Tortellini Salad with Tomato Vinaigrette

Tortellini Salad with Tomato Vinaigrette

Makes 2 meal sized servings

 

14 ounce bag of rainbow tortellini pasta, uncooked (any tortellini will work)

 

3 sun-dried tomatoes, minced

1/2 tablespoon tomato sauce

2 clove garlic, minced

3 tablespoons balsamic vinegar

1 teaspoon Dijon-style prepared mustard

2 teaspoon honey

1/4 cup olive oil

Salt and pepper to taste

 

3/4 cup provolone cheese, cut up

3/4 salami or pepperoni, cut up

1 tomato cut into chunks

2/3 cup sliced celery

1/4 cup sliced black olives

1/2 cup red, yellow and green bell pepper, diced

3 tablespoons red onion, diced

1/4 cup chopped fresh parsley, or a few shakes of parsley flakes

1 teaspoon chopped fresh rosemary, or a few shakes of rosemary flakes

1 tablespoon fresh lemon juice

Salt and pepper to taste

 

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain

Blend together the sun-dried tomatoes, tomato sauce, garlic, balsamic vinegar, mustard, honey and olive oil.  Season with salt and pepper

In a large bowl, combine the tortellini, cheese, salami or pepperoni, tomato, celery, black olives, peppers, onion, parsley, rosemary and lemon juice.

Gently toss and drizzle with vinaigrette to coat

 

This dish is best served at room temperature

Dressing can be made ahead of time for the flavors to blend

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Broccoli Cole Slaw

Broccoli Cole Slaw

Serves 6

 

12 ounce bag Broccoli Slaw Mix

1 bag Ramen Noodle Soup, broken

1/2 cup Olive Oil

1/4 cup Apple Cider Vinegar

3 Tablespoons Rice Vinegar

2 Tablespoons Low Sodium Soy Sauce

1/2 cup Sugar

 

Whisk together the Olive Oil, Apple Cider Vinegar, Rice Vinegar, Soy Sauce, Sugar and Ramen Noodle Seasoning packet

Mix in the Broccoli Slaw Mix and Broken Ramen Noodles

Refrigerate a few hours before serving, stirring often to combine

Fritos Corn Salad

Fritos Corn Salad

Serves 8-10

 

2 (15 ounce) cans whole kernel corn, drained

1 red bell pepper, finely diced

2 cups shredded Mexican blend cheese

1 cup mayo

1/4 tsp black pepper

1 (9.25 ounce) bag Fritos, lightly crushed

Fresh cilantro, for garnish

 

In a large mixing bowl, stir together corn, bell pepper, cheese, mayo, and black pepper

Right before serving, stir in crushed Fritos

Garnish with fresh cilantro

Lettuce Wedge with Blue Cheese Dressing

Lettuce Wedge with Blue Cheese Dressing

 

1/2 cup crumbled blue cheese

1/4 cup sour cream

1/3 cup buttermilk

1/2 cup mayonnaise

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 1/2 tablespoons white sugar

1 clove garlic, minced

black pepper to taste

 

1 head iceberg lettuce, cut into desired size wedges

2 tomatoes, diced

1 small red onion, thinly sliced

4 slices bacon, crumbled

1/2 cup crumbled blue cheese

 

Whisk together sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl

Mix in 1/2 cup blue cheese

Chill a few hours or overnight before serving

Build the salad by placing 1 lettuce wedge on each plate

Drizzle equal amounts of dressing over each wedge

Scatter tomatoes, onion, bacon, and 1/2 cup blue cheese over each salad

 

 

1000 Island Dressing

This dressing is great for a salad, burger or even to dip your chips into!

 

1000 Island Dressing

 

1 cup mayonnaise

1/2 cup ketchup

3/4 cup sweet pickle relish

1 tablespoon sugar

1 teaspoon onion powder

Salt and pepper to taste

 

In a medium sized bowl, mix together the mayonnaise, ketchup, relish, sugar, onion powder, salt and pepper until thoroughly combined

Let dressing sit for about 15 minutes before serving for the flavors to blend

 

Enjoy on a fresh garden salad, burger or even as a dip for chips!

 

Dill Pickle Potato Salad

I finally have a Potato Salad Recipe the family loves! Hope you like it too.

 

Dill Pickle Potato Salad

8-10 servings

 

4lbs. medium red potatoes, peeled and halved

5 eggs, hard boiled

1 cup dill pickles, chopped

3/4 cup onion, chopped

3/4 cup celery, chopped

1 1/2 cups mayonnaise

4 teaspoons mustard

2-3 tablespoons dill pickle juice

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika

 

In a large pot, add the potatoes and enough water to cover them by about an inch

Bring to a boil and cook about 15 minutes or until fork tender

Drain the potatoes and cool

In a large mixing bowl, combine the mayonnaise, mustard, pickle juice, salt and pepper

Once cooled, cut the potatoes into bite sized chunks and place in the mixing bowl

Chop four of the hard boiled eggs, and slice the fifth one

Add the chopped eggs, chopped pickles, chopped celery and the chopped onion to the potatoes

Stir gently until everything is coated

Top with the sliced egg, pickles and a sprinkle of paprika

Cover and place in the fridge for 2 hours before or overnight before serving

ENJOY!

Creamy Garlic Salad Dressing

This dressing had a kick but was really good!  Since it made so much, I used it as a veggie dip also.  Enjoy!

 

Creamy Garlic Salad Dressing

 

1 1/2 cups sour cream

1/2 cup buttermilk

1 teaspoon soy sauce

1 teaspoon lemon juice

1 teaspoon white wine vinegar

1 teaspoon vegetable oil

2 garlic cloves minced

2 teaspoons garlic powder

1 teaspoon Dijon Mustard

 

Whisk together the sour cream, buttermilk, soy sauce, lemon juice, vinegar, oil, garlic, garlic powder and Dijon Mustard

Refrigerate until chilled

 

 

This can be used as both a veggie dip and salad dressing

Apple Salad

Summer is coming and this is a perfect salad for your next picnic.

 

Apple Salad

Serves 8-10

 

4 tart green apples, cored and chopped

1/2 cup dried cranberries

8 ounces vanilla yogurt

1/4 cup slivered almonds, optional

 

In a medium bowl, stir together all the above ingredients until evenly coated

Serve and enjoy!

Tomato, Cucumber and Avocado Salad

It’s the season to start thinking about picnic salads!  This one was also great with a maple balsamic dressing.

 

Tomato, Cucumber and Avocado Salad

Makes 2 servings

 

2 large avocados, peeled, seeded and chopped

1 teaspoon lemon juice

1 cup cherry tomatoes, halved

1 cucumber, peeled, seeded and chopped

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste

Garlic Salt to taste

 

Drizzle lemon juice over chopped avocado

Place avocado, tomatoes and cucumbers in a large bowl

Whist together red wine vinegar, olive oil, salt and pepper

Toss gently to combine

Serve and enjoy!

 

You can also serve this with Maple Balsamic Dressing

“1905” Salad and Dressing

This salad was so good!  You can add different meats and cheeses or whatever you have in the fridge.  The dressing is also amazing!

 

“1905” Salad and Dressing

Makes 2 Full Salads

 

4 cups iceberg lettuce, ripped into bite size pieces

1 ripe tomato, cut into chunks

1/2 cup baked ham or other lunch meat, cut into strips

1/2 cup Swiss cheese, cut into strips

1/2 cup pimiento-stuffed green olives

 

“1905” Dressing (see recipe below)

1/4 cup Romano cheese, grated

2 tablespoons Worcestershire Sauce

Juice from 1 lemon or 2 tablespoons bottled lemon juice

 

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl Before serving, add “1905” Dressing, Romano cheese, Worcestershire and lemon juice Toss well and serve immediately

This 1905 Salad from the Columbia House restaurant is a meal in itself Loaded with Meat, Cheese, Olives and all the goodies of a satisfying salad

 

“1905” Dressing

1/2 cup olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

1/8 cup white or red wine vinegar

Salt and pepper to taste

 

Mix olive oil, garlic and oregano in a bowl with a wire whisk

Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper

For best results, prepare 1 to 2 days in advance and refrigerate