Category: Salads

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Seven-Layer Holiday Pasta Salad

Seven-Layer Holiday Pasta Salad

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Ingredients
  

  • 2 cups uncooked farfalle pasta bow-tie, 4 oz., or other types of pasta
  • 2 cups broccoli flowerets
  • 2 medium tomatoes chopped (1 ½ cups)
  • 1 medium yellow bell pepper chopped (1 cup)
  • 1/3 cup diced red onion
  • 1 cup mayonnaise or salad dressing
  • 1/2 cup plain yogurt
  • 2 tbsp sugar
  • 1/2 tsp curry powder
  • 1 1/2 cups shredded Cheddar cheese 6 oz.
  • 2 tablespoons bacon bits
  • 2 tbsp finely chopped fresh parsley

Instructions
 

  • Cook and drain pasta.
  • Place broccoli in boiling water. Cover and cook 1 minute; drain.
  • Immediately rinse with cold water; drain.
  • While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
  • Mix mayonnaise, yogurt, sugar and curry powder in medium bowl. Stir in pasta.
  • Layer pasta evenly over onion in serving bowl.
  • Sprinkle with cheese.
  • Top with bacon bits and parsley.
  • Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.
Keyword Salads
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Pistachio Salad

Pistachio Salad

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Ingredients
  

  • 1 pkg pistachio instant pudding 4 oz.
  • 1 container Cool Whip 35 oz, thawed
  • 1 can crushed pineapple and juice 19 oz
  • 1 cup mini-marshmallows
  • 1 can mandarin oranges drained

Instructions
 

  • Dissolve pudding mix in pineapple and juice.
  • Add marshmallows, oranges and Cool Whip.
  • Mix well.
  • Refrigerate at least one hour.
Keyword Salads
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Oriental Rice Salad

Oriental Rice Salad

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Ingredients
  

Salad

  • 1 cup long grain rice uncooked
  • 1 pkg small frozen peas or one can
  • 1 1/2 cups chopped celery
  • 1 green onion
  • 1 tin drained and rinsed shrimp

Dressing

  • 1/2 cup salad oil
  • 2 tbsp vinegar
  • 3 tbsp soya sauce
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/2 tsp celery seed
  • 1/2 cup white sugar

Instructions
 

Salad

  • Cook rice and peas.
  • Mix together all ingredients and chill.

Dressing

  • Pour over rice mixture. Mix well and chill overnight.
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Coleslaw

Coleslaw

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Ingredients
  

Salad

  • 1 large head cabbage shredded
  • 2 medium onions very thinly sliced
  • 2 carrots grated (optional)
  • 3/4 cup sugar

Dressing:

  • 1 cup vinegar
  • 2 tsp celery seed
  • 1/2 cup sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 1 cup oil

Instructions
 

Salad

  • Mix together first three ingredients.
  • Sprinkle with sugar and let stand while making dressing

Dressing

  • Bring to a boil all ingredients except oil.
  • Add oil and boil ½ minute, no longer.
  • Pour over cabbage mixture while still hot.
  • Stir well and refrigerate.
  • Toss and serve.

Notes

Keeps well
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Celebration Tortellini Salad

Celebration Tortellini Salad

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Servings 16 1-cup servings

Ingredients
  

Dressing

  • 1/4 cup balsamic or red wine vinegar
  • 1/4 cup chopped fresh basil or 3 tsp. dried basil
  • 1 ts salt
  • 1/4 tsp coarse ground black pepper
  • 2 garlic cloves minced

Salad

  • 4 pkg refrigerated cheese-filled tortellini 9 oz
  • 3 jars marinated artichoke heats drained, reserving liquid, 6 oz
  • 1 can small pitted ripe olives 15 oz, drained
  • 1 jar roasted red bell peppers 7.25 oz, drained, cut into thin strips
  • 12 oz salami cut into ½” cubes
  • 2 medium zucchini quartered lengthwise, sliced (2 cups)

Instructions
 

  • In Dutch oven or large saucepan, cook tortellini to desired doneness as directed on package. Drain;
  • Rinse with cold water to cool. Drain well.
  • Meanwhile, coarsely chop artichoke hears.
  • In large bowl, combine artichoke hearts, cooked tortellini and all remaining salad ingredients; toss gently.
  • In medium bowl, combine ¾ cup of the reserved artichoke liquid and all dressing ingredients; blend well.
  • Pour dressing over salad; toss gently to coat.
  • Cover; refrigerate 1 hour to blend flavours.
  • Garnish with shredded fresh parmesan cheese.

Notes

Salad for a crowd!!
Keyword Salads
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Bean Salad

Bean Salad

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Ingredients
  

Salad

  • 1 can green beans
  • 1 can yellow beans
  • 1 can lima beans
  • 1 can kidney beans rinsed
  • 1 spanish onion large, thinly sliced
  • 1 green pepper large, thinly sliced

Marinade

  • 3/4 cup white sugar
  • 1/2 cup salad oil not olive oil
  • 1/2 cup vinegar
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • Drain beans.
  • Mix ingredients of marinade and stir into bean, onion and pepper mixture.
  • Let marinate at least overnight or until you are ready to serve the next day.
  • Drain and serve.
Keyword Salads