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Posts Tagged ‘salad’

Here’s a great pasta salad to make for your next picnic. It’s much better than anything you can get at the grocery store. I’d suggest you pack some of this pasta salad in your picnic basket next time you head for the great outdoors.

INGREDIENTS

  1. 8 ounces medium macaroni shells (half a normal box)
  2. 8 ounces pasta ruffles
  3. 8 ounces tri-color rotini pasta (spinach, tomato, etc.)
  4. 4 ounces pepperoni, sliced thin and cut into strips
  5. 8 ounces shredded Mozzarella cheese
  6. 4 scallions, thinly sliced
  7. 1 cup sliced black olives
  8. 2 small zucchini, cut into cubes and blanched
  9. 3 Italian tomatoes, seeds removed, diced
  10. 2 carrots, shredded
  11. 2/3 cup grated Parmesan cheese
  12. 1 16 ounce bottle Italian salad dressing

DIRECTIONS

Cook the pastas according to the instructions on the packages. Drain, rinse and allow to cool. Toss the pasta with half the Italian dressing and all the other ingredients except the Mozzarella and Parmesan cheeses. Refrigerate for a minimum of six hours (I always prefer to let this sit in the refrigerator overnight). Pack the pasta salad, Mozzarella, Parmesan and remaining Italian dressing in your picnic basket so you can finish it up just before you eat it. This will give you the freshest possible pasta salad. Just before serving, add the Mozzarella, Parmesan and remaining salad dressing and toss thoroughly. I warn you, you’re gonna love it!

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Sure, you can stop at the grocery store before your picnic or background barbecue and pick up a pound of coleslaw. But what happens when you do? When I used to I would end up throwing half of it out. Ever since I started making it from this recipe every bit gets gobbled up.

INGREDIENTS

  1. 1/3 cup white sugar
  2. 1/2 teaspoon salt
  3. 1/8 teaspoon pepper
  4. 1/4 cup milk
  5. 1/2 cup mayonnaise
  6. 1/4 cup buttermilk
  7. 1 1/2 tablespoons distilled white vinegar
  8. 2 1/2 tablespoons lemon juice
  9. 8 cups finely chopped cabbage
  10. 1/2 cup grated carrots

DIRECTIONS

Putting this recipe together is very simple. The hardest part is getting to the marked to pick up the ingredients. In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add the cabbage and carrots and mix until blended with the dressing. Refrigerate for at least 2 hours before serving. See, didn’t I tell you it was easy. Enjoy!

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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.

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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!

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