Some of our Favorite Salads

Here are a few salads that we especially enjoy.

Greek Garden Rotini

• One 16 oz package Tri-Color Rontini
• One or two small jars marinated artichoke hearts
• 3/4 cup black olives (halved)
• 1/3 cup green onions (cut up – including all the onion)
• 8 oz Monterey Jack Cheese (cut in small cubes)
• 8 oz of either hard salami or pepperoni, julienned
• 1 1/2 cups zesty Italian salad dressing
• salt and pepper to taste

Cook the pasta according to the package directions. When the pasta is “al dente”, drain and cool. Place pasta in large mixing bowl. Add remaining ingredients. Mix well and serve chilled.

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Macaroni

• 3/4 cup mayonnaise
• 2 tbsp. cider vinegar
• 1 tbsp. yellow mustard
• 1/3 cup sugar (I sometimes use Splenda in place of sugar)
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 oz elbow macaroni cooked, rinsed in cook water and drained (about 1 3/4 cup)
• One cup chopped celery
• One cup chopped green or red pepper
• 1/4 cup chopped onion

In a large bowl, combine the first six ingredients. Next add the macaroni, celery, green pepper and onion, toss to coat. Cover and chill to blend the flavors before serving.

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Kidney Bean

• 2 cans dark red kidney beans
• 1 medium onion
• 3 or 4 sweet pickles
• 2 hard boiled eggs

Mix together with mayo, approximately 1/2 cup. Salt and pepper to taste.

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Crab Pasta Salad

• 1 to 1 1/2 cups of canned crab (completely drained)
• 3/4 cup mayo
• 2 tbsp. cider vinegar
• 1 tbsp. mustard
• 1/3 cup sugar
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 oz. pasta
• 1 cup celery
• 1 cup green or red peppers
• 1/4 cup onions

Mix the mayo, vinegar, mustard, sugar, salt and pepper well. Add the remainder of the ingredients. Toss to coat. Chill before serving.


Salads to Cooking Recipes

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