dressing for a few hours.
4.For salad:.
5.In a bowl toss together all salad ingredients.
6.Whisk dressing and drizzle over salad (may not need all the dressing).
7.Sprinkle with croutons and serve immediately.
Some romaine lettuce, tomato, cucumber, avocado, red onions, grilled chicken, bacon, and blue cheese. Then for the dressing, use a little olive oil, red wine vinegar, lemon juice, salt and pepper. It's basically a cobb salad.
http://web.foodnetwork.com/food/web/sear…
(Pics:http://images.search.yahoo.com/search/im…
spring mix (mesculin greens)
diced red onion
cherry tomatoes
toss w/ balsalmic vinegarette
top with a piece of grilled salmon and crumbled blue cheese
try salad with boiled eggs its good just boil the eggs and then take the shell off then cut them up and toss it in with the rest of the salad everything else is the same...... lettuce,tomatoes,maybe banana pepper then just add dressing and done=)What are some good salad recipes?
Watermelon %26amp; Feta Salad
¼ seedless watermelon, diced (about 4 cups)
1 cup salty feta cheese, broken into teaspoon-sized lumps
¼ cup chopped fresh flat leaf parsley
excellent quality extra virgin olive oil – to drizzle on top
salt and pepper to taste
Toss watermelon, feta and half of parsley on a platter or in a wide fairly flat serving bowl. Top with remaining parsley, oil and salt and pepper. Serve on watermelon “plates” or eat with your fingers, right from the serving dish.
I like to add sliced red onions and black olives.
http://www.domesticgoddess.ca/recipes.ph…
-------------
Strawberry and Spinach Salad
Cooking Time: 5 mins Servings: 6
oil - 1/2 cup
white distilled vinegar - 2 Tbsps
cider vinegar - 2 Tbsps
honey - 2 Tbsps
dry mustard - 1/4 tsp
Tabasco Sauce - 1/4 tsp
poppy seed - 2 Tbsps toasted
spinach - 2 lbs bunches - washed well, stems removed, and chopped
Belgian endive - 2 heads - washed and chopped
strawberry - 1 cup stemmed removed, washed, and sliced
button mushroom - 1/2 lb cleaned and sliced
crouton - 1 cup
almonds - sliced 1/4 cup
In a small bowl combine the oil, white distilled vinegar, cider vinegar, honey, dry mustard, Tabasco Sauce, and poppy seed.
Whisk the ingredients together and allow it to sit at room temperature for 1 hour.
In a salad bowl combine the spinach, Belgian endive, sliced strawberries, chopped button mushrooms, croutons, and sliced almonds. Add your salad dressing and toss your salad.
http://www.simplestupid.com/recipe.htm?i…
-------------------------
My fave
Layered Picnic Pasta (Bow Tie) Salad
serving Size : 6
12 ounces penne pasta -- bow ties or other med pasta
1/2 cup vinaigrette -- salad dressing
1 cup frozen green peas -- thawed
3 plum tomatoes -- sliced
1 cup fresh mushrooms -- sliced
2 ounces prosciutto -- thinly sliced
2 tablespoons fresh basil -- chopped
3 tablespoons parmesan cheese -- freshly grated
Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing.
Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and proscuitto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad.
Sprinkle with Parmesan cheese. Serve at once or cover and chill until ready to serve. Toss right before serving to evenly coat dressing.
http://ilovepasta.org/images/pressroom_8…
CHINESE CHICKEN SALAD
4 c. chicken, cooked %26amp; diced
1 c. celery, diced
1 green pepper, diced
1 pt. salad dressing
1 (5 oz.) can Chinese noodles
1/4 c. onion, chopped
1 (5 oz.) can Mandarin oranges
1 (15 oz.) can pineapple tidbits
1/2 sm. jar mustard
Drain fruit on paper towel after draining liquid off. Combine chicken, celery, onion, green pepper, oranges and pineapple. Add salad dressing and mustard. Blend well and let stand for at least 3 hours. Add Chinese noodles just before serving. Serves 8.
CRAB LOUIS
1 med. head iceberg lettuce
2 (6 oz.) pkg. frozen crabmeat, thawed (or 2, 7 oz. cans crabmeat, chilled, drained %26amp; cartilage removed)
2 lg. tomatoes, cut into wedges
2 hard cooked eggs, cut into wedges
1 lemon, cut into wedges
Paprika
Louis Dressing
Remove 4 large leaves from lettuce head. Set aside. Tear remaining lettuce into bite-size pieces. On each of 4 plates, place 1 lettuce leaf. Top with torn lettuce. Reserve 4 large pieces of crabmeat. Flake remaining crabmeat. Arrange flaked crabmeat, tomatoes and eggs on lettuce. Drizzle with Louis dressing. Sprinkle with paprika. Garnish with the reserved crabmeat and lemon.
LOUIS DRESSING:
1/2 c. mayonnaise or salad dressing
1/4 c. finely chopped green pepper
1/4 c. finely chopped green onion
2 tbsp. chili sauce
1 tbsp. milk
1/2 tsp. lemon juice
Dash Worcestershire sauce
Mix together. Beat 1/4 cup whipping cream to soft peaks. Fold whipping cream into mayonnaise mixture.
a great one is cucumber and tomato salad.
3 sliced cucumbers (cut into coins)
3 large tomatoes (cut into chunks)
1 dash of italian seasoning
1 cup red wine vinegar dressing
1 dash of black pepper
you put all of these ingredients in a bowl and mix it up really well. you cover it with plastic wrap and put it in the fridge for a couple of hours.
this is a very good salad for company.
a whole lettuce leave as a shell. grated cheese,grated carrot,spring onion, and parsley. sliced tomatoes and layer in the lettuce shell.. if you like shrimps or prawns they go good to... make the sause with 1 cup of cream, 1 table spoon of soya sause of warcheshire sause, quarter of a cup of tomato sause and salt and pepper.. its called a balance bettween healthy and not.. but its nice
Dressing
3/4 cup vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
Salad
2 bunches romaine lettuce, around 1 lb. each
2 cups chopped tomatoes
1/2 of a red onion, sliced thinly
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
8 slices bacon, crisp and crumbled
croutons
1. Combine lemon juice, garlic, 1/4 Celsius parmesan, salt and pepper.
2.Slowly drizzle in oil while whisking the entire time.
3.Chill dressing for a few hours.
4.For salad:.
5.In a bowl toss together all salad ingredients.
6.Whisk dressing and drizzle over salad (may not need all the dressing).
7.Sprinkle with croutons and serve immediately.
Some romaine lettuce, tomato, cucumber, avocado, red onions, grilled chicken, bacon, and blue cheese. Then for the dressing, use a little olive oil, red wine vinegar, lemon juice, salt and pepper. It's basically a cobb salad.
http://web.foodnetwork.com/food/web/sear…
(Pics:http://images.search.yahoo.com/search/im…
spring mix (mesculin greens)
diced red onion
cherry tomatoes
toss w/ balsalmic vinegarette
top with a piece of grilled salmon and crumbled blue cheese
Any good recipes for egg salad?
Does anyone have a good recipe for egg salad? I know you need mayo but beyond that I don't know. I've got 4 eggs boiled, and a craving for an egg salad sandwich.Any good recipes for egg salad?
4 eggs
1/2 tablespoon mayonnaise
1 tablespoons prepared Dijon-style mustard
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
OR
8 ounces cream cheese, softened
1/4 cup mayonnaise or Miracle Whip
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon Dijon mustard
1/4 cup pickle relish
1/4 cup finely chopped celery
8 hard-boiled eggs, chopped
With a hand mixer beat together the first 5 ingrediants.
By hand stir in the relish and celery, then fold in eggs.
Keep refrigerated till time to use.Any good recipes for egg salad?
If you only have 4 eggs cut the recipe in half! This recipe is GREAT!!
INGREDIENTs
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
DIRECTIONS
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.
Egg Salad:
Prep: 15 min., Chill: 2 hrs. We loved the addition of fresh dill to this traditional salad, but if you prefer to leave it out, boost the flavor with an additional teaspoon of prepared yellow mustard.
1/4 cup light mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon grated onion
1 tablespoon dill pickle relish
1 tablespoon prepared yellow mustard
1/4 teaspoon pepper
1/8 teaspoon salt
8 hard-cooked eggs, coarsely chopped
Stir together first 7 ingredients in a large bowl; gently stir in eggs. Cover and chill at least 2 hours or up to 2 days.
Yield: Makes 5 servings (serving size: 1/2 cup)
buy it at the store
Boiled eggs course chopped
onion and celery either very finely chopped or whizzed up in your food processor
mayo
a squeeze of whatever mustard you like
paprika, salt, pepper, Worcestershire sauce or hot sauce
All of the above for the exception of the obvious (eggs and mayo) are optional. This is how I do mine and it is great.
Rub the boiled eggs through a grater,
add a little salt and pepper.
In another bowl mix:
1 TBS Apple cider Vinegar
1 TBS Sugar
1 TBS Catsup
Stir until smooth
Then add:
2 TBS Mayo
Blend it all together and put
as much as you need in your eggs.
Add 2 TBS of bacon diced and fried crispy. OPP.
Egg Salad ISUBMITTED BY: Margret
';This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.';
Original recipe yield:
4 servings
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
PHOTO BY: JANICER8 US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
DIRECTIONS
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.
READ REVIEWS (88)
REVIEW/RATE THIS RECIPE
SAVE TO RECIPE BOX
ADD TO SHOPPING LIST
ADD A PERSONAL NOTE
POST A RECIPE PHOTO
POST A FAVORITE FOODS LIST
CREATE A MENU
NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 191
Total Fat: 13.5g
Cholesterol: 427mg
Sodium: 336mg
Total Carbs: 3.8g
Dietary Fiber: 0.5g
Protein: 13.3g
VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database
4 eggs
1/2 tablespoon mayonnaise
1 tablespoons prepared Dijon-style mustard
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
OR
8 ounces cream cheese, softened
1/4 cup mayonnaise or Miracle Whip
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon Dijon mustard
1/4 cup pickle relish
1/4 cup finely chopped celery
8 hard-boiled eggs, chopped
With a hand mixer beat together the first 5 ingrediants.
By hand stir in the relish and celery, then fold in eggs.
Keep refrigerated till time to use.Any good recipes for egg salad?
If you only have 4 eggs cut the recipe in half! This recipe is GREAT!!
INGREDIENTs
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
DIRECTIONS
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.
Egg Salad:
Prep: 15 min., Chill: 2 hrs. We loved the addition of fresh dill to this traditional salad, but if you prefer to leave it out, boost the flavor with an additional teaspoon of prepared yellow mustard.
1/4 cup light mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon grated onion
1 tablespoon dill pickle relish
1 tablespoon prepared yellow mustard
1/4 teaspoon pepper
1/8 teaspoon salt
8 hard-cooked eggs, coarsely chopped
Stir together first 7 ingredients in a large bowl; gently stir in eggs. Cover and chill at least 2 hours or up to 2 days.
Yield: Makes 5 servings (serving size: 1/2 cup)
buy it at the store
Boiled eggs course chopped
onion and celery either very finely chopped or whizzed up in your food processor
mayo
a squeeze of whatever mustard you like
paprika, salt, pepper, Worcestershire sauce or hot sauce
All of the above for the exception of the obvious (eggs and mayo) are optional. This is how I do mine and it is great.
Rub the boiled eggs through a grater,
add a little salt and pepper.
In another bowl mix:
1 TBS Apple cider Vinegar
1 TBS Sugar
1 TBS Catsup
Stir until smooth
Then add:
2 TBS Mayo
Blend it all together and put
as much as you need in your eggs.
Add 2 TBS of bacon diced and fried crispy. OPP.
Egg Salad ISUBMITTED BY: Margret
';This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.';
Original recipe yield:
4 servings
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
PHOTO BY: JANICER8 US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
DIRECTIONS
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.
READ REVIEWS (88)
REVIEW/RATE THIS RECIPE
SAVE TO RECIPE BOX
ADD TO SHOPPING LIST
ADD A PERSONAL NOTE
POST A RECIPE PHOTO
POST A FAVORITE FOODS LIST
CREATE A MENU
NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 191
Total Fat: 13.5g
Cholesterol: 427mg
Sodium: 336mg
Total Carbs: 3.8g
Dietary Fiber: 0.5g
Protein: 13.3g
VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database
Im looking for salad recipes that use avacodos in them. anyone have any?
Avocado Salad
* 2 avocados
* romaine lettuce leaves
* 1 teaspoon salt
* 1/2 teaspoon white pepper
* 1/2 teaspoon dried oregano
* 1 clove garlic -- minced
* 1 sprig fresh thyme -- (optional)
* 2/3 cup olive oil
* 1 tablespoon red wine
* 1 tablespoon vinegar
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
Recipe By : ';Le Ruth's'; Restaurant, New Orleans, LA.Im looking for salad recipes that use avacodos in them. anyone have any?
I like a taco salad.
Iceberg lettuce
1 half Sweet Onion (Maui, Vidalia, or flat red onion)
2 tomatoes, diced
1 Red Bell Pepper, diced
1 Avocado, diced
1 small can sliced Black Olives
1/2 cup salsa
1/2 cup yogurt or light sour cream
Juice of one lime
salt and pepper
dash Hot Sauce (optional)
Corn chips.
Tear or shred the lettuce. Add remaining veggies, dress with salsa/yogurt mixture. Toss and serve with the corn chips. Too make it a one dish meal add some ground beef browned and cooked with a TBSP each of ketchup and minced scallion. Or cooked and shredded chicken.Im looking for salad recipes that use avacodos in them. anyone have any?
These are just a small sampling of the avocado recipes available at Avocado.org
Go here for more: http://www.avocado.org/recipes/view.php/鈥?/a>
California Spinach Salad
Ingredients
3 Pounds Fresh spinach, washed and dried thoroughly
5 Ripe Medium California Avocados, seeded, peeled and cubed
2 Tbsp Lime or lemon juice
1 Cup Ripe olives, thinly sliced
1 Red onion, thinly sliced
2 Cups Mandarin oranges, drained and quartered
Spinach salad dressing (recipe follows)
California Spinach Salad Dressing (click here to view the recipe for California Spinach Salad Dressing)
Instructions
Tear spinach into bite size pieces and place in large mixing bowl.
In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor.
Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
California Avocado Salad Trio
Ingredients
California Avocado Salad:
3 Ripe California Avocados, quartered, pitted and peeled
Green leaf lettuce
Garnishes, fresh herb sprigs, edible flowers
Creamy Dressing:
陆 Cup fat free plain yogurt
录 Cup fat free mayonnaise
录 Cup thinly sliced celery
录 Cup thinly sliced green onion
1 Tbsp chopped chutney
1 tsp curry powder
1 tsp fresh lemon juice
Chicken Salad:
3 Cups chopped cooked chicken breasts,
陆 Cup sliced water chestnuts
陆 Cup bean sprouts, washed and dried
2 tsp ground ginger
2 tsp toasted sesame seeds
1 Tbsp low sodium soy sauce
1 recipe Creamy Dressing
Garnish: chopped peanuts, optional
Tuna Salad:
2 cans (6-ounces each) water packed tuna, drained, flaked
1 medium apple, chopped
陆 Cup halved grapes
录 Cup toasted sliced almonds, optional
1 recipe Creamy Dressing
In bowl, combine all ingredients
Shrimp Salad:
1 Pound cooked small shrimp, peeled and deveined
1 Cup chopped bell pepper
陆 Cup chopped tomato
录 Cup toasted chopped pecans, optional
Instructions
Combine all ingredients in a bowl
All Seasons California Avocado Pasta Salad
Ingredients
1/3 Cup orange or tangerine juice
3 Tbsp orange marmalade
1 陆 Tbsp vegetable oil
1 Tbsp white wine vinegar
2 tsp Dijon mustard
8 oz dry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
1 California Avocado, seeded, peeled and sliced
2 small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary
1 medium red sweet bell pepper, cut into 1/2-inch squares
3 green onions, sliced diagonally
录 Cup sliced cilantro leaves (lightly packed)
Instructions
In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard.
Add cooked pasta, mixing well. Cover and chill, stirring occasionally.
To serve, add remaining ingredients and toss gently.
Serve on assorted salad greens, if desired.
Buono Appetito!
Avocado Chicken Salad
Recipe courtesy Paula Deen
Show: Emeril Live
Episode: Home Cookin'
Salad:
3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
Avocado Dressing:
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish
Salad:
Mix all ingredients and chill. Pass with avocado dressing.
Dressing:
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.
Avocado, Orange, and Jicama Salad
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: Salute to New York
3 navel oranges
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon sugar
2 tablespoons white-wine vinegar
2 tablespoons olive oil
1 medium jicama (about 3/4 pound)
2 firm-ripe California avocados
With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jicama and halve lengthwise. Thinly slice jicama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
Lift jicama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
Avocado Salad with Lemon, Bacon and Watercress
Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Roast Chicken
4 slices bacon
3 avocados, halved and pitted
1/2 bunch watercress, stems trimmed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.
Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
The salad above sounds good...
but I just slice the meat into just about any salad....
go good in salads with tomatoes, dried cranberries, and goat cheese sprinkle.
Category: Seafood
Ingredients:
1 lg. avocado
2 cans crabmeat or 1 lb. fresh
3 env.Knox gelatin
2 tbsp. finely chopped onions
1 c. finely chopped celery
1 c. sauterne wine
1 1/2 c. water
2 tbsp lemon juice
1/2 c. mayonnaise
Salt to taste
Pepper to taste
Instructions:
Dissolve gelatin in 1/2 cup cold water. Pour 1 cup hot water into mixture and dissolve. Press avocado through fine
sieve, or food processor. Add other ingredients, season to taste. Serve on lettuce leaves. Serves 8.
Here's a great recipe for avocado ';salad'; on toast.
Per person you will require:
1 slice of bread
1 small egg (beaten and seasoned)
1/2 an avocado (skinned and mashed)
1 small tomato (thinly sliced)
6 thin slices of cucumber
2 or 3 roughly torn fresh basil leaves
Salt/freshly ground black pepper
Olive oil for frying
Add a little olive oil to a non-stick pan and bring up to a medium to high heat. Draw the bread carefully through the beaten egg to coat it completely on both sides but avoid breaking it. Fry it for 3 to 4 minutes on each side.
It is possible to mash the avocado straight on to the toast but I prefer to do it beforehand in a small bowl. Spread it carefully over the toast, add the cucumber slices and the tomato and season. Finish with a scattering of torn basil leaves and an optional drizzle of extra virgin olive oil.oreal
* 2 avocados
* romaine lettuce leaves
* 1 teaspoon salt
* 1/2 teaspoon white pepper
* 1/2 teaspoon dried oregano
* 1 clove garlic -- minced
* 1 sprig fresh thyme -- (optional)
* 2/3 cup olive oil
* 1 tablespoon red wine
* 1 tablespoon vinegar
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
Recipe By : ';Le Ruth's'; Restaurant, New Orleans, LA.Im looking for salad recipes that use avacodos in them. anyone have any?
I like a taco salad.
Iceberg lettuce
1 half Sweet Onion (Maui, Vidalia, or flat red onion)
2 tomatoes, diced
1 Red Bell Pepper, diced
1 Avocado, diced
1 small can sliced Black Olives
1/2 cup salsa
1/2 cup yogurt or light sour cream
Juice of one lime
salt and pepper
dash Hot Sauce (optional)
Corn chips.
Tear or shred the lettuce. Add remaining veggies, dress with salsa/yogurt mixture. Toss and serve with the corn chips. Too make it a one dish meal add some ground beef browned and cooked with a TBSP each of ketchup and minced scallion. Or cooked and shredded chicken.Im looking for salad recipes that use avacodos in them. anyone have any?
These are just a small sampling of the avocado recipes available at Avocado.org
Go here for more: http://www.avocado.org/recipes/view.php/鈥?/a>
California Spinach Salad
Ingredients
3 Pounds Fresh spinach, washed and dried thoroughly
5 Ripe Medium California Avocados, seeded, peeled and cubed
2 Tbsp Lime or lemon juice
1 Cup Ripe olives, thinly sliced
1 Red onion, thinly sliced
2 Cups Mandarin oranges, drained and quartered
Spinach salad dressing (recipe follows)
California Spinach Salad Dressing (click here to view the recipe for California Spinach Salad Dressing)
Instructions
Tear spinach into bite size pieces and place in large mixing bowl.
In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor.
Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
California Avocado Salad Trio
Ingredients
California Avocado Salad:
3 Ripe California Avocados, quartered, pitted and peeled
Green leaf lettuce
Garnishes, fresh herb sprigs, edible flowers
Creamy Dressing:
陆 Cup fat free plain yogurt
录 Cup fat free mayonnaise
录 Cup thinly sliced celery
录 Cup thinly sliced green onion
1 Tbsp chopped chutney
1 tsp curry powder
1 tsp fresh lemon juice
Chicken Salad:
3 Cups chopped cooked chicken breasts,
陆 Cup sliced water chestnuts
陆 Cup bean sprouts, washed and dried
2 tsp ground ginger
2 tsp toasted sesame seeds
1 Tbsp low sodium soy sauce
1 recipe Creamy Dressing
Garnish: chopped peanuts, optional
Tuna Salad:
2 cans (6-ounces each) water packed tuna, drained, flaked
1 medium apple, chopped
陆 Cup halved grapes
录 Cup toasted sliced almonds, optional
1 recipe Creamy Dressing
In bowl, combine all ingredients
Shrimp Salad:
1 Pound cooked small shrimp, peeled and deveined
1 Cup chopped bell pepper
陆 Cup chopped tomato
录 Cup toasted chopped pecans, optional
Instructions
Combine all ingredients in a bowl
All Seasons California Avocado Pasta Salad
Ingredients
1/3 Cup orange or tangerine juice
3 Tbsp orange marmalade
1 陆 Tbsp vegetable oil
1 Tbsp white wine vinegar
2 tsp Dijon mustard
8 oz dry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
1 California Avocado, seeded, peeled and sliced
2 small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary
1 medium red sweet bell pepper, cut into 1/2-inch squares
3 green onions, sliced diagonally
录 Cup sliced cilantro leaves (lightly packed)
Instructions
In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard.
Add cooked pasta, mixing well. Cover and chill, stirring occasionally.
To serve, add remaining ingredients and toss gently.
Serve on assorted salad greens, if desired.
Buono Appetito!
Avocado Chicken Salad
Recipe courtesy Paula Deen
Show: Emeril Live
Episode: Home Cookin'
Salad:
3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
Avocado Dressing:
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish
Salad:
Mix all ingredients and chill. Pass with avocado dressing.
Dressing:
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.
Avocado, Orange, and Jicama Salad
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: Salute to New York
3 navel oranges
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon sugar
2 tablespoons white-wine vinegar
2 tablespoons olive oil
1 medium jicama (about 3/4 pound)
2 firm-ripe California avocados
With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jicama and halve lengthwise. Thinly slice jicama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
Lift jicama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
Avocado Salad with Lemon, Bacon and Watercress
Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Roast Chicken
4 slices bacon
3 avocados, halved and pitted
1/2 bunch watercress, stems trimmed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.
Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
The salad above sounds good...
but I just slice the meat into just about any salad....
go good in salads with tomatoes, dried cranberries, and goat cheese sprinkle.
Category: Seafood
Ingredients:
1 lg. avocado
2 cans crabmeat or 1 lb. fresh
3 env.Knox gelatin
2 tbsp. finely chopped onions
1 c. finely chopped celery
1 c. sauterne wine
1 1/2 c. water
2 tbsp lemon juice
1/2 c. mayonnaise
Salt to taste
Pepper to taste
Instructions:
Dissolve gelatin in 1/2 cup cold water. Pour 1 cup hot water into mixture and dissolve. Press avocado through fine
sieve, or food processor. Add other ingredients, season to taste. Serve on lettuce leaves. Serves 8.
Here's a great recipe for avocado ';salad'; on toast.
Per person you will require:
1 slice of bread
1 small egg (beaten and seasoned)
1/2 an avocado (skinned and mashed)
1 small tomato (thinly sliced)
6 thin slices of cucumber
2 or 3 roughly torn fresh basil leaves
Salt/freshly ground black pepper
Olive oil for frying
Add a little olive oil to a non-stick pan and bring up to a medium to high heat. Draw the bread carefully through the beaten egg to coat it completely on both sides but avoid breaking it. Fry it for 3 to 4 minutes on each side.
It is possible to mash the avocado straight on to the toast but I prefer to do it beforehand in a small bowl. Spread it carefully over the toast, add the cucumber slices and the tomato and season. Finish with a scattering of torn basil leaves and an optional drizzle of extra virgin olive oil.
Any recipes for chicken salad?
I need a good recipe for chicken salad. Something more gourmet and out of the ordinary, but preferably something that you've actually made and liked. I've seem some that combine all kinds of things I'm not sure would taste good together. I need to make it for a large group of people and want to make sure it's not too weird no one will eat it :-) Any help is appreciated. Thanks!Any recipes for chicken salad?
Chicken Salad Croissants
1 lb of skinless, boneless chicken breasts
1/2 cup dried cranberries
1/2 cup celery, chopped
1/2 cup slivered almonds
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/2 tsp onion powder
1 tsp garlic powder
1 tsp Old Bay seasoning
1/2 tsp dried thyme
3/4 to 1 cup mayonnaise
6 large croissants
Method
Simmer chicken in a little water about 25-30 minutes or until no pink remains (internal temperature reaches 165 degrees.) Drain and cool. Shred chicken and place in a large mixing bowl. Add cranberries, celery and almonds. Stir salt, pepper, cumin, onion powder, garlic powder, Old Bay seasoning and thyme into 3/4 cup of the mayonnaise, mixing well. Stir into chicken mixture. (If mixture seems dry, add remaining mayonnaise.) Split croissants in half; fill with chicken salad. Cut in half crosswise or serve whole.
Notes: This is also great with a little Tabasco sauce or green chilies added to the mixture. Works well with miniature croissants as well. Or, slice a tomato into wedges, cutting to but not through the bottom, to make a ';flower.'; Fill the center with the chicken salad mixture.Any recipes for chicken salad?
Boil a chicken breast and shred it. Chop up celery, apples, grapes, and pecans. Mix them all together the add mayo till you get the texture you like. This is the best ever!
cooked cubed chicken, mayo, chopped dill pickle, chopped celery, sliced green onion, salt and pepper. Works for me!!
I have yet to find a salad that my chicken would eat also. Try steamed broccoli.
always make sure you add grapes and almonds to your chicken salad!
Chicken Salad Croissants
1 lb of skinless, boneless chicken breasts
1/2 cup dried cranberries
1/2 cup celery, chopped
1/2 cup slivered almonds
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/2 tsp onion powder
1 tsp garlic powder
1 tsp Old Bay seasoning
1/2 tsp dried thyme
3/4 to 1 cup mayonnaise
6 large croissants
Method
Simmer chicken in a little water about 25-30 minutes or until no pink remains (internal temperature reaches 165 degrees.) Drain and cool. Shred chicken and place in a large mixing bowl. Add cranberries, celery and almonds. Stir salt, pepper, cumin, onion powder, garlic powder, Old Bay seasoning and thyme into 3/4 cup of the mayonnaise, mixing well. Stir into chicken mixture. (If mixture seems dry, add remaining mayonnaise.) Split croissants in half; fill with chicken salad. Cut in half crosswise or serve whole.
Notes: This is also great with a little Tabasco sauce or green chilies added to the mixture. Works well with miniature croissants as well. Or, slice a tomato into wedges, cutting to but not through the bottom, to make a ';flower.'; Fill the center with the chicken salad mixture.Any recipes for chicken salad?
Boil a chicken breast and shred it. Chop up celery, apples, grapes, and pecans. Mix them all together the add mayo till you get the texture you like. This is the best ever!
cooked cubed chicken, mayo, chopped dill pickle, chopped celery, sliced green onion, salt and pepper. Works for me!!
I have yet to find a salad that my chicken would eat also. Try steamed broccoli.
always make sure you add grapes and almonds to your chicken salad!
I am pregnant and I am craving salads. Does anyone have any interesting salad recipes for me?
Do you like Greek food ?? When I make this salad it disappears every time, even when I make a huge bowl.
Cut up raw veggies like:
Celery
Red Onion
Pepper (red or green or yellow)
Carrot
Cucumber
Tomato
Add:
1 can of drained baby corn or corn niblets
1 can of drained sliced black olives
1 pkg of crumbled feta cheese
Pour on the Kraft Greek Salad Dressing and you're done
If you want to make your own dressing, just mix some olive oil together with some lime or lemon juice and add some herbs like basil, oregano, cilantro and black pepper etc.
(garlic if you like it)
The best thing about this salad is that you can add or omit any of the ingredients depending on what you like, or have on hand, and it's still really good !!
This one sounds kind of odd but I love it:
12 slices bacon
1 head fresh broccoli, diced
1/2 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1/2 cup Raisins or dried cranberries
* 1 cup miracle whip or mayo
* 1 1/2 tablespoons white wine vinegar
* 1/4 cup white sugar (I use less but the recipe calls for 1/4 cup)
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Combine the bacon, cauliflower, broccoli, onion, raisins and sunflower seeds .
3. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
You can also add cheese to this one too.I am pregnant and I am craving salads. Does anyone have any interesting salad recipes for me?
u can put olives,carrots,crewtons,cheese,onion,nut鈥?anything you craveI am pregnant and I am craving salads. Does anyone have any interesting salad recipes for me?
http://www.winkinglizard.com/data/conten鈥?/a>
Chinese chicken salad is my favorite, all the salads are good though!
I am just a huge fan of the salads they have at Trader Joes. If you go there you will have so many unique choices! GOOD LUCK!
taco salad chicken salad slaw
I eat a lot of salads, you can pretty much throw in anything you want/like/have left-over in your fridge!
But as for real salad recipes:
One of my favorites lately is baby spinach with dried cranberries, slivered toasted almonds, and a raspberry vinaigrette. Some good add-ins for that salad are grilled chicken, crumbled feta cheese, grated carrot, orange slices or mandarin segments... Any or all of these, or whatever else sounds good to you!
My family's favorite broccoli salad is just cut up broccoli florets, crispy cooked and crumbled bacon, thinly chopped red onion and grated sharp cheddar cheese. For the dressing, just mix some mayo with sugar and white vinegar. This salad is even better the second day, so I always try to make it ahead of time.
Orange %26amp; Onion salad is good too. just slice and orange or two into segments, and save the juice in a bowl to make you dressing. A bed of romaine lettuce, orange segments, %26amp; very thinly sliced onion. For the dressing, take the orange juice you saved, add a splash of balsamic vinegar, salt %26amp; pepper, a bit of honey, and some olive oil. Whisk it all together, and it's done. This salad is really great with fish or seafood. If you want to make it into a meal serve it with shrimp, or scallops, or a grilled salmon fillet, etc...
l have a receipe that l make all of the time,, and it is all shredded in my food processor,,
carotts (a couple)
yellow and green zuchini (1 large each)
green and purple cabage (1/8-1/4 each)
onion (optional)
plus any other veggies you like.. eg. brocoili stems (hold lots of vitiams and taste good in salads..
Shred all of this together makes almost a slaw salad and top with you favorite dressing and it is really yummy
I love making a cold veggie salad.
A can of button mushrooms, cherry tomatoes, cauliflower, broccoli, pea pods and chopped up green onion...(you can add or take away whatever you like!)
Chop up, and marinate in a bowl with italian dressing for 24 hours, stirring once or twice through the 24 hours.
Yum, serve cold. I always make this with burgers!
Fresh spring greens and sliced pears, toasted pine nuts and grated asaigio cheese with a vinegarete dressing...Yum.
I don't know how you feel about tuna, but put a can of it on some fresh spinache leaves, with some fresh carrots and red onions... and then try a ';light'; dressing to taste..
i like mixed greens with dried dates, blue cheese (i usually use the crumbles, but i guess you can't do unpasteurized cheese--could you do the dressing?), croutons, balsamic vinegar, and black pepper.
mixed greens with avocados and italian dressing (bonus if you mix the avocados and dressing--YUM!).
spinach with strawberries,mint, and walnuts with raspberry vinaigrette
mixed greens with chopped basil, sliced turkey, roasted red peppers, and pesto dressing (basil, parmesan, olive oil, and a little little bit of mayo or sour cream)
My boyfriend made up this simple salad a few weeks ago; I thought it was gonna be gross, but it was really good.
Green leaf lettuce
slivered carrots
cheddar cheese cut in very small cubes
raisins
Ken's honey mustard dressing
My two all time favortie salads are...they arent really anything that interesting though...but here they are anyways...
lettuce
carrots
chick peas
bacon bits
cucumbers
red onions
and ranch dressing! YUM
Greek salad
spring mix salad leafs
walnuts
red onions
feta cheese
black olives...YUM!
If you have a SaladWorks around you, I suggest you try them sometime :)
http://www.saladworks.com/
start looking at different greens and mix em up.. mescalun which are wild and the yellow parts are dandelion.. if you get one.. their good luck.. mix spinach greens.. my fav lettuce is escarole.. try heirloom tomatoes in yellow and red.. the yellow are sweet.. try to use yellow..red and orange peppers green can be gassy.. try differnt croutons.. maybe avocado..sundried tomatoes.. and crumbled cheeses also try saute a quick piece of steak .. shrimp.. or chicken and cut it up and put it on top... also start playing w/ different salad dressings and mixing em' up...enjoy!!!!
My daughter made a wonderful spinach salad the other day...... Fresh spinach (washed %26amp; cut up), with sliced fresh strawberries and lightly candied walnuts (stir the walnuts in a frying pan with 1/2 c. sugar, until the sugar is melted and they're coated). You can use a Balsamic Vignarette dressing, or store-bought Raspberry-Walnut Vignarette dressing. You can also substitute drained mandarin oranges for the strawberries.....
Simple Answer: All veggie.
Carrots - good for carotene which will help your fetus have healthy eyes.
Celery - good for reproductive system. Will help your fetus develop strong reproductive organs.
Yellow veggies - excellent for B complex vitamins
Get creative and just mix and match all veggies. Make a game out of it. My wife craved for ';meat'; during her pregnancies. She came up with some of the wildest recipes and presented me with more variety in serving meat during those times. We still laugh about it!
Be creative. Make it YOUR salad. Even if nobody else likes it. You can laugh about it years later.
http://www.fabulousfoods.com/school/cste鈥?/a>
http://kidshealth.com/parent/recipes/pre鈥?/a>
http://kidshealth.com/parent/recipes/pre鈥?/a>
there are tons more :)
get someone to make it for you. :)
Cut up raw veggies like:
Celery
Red Onion
Pepper (red or green or yellow)
Carrot
Cucumber
Tomato
Add:
1 can of drained baby corn or corn niblets
1 can of drained sliced black olives
1 pkg of crumbled feta cheese
Pour on the Kraft Greek Salad Dressing and you're done
If you want to make your own dressing, just mix some olive oil together with some lime or lemon juice and add some herbs like basil, oregano, cilantro and black pepper etc.
(garlic if you like it)
The best thing about this salad is that you can add or omit any of the ingredients depending on what you like, or have on hand, and it's still really good !!
This one sounds kind of odd but I love it:
12 slices bacon
1 head fresh broccoli, diced
1/2 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1/2 cup Raisins or dried cranberries
* 1 cup miracle whip or mayo
* 1 1/2 tablespoons white wine vinegar
* 1/4 cup white sugar (I use less but the recipe calls for 1/4 cup)
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Combine the bacon, cauliflower, broccoli, onion, raisins and sunflower seeds .
3. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
You can also add cheese to this one too.I am pregnant and I am craving salads. Does anyone have any interesting salad recipes for me?
u can put olives,carrots,crewtons,cheese,onion,nut鈥?anything you craveI am pregnant and I am craving salads. Does anyone have any interesting salad recipes for me?
http://www.winkinglizard.com/data/conten鈥?/a>
Chinese chicken salad is my favorite, all the salads are good though!
I am just a huge fan of the salads they have at Trader Joes. If you go there you will have so many unique choices! GOOD LUCK!
taco salad chicken salad slaw
I eat a lot of salads, you can pretty much throw in anything you want/like/have left-over in your fridge!
But as for real salad recipes:
One of my favorites lately is baby spinach with dried cranberries, slivered toasted almonds, and a raspberry vinaigrette. Some good add-ins for that salad are grilled chicken, crumbled feta cheese, grated carrot, orange slices or mandarin segments... Any or all of these, or whatever else sounds good to you!
My family's favorite broccoli salad is just cut up broccoli florets, crispy cooked and crumbled bacon, thinly chopped red onion and grated sharp cheddar cheese. For the dressing, just mix some mayo with sugar and white vinegar. This salad is even better the second day, so I always try to make it ahead of time.
Orange %26amp; Onion salad is good too. just slice and orange or two into segments, and save the juice in a bowl to make you dressing. A bed of romaine lettuce, orange segments, %26amp; very thinly sliced onion. For the dressing, take the orange juice you saved, add a splash of balsamic vinegar, salt %26amp; pepper, a bit of honey, and some olive oil. Whisk it all together, and it's done. This salad is really great with fish or seafood. If you want to make it into a meal serve it with shrimp, or scallops, or a grilled salmon fillet, etc...
l have a receipe that l make all of the time,, and it is all shredded in my food processor,,
carotts (a couple)
yellow and green zuchini (1 large each)
green and purple cabage (1/8-1/4 each)
onion (optional)
plus any other veggies you like.. eg. brocoili stems (hold lots of vitiams and taste good in salads..
Shred all of this together makes almost a slaw salad and top with you favorite dressing and it is really yummy
I love making a cold veggie salad.
A can of button mushrooms, cherry tomatoes, cauliflower, broccoli, pea pods and chopped up green onion...(you can add or take away whatever you like!)
Chop up, and marinate in a bowl with italian dressing for 24 hours, stirring once or twice through the 24 hours.
Yum, serve cold. I always make this with burgers!
Fresh spring greens and sliced pears, toasted pine nuts and grated asaigio cheese with a vinegarete dressing...Yum.
I don't know how you feel about tuna, but put a can of it on some fresh spinache leaves, with some fresh carrots and red onions... and then try a ';light'; dressing to taste..
i like mixed greens with dried dates, blue cheese (i usually use the crumbles, but i guess you can't do unpasteurized cheese--could you do the dressing?), croutons, balsamic vinegar, and black pepper.
mixed greens with avocados and italian dressing (bonus if you mix the avocados and dressing--YUM!).
spinach with strawberries,mint, and walnuts with raspberry vinaigrette
mixed greens with chopped basil, sliced turkey, roasted red peppers, and pesto dressing (basil, parmesan, olive oil, and a little little bit of mayo or sour cream)
My boyfriend made up this simple salad a few weeks ago; I thought it was gonna be gross, but it was really good.
Green leaf lettuce
slivered carrots
cheddar cheese cut in very small cubes
raisins
Ken's honey mustard dressing
My two all time favortie salads are...they arent really anything that interesting though...but here they are anyways...
lettuce
carrots
chick peas
bacon bits
cucumbers
red onions
and ranch dressing! YUM
Greek salad
spring mix salad leafs
walnuts
red onions
feta cheese
black olives...YUM!
If you have a SaladWorks around you, I suggest you try them sometime :)
http://www.saladworks.com/
start looking at different greens and mix em up.. mescalun which are wild and the yellow parts are dandelion.. if you get one.. their good luck.. mix spinach greens.. my fav lettuce is escarole.. try heirloom tomatoes in yellow and red.. the yellow are sweet.. try to use yellow..red and orange peppers green can be gassy.. try differnt croutons.. maybe avocado..sundried tomatoes.. and crumbled cheeses also try saute a quick piece of steak .. shrimp.. or chicken and cut it up and put it on top... also start playing w/ different salad dressings and mixing em' up...enjoy!!!!
My daughter made a wonderful spinach salad the other day...... Fresh spinach (washed %26amp; cut up), with sliced fresh strawberries and lightly candied walnuts (stir the walnuts in a frying pan with 1/2 c. sugar, until the sugar is melted and they're coated). You can use a Balsamic Vignarette dressing, or store-bought Raspberry-Walnut Vignarette dressing. You can also substitute drained mandarin oranges for the strawberries.....
Simple Answer: All veggie.
Carrots - good for carotene which will help your fetus have healthy eyes.
Celery - good for reproductive system. Will help your fetus develop strong reproductive organs.
Yellow veggies - excellent for B complex vitamins
Get creative and just mix and match all veggies. Make a game out of it. My wife craved for ';meat'; during her pregnancies. She came up with some of the wildest recipes and presented me with more variety in serving meat during those times. We still laugh about it!
Be creative. Make it YOUR salad. Even if nobody else likes it. You can laugh about it years later.
http://www.fabulousfoods.com/school/cste鈥?/a>
http://kidshealth.com/parent/recipes/pre鈥?/a>
http://kidshealth.com/parent/recipes/pre鈥?/a>
there are tons more :)
get someone to make it for you. :)
Does anyone have any good recipes for pasta salad?
Does anyone have any good pasta salad recipes? I also want some good potato and macaroni recipes as well. Thank you in advance.Does anyone have any good recipes for pasta salad?
I think a really good and easy pasta salad recipe is to get some cooked pasta, and stir in some basil pesto. Add chopped tomato, finely chopped purple onion and cucumber. It is delicious, and so easy. It tastes best if you stir in the basil pesto when the pasta is still hot straight after draining it. And then add the chopped veggies.Does anyone have any good recipes for pasta salad?
Zita pasta, with fresh basil, pine nuts, olive oil , and some Italian seasoning
Mama's best Mac Salad:
1 lb. salad macaroni, cooked according to package directions, drained and rinsed.
2 stalks celery, diced
1/2 to one onion, diced
2 or 3 dill pickles, diced
1 small can chopped black olives
1/4 cheddar cheese, cut into 1/8th inch dice
2 hard boiled eggs, diced
Combine all of the above with and olive oil and vinegar. Adjust seasonings with salt %26amp; pepper.
(The original recipe called for mayonnaise, but that's not safe anymore unless the salad is kept chilled the whole time!)
VARIATIONS:
1 can artichoke hearts, chopped
green olives stuffed with pimento for the black olives
sweet pickles for the dill
sour cream and dill dressing
multi colored bow-ties or rotelle in place of the salad mac.
SWEET PASTA SALAD
';This is a wonderfully easy recipe. It's my family's favorite because it has a sweeter sauce.';
Original recipe yield:
10 servings
PREP TIME 4 Hrs
COOK TIME 10 Min
READY IN 4 Hrs 10 Min
INGREDIENTS
1 pound rotini pasta
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.
Pasta Salad
1lb samll seashell mac (cooked)
1 large sweet onion, chopped
2 ribs celery, finely chopped
1/2 lb cheddar cheese, cut into small cubes
4 kosher dill picles, finely chopped
2 cans water packed tuna, drained
1/2 c flat leaf parsley, minced (opt)
Dressing:
2 c mayo
thin with 1/4 c dill pickle juice
4 Tbls sugar or spenda
1 tsp onion powder
1 tsp season salt
1 Tbl mustard
1/2 tsp fresh ground pepper
1 Tbl dill weed (opt)
I also make this with left over flaked salmon in place of tuna.
Antipasto Pasta Salad
1 pound rotini or fusilli pasta, cooked according to package directions
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
1 (16-ounce) can garbanzo beans, drained and rinsed
4 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini, seeded and cut into julienne strips
1/4 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced
1. In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
2. In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley.
3. Chill salad, covered, for 1 hour.
Serves 8 to 10.
pasta salad
colored spiral noodles - cooked and drained
red, green ,yellow bell pepper - chopped
green onions or red onion - chopped
grated cheese - what ever flavor or flavors you like
ham - chopped up
turkey lunch meat - chopped up
ranch dressing - (hidden valley the best)
in large bowl mix all ingredients together and serve
you could try making your own up just pick your favorite kind of pasta and experiment with other ingredients
good luck
Easy Pasta Salad:
28 min 20 min prep
6 servings
2 cups cooked pasta (fussili/rigatoni is nice)
2 tomatoes, diced
2 green onions, sliced thin-diced (any onion is good-I usually add about 1/4 cup or more)
1 medium green pepper, diced
1/2 red pepper (optional)
1 medium cucumber, diced
1 cup celery, diced (optional)
DRESSING
2/3 cup white sugar
1/2 cup oil (light is best-use your favourite oil)
1/3 cup ketchup
1/4 cup white vinegar
1 teaspoon seasoning salt
1/4 teaspoon pepper
1 teaspoon paprika
1. mix the cooked pasta (once it has cooled) with the diced vegetable.
2. in a seperate bowl (a large measuring cup works well) combine the ingredients for the dressing.
3. stir until the sugar is dissolved and it is mixed well, a whisk works well.
4. pour over the pasta and mix well.
5. put in the fridge a few hours.
6. t's even more tastier the next day.
7. This salad is great for BBQ's and to bring to a cottage.
8. ENJOY!
9. Note: the optional vegetables add flavour and taste, they are great for colour also.
I don't have measurements, it's sorta to taste
BLT Pasta salad
Cooked elbow macaroni
diced and cooked bacon (the more the better)
diced celery
mayo
your favorite salsa (chili sauce, chipolte salsa, etc.)
chopped tomatoes
Add all ingredients, serve.
I have yet to meet anyone who does not like it.
Go ahead and invent your own. You can use your favorite dressing, you can use a combination of any diced/minced veggies; you can even add meat if you like, (crab, tuna). I always make mine different and it's always yummy.
Macaroni and Tuna Salad
Cook your pasta. Let cool in the fridge. Add tuna, Hellman's mayo, diced onions and diced peppers. Mix and ready to serve. *For best results let in the fridge for an hour. Very easy, fast and delicious...
Potato Salad:
Ingredients:
potatoes
eggs
onions
red pepper
mayo(Hellman's)
butter
milk
salt
Broil potatoes and eggs until well cooked. Drain. Add a little butter, some diced onions, diced red peppers, milk and a little salt. Mix. Let in the fridge until completely cold.
This is a great pasta salad recipe:
1lb box of spaghetti, penne, rotini or bowtie pasta
1 green or red bell pepper
1 small onion
1 small cucumber
1 large tomato
(any additional veggies you like i.e. carrots, celery, broccoli etc)
16 oz bottled Italian dressing
2 tablespoons of salad supreme (seasoning made by McCormick)
Cook pasta and cool. Mix with remaining ingredients and chill for at least two hours before serving.
Go buy some mulitcolored bowtie or spiral pasta and your favorite italian dressing. Cook the pasta and drain it. Then add the dressing. You could also throw in some diced scallions or red onions and grape tomatoes. It is simple and people LOVE it!
I make a macaroni salad that everyone seems to love. I use the small shells, mayo, 1/2 tsp. mustard, salt, pepper, diced sweet pickle, or some sweet pickle relish, a jar of diced pimento, diced onion, a lot of grated chedder cheese, and a couple of chopped boiled eggs. Sprinkle paprika over top. None of these measurements are exact because you just go by taste. Hope you enjoy it.
Potato chip pasta salad
1. Slice potatoes (about a mm thin)
2. Deep fry them (don鈥檛 make them too crispy so fry them for about 2 minutes)
3. Put on a kitchen towel to soak up excess oil
4. Boil some pasta
5. Add salt and pasta sauce.
6. Add the potato chips to the pasta and add Italian dressing. (for about a cup pasta add two cups of potato chips)
7. Add some carrots, boiled peas and baby corn.
8. A great side dish is prepared
Bacon Bacon Potato Salad
Ingredients
5 large red potatoes
1 small diced onion
2 cups real mayonnaise
1/4 cup mustard
1/4 cup Bacon Bacon鈩?br>
2 Tbsp. vinegar
1-2 Tbsp. Onion Onion鈩?br>
2 Tbsp. dill pickle relish
1-2 tsp. dry Fiesta Party Dip Mix鈩?br>
Ground black pepper to taste
Directions
Boil potatoes in water until tender; cool and dice. Combine remaining ingredients in large bowl; fold in potatoes. Refrigerate 1-2 hours. Makes 6-8 servings.
Balsamic %26amp; Basil Potato Salad
2 Tbsp. Balsamic %26amp; Basil Dipping Oil
1/2 cup mayonnaise
2 lbs. cooked, quartered new red potatoes
1/4 cup minced red onion
Directions
Combine first 2 ingredients; pour over potatoes and onion. Mix well. Chill 2 hours. Makes 6 servings.
Cool 'n Creamy Cucumber Pasta Salad
Ingredients
2 (.5 oz.) pkgs. Cool 'n Creamy Cucumber
1 cup mayonnaise
1 cup sour cream
2 Tbsp. Onion Onion鈩?br>
6 oz. jar chopped marinated artichoke hearts
2.25 oz. can sliced olives
1 chopped medium cucumber
1 chopped large tomato
8 oz. pkg. cooked, drained macaroni
1/3 cup milk
Directions
Combine first 4 ingredients; blend well. Add artichokes, olives, cucumber and tomato; fold together. Add mixture to macaroni; add milk to make creamy. Makes 4-6 servings.
I will give you the ingredients but not the quantities which you can figure out yourself to the items you like:
Rotini Pasta (tri-color) cooked al dente cool
add the following:
Italian dressing (start small portions and work up)
boiled ham (1/4 inch chunks)
cheddar cheese (1/4 inch chunks)
Whole black olives (pitted)
Green peppers (sliced thin)
tomatoes (diced small, no seeds)
onion (sliced thin on the bias)
celery (peeled and 1/4 inch chunks)
Parsley (fresh and chopped,no stems)
pepperoni (1/4 chunks) twice as much as the ham
Seasonings: to your likings
Granulated garlic
Granulated onion
Salt
White pepper
Sugar (small amount)
Basil (fresh and sliced thin) chiffonade style
i love pasta salad.. this is what i mix together... 1 pound of cooked pasta, a small scoop of miracle whip, some ranch dressing, a can of cooked hole corn, and some Bacon bits.. yummmmmmmmmm yummmmmmm its making me hungry!
ya bell pepers,black olves,sun dried tomatos,sherdded parmsean cheese,and italian dressing and penne noddles and it iscalled pasta primivera
pasta and potato salads are fun. first boil your pasta and put in a bowl to cool in the fridge and chop up fresh garlic, mushrooms and herbs and if you wish some seafood. Sautee gently . cool them in a glass bowl. after they cool toss with fresh bell peppers, green onions, and you have a salad! Season and add or subtract to your delight. A little salmon or tuna is great to
I think a really good and easy pasta salad recipe is to get some cooked pasta, and stir in some basil pesto. Add chopped tomato, finely chopped purple onion and cucumber. It is delicious, and so easy. It tastes best if you stir in the basil pesto when the pasta is still hot straight after draining it. And then add the chopped veggies.Does anyone have any good recipes for pasta salad?
Zita pasta, with fresh basil, pine nuts, olive oil , and some Italian seasoning
Mama's best Mac Salad:
1 lb. salad macaroni, cooked according to package directions, drained and rinsed.
2 stalks celery, diced
1/2 to one onion, diced
2 or 3 dill pickles, diced
1 small can chopped black olives
1/4 cheddar cheese, cut into 1/8th inch dice
2 hard boiled eggs, diced
Combine all of the above with and olive oil and vinegar. Adjust seasonings with salt %26amp; pepper.
(The original recipe called for mayonnaise, but that's not safe anymore unless the salad is kept chilled the whole time!)
VARIATIONS:
1 can artichoke hearts, chopped
green olives stuffed with pimento for the black olives
sweet pickles for the dill
sour cream and dill dressing
multi colored bow-ties or rotelle in place of the salad mac.
SWEET PASTA SALAD
';This is a wonderfully easy recipe. It's my family's favorite because it has a sweeter sauce.';
Original recipe yield:
10 servings
PREP TIME 4 Hrs
COOK TIME 10 Min
READY IN 4 Hrs 10 Min
INGREDIENTS
1 pound rotini pasta
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.
Pasta Salad
1lb samll seashell mac (cooked)
1 large sweet onion, chopped
2 ribs celery, finely chopped
1/2 lb cheddar cheese, cut into small cubes
4 kosher dill picles, finely chopped
2 cans water packed tuna, drained
1/2 c flat leaf parsley, minced (opt)
Dressing:
2 c mayo
thin with 1/4 c dill pickle juice
4 Tbls sugar or spenda
1 tsp onion powder
1 tsp season salt
1 Tbl mustard
1/2 tsp fresh ground pepper
1 Tbl dill weed (opt)
I also make this with left over flaked salmon in place of tuna.
Antipasto Pasta Salad
1 pound rotini or fusilli pasta, cooked according to package directions
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
1 (16-ounce) can garbanzo beans, drained and rinsed
4 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini, seeded and cut into julienne strips
1/4 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced
1. In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
2. In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley.
3. Chill salad, covered, for 1 hour.
Serves 8 to 10.
pasta salad
colored spiral noodles - cooked and drained
red, green ,yellow bell pepper - chopped
green onions or red onion - chopped
grated cheese - what ever flavor or flavors you like
ham - chopped up
turkey lunch meat - chopped up
ranch dressing - (hidden valley the best)
in large bowl mix all ingredients together and serve
you could try making your own up just pick your favorite kind of pasta and experiment with other ingredients
good luck
Easy Pasta Salad:
28 min 20 min prep
6 servings
2 cups cooked pasta (fussili/rigatoni is nice)
2 tomatoes, diced
2 green onions, sliced thin-diced (any onion is good-I usually add about 1/4 cup or more)
1 medium green pepper, diced
1/2 red pepper (optional)
1 medium cucumber, diced
1 cup celery, diced (optional)
DRESSING
2/3 cup white sugar
1/2 cup oil (light is best-use your favourite oil)
1/3 cup ketchup
1/4 cup white vinegar
1 teaspoon seasoning salt
1/4 teaspoon pepper
1 teaspoon paprika
1. mix the cooked pasta (once it has cooled) with the diced vegetable.
2. in a seperate bowl (a large measuring cup works well) combine the ingredients for the dressing.
3. stir until the sugar is dissolved and it is mixed well, a whisk works well.
4. pour over the pasta and mix well.
5. put in the fridge a few hours.
6. t's even more tastier the next day.
7. This salad is great for BBQ's and to bring to a cottage.
8. ENJOY!
9. Note: the optional vegetables add flavour and taste, they are great for colour also.
I don't have measurements, it's sorta to taste
BLT Pasta salad
Cooked elbow macaroni
diced and cooked bacon (the more the better)
diced celery
mayo
your favorite salsa (chili sauce, chipolte salsa, etc.)
chopped tomatoes
Add all ingredients, serve.
I have yet to meet anyone who does not like it.
Go ahead and invent your own. You can use your favorite dressing, you can use a combination of any diced/minced veggies; you can even add meat if you like, (crab, tuna). I always make mine different and it's always yummy.
Macaroni and Tuna Salad
Cook your pasta. Let cool in the fridge. Add tuna, Hellman's mayo, diced onions and diced peppers. Mix and ready to serve. *For best results let in the fridge for an hour. Very easy, fast and delicious...
Potato Salad:
Ingredients:
potatoes
eggs
onions
red pepper
mayo(Hellman's)
butter
milk
salt
Broil potatoes and eggs until well cooked. Drain. Add a little butter, some diced onions, diced red peppers, milk and a little salt. Mix. Let in the fridge until completely cold.
This is a great pasta salad recipe:
1lb box of spaghetti, penne, rotini or bowtie pasta
1 green or red bell pepper
1 small onion
1 small cucumber
1 large tomato
(any additional veggies you like i.e. carrots, celery, broccoli etc)
16 oz bottled Italian dressing
2 tablespoons of salad supreme (seasoning made by McCormick)
Cook pasta and cool. Mix with remaining ingredients and chill for at least two hours before serving.
Go buy some mulitcolored bowtie or spiral pasta and your favorite italian dressing. Cook the pasta and drain it. Then add the dressing. You could also throw in some diced scallions or red onions and grape tomatoes. It is simple and people LOVE it!
I make a macaroni salad that everyone seems to love. I use the small shells, mayo, 1/2 tsp. mustard, salt, pepper, diced sweet pickle, or some sweet pickle relish, a jar of diced pimento, diced onion, a lot of grated chedder cheese, and a couple of chopped boiled eggs. Sprinkle paprika over top. None of these measurements are exact because you just go by taste. Hope you enjoy it.
Potato chip pasta salad
1. Slice potatoes (about a mm thin)
2. Deep fry them (don鈥檛 make them too crispy so fry them for about 2 minutes)
3. Put on a kitchen towel to soak up excess oil
4. Boil some pasta
5. Add salt and pasta sauce.
6. Add the potato chips to the pasta and add Italian dressing. (for about a cup pasta add two cups of potato chips)
7. Add some carrots, boiled peas and baby corn.
8. A great side dish is prepared
Bacon Bacon Potato Salad
Ingredients
5 large red potatoes
1 small diced onion
2 cups real mayonnaise
1/4 cup mustard
1/4 cup Bacon Bacon鈩?br>
2 Tbsp. vinegar
1-2 Tbsp. Onion Onion鈩?br>
2 Tbsp. dill pickle relish
1-2 tsp. dry Fiesta Party Dip Mix鈩?br>
Ground black pepper to taste
Directions
Boil potatoes in water until tender; cool and dice. Combine remaining ingredients in large bowl; fold in potatoes. Refrigerate 1-2 hours. Makes 6-8 servings.
Balsamic %26amp; Basil Potato Salad
2 Tbsp. Balsamic %26amp; Basil Dipping Oil
1/2 cup mayonnaise
2 lbs. cooked, quartered new red potatoes
1/4 cup minced red onion
Directions
Combine first 2 ingredients; pour over potatoes and onion. Mix well. Chill 2 hours. Makes 6 servings.
Cool 'n Creamy Cucumber Pasta Salad
Ingredients
2 (.5 oz.) pkgs. Cool 'n Creamy Cucumber
1 cup mayonnaise
1 cup sour cream
2 Tbsp. Onion Onion鈩?br>
6 oz. jar chopped marinated artichoke hearts
2.25 oz. can sliced olives
1 chopped medium cucumber
1 chopped large tomato
8 oz. pkg. cooked, drained macaroni
1/3 cup milk
Directions
Combine first 4 ingredients; blend well. Add artichokes, olives, cucumber and tomato; fold together. Add mixture to macaroni; add milk to make creamy. Makes 4-6 servings.
I will give you the ingredients but not the quantities which you can figure out yourself to the items you like:
Rotini Pasta (tri-color) cooked al dente cool
add the following:
Italian dressing (start small portions and work up)
boiled ham (1/4 inch chunks)
cheddar cheese (1/4 inch chunks)
Whole black olives (pitted)
Green peppers (sliced thin)
tomatoes (diced small, no seeds)
onion (sliced thin on the bias)
celery (peeled and 1/4 inch chunks)
Parsley (fresh and chopped,no stems)
pepperoni (1/4 chunks) twice as much as the ham
Seasonings: to your likings
Granulated garlic
Granulated onion
Salt
White pepper
Sugar (small amount)
Basil (fresh and sliced thin) chiffonade style
i love pasta salad.. this is what i mix together... 1 pound of cooked pasta, a small scoop of miracle whip, some ranch dressing, a can of cooked hole corn, and some Bacon bits.. yummmmmmmmmm yummmmmmm its making me hungry!
ya bell pepers,black olves,sun dried tomatos,sherdded parmsean cheese,and italian dressing and penne noddles and it iscalled pasta primivera
pasta and potato salads are fun. first boil your pasta and put in a bowl to cool in the fridge and chop up fresh garlic, mushrooms and herbs and if you wish some seafood. Sautee gently . cool them in a glass bowl. after they cool toss with fresh bell peppers, green onions, and you have a salad! Season and add or subtract to your delight. A little salmon or tuna is great to
What wonderful salad or dessert recipes are you cooking for the fourth ?
LAYERED LETTUCE SALAD
1 head lettuce - shredded
1 large red onion - sliced
1/2 cup celery - diced
1/2 cup green pepper - diced
1 large carrot - grated
1 package frozen peas
2 cups Hellmann's Mayonaise
2 Tablespoons sugar
4 ounces cheddar cheese - shredded
8 slices bacon - cooked crisp and crumbled
Make this salad the day before serving. Layer the lettuce in the bottom of a large clear bowl. Follow with a layer of onion, a layer of celery, a layer of pepper, a layer of carrot, and a layer of frozen peas. Carefully spread mayonaise on top.
Sprinkle sugar on the mayonaise. Cover with cheese. Crumble bacon pieces on top. Refridgerate overnight or at least 6 hours to flavor.
(the next day I decorate to top with slices of cucumber and cherry tomatoes, sometimes olives)
MARY's CABBAGE SALAD
3 cups shredded cabbage
1 small onion, diced
1/2 teaspoon sugar
1/2 teaspoon salt
dash black pepper
3 cups cooked spaghetti
3 Tablespoons Hellman's mayonnaise
Shred cabbage and dice onion and put into large bowl and set aside.
In separate bowl, mix sugar, salt and pepper; drudge into cabbage mixture.
Cook spaghetti until tender and drain. Rinse spaghetti in cold water to cool; drain.
Add spaghetti to cabbage mixture. Stir in mayonnaise and mix until well blended.
Refrigerate at least 3 hours to flavor. Mix well before serving.
NANCY's ITALIAN BEAN SALAD
1 large green pepper, sliced in strips
2 small onions, sliced thin
1 medium can chick beans, rinsed - drained
1 medium can kidney beans, rinsed - drained
1 medium can cannellini beans, rinsed - drained
1 small can string beans, rinsed - drained
1 small can wax beans, rinsed - drained
1 small can lima beans, rinsed- drained
1/3 cup oil
2/3 cup white vinegar
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In large bowl, mix together beans with peppers and onions. In small bowl whisk oil, vinegar, sugar, salt and pepper. Add dressing over beans. Toss to coat. Cover. Refrigerate. Marinate overnight.
PINEAPPLE LADY FINGERS DESSERT
3 packages lady fingers
1 package (8 ounces) cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 cups crushed pineapple
1 can pineapple pie filling
1 pint whipping cream
1/2 cup walnuts (chopped - optional)
Drain crushed pineapple; and combine with pie filling in large bowl.
In medium bowl, beat cream cheese, sugar and vanilla extract until smooth. Fold this mixture into the pineapple mixture.
Whip cream in another medium bowl until almost stiff and holds peaks.
Fold the whipped cream into the pineapple-cheese mixture.
Line lady fingers around the sides and bottom of a 9-inch spring form pan.
Pour 1/2 of cream mixture into the springform pan and then top with more lady fingers and the rest of the cream mixture. Top with chopped nuts. Refrigerate overnight.
GOODIE BARS
1/4 stick butter - melted
1 cup graham cracker crumbs
1 cup shredded coconut
1 cup chocolate chips
1 cup chopped walnuts
1 can condensed milk
Melt butter and mix with graham cracker crumbs; press into ungreased 9 x 13 inch baking pan. Spread coconut , then chips, then walnuts. Pour condensed milk on top and bake at 350 for 30 minutes. Cool and cut into squares.What wonderful salad or dessert recipes are you cooking for the fourth ?
I'm not making this for the 4th of July, but this is one of my fave salad recipes and I plan to make it soon again! :)
It's called ';Sassy Chicken Salad.'; I found it on a card in the packaging of the canned chunk chicken breast sold at Costco. I love this recipe because it's super easy, tastes delicious %26amp; refreshing, and is very healthy.
SASSY CHICKEN SALAD
1 can (10 oz.) diced tomatoes %26amp; green chiles (drained)
1/2 cup light/reduced fat mayonnaise
1 tablespoon honey
1 can (12.5 oz.) chunk chicken breast (I use Kirkland, the Costco in-house brand)
1 cup celery, thinly sliced
1 cup grapes, halved (any grape type is fine)
1/3 cup toasted pecans, chopped
In medium bowl, combine tomatos %26amp; chiles, mayo and honey. Then stir in chix, celery, grapes %26amp; pecans. Cover and chill. Serves approx. 6.What wonderful salad or dessert recipes are you cooking for the fourth ?
potatoe salad...mmm mmm good
Tahatian Salad yummm...........cole whip, nuts, pineapple tidbits, cherries mini marshmallows yummmmm
This is my traditional 4th desert. (bananna pudding) it's really easy you will need.
(1) 11in rectangle baking dish.
(2) Boxes Vanilla Wafers
(1 tablespoon) Butter
(2) regular size boxes of Vanilla pudding (instant)
(1) bunch banannas
(1) container Kool Whip, (origonal or vanilla)
You mix up the 2 packages of pudding in a blender with 1 cup of vanilla wafers and 1 bananna. (use a low setting)
You crumble a cup of Vanilla wafers, mix with 1 tablespoon butter (softened) and press in bottom of the baking dish.
Spread a thin layer of the pudding in the dish and place a layer of wafers, and a layer of bananna slices, repeat this step once
Spread a layer of whipped cream across the top, and garnish with the remaining wafers (broken into pieces), and bananna slices.
Cover and refrigerate until served.
This is a Cool, and refreshing desert for any Hot summer holiday cookout.
I am making a spinach dip. I love making it and my whole family loves it as well. It's a special thing for the holidays and get -togethers.
I am making a frozen dessert using ice cream sandwiches, hot fudge and crushed oreos.
Barbecued burgers.
Pretzel Salad
INGREDIENTS:
3/4 cup butter
2 cups pretzel crumbs
3 tablespoons sugar
8 ounces cream cheese, softened
1 cup sugar
2 cups whipped topping, softened
6 ounce package strawberry gelatin
2 cups boiling water
10 ounce package frozen strawberries, defrosted
PREPARATION:
Preheat oven to 400 degrees F. Melt butter in 9 x 13-inch pan in oven. Remove from oven and stir in pretzel crumbs and 3 tablespoons sugar. Spread evenly in pan. Bake for 8 to 10 minutes. Remove and cool completely. Beat cream cheese and sugar. Stir in whipped topping. Spoon onto cooled pretzel
crust. Dissolve gelatin in boiling water. Stir in defrosted strawberries and juice. Smash-up berries while combining. Pour over cream cheese layer. Refrigerate until gelatin congeals. Serve cold.
Note: You can use sugar-free gelatin and substituted the sugar in the cream cheese with Splenda.
pizza
All-American apple pie!
1 head lettuce - shredded
1 large red onion - sliced
1/2 cup celery - diced
1/2 cup green pepper - diced
1 large carrot - grated
1 package frozen peas
2 cups Hellmann's Mayonaise
2 Tablespoons sugar
4 ounces cheddar cheese - shredded
8 slices bacon - cooked crisp and crumbled
Make this salad the day before serving. Layer the lettuce in the bottom of a large clear bowl. Follow with a layer of onion, a layer of celery, a layer of pepper, a layer of carrot, and a layer of frozen peas. Carefully spread mayonaise on top.
Sprinkle sugar on the mayonaise. Cover with cheese. Crumble bacon pieces on top. Refridgerate overnight or at least 6 hours to flavor.
(the next day I decorate to top with slices of cucumber and cherry tomatoes, sometimes olives)
MARY's CABBAGE SALAD
3 cups shredded cabbage
1 small onion, diced
1/2 teaspoon sugar
1/2 teaspoon salt
dash black pepper
3 cups cooked spaghetti
3 Tablespoons Hellman's mayonnaise
Shred cabbage and dice onion and put into large bowl and set aside.
In separate bowl, mix sugar, salt and pepper; drudge into cabbage mixture.
Cook spaghetti until tender and drain. Rinse spaghetti in cold water to cool; drain.
Add spaghetti to cabbage mixture. Stir in mayonnaise and mix until well blended.
Refrigerate at least 3 hours to flavor. Mix well before serving.
NANCY's ITALIAN BEAN SALAD
1 large green pepper, sliced in strips
2 small onions, sliced thin
1 medium can chick beans, rinsed - drained
1 medium can kidney beans, rinsed - drained
1 medium can cannellini beans, rinsed - drained
1 small can string beans, rinsed - drained
1 small can wax beans, rinsed - drained
1 small can lima beans, rinsed- drained
1/3 cup oil
2/3 cup white vinegar
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In large bowl, mix together beans with peppers and onions. In small bowl whisk oil, vinegar, sugar, salt and pepper. Add dressing over beans. Toss to coat. Cover. Refrigerate. Marinate overnight.
PINEAPPLE LADY FINGERS DESSERT
3 packages lady fingers
1 package (8 ounces) cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 cups crushed pineapple
1 can pineapple pie filling
1 pint whipping cream
1/2 cup walnuts (chopped - optional)
Drain crushed pineapple; and combine with pie filling in large bowl.
In medium bowl, beat cream cheese, sugar and vanilla extract until smooth. Fold this mixture into the pineapple mixture.
Whip cream in another medium bowl until almost stiff and holds peaks.
Fold the whipped cream into the pineapple-cheese mixture.
Line lady fingers around the sides and bottom of a 9-inch spring form pan.
Pour 1/2 of cream mixture into the springform pan and then top with more lady fingers and the rest of the cream mixture. Top with chopped nuts. Refrigerate overnight.
GOODIE BARS
1/4 stick butter - melted
1 cup graham cracker crumbs
1 cup shredded coconut
1 cup chocolate chips
1 cup chopped walnuts
1 can condensed milk
Melt butter and mix with graham cracker crumbs; press into ungreased 9 x 13 inch baking pan. Spread coconut , then chips, then walnuts. Pour condensed milk on top and bake at 350 for 30 minutes. Cool and cut into squares.What wonderful salad or dessert recipes are you cooking for the fourth ?
I'm not making this for the 4th of July, but this is one of my fave salad recipes and I plan to make it soon again! :)
It's called ';Sassy Chicken Salad.'; I found it on a card in the packaging of the canned chunk chicken breast sold at Costco. I love this recipe because it's super easy, tastes delicious %26amp; refreshing, and is very healthy.
SASSY CHICKEN SALAD
1 can (10 oz.) diced tomatoes %26amp; green chiles (drained)
1/2 cup light/reduced fat mayonnaise
1 tablespoon honey
1 can (12.5 oz.) chunk chicken breast (I use Kirkland, the Costco in-house brand)
1 cup celery, thinly sliced
1 cup grapes, halved (any grape type is fine)
1/3 cup toasted pecans, chopped
In medium bowl, combine tomatos %26amp; chiles, mayo and honey. Then stir in chix, celery, grapes %26amp; pecans. Cover and chill. Serves approx. 6.What wonderful salad or dessert recipes are you cooking for the fourth ?
potatoe salad...mmm mmm good
Tahatian Salad yummm...........cole whip, nuts, pineapple tidbits, cherries mini marshmallows yummmmm
This is my traditional 4th desert. (bananna pudding) it's really easy you will need.
(1) 11in rectangle baking dish.
(2) Boxes Vanilla Wafers
(1 tablespoon) Butter
(2) regular size boxes of Vanilla pudding (instant)
(1) bunch banannas
(1) container Kool Whip, (origonal or vanilla)
You mix up the 2 packages of pudding in a blender with 1 cup of vanilla wafers and 1 bananna. (use a low setting)
You crumble a cup of Vanilla wafers, mix with 1 tablespoon butter (softened) and press in bottom of the baking dish.
Spread a thin layer of the pudding in the dish and place a layer of wafers, and a layer of bananna slices, repeat this step once
Spread a layer of whipped cream across the top, and garnish with the remaining wafers (broken into pieces), and bananna slices.
Cover and refrigerate until served.
This is a Cool, and refreshing desert for any Hot summer holiday cookout.
I am making a spinach dip. I love making it and my whole family loves it as well. It's a special thing for the holidays and get -togethers.
I am making a frozen dessert using ice cream sandwiches, hot fudge and crushed oreos.
Barbecued burgers.
Pretzel Salad
INGREDIENTS:
3/4 cup butter
2 cups pretzel crumbs
3 tablespoons sugar
8 ounces cream cheese, softened
1 cup sugar
2 cups whipped topping, softened
6 ounce package strawberry gelatin
2 cups boiling water
10 ounce package frozen strawberries, defrosted
PREPARATION:
Preheat oven to 400 degrees F. Melt butter in 9 x 13-inch pan in oven. Remove from oven and stir in pretzel crumbs and 3 tablespoons sugar. Spread evenly in pan. Bake for 8 to 10 minutes. Remove and cool completely. Beat cream cheese and sugar. Stir in whipped topping. Spoon onto cooled pretzel
crust. Dissolve gelatin in boiling water. Stir in defrosted strawberries and juice. Smash-up berries while combining. Pour over cream cheese layer. Refrigerate until gelatin congeals. Serve cold.
Note: You can use sugar-free gelatin and substituted the sugar in the cream cheese with Splenda.
pizza
All-American apple pie!
Any good and simple recipes for egg salad?
Hey y'all, does anyone here have some yummy but simple egg salad recipes? I would really appreciate it, thanks!Any good and simple recipes for egg salad?
Hard boil a few eggs. 4 minutes boiling will be good.
Quickly pour off water and shock with ice water. Let sit til cool enough to handle.
Place peeled eggs in a bowl. Mash with a potato masher.
Add mayo or Miracle Whip to taste. A few spoonsful of sweet pickle relish. A dash of mustard if you like. A dash of Tabasco sauce if you like. Salt and pepper if you like.
Mix it all up, taste, adjust seasonings if necessary. Dig in and enjoy,Any good and simple recipes for egg salad?
Chop up your boiled eggs, real fine. Start adding mayonnaise a little at the time until the consistency is just right. Add salt and pepper a little at the time as well so it'll be all mixed in. Add a little finely chopped onion and some finely chopped celery. Try a dash of paprika. Add some finely chopped pickle or pickle relish. When you have it finished, do a taste test and add more of anything you think it needs.
I think you'll like the onion and celery. The crunchy consistency makes it good on a sandwich. To me, just plain old boiled eggs and a little mayo and salt /pepper is too bland.
Egg salad is a food that is better after it chills, and the flavors meld. Another reason for the added veggies.
Mash a cold hard boiled egg, add approx one Tablespoon mayo, little salt %26amp; pepper to taste. I also like to add small amount of garlic powder to give it a kick. Hope it works for you.
the best and simplest one is this cut up all your hard boiled eggs into little cubes (whites and yolks) then add mayo (about the same amount that you would if you were making the same amount of tuna salad. then maybe some salt and pepper. then mix it up and you are done. it is simple and easy and tastes great because you can taste the egg and not just the stuff that is mixed into it!
Eggs, mayonnaise, Golden's spicy brown mustard and dill pickle pieces. Cut up the hard boiled eggs. Spread with mayonnaise first because you don't want to overdue the mustard flavor. Then spread in some mustard. Add pickle pieces.
Hard boil a few eggs. 4 minutes boiling will be good.
Quickly pour off water and shock with ice water. Let sit til cool enough to handle.
Place peeled eggs in a bowl. Mash with a potato masher.
Add mayo or Miracle Whip to taste. A few spoonsful of sweet pickle relish. A dash of mustard if you like. A dash of Tabasco sauce if you like. Salt and pepper if you like.
Mix it all up, taste, adjust seasonings if necessary. Dig in and enjoy,Any good and simple recipes for egg salad?
Chop up your boiled eggs, real fine. Start adding mayonnaise a little at the time until the consistency is just right. Add salt and pepper a little at the time as well so it'll be all mixed in. Add a little finely chopped onion and some finely chopped celery. Try a dash of paprika. Add some finely chopped pickle or pickle relish. When you have it finished, do a taste test and add more of anything you think it needs.
I think you'll like the onion and celery. The crunchy consistency makes it good on a sandwich. To me, just plain old boiled eggs and a little mayo and salt /pepper is too bland.
Egg salad is a food that is better after it chills, and the flavors meld. Another reason for the added veggies.
Mash a cold hard boiled egg, add approx one Tablespoon mayo, little salt %26amp; pepper to taste. I also like to add small amount of garlic powder to give it a kick. Hope it works for you.
the best and simplest one is this cut up all your hard boiled eggs into little cubes (whites and yolks) then add mayo (about the same amount that you would if you were making the same amount of tuna salad. then maybe some salt and pepper. then mix it up and you are done. it is simple and easy and tastes great because you can taste the egg and not just the stuff that is mixed into it!
Eggs, mayonnaise, Golden's spicy brown mustard and dill pickle pieces. Cut up the hard boiled eggs. Spread with mayonnaise first because you don't want to overdue the mustard flavor. Then spread in some mustard. Add pickle pieces.
I am looking for pasta salad recipes?
whats your favorite pasta salad recipe, I love the stuff but when I make it it just doesnt taste good any ideas?I am looking for pasta salad recipes?
greek pasta salad
6c cooked multi grain rotini
1%26amp;1/2 c diced cucumber
2 med tomatoes ,diced
2 oz feta cheese ,finely crumbled
1 med green bell pepper ,chopped
12 med pitted black olives,sliced
1/4 c chopped fresh dill
juice of 1/2 lemon
1/4 tsp salt
1/8 tsp black pepper
Mix all together in large bowl . chill untill
ready to serve .I am looking for pasta salad recipes?
Pasta Salad.
1 lb pasta - shape of your choice
1 or 2 carrots, peeled and diced
1 small cucumber, cut into bite-sized pieces
1 red pepper, cut into dice
1 - 2 cups cut up meat, poultry, or fish (salmon has body and works well)
1 large tomato, cut up OR a cup of split cherry tomatoes
Any additional vegetables you like
1 cup frozen peas
1 envelope Good Seasons Italian dressing, mixed with vinegar and good olive oil
Grated parmesan cheese to add on top.
Bring water to a boil and toss in the pasta to cook for the directed time. While you're boiling the water and the pasta cut up all of your vegetables and the protein and mix the dressing.
When the pasta is done cooking pour the frozen peas into your colander and then pour the pasta and it's water over the peas. The boiling water will defrost them but leave the peas with body.
Mix this in with the other vegetables and cut up protein.
Pour the prepared dressing over this to taste, some like it wetter than others. Add the parmesan to top.
i have 2 super easy recipes. sorry i don't have any real measurements but these are ';eyeball it'; recipes in my house.
Olive Mushroom Parmesan Pasta
take 2 small cans of mushrooms, drain well, and saute them in a skillet with lots of butter, minced garlic, salt, and pepper. set aside. take cooked/drained pasta and add butter (as much as you like, i just use enough to coat the noodles well). Add mushrooms, Parmesan cheese (much as you like), garlic salt, diced green %26amp; black olives, and pepper. mix well %26amp; serve.
Tuna Mac
take cooked/drained pasta and add mayo (much as you like), chopped onions, thawed frozen peas, 1 can of drained tuna (packed in water), and cheddar cheese (cut into little squares). mix well %26amp; serve.
My mom makes the best pasta salad. Here's the recipe:
-Any kind of caesar dressing
-Multi-colored corkskrew pasta
-Any brand/type croutons
-sliced black olives
-red onion, cut into thin rings
-grated parmesan cheese
-cracked black pepper
cook the pasta, let it cool
pour in the dressing, just enough to coat the pasta
add the rest of the ingredients to your liking
Soooo delicious! Especially with a green salad and grilled chicken or steak.
do you like buffalo chicken?
Buffalo Chicken Salad
Pasta of your choice (I used rotini)
Chopped up chicken breast
Chopped up celery
Shredded carrot (most grocery stores have it now)
8 oz. of blue cheese crumbles
8 oz. of plain yogurt (non-fat or regular)
1/2 cup mayo
1/2 cup of your favorite buffalo wing sauce
Chopped up chives or green onions (optional)
Salt %26amp; Pepper to taste
I have to admit I eyeball most of my recipes so above measurements are ';guesstimates';.
I just made the BEST one with Orzo.
1 box Orzo, boiled to al dente
Toss with 1 T olive oil
Dice 1 large tomato, 1 bunch flat leaf parsley, chopped, 4.5 oz. feta, crumbled, 1/2 tsp. chopped garlic and toss together.
Pour on the juice of 1 lemon and 1/4 cup olive oil and toss.
SO GOOD.
***I also add cannellini beans to mine. (White italian beans.)
Here's the one I make. I get asked to bring this to all the get togethers
1 lb twisty pasty {cooked, drain, cool}
1 large tomato diced
1 large green pepper diced
1 small onion diced
1 large can black olives drained %26amp; diced
2 cups Parmesan cheese
1 large bottle Italian dressing
1 large bottle French dressing
mix all together chill a few hours
I have a recipe for an orzo pasta salad, some of the ingredients include artichoke hearts, sun dried tomatoes and feta cheese. You can find it at:
http://www.cooking-is-easy-and-fun.com/O鈥?/a>
It is really good.
Ok here's what you do take the colored noodles and boil them and take some a Italian dressing and pour it in there and take some olives and a 1/3 cups of shredded carrots and what ever you like and mix it all up
Hi Try this.
http://www.youtube.com/watch?v=AHNxrVijV鈥?/a>
If you don't like it, you can choose another from the Related videos on the right.
Go to foodtv.comoreal
greek pasta salad
6c cooked multi grain rotini
1%26amp;1/2 c diced cucumber
2 med tomatoes ,diced
2 oz feta cheese ,finely crumbled
1 med green bell pepper ,chopped
12 med pitted black olives,sliced
1/4 c chopped fresh dill
juice of 1/2 lemon
1/4 tsp salt
1/8 tsp black pepper
Mix all together in large bowl . chill untill
ready to serve .I am looking for pasta salad recipes?
Pasta Salad.
1 lb pasta - shape of your choice
1 or 2 carrots, peeled and diced
1 small cucumber, cut into bite-sized pieces
1 red pepper, cut into dice
1 - 2 cups cut up meat, poultry, or fish (salmon has body and works well)
1 large tomato, cut up OR a cup of split cherry tomatoes
Any additional vegetables you like
1 cup frozen peas
1 envelope Good Seasons Italian dressing, mixed with vinegar and good olive oil
Grated parmesan cheese to add on top.
Bring water to a boil and toss in the pasta to cook for the directed time. While you're boiling the water and the pasta cut up all of your vegetables and the protein and mix the dressing.
When the pasta is done cooking pour the frozen peas into your colander and then pour the pasta and it's water over the peas. The boiling water will defrost them but leave the peas with body.
Mix this in with the other vegetables and cut up protein.
Pour the prepared dressing over this to taste, some like it wetter than others. Add the parmesan to top.
i have 2 super easy recipes. sorry i don't have any real measurements but these are ';eyeball it'; recipes in my house.
Olive Mushroom Parmesan Pasta
take 2 small cans of mushrooms, drain well, and saute them in a skillet with lots of butter, minced garlic, salt, and pepper. set aside. take cooked/drained pasta and add butter (as much as you like, i just use enough to coat the noodles well). Add mushrooms, Parmesan cheese (much as you like), garlic salt, diced green %26amp; black olives, and pepper. mix well %26amp; serve.
Tuna Mac
take cooked/drained pasta and add mayo (much as you like), chopped onions, thawed frozen peas, 1 can of drained tuna (packed in water), and cheddar cheese (cut into little squares). mix well %26amp; serve.
My mom makes the best pasta salad. Here's the recipe:
-Any kind of caesar dressing
-Multi-colored corkskrew pasta
-Any brand/type croutons
-sliced black olives
-red onion, cut into thin rings
-grated parmesan cheese
-cracked black pepper
cook the pasta, let it cool
pour in the dressing, just enough to coat the pasta
add the rest of the ingredients to your liking
Soooo delicious! Especially with a green salad and grilled chicken or steak.
do you like buffalo chicken?
Buffalo Chicken Salad
Pasta of your choice (I used rotini)
Chopped up chicken breast
Chopped up celery
Shredded carrot (most grocery stores have it now)
8 oz. of blue cheese crumbles
8 oz. of plain yogurt (non-fat or regular)
1/2 cup mayo
1/2 cup of your favorite buffalo wing sauce
Chopped up chives or green onions (optional)
Salt %26amp; Pepper to taste
I have to admit I eyeball most of my recipes so above measurements are ';guesstimates';.
I just made the BEST one with Orzo.
1 box Orzo, boiled to al dente
Toss with 1 T olive oil
Dice 1 large tomato, 1 bunch flat leaf parsley, chopped, 4.5 oz. feta, crumbled, 1/2 tsp. chopped garlic and toss together.
Pour on the juice of 1 lemon and 1/4 cup olive oil and toss.
SO GOOD.
***I also add cannellini beans to mine. (White italian beans.)
Here's the one I make. I get asked to bring this to all the get togethers
1 lb twisty pasty {cooked, drain, cool}
1 large tomato diced
1 large green pepper diced
1 small onion diced
1 large can black olives drained %26amp; diced
2 cups Parmesan cheese
1 large bottle Italian dressing
1 large bottle French dressing
mix all together chill a few hours
I have a recipe for an orzo pasta salad, some of the ingredients include artichoke hearts, sun dried tomatoes and feta cheese. You can find it at:
http://www.cooking-is-easy-and-fun.com/O鈥?/a>
It is really good.
Ok here's what you do take the colored noodles and boil them and take some a Italian dressing and pour it in there and take some olives and a 1/3 cups of shredded carrots and what ever you like and mix it all up
Hi Try this.
http://www.youtube.com/watch?v=AHNxrVijV鈥?/a>
If you don't like it, you can choose another from the Related videos on the right.
Go to foodtv.com
What some of your favorite Tuna Salad/Sandwich recipes?
Also what are some other cheap and easy Tuna dishes?
I've been addicted to Tuna lately...What some of your favorite Tuna Salad/Sandwich recipes?
I love this variation! It rocks!
Kickin鈥?Tuna Salad
1 can Tuna
1 陆 tsp. horseradish
2 shakes Tabasco sauce
1 small dill pickle
1 shake cayenne
1 Tbs. or more of Mayonnaise
1/2 stalk of celery
Diced Red Pepper, optional to taste
Squirt of brown mustard
In a medium bowl, combine all ingredients and stir well. Cover and let rest overnight in a refrigerator for the best flavor. Makes 2 to 3 sandwiches or 1 big salad.
What some of your favorite Tuna Salad/Sandwich recipes?
I tried a new recipe for tartar sauce and had some left over after the dinner. I decided to use it to make up some tuna salad - it was great. It seemed so logical afterwards - tartar sauce has the mayo, relish etc. and is good with fish.
A deli by my office made tuna salad (a basic mix) and then put it on whole wheat bread with a bit of brie cheese and honey mustard. It sounded like a weird combination, but it was good too.
This is going to sound weird but its really good.
Mix tuna w/mayo, celery
On a hard roll - put the tuna, spread cream cheese (yes, cream cheese) on one side of the roll, to this add black olives and red onions and provalone cheese.The mayo and cream cheese together somehow makes a real tasty sandwich.
I love adding hard boiled egg and any kind of relish to this wonderful nutritious food. I am from Alaska and I make the same with salmon too. I fish every year and I am a woman. I like heavier on mustard than mayo because mustard has less fat content. I also love tuna casserole with homemade white sauce and cheese.
For an easy tuna salad:
mix one can tuna, with a little mayo, and some relish. Spread on two pieces bread and ENJOY!
Go to Starkist.com for more ideas.
I've been addicted to Tuna lately...What some of your favorite Tuna Salad/Sandwich recipes?
I love this variation! It rocks!
Kickin鈥?Tuna Salad
1 can Tuna
1 陆 tsp. horseradish
2 shakes Tabasco sauce
1 small dill pickle
1 shake cayenne
1 Tbs. or more of Mayonnaise
1/2 stalk of celery
Diced Red Pepper, optional to taste
Squirt of brown mustard
In a medium bowl, combine all ingredients and stir well. Cover and let rest overnight in a refrigerator for the best flavor. Makes 2 to 3 sandwiches or 1 big salad.
What some of your favorite Tuna Salad/Sandwich recipes?
I tried a new recipe for tartar sauce and had some left over after the dinner. I decided to use it to make up some tuna salad - it was great. It seemed so logical afterwards - tartar sauce has the mayo, relish etc. and is good with fish.
A deli by my office made tuna salad (a basic mix) and then put it on whole wheat bread with a bit of brie cheese and honey mustard. It sounded like a weird combination, but it was good too.
This is going to sound weird but its really good.
Mix tuna w/mayo, celery
On a hard roll - put the tuna, spread cream cheese (yes, cream cheese) on one side of the roll, to this add black olives and red onions and provalone cheese.The mayo and cream cheese together somehow makes a real tasty sandwich.
I love adding hard boiled egg and any kind of relish to this wonderful nutritious food. I am from Alaska and I make the same with salmon too. I fish every year and I am a woman. I like heavier on mustard than mayo because mustard has less fat content. I also love tuna casserole with homemade white sauce and cheese.
For an easy tuna salad:
mix one can tuna, with a little mayo, and some relish. Spread on two pieces bread and ENJOY!
Go to Starkist.com for more ideas.
Fruit Salad Recipes?
I have been trying to figure out how to make a good fruit salad i have got apples, canalope, grapes, watermellon, blueberry, and strawberry not looking for the tradional fruit salad just a glaze or something. something to sweeten it up a little. any ideas?Fruit Salad Recipes?
You could drizzle a little honey or maple syrup over your fruit. You could make a plain or flavored simple syrup. My favorite is a ginger flavored simple syrup. It takes the fruit salad from plain and ordinary to extraordinary!
1/2 cup sugar
1/4 cup water
1 inch piece ginger sliced thin
Place ingredients into a saucepan and bring to a boil stirring until sugar is dissolved. Turn off heat and let this mixture steep for at least 30 minutes for an intense ginger flavor. Remove ginger and pour over your fruit salad.Fruit Salad Recipes?
oh you people suck. the people that gave me thumbs down obviously have no taste and stuff their faces with peanut butter on a daily basis!!! Report Abuse
What about adding whipped cream to all that, you could use the french vanilla, chocolate (might not taste so good with the canalope and watermelon), regular wipped cream, or strawberry. You could also add marshmellow cream on the side as a dip.
SOUR CREAM FRUIT SALAD DRESSING
1 pt. sour cream
1 tbsp. lemon juice
1 1/2 tbsp. sugar
1/2 c. miniature marshmallows
1/2 tsp. grated lemon peel
Stir sour cream and then mix in remaining ingredients. Refrigerate for 1 hour to blend flavors. Excellent for fresh fruit or fruit and gelatin salads. Stir dressing well before serving.
I don't use a recipe for this, but I think you can adjust for taste.
I use about 1/2 white vinegar with 1/2 Canola oil. Add 1/2 tsp or more vanilla depending on how much liquid you are making. Add sugar to taste. Using a whisk, whisk until well blended. Add about 1 tsp poppy seeds, more or less to your liking and stir. Pour over the salad when ready to serve. This is a very light tasting dressing.
Here is a suggestion using the same ingredients for individual salads. Place romaine lettuce into a salad bowl for the bottom layer. Next, add a spoon of bow-tie pasta. Place the fruit around the edges and a sliced chicken breast in the center. Sprinkle chow mein noodles and slivered almonds over the top. Serve with the dressing over the top or on the side. I always use strawberries and mandarin oranges whenever I make it in addition to a couple of other fruits. I have used the fruits you mentioned as well as raspberries.
a delicious glaze would be sweetened condensed milk. you can a can of it at any grocery store, and just put a spoonful on top of your salad. i dont think many ppl eat it, but its ingredients are just sugar and condensed milk, simple but delicious. People don't know what they're missing.
honey and chopped mint
http://web.foodnetwork.com/food/web/sear鈥?/a>
(Pics:http://images.search.yahoo.com/search/im鈥?/a>
the easiest way to sweeten it up would be some passionfruit, or canned if not in season. you don't really need a glaze as the fruit juices should be enough. try some yoghurt or ice-cream if you think it needs it.
Slice fruit and sprinkle with sugar. Allow to set in frig for an hour. Stir gently. Serve over shortcakes, pound cake, angel food cake or ice cream with whipped cream.
You could drizzle a little honey or maple syrup over your fruit. You could make a plain or flavored simple syrup. My favorite is a ginger flavored simple syrup. It takes the fruit salad from plain and ordinary to extraordinary!
1/2 cup sugar
1/4 cup water
1 inch piece ginger sliced thin
Place ingredients into a saucepan and bring to a boil stirring until sugar is dissolved. Turn off heat and let this mixture steep for at least 30 minutes for an intense ginger flavor. Remove ginger and pour over your fruit salad.Fruit Salad Recipes?
oh you people suck. the people that gave me thumbs down obviously have no taste and stuff their faces with peanut butter on a daily basis!!! Report Abuse
What about adding whipped cream to all that, you could use the french vanilla, chocolate (might not taste so good with the canalope and watermelon), regular wipped cream, or strawberry. You could also add marshmellow cream on the side as a dip.
SOUR CREAM FRUIT SALAD DRESSING
1 pt. sour cream
1 tbsp. lemon juice
1 1/2 tbsp. sugar
1/2 c. miniature marshmallows
1/2 tsp. grated lemon peel
Stir sour cream and then mix in remaining ingredients. Refrigerate for 1 hour to blend flavors. Excellent for fresh fruit or fruit and gelatin salads. Stir dressing well before serving.
I don't use a recipe for this, but I think you can adjust for taste.
I use about 1/2 white vinegar with 1/2 Canola oil. Add 1/2 tsp or more vanilla depending on how much liquid you are making. Add sugar to taste. Using a whisk, whisk until well blended. Add about 1 tsp poppy seeds, more or less to your liking and stir. Pour over the salad when ready to serve. This is a very light tasting dressing.
Here is a suggestion using the same ingredients for individual salads. Place romaine lettuce into a salad bowl for the bottom layer. Next, add a spoon of bow-tie pasta. Place the fruit around the edges and a sliced chicken breast in the center. Sprinkle chow mein noodles and slivered almonds over the top. Serve with the dressing over the top or on the side. I always use strawberries and mandarin oranges whenever I make it in addition to a couple of other fruits. I have used the fruits you mentioned as well as raspberries.
a delicious glaze would be sweetened condensed milk. you can a can of it at any grocery store, and just put a spoonful on top of your salad. i dont think many ppl eat it, but its ingredients are just sugar and condensed milk, simple but delicious. People don't know what they're missing.
honey and chopped mint
http://web.foodnetwork.com/food/web/sear鈥?/a>
(Pics:http://images.search.yahoo.com/search/im鈥?/a>
the easiest way to sweeten it up would be some passionfruit, or canned if not in season. you don't really need a glaze as the fruit juices should be enough. try some yoghurt or ice-cream if you think it needs it.
Slice fruit and sprinkle with sugar. Allow to set in frig for an hour. Stir gently. Serve over shortcakes, pound cake, angel food cake or ice cream with whipped cream.
Unique salad recipes?
I need recipes for salads as a meal. Something different from the ordinary garden salad. Any ideas? Maybe adding meat, cheese...?Unique salad recipes?
';composed'; salads are very popular in France.
You basically pick a base (rice, couscous, pasta, etc), and add different toppings like raisins, walnuts, shredded carrots, sweetcorn, mint, shredded chicken, tomato, crabmeat, almonds, and add a vinaigrette to it (one part mustard, two parts vinegar and olive oil, or a sweeter one with balsamic vinegar and honey)
It all depends on your personal taste!Unique salad recipes?
at my job i often make salads and we make like 10 different kinds u can try adding sliced turkey, ham, chicken, or bacon, you can add eggs, shredded cheddar cheese, tomatoes, cucumbers, bell peppers and crutons. These are the things we put in our salads you can try it theres probably sime things i listed that you dont eat just dont include it. this is really the only advice i can give on a salad so.......GOOD LUCK!
Harvest Chicken Salad
Dressing
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed
Salad
1 package (6 ounces) fresh baby spinach leaves
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)
Orange segments and Whole-Grain Croutons (optional)
1.For dressing, zest one orange using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
2.For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Cut apples in half lengthwise; remove stems and seeds using Cook鈥檚 Corer庐. Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and Whole-Grain Croutons, if desired. Serve immediately.
Yield: 12 servings
Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g
Cook's Tip: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired.
Preparing Orange Segments:
To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane.
Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.
Edamame Chicken Salad
1 录 cups frozen shelled Edamame beans (green soybeans)
1 cup water
3 Tbsp reduced fat creamy peanut butter
1 Tbsp sesame oil
1 Tbsp reduced sodium Soy Sauce
录 cup rice vinegar
1 garlic clove
1 medium carrot, peeled
1 small zucchini
1 small yellow squash
1 cup diced cooked chicken
Thinly sliced green onions and chopped peanuts (optional)
1.Place Edamame beans and water in Large Micro-cooker; microwave on HIGH 3-4 minutes or until beans are hot. Drain and cool completely. Meanwhile, in Classic Batter Bowl, combine peanut butter, oil, soy sauce, vinegar and garlic pressed with Garlic Press; mix well.
2.Cut carrot, zucchini and yellow squash using Julienne Peeler; add chicken and beans. Chill 30 minutes or until ready to serve. Add peanut butter mixture; toss to coat. Sprinkle with green onions and peanuts; if desired. Serve immediately.
Yield: 2 servings.
I have tons more
I love salad. One of my faves is Caprese. Sometimes I add cooked pasta (i.e. spirals etc.) %26amp; serve cold.
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Just before serving, drizzle on some excellent extra-virgin olive oil. 4 servings.
---------
Grilled Asparagus %26amp; Mushroom Salad with Shaved Parmesan
1 lb. Asparagus, trimmed
Olive oil, as needed
Salt, as needed
Freshly ground pepper as needed
2 Tbsp. fresh lemon juice
1 clove garlic, chopped finely
1/8 tsp. crushed red pepper or to taste (optional)
2 Tbsp. olive oil
1/2 lb. medium crimini or white mushrooms, cleaned
1 1/2 oz. Parmesan cheese, shaved* pieces
To blanch Asparagus, in a frying pan large enough to hold Asparagus in one layer, bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add Asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
To grill, brush Asparagus with olive oil. On an outdoor or a stove-top grill over medium-high heat, grill asparagus, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in 1-1/2'; pieces; reserve.
To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve. (Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.)
Slice mushrooms about 1/4'; thick. Toss mushrooms with reserved Asparagus and vinaigrette; arrange on a platter. Scatter shavings of Parmesan cheese over salad.
-----------
Mandarin Orange Salad w Feta Cheese
6 cups lettuce of choice - torn
1 cucumber, small - peeled, seeded, sliced thin
1 avocado - peeled and sliced
11 ounce can of madarine oranges - drained
2 tablespoons red onions - diced
1/2 teaspoon grated orange peel
1/4 cup orange juice
1/2 cup salad oil
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 cup feta cheese, crumbled
Combine the first 4 indredients in a large bowl and toss. In another container, combine the remaining ingredients and whisk until the oil is blended well.When ready to serve, toss the salad and add the dressing. (May make the dressing ahead of time and refrigerate.) Garnish with feta cheese.
------
Tomato Asparagus Salad
Serving Size : 4
To trim asparagus, start by snapping them with your fingers and try to get basically the same lengths. If not, trim with a knife.
1 pound asparagus
2 tablespoons butter
2 tablespoons olive oil
1/2 cup toasted slivered almonds
8 cherry tomatoes, sliced in half
2 tablespoons balsamic vinegar
Salt and pepper
Steam the asparagus in 2 inches of water and cook uncovered for 3 to 5 minutes until tender-crisp. Plunge the vegetables into cold water, then drain and let air dry.
In a large saute pan, heat the butter and oil and add the nuts, stirring until hot. Add the tomatoes, stir and then add the vinegar. When bubbly, pour over the asparagus and serve.
-------------
Warm Spinach %26amp; Artichoke Hearts Salad
Serving Size : 4
1 TBS olive oil
10 oz of fresh baby spinach
1/4 red onion, diced
1/3 c. sundried tomatoes, chopped
1 (8 oz) jar of artichoke hearts with marinade
2 cloves minced garlic
1 tsp dried basil
1 TBS balsamic vinegar
1 c. crumbled feta cheese
Preheat the oven to 300掳. Lightly oil a shallow baking dish.
Fill the oiled baking dish with baby spinach. Top with red onion
and sun dried tomatoes.
Slice the artichoke hearts into bite size pieces, reserving the
marinade. Scatter the artichoke hearts over the spinach.
Add the garlic, basil and vinegar to the marinade, blending well.
Drizzle the marinade over the spinach. Top with the crumbled feta. Bake the spinach until it is wilted but not browned, about 10 minutes.
-------------
If you like fresh tuna, Nicoise salad is another fave.
This site has so many yummy (pasta) salads. I've saved them to my files:
http://www.bhg.com/bhg/
Enjoy!
Well, my stepmother is turkish, and she taught me this really nice, and delicious recipe. You take chicken and cut ut into small soft chunks. You could also use boston butt. You mix it with miracle whip,chopped pickles, carrots that are chopped or sliced, and you then take purple or green grapes and cut them in half vertically. It is better if you have seedless grapes. You mix it all into a bowl and serve it cold. It also tastes delicious on whole wheat or cracked wheat bread. Enjoy!!!!
baby spinach, hard boiled eggs, applewood smoked bacon, almond slivers, and raspberry vinaigrette dressing. My fave!
http://foodisyummy42.blogspot.com/2006_0鈥?/a>
Not sure how you like sushi, but this looks awesome.
';composed'; salads are very popular in France.
You basically pick a base (rice, couscous, pasta, etc), and add different toppings like raisins, walnuts, shredded carrots, sweetcorn, mint, shredded chicken, tomato, crabmeat, almonds, and add a vinaigrette to it (one part mustard, two parts vinegar and olive oil, or a sweeter one with balsamic vinegar and honey)
It all depends on your personal taste!Unique salad recipes?
at my job i often make salads and we make like 10 different kinds u can try adding sliced turkey, ham, chicken, or bacon, you can add eggs, shredded cheddar cheese, tomatoes, cucumbers, bell peppers and crutons. These are the things we put in our salads you can try it theres probably sime things i listed that you dont eat just dont include it. this is really the only advice i can give on a salad so.......GOOD LUCK!
Harvest Chicken Salad
Dressing
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed
Salad
1 package (6 ounces) fresh baby spinach leaves
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)
Orange segments and Whole-Grain Croutons (optional)
1.For dressing, zest one orange using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
2.For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Cut apples in half lengthwise; remove stems and seeds using Cook鈥檚 Corer庐. Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and Whole-Grain Croutons, if desired. Serve immediately.
Yield: 12 servings
Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g
Cook's Tip: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired.
Preparing Orange Segments:
To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane.
Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.
Edamame Chicken Salad
1 录 cups frozen shelled Edamame beans (green soybeans)
1 cup water
3 Tbsp reduced fat creamy peanut butter
1 Tbsp sesame oil
1 Tbsp reduced sodium Soy Sauce
录 cup rice vinegar
1 garlic clove
1 medium carrot, peeled
1 small zucchini
1 small yellow squash
1 cup diced cooked chicken
Thinly sliced green onions and chopped peanuts (optional)
1.Place Edamame beans and water in Large Micro-cooker; microwave on HIGH 3-4 minutes or until beans are hot. Drain and cool completely. Meanwhile, in Classic Batter Bowl, combine peanut butter, oil, soy sauce, vinegar and garlic pressed with Garlic Press; mix well.
2.Cut carrot, zucchini and yellow squash using Julienne Peeler; add chicken and beans. Chill 30 minutes or until ready to serve. Add peanut butter mixture; toss to coat. Sprinkle with green onions and peanuts; if desired. Serve immediately.
Yield: 2 servings.
I have tons more
I love salad. One of my faves is Caprese. Sometimes I add cooked pasta (i.e. spirals etc.) %26amp; serve cold.
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Just before serving, drizzle on some excellent extra-virgin olive oil. 4 servings.
---------
Grilled Asparagus %26amp; Mushroom Salad with Shaved Parmesan
1 lb. Asparagus, trimmed
Olive oil, as needed
Salt, as needed
Freshly ground pepper as needed
2 Tbsp. fresh lemon juice
1 clove garlic, chopped finely
1/8 tsp. crushed red pepper or to taste (optional)
2 Tbsp. olive oil
1/2 lb. medium crimini or white mushrooms, cleaned
1 1/2 oz. Parmesan cheese, shaved* pieces
To blanch Asparagus, in a frying pan large enough to hold Asparagus in one layer, bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add Asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
To grill, brush Asparagus with olive oil. On an outdoor or a stove-top grill over medium-high heat, grill asparagus, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in 1-1/2'; pieces; reserve.
To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve. (Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.)
Slice mushrooms about 1/4'; thick. Toss mushrooms with reserved Asparagus and vinaigrette; arrange on a platter. Scatter shavings of Parmesan cheese over salad.
-----------
Mandarin Orange Salad w Feta Cheese
6 cups lettuce of choice - torn
1 cucumber, small - peeled, seeded, sliced thin
1 avocado - peeled and sliced
11 ounce can of madarine oranges - drained
2 tablespoons red onions - diced
1/2 teaspoon grated orange peel
1/4 cup orange juice
1/2 cup salad oil
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 cup feta cheese, crumbled
Combine the first 4 indredients in a large bowl and toss. In another container, combine the remaining ingredients and whisk until the oil is blended well.When ready to serve, toss the salad and add the dressing. (May make the dressing ahead of time and refrigerate.) Garnish with feta cheese.
------
Tomato Asparagus Salad
Serving Size : 4
To trim asparagus, start by snapping them with your fingers and try to get basically the same lengths. If not, trim with a knife.
1 pound asparagus
2 tablespoons butter
2 tablespoons olive oil
1/2 cup toasted slivered almonds
8 cherry tomatoes, sliced in half
2 tablespoons balsamic vinegar
Salt and pepper
Steam the asparagus in 2 inches of water and cook uncovered for 3 to 5 minutes until tender-crisp. Plunge the vegetables into cold water, then drain and let air dry.
In a large saute pan, heat the butter and oil and add the nuts, stirring until hot. Add the tomatoes, stir and then add the vinegar. When bubbly, pour over the asparagus and serve.
-------------
Warm Spinach %26amp; Artichoke Hearts Salad
Serving Size : 4
1 TBS olive oil
10 oz of fresh baby spinach
1/4 red onion, diced
1/3 c. sundried tomatoes, chopped
1 (8 oz) jar of artichoke hearts with marinade
2 cloves minced garlic
1 tsp dried basil
1 TBS balsamic vinegar
1 c. crumbled feta cheese
Preheat the oven to 300掳. Lightly oil a shallow baking dish.
Fill the oiled baking dish with baby spinach. Top with red onion
and sun dried tomatoes.
Slice the artichoke hearts into bite size pieces, reserving the
marinade. Scatter the artichoke hearts over the spinach.
Add the garlic, basil and vinegar to the marinade, blending well.
Drizzle the marinade over the spinach. Top with the crumbled feta. Bake the spinach until it is wilted but not browned, about 10 minutes.
-------------
If you like fresh tuna, Nicoise salad is another fave.
This site has so many yummy (pasta) salads. I've saved them to my files:
http://www.bhg.com/bhg/
Enjoy!
Well, my stepmother is turkish, and she taught me this really nice, and delicious recipe. You take chicken and cut ut into small soft chunks. You could also use boston butt. You mix it with miracle whip,chopped pickles, carrots that are chopped or sliced, and you then take purple or green grapes and cut them in half vertically. It is better if you have seedless grapes. You mix it all into a bowl and serve it cold. It also tastes delicious on whole wheat or cracked wheat bread. Enjoy!!!!
baby spinach, hard boiled eggs, applewood smoked bacon, almond slivers, and raspberry vinaigrette dressing. My fave!
http://foodisyummy42.blogspot.com/2006_0鈥?/a>
Not sure how you like sushi, but this looks awesome.
Cold Christmas lunch ideas? anyone have some great salad recipes that i can make for Christmas day?
Its going to be a hot day most likely so i thought salads with ham and turkey would be best. any other ideas greatly appreciated!
thanksCold Christmas lunch ideas? anyone have some great salad recipes that i can make for Christmas day?
This is a great Salad for Christmas Day.
Sweet Chilli %26amp; Lime Mixed Vegetable Salad
You will need:
200 gram asparagus, trimmed and sliced
100 gram fresh baby corn, sliced lengthways
1 medium red capsicum, thinly sliced
100 gram shitake mushrooms, thinly sliced
1 lebanese cucumber, deseeded and thinly sliced
12 green onions, thinly sliced
100 gram bean shoots
1 red thai chilli, thinly sliced
2 tablespoons finely chopped coriander leaves
Dressing:
2 tablespoons lime juice
2 teaspoons sesame oil
2 teaspoons fish sauce
1 garlic clove, crushed
Cook asparagus and corn separately, until tender crisp.
Drain and combine asparagus, corn, capsicum, mushrooms, cucumber, onion, sprouts, chilli and coriander.
Whisk together dressing remaining ingredients.
Drizzle over salad and toss gently to combine.Cold Christmas lunch ideas? anyone have some great salad recipes that i can make for Christmas day?
there is lots of cold salads to make, like a chicken or tuna salad, we always make a fruit salad for christmas, but don't forget to use fruit fresh or the fruit will brown and won't look pretty.
The best salad I ever made: (kind of resembles a Waldorf Salad)
Chopped Romaine
Strawberries
Fuji Apples
Roma Tomatoes
Red Onion
Walnuts
Cucumber
Chop and toss it all in Balsamic vinaigrette. It's soooooo good!
Actually a Waldorf Salad would be great.
INGREDIENTS
1/2 cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
1/8 teaspoon salt
3 apples -- peeled, cored, and chopped
1 cup thinly sliced celery
1/2 cup chopped walnuts
1/2 cup raisins (optional)
In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.
Wow, you really plan ahead don't you!
spinach greens
dried cranberries
feta cheese
pine nuts
sun dried tomatoes
thats all you need for the PERFECT Christmas salad! You get all the perty colours!!! and its mighty tasty too, i might add.
best salad is the wombok cabbage shredded mixed with pine nuts soy sauce spoon of sugar and white vinegar
My mom's friend made this really great salad/pasta dish that was a major hit.
It was cold pasta with olives, carrots, mini corn, and tomatoes. She put regular salad dressing on top. Hers was Italian dressing, put you could put whichever one that you like, maybe turkey and bacon bits?
Mix it up this Christmas.
thanksCold Christmas lunch ideas? anyone have some great salad recipes that i can make for Christmas day?
This is a great Salad for Christmas Day.
Sweet Chilli %26amp; Lime Mixed Vegetable Salad
You will need:
200 gram asparagus, trimmed and sliced
100 gram fresh baby corn, sliced lengthways
1 medium red capsicum, thinly sliced
100 gram shitake mushrooms, thinly sliced
1 lebanese cucumber, deseeded and thinly sliced
12 green onions, thinly sliced
100 gram bean shoots
1 red thai chilli, thinly sliced
2 tablespoons finely chopped coriander leaves
Dressing:
2 tablespoons lime juice
2 teaspoons sesame oil
2 teaspoons fish sauce
1 garlic clove, crushed
Cook asparagus and corn separately, until tender crisp.
Drain and combine asparagus, corn, capsicum, mushrooms, cucumber, onion, sprouts, chilli and coriander.
Whisk together dressing remaining ingredients.
Drizzle over salad and toss gently to combine.Cold Christmas lunch ideas? anyone have some great salad recipes that i can make for Christmas day?
there is lots of cold salads to make, like a chicken or tuna salad, we always make a fruit salad for christmas, but don't forget to use fruit fresh or the fruit will brown and won't look pretty.
The best salad I ever made: (kind of resembles a Waldorf Salad)
Chopped Romaine
Strawberries
Fuji Apples
Roma Tomatoes
Red Onion
Walnuts
Cucumber
Chop and toss it all in Balsamic vinaigrette. It's soooooo good!
Actually a Waldorf Salad would be great.
INGREDIENTS
1/2 cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
1/8 teaspoon salt
3 apples -- peeled, cored, and chopped
1 cup thinly sliced celery
1/2 cup chopped walnuts
1/2 cup raisins (optional)
In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.
Wow, you really plan ahead don't you!
spinach greens
dried cranberries
feta cheese
pine nuts
sun dried tomatoes
thats all you need for the PERFECT Christmas salad! You get all the perty colours!!! and its mighty tasty too, i might add.
best salad is the wombok cabbage shredded mixed with pine nuts soy sauce spoon of sugar and white vinegar
My mom's friend made this really great salad/pasta dish that was a major hit.
It was cold pasta with olives, carrots, mini corn, and tomatoes. She put regular salad dressing on top. Hers was Italian dressing, put you could put whichever one that you like, maybe turkey and bacon bits?
Mix it up this Christmas.
Pasta salad recipes please?
please don't give me any involving tuna!!!Pasta salad recipes please?
Chicken and pasta salad -
Ingredients
570ml/1 pint chicken stock
2 chicken breasts
100g/3陆oz pasta bows cooked and cooled
100g/3陆oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
陆 baby gem lettuce, shredded
For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
陆 tsp Dijon mustard (optional)
陆 tsp sugar
salt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid
Method
1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.
Mediterranean pasta salad -
Ingredients
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half length ways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil.
Pasta Salad Recipe
1 lb Pastas twists
8 oz Shrimp or chicken
1/2 c Mushrooms 鈥?marinated
1/2 c Peas 鈥?frozen
1/2 c Carrots 鈥?shredded
1/2 c Cheese 鈥?diced
3 tb Parsley 鈥?chopped
1/2 c Virgin olive oil
1/4 c Lemon juice 鈥?fresh
2 Anchovies fillets 鈥?br>
Chopped
2 tb Garlic 鈥?finely chopped
Salt
Pepper 鈥?freshly ground
Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water.Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.Pasta salad recipes please?
Try the following
Warm pasta salad with olive dressing
For the olive dressing
1 garlic clove, finely chopped
1 spring onion, finely chopped
8-10 green olives, stones removed, finely chopped
2 lemons, juice only
handful fresh basil, chopped
录 ball mozzarella, cut into cubes
1 tbsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper
For the pasta
110g/4oz spaghetti, cooked according to packet instructions, drained and kept warm
1 tbsp olive oil
Method
1. For the olive dressing, place all the ingredients into a bowl, season with salt and freshly ground black pepper and mix well.
2. For the pasta, place the cooked spaghetti into a bowl and stir in the olive oil. Pour the dressing over the pasta and stir well.
3. To serve, place the pasta salad into a serving bowl
or Mediterranean pasta salad
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half lengthways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil
I think pasta salad is best without a recipe, just inspiration by what you have in the fridge. But, if I must, try this: Boil a package of frozen cheese tortellini, rinse and cool. Blanch a head of broccoli that has been chopped into bite-sized florets in boiling water for 10-20 seconds, until crisp tender. Rinse in very cold water and add to tortellini. Also add a chopped red pepper and a can of canelli (white kidney beans) that has been drained and rinsed. In a separate bowl, combine 3 cloves of crushed garlic, the juice of two lemons, a teaspoon of dried oregano, sea salt and pepper to taste and 1/3 cup of olive oil. Pour over pasta and veggies and chill.
Sweet %26amp; sour pasta salad
1 pound rotini pasta (I have also used egg noodles)
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar (may wish to use 3/4 C instead)
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pasta Salad 1 ~
3 C fusilli pasta
3/4 C broccoli florets
3/4 C cauliflower florets
1/2 C red onion, sliced
1/2 C thinly sliced carrots
1/2 C red bell pepper, chopped
1/2 C chopped green bell pepper
1/2 C chopped mushrooms
1/2 C chopped celery
3/4 C light mayonnaise
1/4 C distilled white vinegar
1/4 C white sugar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Unique pasta
You will need
5 strips peppered bacon (I used plain), diced
1 12oz bag of southwestern corn (I used one can drained corn)
1/2 small onion, diced
approx 1T olive oil
1 block of cream cheese
1 cup white wine or chicken stock
Cooked Pasta
Saute onions, olive oil and bacon in a sauce pan. When bacon is cooked to desired tenderness, add corn and heat through. Then add cream cheese. Melt cheese. Add wine and simmer until ready to pour over your cooked pasta.
1 box Farfalle (bowtie) pasta
Olive oil
1 small container baby tomatoes (sliced in half once)
Black olives (cut into four parts)
Black pepper.
While you are cooking the pasta, cut up the olives and tomatoes. Then drain the pasta, add the olive oil, sliced olives and tomatoes, and pepper. Additionally, I like to add a bit of the juice from the jar/container that the olives came in.
As far as amounts go, one box of farfalle and one container of tomatoes was good for me. Enough olive oil so that it is moist but not dripping, and I only put in a few olives (I hate olives, but I LOVE this pasta salad). Tweak the amounts as necessary, tasting as you go. You'll find the right balance! It seems plain but the juices from the olives and the tomatoes blend together reeeally well, plus the saltyness of the olive juice and the spiciness of the pepper -- delicious!
Enjoy :)
Ingredients:
any kind of pasta you like(tri-colored is more exciting)
fat-free or low-fat Italian salad dressing
*you can add any fresh vegetables that you like
Directions:
Cook pasta, stir with salad dressing, *add vegetables, chill in the refrigerator until cold. Warning: if kept in the frig for too long, the pasta will soak up most of your dressing.
my mom gets the tricolored pasta cooks it and pours ittalian dressing on it and lets it sit in the frige for 30 mins to an hour its REALLY GOOD
i hope this helps
hey i love cooking! especially pasta!!
My Favioute is If you make a salad dressing and just chuck anything you have in your cupboard in lol like sweetcorn and peppers and this is really nice some crisps! yes i know crisps lol salt and vinger ready salted and its yummy!
This website has a few recipes for making a various assortment of pasta salads.
http://www.goodhousekeeping.com/search/fast_search?search_term=pasta+salads%26amp;search_type=relevancyoreal
Chicken and pasta salad -
Ingredients
570ml/1 pint chicken stock
2 chicken breasts
100g/3陆oz pasta bows cooked and cooled
100g/3陆oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
陆 baby gem lettuce, shredded
For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
陆 tsp Dijon mustard (optional)
陆 tsp sugar
salt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid
Method
1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.
Mediterranean pasta salad -
Ingredients
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half length ways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil.
Pasta Salad Recipe
1 lb Pastas twists
8 oz Shrimp or chicken
1/2 c Mushrooms 鈥?marinated
1/2 c Peas 鈥?frozen
1/2 c Carrots 鈥?shredded
1/2 c Cheese 鈥?diced
3 tb Parsley 鈥?chopped
1/2 c Virgin olive oil
1/4 c Lemon juice 鈥?fresh
2 Anchovies fillets 鈥?br>
Chopped
2 tb Garlic 鈥?finely chopped
Salt
Pepper 鈥?freshly ground
Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water.Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.Pasta salad recipes please?
Try the following
Warm pasta salad with olive dressing
For the olive dressing
1 garlic clove, finely chopped
1 spring onion, finely chopped
8-10 green olives, stones removed, finely chopped
2 lemons, juice only
handful fresh basil, chopped
录 ball mozzarella, cut into cubes
1 tbsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper
For the pasta
110g/4oz spaghetti, cooked according to packet instructions, drained and kept warm
1 tbsp olive oil
Method
1. For the olive dressing, place all the ingredients into a bowl, season with salt and freshly ground black pepper and mix well.
2. For the pasta, place the cooked spaghetti into a bowl and stir in the olive oil. Pour the dressing over the pasta and stir well.
3. To serve, place the pasta salad into a serving bowl
or Mediterranean pasta salad
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half lengthways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil
I think pasta salad is best without a recipe, just inspiration by what you have in the fridge. But, if I must, try this: Boil a package of frozen cheese tortellini, rinse and cool. Blanch a head of broccoli that has been chopped into bite-sized florets in boiling water for 10-20 seconds, until crisp tender. Rinse in very cold water and add to tortellini. Also add a chopped red pepper and a can of canelli (white kidney beans) that has been drained and rinsed. In a separate bowl, combine 3 cloves of crushed garlic, the juice of two lemons, a teaspoon of dried oregano, sea salt and pepper to taste and 1/3 cup of olive oil. Pour over pasta and veggies and chill.
Sweet %26amp; sour pasta salad
1 pound rotini pasta (I have also used egg noodles)
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar (may wish to use 3/4 C instead)
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pasta Salad 1 ~
3 C fusilli pasta
3/4 C broccoli florets
3/4 C cauliflower florets
1/2 C red onion, sliced
1/2 C thinly sliced carrots
1/2 C red bell pepper, chopped
1/2 C chopped green bell pepper
1/2 C chopped mushrooms
1/2 C chopped celery
3/4 C light mayonnaise
1/4 C distilled white vinegar
1/4 C white sugar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Unique pasta
You will need
5 strips peppered bacon (I used plain), diced
1 12oz bag of southwestern corn (I used one can drained corn)
1/2 small onion, diced
approx 1T olive oil
1 block of cream cheese
1 cup white wine or chicken stock
Cooked Pasta
Saute onions, olive oil and bacon in a sauce pan. When bacon is cooked to desired tenderness, add corn and heat through. Then add cream cheese. Melt cheese. Add wine and simmer until ready to pour over your cooked pasta.
1 box Farfalle (bowtie) pasta
Olive oil
1 small container baby tomatoes (sliced in half once)
Black olives (cut into four parts)
Black pepper.
While you are cooking the pasta, cut up the olives and tomatoes. Then drain the pasta, add the olive oil, sliced olives and tomatoes, and pepper. Additionally, I like to add a bit of the juice from the jar/container that the olives came in.
As far as amounts go, one box of farfalle and one container of tomatoes was good for me. Enough olive oil so that it is moist but not dripping, and I only put in a few olives (I hate olives, but I LOVE this pasta salad). Tweak the amounts as necessary, tasting as you go. You'll find the right balance! It seems plain but the juices from the olives and the tomatoes blend together reeeally well, plus the saltyness of the olive juice and the spiciness of the pepper -- delicious!
Enjoy :)
Ingredients:
any kind of pasta you like(tri-colored is more exciting)
fat-free or low-fat Italian salad dressing
*you can add any fresh vegetables that you like
Directions:
Cook pasta, stir with salad dressing, *add vegetables, chill in the refrigerator until cold. Warning: if kept in the frig for too long, the pasta will soak up most of your dressing.
my mom gets the tricolored pasta cooks it and pours ittalian dressing on it and lets it sit in the frige for 30 mins to an hour its REALLY GOOD
i hope this helps
hey i love cooking! especially pasta!!
My Favioute is If you make a salad dressing and just chuck anything you have in your cupboard in lol like sweetcorn and peppers and this is really nice some crisps! yes i know crisps lol salt and vinger ready salted and its yummy!
This website has a few recipes for making a various assortment of pasta salads.
http://www.goodhousekeeping.com/search/fast_search?search_term=pasta+salads%26amp;search_type=relevancy
Subscribe to:
Posts (Atom)