Pasta Salad

So I've never actually made a pasta salad until now because I bought the box pasta salad kit and it almost made me puke, it was sooooooo nasty!!! And so now knowing how simple it really is to make a pasta salad I feel a LITTLE silly for never doing it before. 

What you need:

1 package of tri-color pasta

1 bottle of Italian dressing (I made my own, not so good, so I did it again with Kraft)

A little Italian seasoning (just add as much or as little as you like or skip it all together)

Veggies of choice (I used mushrooms, tomatoes & zucchini - I forgot but I was going to add olives) 

How you do it:

1. Cook pasta according to directions on bag. But basically you boil it for 7-10 minutes and then drain and rise with cold water to cool it off. Then place in a large bowl.

2. While the pasta is cooking you can wash and chop all your veggies. The best part of pasta salad is there is no right way to do it, so really you can add pretty much anything you want and it's still going to be amazing!! 

3. Once you got your cooled off pasta in the large bowl, add your veggies, Italian seasoning and dressing. I would start off with a little of the seasoning and dressing .... you can always add more and you don't want to over do it. Toss it all together. I think it's better after it's chilled in the fridge for a while and all the flavors have settled together, but you can serve it right away too. 

**This is a HUGE batch if you use the entire package of pasta (maybe 8 or more people) so keep that in mind. It keeps good in the fridge for up to 4 days. **

HOMEMADE CROUTONS

Ingredients:

• 1/4 french bread baguette, sliced into bite size pieces 
• 3 to 4 Tablespoons melted butter
• 2 to 3 Tablespoons of seasonings of choice - I did garlic salt, pepper, oregano & onion powder 

Directions:

Heat oven to 425.  Place bread pieces into a medium bowl, drizzle with melted butter and then sprinkle on seasonings, toss with a spoon. Make sure each piece is evenly coated with butter and seasonings. Dump onto a small cookie sheet. Bake at 425 for 5 minutes and then broil until golden brown. Remove from the oven and cool, serve and enjoy!!!  

Note: you could turn the left over croutons into bread crumbs, just pop into your food processor and mix   until they are fine. 

*Picture from and recipe adapted from: Chezus

SPICY Cucumber Slices

Ingredients:
2-3 cucumbers, peeled, halved lengthwise & thinly sliced
2 tsp salt
1/2 cup rice vinegar, regular
1/2 cup water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion

Directions:
1. Place cucumber slices in a bowl, sprinkle with salt and toss well. 

2. Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). Remove reduction from heat and add onion. 

3. Combine the vinegar reduction with the cucumbers (stir well). Refrigerate until well chilled (about an hour).

*Recipe adapted & picture from: Our Best Bites

Mexican Coleslaw

Serves: 6-8 people

Ingredients:

1 head of green cabbage - sliced

1 tomato - sliced

2 tablespoons of chopped cilantro

1/2 of a jalapeno (optional)

1 1/4 teaspoon salt

1/2 teaspoon pepper

2 tablespoons red wine vinegar

1 lime - juiced

2 tablespoons canola oil

1 tablespoon + 1/4 teaspoon sugar

Directions:

In a small bowl combine the last 6 ingredients. Mix well.

In a large bowl add first 3 (or 4) ingredients. Add dressing. Put in fridge for at least 30 minutes to allow the flavors to all mix together.

Serve as a side dish or as a topping on your taco.

Cucumber & Tomato Summer Salad

This recipe is from my Father-in-law John. This is comfort food to us and we LOVE it!!  This recipe is just enough to serve 2-3 people {or 1 person ... me, I could eat the whole thing by myself. I'll actually skip dessert and have more of this!} It would make a perfect summer side dish at your next BBQ!

Ingredients:
1 Large ripe tomato
1 Cucumber
1 1/2 - 2 BIG spoonfuls of Miracle Whip
Seasoning Salt
Pepper
And any other seasoning you would like

Directions:

1.Cut up cucumber and tomato into small bite size pieces and place in a small bowl.

2. Add 1 1/2 to 2 BIG spoonfuls of Miracle Whip to veggies. Don't over do it on the Miracle Whip, start with 1 spoonful and add more if you need it. It shouldn't be a think coating on the veggies, just a light amount.

3. It should look kind of chunky but mixed well. The tomato juice will make it a very thin dressing soon and all the small chunks will go away.

4. Mix in your seasoning of choice ... I used these ... and it takes A LOT to kind of mask the Miracle Whip taste, but you just add as much or as little as you like or what taste good to you.

5. Chill in the fridge for 20-30 mins before serving and then remove from fridge and stir well. Use a slotted spoon to serve it because the dressing will be REALLY runny. It's so de-lish!!!

Sweet and Spicy Coleslaw

My friend Sarah gave me some of her yummy Jalapeno Jelly and I've been looking for ways to use it and I came across this recipe watching TV which uses the jelly in the dressing. The idea of mixing these ingredients together sounds a little wacky and scary but the flavor of this salad will knock your socks off, it's that amazing!! You have to try it! PS ... I found a package of pumpkin seeds at the gas station :) Something about this dressing keeps your apples from going brown so you don't have to serve it right after you make it.

Makes 8 servings

Ingredients:
1/2 to 3/4 head of red cabbage - thinly sliced
1 red apple (any kind you like) cut into small chunks
1 green apple (any kind you like) cut into small chunks
1/3 cup roasted, salted pumpkin seeds
2 tablespoons chopped fresh cilantro
1/3 cup jalapeno pepper jelly
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon salt
Pinch pepper
1/4 teaspoon ground cumin

Directions:
In a large bowl, combine the cabbage, apples, pumpkin seeds, and cilantro. In a small bowl, combine the jelly, vinegar, oil, salt, pepper, and cumin, stirring until smooth. Pour dressing over the cabbage mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours.

* Recipe adapted from: Paula Deen

Jalapeno Cilantro Salad Dressing

Recipe From: Jessica

 

Ingredients:

• 1 jalapeno pepper, seeded and coarsely chopped
• 1 clove garlic
• 3/4 teaspoon minced fresh ginger root
• 1/4 cup lime juice
• 1/3 cup honey
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt, or to taste
• 1/4 cup packed cilantro leaves
• 1/2 cup extra-virgin olive oil

Directions:

1. Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped.
2. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend.
3. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Hard Boiled Eggs

I for some reason can never remember how to make a hard boiled egg and I either have to call my Mom and ask or wing it because I'm too embarrassed to call her. Well I thought I would wing it the last couple times and the eggs were under cooked :C I don't know if this is how you are suppose to do it but this is how I now do it and my eggs are always fully cooked!

You Need:

Small Pot

Eggs

Water

What You Do:

Put the eggs in the pot, cover with hot water, bring to a boil, boil for 15 minutes, then run under cold water for a few minutes to cool down. Crack shells and peel off and you have a perfect hard boiled egg!

Use for deviled eggs, egg salad sandwiches or in your favorite salad!  

Spinach Salad

1 bag of Spinach - rinsed and dried
3 hard boiled eggs - sliced
5 strips of bacon - cooked and crumbled 
"Girard's" Spinach Salad Dressing

Place spinach in bowl, top with bacon bits and eggs, pour dressing over the top, mix and serve right away

Notes: I could drink the dressing it's so good, but my husband likes just a little so I just mix the salad with no dressing and then we each add are own dressing. Serve it mixed with the dressing immediately or the salad will become soggy.

Tip: Whenever I fry up some bacon I ALWAYS save the grease. Then I add a spoonful of the grease to my green beans when I make them - add a little salt, pepper and minced garlic ... YUM!!

Balsamic Glaze / Caprese Salad

Oh my gosh ... this stuff is AMAZING!! We were invited over to some friend's home for dinner and she served a caprese salad with this balsamic glaze on it, it was so delicious I had to drive to the Boise Co-Op the next day and pick me up some! It says it can also be used in pastas or as a marinade ... I would just drink it if Eric didn't think I was crazy - it's that good people!

You can get your own bottle online at Gia Russa 

Caprese Salad

Ingredients:
Ripe Tomatoes, Sliced thick
Mozzarella Cheese, Sliced thick
Fresh Basil Leaves Balsamic Glaze

Directions:
Arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle balsamic glaze over the top of the salad, getting a little bit on each slice. Serve as a lunch, with crusty bread, or as a side dish to your dinner.

Quinoa salad with avocado and mango

Recipe From: Jessica

Less than 30 minutes preparation time

Serves 1-2 people

Ingredients:
1/2 cup quinoa, cooked according to packet instructions
1 shallot, peeled, finely chopped
1 avocado, stone removed, chopped
2 tbsp olive oil
½ lemon, juice only
½ mango, peeled, finely chopped

Directions:
1. Cook quinoa according to packet. Saute the shallot.

2.Place the quinoa, shallot, mango and avocado into a bowl and mix together.


3.Add the olive oil and lemon juice to the bowl and mix well.

**note: Jessica said you can buy the quinoa in the bulk foods at Winco (I got a bag at Costco for $10) and you make it sort of like you would rice, 1/2 cup quinoa to 1 cup water - boil water & quinoa for 15 minutes, then let sit with lid on for 5 minutes, fluff with fork. Makes 2 servings.

Broccoli Salad

Recipe From: My Grandma Nora & My Mom

Makes enough to serve about 10 people

Ingredients:
1 package of bacon
3/4 Cup Craisins
1/2 Cup Sun flower seeds
2 heads fresh broccoli (you can always do more or less)
1/2 Cup Mayo
1/2 Cup Sugar
1/2 Cup Rice vinegar

Directions:
Fry bacon - cool - then crumble

Cut broccoli into bite size pieces and put in large bowl - add crumbled bacon, craisins and sun flower seeds.

For the dressing mix: 1/2 cup mayo, 1/2 cup sugar & 1/2 cup rice vinegar in a small bowl - then mix into salad - you can add salt & pepper to taste if you like

Let it chill - then serve - enjoy!

NOTES: I had to double the dressing - so try it with this first and you can always add more if you like. Some people like to add a sliced red onion to it or regular raisins - I just like it this way better. Also if you don't have rice vinegar you can use regular vinegar for the dressing but DO NOT USE 1/2 cup - I used about 1 tablespoon of apple vinegar (because that is what I had) and it was perfect.

Candied Nuts

Recipe From: Amanda

1/2 cup nuts (I used Walnuts) and 3 TBSP of sugar. Heat on medium heat and stir constantly until sugar melts then put on a large plate to cool. Use as a salad or ice cream topper or just as a yummy snack!

Chinese Chicken Salad

Recipe From: Make it - Love it

Serves 3-4


Ingredients:
1 chicken breast (grilled and chopped)
1/2 head of lettuce
2 stalks of celery
1 stalk of green onion
2 8 oz. cans of mandarin oranges
1 8 oz. can of water chestnuts
4 oz. of slivered or sliced almonds
1/2 cup of sugar

Dressing:
1 cup of canola oil
2/3 cup rice vinegar
2 T soy sauce
1/2 tsp garlic powder
2 tsp salt
1/2 cup sugar


Directions:
Heat almonds and sugar at medium heat in a small pan. Stir continuously until the sugar has heated through and coated the almonds with a nice caramelized coating. (Don’t worry if the sugar gets all clumpy and seems to not be working. Just keep stirring…..it will melt.) Then spread over foil and let cool completely. Chop up all of the remaining salad ingredients and mix together in bowl. In a cruet, mix in all the ingredients for the dressing. Shake until completely blended. The dressing isn’t soluble so you’ll have to shake again right before pouring over your salad.

Grandma's Green Salad

Recipe From: Kylee

Serves 4


Dressing:
1/2 tsp. Salt
1/4 Cup Oil (preferably olive oil)
1 TBSP. Chopped fresh Parsley
2 TBSP. Sugar
3 TBSP. Vinegar

Mix all ingredients in a small container or bowl and chill until combined when shaken and ready to be served.Try to prepare the night before if possible so the flavors can combine, if not then I stick it in the freezer while I make the rest of the salad so the oil and vinegar cool to combine.


Topping:
1/2 Cup chopped Cashews ( I buy them whole and chop them myself - it's cheaper)
3 TBSP. Sugar


Combine in a medium frying pan over medium to medium high heat. Stir continuously as the sugar melts to make sure it doesn't burn. Heat until most of the sugar is melted and they start to smell toasted. Remove from heat and pour onto a large dinner plate or a pie plate to cool.


Salad:
1/2 Head of Ice Berg Lettuce
1/2 Head of Romaine Lettuce
1 Cup chopped Celery
2 TBSP. Fresh Green Onion


Toss the salad with the dressing. Top with the crumbled nuts but don't toss, they will all fall to the bottom. I would recommend not putting everything together until you are ready to serve, it just tastes better freshly combined.

Winter Fruit Salad with Lemon Poppyseed Dressing

Recipe From: Kylee

Ingredients:
• 1/2 cup white sugar
• 1/2 cup lemon juice
• 2 teaspoons diced onion
• 1 teaspoon Dijon-style prepared mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon poppy seeds
• 1 head romaine lettuce, torn into bite-size pieces
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and sliced


Directions:
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.


2. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Sesame Salad

Recipe From: http://blogchef.net/page/6/


Ingredients:
1 (16 ounce) package bow tie pasta
¼ cup sesame seeds
½ cup vegetable oil
1/3 cup rice vinegar
1/3 cup soy sauce
1 teaspoon sesame oil
3 tablespoons sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
3 cups cooked chicken (shredded or cut into small chunks)
1/3 cup cilantro (chopped)
1/3 cup green onions (sliced)

Directions:
Step 1: Heat a skillet over medium high heat. Add sesame seeds and cook while stirring until they are lightly browned. Remove from heat and set aside. Bring a large pot of water to a boil and cook according to package direction until Al Dente. Drain pasta and cool. Transfer to a large serving bowl

Step 2: In a jar with a tight fitting lid combine vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, ginger, black pepper and sesame seeds. Shake well.


Step 3: Pour the dressing over the noodles. Add chicken and mix well. Add green onions and cilantro and serve.(Makes 4 Servings)

Cucumber & Onion Salad

My grandma used to make this when I was little and now that I'm pregnant I'm craving vinegar foods like this - it's so refreshing!

Makes 4-6 servings


Ingredients:
2 medium Cucumbers - peeled & thinly sliced
1/4 small onion - sliced
1/2 teaspoon salt
1 cup cold water
1 cup sugar
1 cup white vinegar
Pepper to taste

Directions:
In a glass bowl layer the cucumbers and onions

In another glass bowl mix water, sugar & vinegar - stir until sugar is dissolved.

Pour over cucumbers and onions

Cover glass bowl and refrigerate for at least 1 hour. Serve with a slotted spoon.

PECAN APPLE SALAD

Recipe From: Tara


Dressing:1/2 cup sugar
1 tsp salt
1/2 cup vegetable oil
1tsp dry mustard
1/2 cup olive oil
1/3 cup white wine vinegar
1/4 cup finely chopped green onion
1 1/2 tsp poppy seed
(Mix dressing well & refrigerate)

Salad:
Greens- red leaf, green leaf & iceberg
fuji apples( cut into cubes)
feta cheese crumbles
glazed candied pecans
dried cranberries


Mix that all together and you have a yummy salad

KFC COLESLAW

Ingredients:
8 cups finely diced cabbage(about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice


Directions:
1-Cabbage and carrots must be finely diced.

2-(I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.

3-Using regular blade on food processor process remaining ingredients until smooth.

4-Pour over vegetable mixture and mix thoroughly.

5-Cover bowl and refrigerate several hours or overnight before serving.