RECIPE FOR PASTA SALADIngredients
12 oz Tri Colored Rotini, cooked, drained, cooled
8 oz Feta Cheese, chunked
1 Tomato, cut up
1 Green Pepper, chopped
1 Red Pepper, chopped
2 Tbsp Green Onion, chopped
2/3 Cup Olive Oil
3 Tbsp Red Wine Vinegar
2 1/2 tsp Dried Basil
1 tsp Dried Oregano
Salt and Pepper, to taste
Mix all together and serve from a Romaine Lettuce lined bowl, if
desired. Looks like you fussed!
RECIPE FOR TRI COLORED PASTA SALADIngredients
1 pound tri-colored spiral pasta
1/4 cup and 2 tablespoons salad seasoning mix
1 pound Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper, chopped
1 red bell pepper, diced
1/2 yellow bell pepper, chopped
1 (2.25 ounce) can black olives, chopped
In a large pot of salted boiling water, cook pasta until al
dente, rinse under cold water and drain. Whisk together the salad
spice mix and Italian dressing. In a salad bowl, combine the
pasta, cherry tomatoes, bell peppers and olives. Pour dressing
over salad; toss and refrigerate overnight.
RECIPE FOR APPLE AND WILTED LETTUCE SALADIngredients
6 cups torn romaine lettuce
4 cups torn green or red leaf lettuce
2 Red or Golden Delicious apples, cored and sliced
1/2 cup sliced celery
6 slices bacon
1/3 cup cider vinegar
1/4 cup water
1 package (.6-ounce) Italian salad dressing mix
2 teaspoons sugar
1/4 cup sliced green onion
Ground black pepper
In large serving bowl, combine romaine, leaf lettuce, apples, and
celery; set aside. In skillet, fry bacon until crisp; reserve
drippings. Drain and crumble
bacon into salad. In same skillet, combine reserved bacon drippings,
the vinegar, water, salad dressing mix, and sugar; heat to boiling.
Pour over salad. Top with green onion and black pepper; toss salad
gently. Serve immediately.
RECIPE FOR EL TORITO'S SOUTHWESTERN CAESAR SALADIngredients
2 Corn tortillas
1 large Head romaine lettuce -- rinsed and spun dry
1/2 cup Grated cotija cheese
Roasted -- peeled red pepper strips
Or 1 Red pepper -- roasted and cut into julienne strips
1/2 cup Roasted pumpkin seeds -- (pepitas)
1 medium Anaheim chile, roasted -- peeled and seeded
3 tablespoons Roasted pumpkin seeds -- (pepitas)
1 large Clove garlic
1/8 teaspoon Freshly ground black pepper
1/2 teaspoon Salt
3/4 cup Oil
2 tablespoons Red wine vinegar
3 tablespoons Grated cotija cheese
1 small Bunch cilantro -- stemmed
3/4 cup Mayonnaise
2 tablespoons Water
Cut tortillas into matchstick-size strips. Heat oil for
deep-frying and add tortilla strips. Cook a few seconds until
crisp. Remove with slotted spoon, drain and set aside. Tear
romaine lettuce into bite-size pieces. Place greens on six salad
plates and ladle Cilantro-Pepita Dressing on each salad.
Sprinkle each dish with cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on top of each
salad and garnish with pepitas. Makes 6 servings.
Note: If cotija cheese is unavailable, use any hard
grating cheese, such as cacique or even Parmesan.
CILANTRO-PEPITA DRESSING -
Place chile, pepitas, garlic, pepper, salt, oil, vinegar and
cotija cheese in blender or food processor. Blend about 10 seconds,
then add cilantro, bit by bit, until smoothly blended.
Place mayonnaise and water in large stainless-steel bowl and
whisk until smooth. Add blended chile mixture and mix thoroughly.
Place in airtight container and refrigerate.
Dressing may be stored up to three days. Makes about 2 cups.
RECIPE FOR BROCCOLI & MUSHROOM SALADIngredients
1 cup FF sour cream
1/2 cup ea FF Mayo, onions, minced
3 cl garlic, minced
1 Tbsp Butter Buds
1 tsp ea worcestershire sauce, fresh lemon juice
2 Tbsps fresh parsley, chopped
Add dry white wine to thin if needed
2 lbs broccoli florets, steamed 4 min.
2 cup mushrooms, sliced
2 cup cherry tomatoes, halved
2 red onions, sliced thin & quartered
1 can sliced water chestnuts, drained
Toss all with sauce above, chill 4 hours. Salt & pepper to taste.
RECIPE FOR CRETE ARTICHOKE SALADIngredients
8 oz. corkscrew pasta
8 oz can artichoke hearts, drained and chopped
1 can of sliced ripe olives
1 red onion, diced
1 red pepper, seeds removed and sliced
1/4 cup feta cheese
1/3 cup white or wine vinegar
3 Tbs. salad oil
2 Tbs. honey
1/2 tsp. dill weed
1/2 tsp. garlic powder
salt and pepper to taste
Cook pasta according to package directions.
Mix vinegar, oil, honey, basil, dill weed, garlic powder, salt
and pepper. Combine all ingredients in large bowl and mix well.
Chill for 1 hour and serve.
RECIPE FOR BASIC ITALIAN SALAD DRESSINGIngredients
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
Combine all ingredients in small bowl and whisk to blend.
Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Makes about 1/2 cup.
RECIPE FOR MUSTARD POTATO SALADIngredients
6 large potatoes - peeled, boiled and mashed
3 hard-cooked eggs
1 onion, finely diced
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons salad dressing (e.g Miracle Whip Tm)
1 teaspoon paprika
Bring a large pot of salted water to a boil. Add potatoes and
cook until tender but still firm, about 15 minutes. Drain, place
in a large mixing bowl and beat until smooth. 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 mixing bowl, combine the potatoes, eggs, onion, celery,
relish and pimentos. 4 Blend together the mustard and salad
dressing, add to salad and mix well. Sprinkle with paprika and
refrigerate until chilled. Enjoy!
(another) MUSTARD POTATO SALADIngredients
1 pound red potatoes (about 3 to 4 medium)
1/4 cup seasoned rice vinegar
1/4 teaspoon salt
1/2 cup Grainy Mustard Sauce (see below)
2 stalks celery
2 green onions
Freshly ground pepper
Cut the potatoes in half to keep them from rolling. Placing the
cut side down, cut across the potatoes to make slices about
1/4-inch thick. Toss potatoes with seasoned rice vinegar and salt
in microwave safe baking dish. Cover with a microwave-safe lid or
plastic wrap, leaving one corner slightly open for steam to
escape. Microwave potatoes on high until tender when pierced with
a fork, but not mushy, about 8 minutes, stirring half-way
through. While the potatoes cook, chop the celery and green
onions. If you need to make the Grainy Mustard Sauce, do it now.
Toss hot potatoes with 1/2 cup of the Grainy Mustard Sauce,
reserving any extra sauce for another use. Stir in the green
onions, celery and pepper to taste. You can serve the salad now,
but chilling for 30 minutes allows the flavors to blend.
If desired, garnish with chopped celery leaves.
Caution: Open the microwaved potato container with care to avoid
steam burns. Point the lid away from you as you open it and wear
Grainy Mustard Sauce
1/2 cup lowfat yogurt
1/2 cup mayonnaise, regular or lowfat
4 tablespoons coarse-ground Maille or Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish (optional)
1/8 teaspoon salt, or to taste
In a small bowl, stir together all of the ingredients until
they're blended. Cover and chill until ready to use. It keeps in
the refrigerator for up to 5 days
BROCCOLI BASIL SALADIngredients
3 1/2 Cups broccoli
1/3 Cup fresh basil
3 Tbs. pine nuts (or walnuts)
1 tsp. garlic, minced
1/4 tsp. salt
1/2 Cup extra-virgin olive oil
1/2 Cup fresh Parmesan, grated
1 lb pasta
Boil pasta as it says on the directions of the package.
Wash broccoli and place in a 1-quart casserole, cover with
plastic wrap, and microwave 3-4 minutes, until tender.
Put broccoli, basil, nuts, garlic, salt and oil in food
processor or blender. Process until mixture is smooth.
Add Parmesan and process several seconds.
In a large bowl mix pasta and Broccoli Basil sauce.
SPICY SWEET POTATO SALADIngredients
2 sweet potatoes
1 pound red potatoes
1 pound Yukon Gold potatoes
1 large red onion
2 teaspoons salt
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1/4 cup fresh lemon juice
1 cup mayonnaise
1 tablespoon curry powder
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Wash, pierce with a fork, and microwave the sweet
potatoes and Yukon Gold potatoes until tender. Boil the red
potatoes in salted water until tender. Do not overcook the
potatoes, or they will not hold up in the salad. Drain red
potatoes and chill all three types overnight. Peel the sweet
potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red
potatoes into fourths. Place all potatoes into a large bowl.
Slice red onion thinly and place into a colander. Sprinkle the
salt on the onion and let it sit in the colander for 30 minutes
to drain. Squeeze onion to remove excess water, and add to the
bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice,
mayonnaise, curry powder, parsley and pepper, and chill until
ready to serve.