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Posts Tagged ‘salad’

Heirloom Tomato & Zucchini Salad

Heirloom Tomato & Zucchini Salad

Ingredients
7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Directions
In a large bowl, combine tomatoes, zucchini and peppers.

In a small bowl, whisk vinegar, oil, sugar and salt until blended.

Stir in herbs.

Just before serving, drizzle dressing over salad; toss gently to coat.

Yield: 12 servings (3/4 cup each).

Recipe found here: Heirloom Tomato & Zucchini Salad

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Peaches 'n' Cream Salad

Peaches ‘n’ Cream Salad

Ingredients
1 package (3 ounces) lemon gelatin
3/4 cup boiling water
1 cup orange juice
1 envelope whipped topping mix (Dream Whip)
1 package (3 ounces) cream cheese, softened
1/4 cup chopped pecans, optional

PEACH LAYER:
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 can (21 ounces) peach pie filling

Directions
In a bowl, dissolve gelatin in water; add orange juice. Refrigerate until partially set. Prepare topping mix according to package directions. In a bowl, beat cream cheese until smooth; fold in whipped topping and pecans if desired. Fold into gelatin mixture. Pour into an ungreased 8-in. square dish. Refrigerate until firm.

For peach layer, dissolve gelatin in water; stir in pie filling. Chill until partially set. Carefully pour over creamy gelatin layer (pan will be full). Chill until firm. Yield: 9 servings.

Recipe found here: Peaches ‘n’ Cream Salad

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Creamy Egg Salad

Creamy Egg Salad

Ingredients
3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-cooked eggs, chopped

Directions
In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving. Yield: 3 cups.

Recipe found here: Creamy Egg Salad

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Corn Pasta Salad

Corn Pasta Salad

Ingredients
2 cups cooked tricolor spiral pasta
1 package (16 ounces) frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons canola oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt

Directions
In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.

Pour over pasta mixture and toss to coat. Cover and refrigerate overnight. Yield: 10 servings.

Recipe found here: Corn Pasta Salad

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Homemade Antipasto Salad

Homemade Antipasto Salad

Ingredients
2 packages (1 pound each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
3 cups chopped onions
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved

DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Directions
Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.

Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.

Recipe found here: Homemade Antipasto Salad

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BLT Bow Tie Pasta Salad

BLT Bow Tie Pasta Salad

Ingredients
2-1/2 cups uncooked bow tie pasta
6 cups torn romaine
1-1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1-1/2 teaspoons white vinegar
1/4 teaspoon pepper

Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta.

In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately. Yield: 6 servings.

Recipe found here: BLT Bow Tie Pasta Salad

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Creamy Coleslaw

Creamy Coleslaw

Ingredients
1 package (14 ounces) coleslaw mix
3/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sugar
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon celery salt

Directions
Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving. Yield: 6 servings.

Recipe found here: Creamy Coleslaw

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