By Linda Carol Wilson
Salads are important parts of our meals so give
your meal a little something extra with these quick and easy salad recipes.
Choose from an easy Spaghetti Salad. I made this for a church luncheon and it
was a real hit. Or try a tasty Layered Salad, a refreshing Orange-Pineapple
Fluff or a Confetti Macaroni Salad.
SPAGHETTI SALAD
8-10 ounces whole-wheat thin spaghetti, cooked according to pkg directions in salted water
1/2 cup balsamic vinaigrette
1 tbsp olive oil
2 large Roma tomatoes
6 slices pepperoni, each slice cut into 9 to 12 pieces
6 tbsp bottled crunchy salad toppings
parmesan cheese for garnish
8-10 ounces whole-wheat thin spaghetti, cooked according to pkg directions in salted water
1/2 cup balsamic vinaigrette
1 tbsp olive oil
2 large Roma tomatoes
6 slices pepperoni, each slice cut into 9 to 12 pieces
6 tbsp bottled crunchy salad toppings
parmesan cheese for garnish
Drain spaghetti and place in a large mixing bowl;
toss with olive oil. Add the vinaigrette, tomatoes, pepperoni, and saladtoppings. Toss to coat well.
Transfer salad to serving bowl and garnish with
Parmesan cheese. Cover and chill for at least 2 hours before serving to chill
thoroughly. Before serving, toss again. Serve with additional Parmesan cheese,
if desired.
EASY LAYERED SALAD
3 cups torn romaine lettuce
1 pkg (10-oz) frozen peas, thawed
6 medium potatoes, cooked in lightly salted water and diced
3/4 cup diced red onion
1 cup mayonnaise
1 cup shredded cheddar cheese
1 lb sliced bacon, diced & cooked
3 cups torn romaine lettuce
1 pkg (10-oz) frozen peas, thawed
6 medium potatoes, cooked in lightly salted water and diced
3/4 cup diced red onion
1 cup mayonnaise
1 cup shredded cheddar cheese
1 lb sliced bacon, diced & cooked
In a large clear glass bowl, layer the above
ingredients in the following order: lettuce, peas, potatoes, and onion.
Carefully spread the mayonnaise over the top of the onions. Sprinkle the cheese
over the mayonnaise and top by sprinkling the bacon over all. Cover and chill
for at least 2 hours but maybe chilled up to overnight.
Yield: 8 servings
ORANGE PINEAPPLE FLUFF
1 carton (8-oz) frozen whipped topping, thawed
1 pkg (4-serving size) orange-flavored gelatin
1 can (regular size) crushed pineapple, drained
1 small carton small curd cottage cheese
1/2 cup chopped pecans, optional.
1 carton (8-oz) frozen whipped topping, thawed
1 pkg (4-serving size) orange-flavored gelatin
1 can (regular size) crushed pineapple, drained
1 small carton small curd cottage cheese
1/2 cup chopped pecans, optional.
In a large mixing bowl combine the whipped topping
and gelatin until the gelatin is completely dissolved. Stir in the pineapple
and cottage cheese; mix thoroughly, cover, and chill until serving time. May
add pecans before chilling, if desired.
CONFETTI MACARONI SALAD
1 pkg (7-oz) elbow macaroni
3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice
1 pkg (7-oz) elbow macaroni
3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice
Cook the macaroni according to package directions,
omitting any salt or butter; drain.
In a large mixing bowl gently combine all
ingredients,tossing well. If necessary, add up to another 1/4 cup mayo-type
dressing. Chill for at least 1 hour before serving.
Yield: serves 6 to 8
Enjoy!
More information about soup recipes and diet foodmeals here
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