Feeds:
Posts
Comments

Archive for the ‘salads’ Category

What’s more popular on a picnic than macaroni salad? Not much in my opinion. Here’s a great recipe for macaroni salad that you can make the night before your picnic. Then in the morning, pack it up in your picnic cooler and you’ll be ready to go!

INGREDIENTS

1. 4 cups uncooked elbow macaroni
2. 1/2 cup mayonnaise (I use lite)
3. 1/2 cup salad dressing (I use lite)
4. 2 1/2 tablespoons prepared yellow mustard
5. 1 1/2 teaspoons salt
6. 1/2 teaspoon ground black pepper
7. 1 large onion, chopped
8. 2 stalks celery, chopped
9. 1 green bell pepper, seeded and chopped
10. 1 cup shredded sharp cheddar cheese
11. 1/2 pound bacon ( I use turkey bacon)

DIRECTIONS

Cook the bacon until very crispy, let cool, then crumble. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender (about 8 minutes). Rinse the macaroni under cold water and drain. In a large bowl, mix together the mayonnaise,salad dressing, mustard, salt and pepper. Stir in the onion, celery, green pepper sharp cheddar cheese, bacon crumbles. Then all that is left is to add the macaroni. Refrigerate the macaroni salad for at least 4 hours before serving. I prefer to refrigerate it overnight because it gives the flavors more time to blend together. In fact, I like to do as much as possible the night before my picnic. That lets us get an earlier start and have more time for the picnic.

I hope you like my macaroni salad! If you do, please leave me a comment to let me know and consider clicking on the add this button below and saving the recipe to your favorite social bookmarking site. Thanks and happy eating.

Bookmark and Share

Read Full Post »

Hi friends! Picnic season is getting closer every day. Here’s a delicious feta salad that you can make at home and put in your picnic cooler to take on your next picnic. This one is really good. I hope you enjoy it.

INGREDIENTS

2 cups water
1 1/3 cups couscous
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup olive oil
1 tomato chopped
1 cucumber, chopped
1 (4 ounce) container crumbled feta cheese
6 green onions, chopped
1/2 cup chopped fresh parsley
1/4 cup walnuts

DIRECTIONS

Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover and it let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork, and refrigerate until cold. It should take about an hour. Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar, and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber,tomato, feta cheese, green onions, parsley, and walnuts into the couscous. Pour the dressing over the top and stir until evenly moistened. Chill 30 minutes in your picnic cooler before serving.

If you like this recipe, please click on the add this button below and submit it to your favorite bookmarking site so other people will have a chance to enjoy it. Thanks!

Bookmark and Share

Read Full Post »