Salad Fruit/Pasta

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Mason Jar Pasta Salad

1 1/2 cups ranch dressing
2 tbs minced oregano
2 tbs minced parsley
2 tbs minced green onions
1 lemon, zested, juiced
4 cups cooked small shell pasta
1 cup sliced red bell peppers
12 oz can tuna, packed in water, drained
8 cups torn lettuce leaves

In bowl, mix first 4 ingredients, 2 tsp lemon juice, and 1 tsp lemon zest, stir in pasta.
Divide pasta among four mason jars.
Divide remaining ingredients among jars, layering as desired, close jars.

Makes 4 Servings

Grape Salad With Broccoli

1/4 C. chopped pecans, toasted
1 C. seedless red grapes, halved
1/8 C. mayonnaise
1/2 pound broccoli, cut into florets
2 bacon slices, cooked, crumbled
1/4 C. diced onions
1/2 C. C. roasted garlic dressing
8 oz bow tie pasta

In pot of boiling salted water, cook pasta according to package directions, adding broccoli during last 3 min. of cooking.
Drain pasta and broccoli. Rinse with cold water, drain again.

In bowl, combine dressing, mayonnaise and onions.

Add grapes, bacon, pasta and broccoli, toss.
Season with salt and pepper.
Chill until ready to serve

Simple Cole Slaw

1/2 large head cabbage, shredded
2 carrots, shredded
1/2 white onion, grated
1 cup homemade Dijon mayonnaise (or 1 cup mayonnaise and 1/2 teaspoon ground dry mustard)
2 tablespoons sour cream
2 tablespoons sugar.. or Splenda
2 teaspoons celery seed
1 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons apple cider vinegar

In a large bowl combine cabbage, carrots and onion, set aside.

Whisk mayonnaise, sour cream, sugar, celery seed, salt, pepper and vinegar together until well combined.
Pour dressing over cabbage mixture.

Amish Potato Salad

6 md Potatoes
1 sm Onion, chopped
1 C Celery- chopped
1 tsp. Celery Seed
1 tsp. Salt
4 Hard cooked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the

2 Eggs, well beaten
3/4 C. sugar
1 tsp. Cornstarch
Salt to Taste
1/4 to 1/2 cup vinegar (to taste)
1/2 C. Cream or evaporated milk
1 t Mustard
3 T butter, softened
1 cup Mayonnaise

Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.

Frozen Cranberry Salad

1 can (14 ounces) jellied cranberry sauce
3 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons reduced-fat mayonnaise
1/4 cup chopped Diamond of California® Pecans

Line a 9-in. x 5-in. loaf pan with foil; set aside.
Place the cranberry sauce, orange juice and peel in a food processor; cover and process until blended.
Transfer to prepared pan.

In a small bowl, beat cream and sugar until it begins to thicken. Stir in mayonnaise.

Broccoli Salad

5 cups Broccoli Flowerets
1/2 cup Raisins
1/2 cup Thinly sliced red onion
12 Slices cooked & chopped Bacon (Oscar Meyer pre-cooked)
1/2 Cup Sunflower Seeds
1 Cup Mayonnaise (Hellman's is good)
2 Tbsp. Sugar
3 Tbsp. Vinegar

Chop Broccoli Flowerets into bite size pieces. Chop onion. Mix Broccoli, onion & Raisins together.
Add Dressing: Mix 1 cup mayonnaise, 2 tablespoons sugar, 2 tablespoons vinegar.
Toss & chill.
At last minute add crumbled bacon & sunflower seeds.

Servings: 6

Layered Summer Fruits with Creamy Lime Dressing

Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped

3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired

In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.

Apple Salad

3 apples, cored and cubed
1/4 lb seedless grapes (red or green)
1 banana, thinly sliced
1/2 lb Pineapple, cut into 1/4" chunks
1/4 cup chopped walnuts
1 tbsp. honey
1 1/2 cups vanilla yogurt

Combine all ingredients in a bowl. Let stand 20 minutes before serving.

Makes 6 servings

Spinach Salad with Pears and Cranberries

1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pi

Combine orange peel, orange juice, seasoned rice vinegar, and dried cranberries.
Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.

Tortellini Pesto Salad

1 cup parsley sprigs -- lightly packed, stem
1/4 cup fresh basil
1 clove garlic
1/3 cup Parmesan cheese -- grated
1/4 cup olive oil
8 ounces broccoli
14 ounces cheese tortellini
2 1/4 ounces black olives -- slice, drained
6 ounces provolone cheese -- cubed
2 medium tomatoes -- seeded and chopped
1/3 cup pine nuts -- toasted

Tortellini Salad

2 pounds tortellini, spinach-filled
1/2 pound Prosciutto -- thinly sliced
3/4 pound peas, frozen
1/3 cup basil, fresh -- washed & torn
1/8 cup parsley -- fresh, chopped
1/8 cup Parmesan cheese

1/2 cup white wine vinegar
1/2 cup lemon juice
1 tablespoon Dijon mustard
3 each garlic cloves -- peeled & pressed
1 cup olive oil
1/2 teaspoon Pepper

Tropical Compote with Honey Lime Dressing

2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened

-----Honey Lime Dressing-----
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon lime peel -- grated

Prepare Honey Lime Dressing by mixing all those ingredients together.

Pistachio Salad

1 cup Crushed pineapple
1/2 each Small bag of marshmellows
2 each Sm. pistachio inst. pudding
1/2 cup Pecans
1 each Large cool whip

Serves 8

Frozen Fruit Salad

1 pkg. Cream cheese, softened
1 carton Cool Whip (8 oz)
1 can cherry fruit filling (21 oz)
1 can mandarin oranges, drained (11 oz)
1 can pineapple chunks, drained (8 1/4 oz)

Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well.

Fold orange and pineapple chunks into cherry mixture. Line bottom

Of a loaf pan with waxed paper. Pour in cherry mixture and freeze

Overnight or until firm. Let stand at room temperature

Sweet Macaroni Salad

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper


Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper
and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth.

Spring Pasta Salad

10 oz (3-1/2 cups) uncooked large shell pasta
2 cups peeled and chopped cucumber
1-1/2 cups sliced radishes
1 cup chopped green bell pepper
1/4 cup diced sweet yellow onion
1 cup peeled, sliced carrots
3/4 cup reduced-fat mayo
1/3 cup sugar
1 tsp dill
1 tbsp white vinegar

Cook pasta according to pkg directions. Rinse and drain in cold water.
In a large bowl combine cucumber, radishes, green bell pepper, onion, carrots and cooked pasta.
In a medium bowl stir together mayo, sugar, dill and vinegar. Stir into pasta mixture tossing gently to coat.

Chicken Pasta Salad

Chicken Pasta Salad

1 cup uncooked spiral pasta
1 cup cubed cooked chicken
1 small green pepper, diced
1 small carrot, thinly sliced
1 celery rib, thinly sliced
1/4 cup chopped white onion
1/4 cup chopped red onion
1/4 cup frozen peas, thawed
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon ranch salad dressing mix
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, green pepper, carrot, celery, onions and peas.

Fruit Slaw

1 (16 oz) bag coleslaw mix
1 cup quartered red grapes
1 Gala apple, cored and shredded
1 Bartlett pear, cored and shredded
3 green onions, thinly sliced
1 cup fat-free honey Dijon salad dressing

Toss coleslaw mix, grapes, apple, pear and green onions together in a serving bowl.
Pour dressing on top and toss to coat. Cover and refrigerate until serving time.

Serves 16 (1/2 cup each)
Amount Per Serving Cals 50 Cals from Fat 0
Total Fat < 1g 0% Carbs 12mg 4% Dietary Fiber 2g 8% Sat Fat < 1g 0% Chol
< 1mg 0% Protein < 1g 1% Sod 180mg 7%

Fresh Fruit With Orange Cheese Dip

1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter.

Arrange fruit around dip Fresh Fruit With Orange Cheese Dip

Taffy Apple Salad

1 can (20 ounces) crushed pineapple
4 cups miniature marshmallows
1 egg, lightly beaten
1/2 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
4-1/2 teaspoons cider vinegar
1 carton (8 ounces) frozen whipped topping, thawed
3 cups diced unpeeled apples
1-1/2 cups lightly salted peanuts, coarsely chopped

Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

Raisin Waldorf Salad

1/2 cup raisins or diced dried apricots
Lettuce leaves
1/4 cup low fat plain yogurt
2 diced apples
1/3 cup sliced celery
2 tbs chopped walnuts or toasted almonds, pecans or pistachios (optional)

Combine all ingredients except nuts and lettuce leaves. Toss well.

Place on lettuce leaves and garnish with nuts, if desired, then serve.

Makes 4 servings

Dry Jell-O Salad

1 small package orange Jello
1 (16-oz.) carton cottage cheese
1 (8-oz.) container Cool Whip
1 can mandarin oranges, cut in half and drained

Mix dry Jello with cottage cheese until dissolved.
Add oranges and fold in Cool Whip.

Cover and keep cold.

Fresh Fruit Salad

Take sweet, ripe apples, oranges, bananas, and grapes, fresh pineapples
Coconut (optional) Nuts coursle chopped ( optional)

Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices.
Wash and dry the grapes, and remove from stalks. Skin and slice the bananas.
Put the prepared fruit into a glass dish in alternate layers.
Any other fresh fruit in season may be used for this salad.

Mix together in a small bowl.
Lemon Juice about 1/3 C. (fresh or bottled)
Sugar or artificial sweetener to sweeten to taste.

Frozen Strawberry Salad

Frozen Strawberry Salad

1 can strawberry pie filling
1 16oz. can crushed pineapple, undrained
1 14oz. can sweetened condensed milk
8oz. cool whip
1 C. chopped nuts

Mix all together. Put in a 9x13" pan and freeze.

Grilled Chicken Pasta Salad Recipe

1 cup uncooked rigatoni or large tube pasta
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1 cup fresh broccoli florets
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion
1/4 cup Parmesan peppercorn ranch salad dressing
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons lemon juice

Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper.

Angel Hair Pasta Salad

1 package (7 ounces) angel hair pasta
4 plum tomatoes, seeded and chopped
1 cup thinly sliced carrots
1 medium cucumber, chopped
6 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions; drain and rinse in cold water.
Place in a large bowl; add the tomatoes, carrots, cucumber and onions.

In a small bowl, whisk together the oil, vinegar, salt and pepper.
Pour over pasta mixture and toss to coat. Cover and refrigerate for 4 hours.

Yield: 8 servings.

Acini di Pepe Salad

1/4 cup uncooked acini di pepe pasta
1/4 cup mayonnaise
1/4 cup whipped topping
1 tablespoon finely chopped onion
Dash celery seed
3/4 cup chopped fresh cauliflower
1 snack-size cup (4 ounces) pineapple tidbits, drained
1/3 cup frozen peas, partially thawed
1 tablespoon raisins
Lettuce leaves and minced fresh parsley, optional

Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat.

Pasta Salad

1-1/4 cups uncooked tricolor spiral pasta
1/4 cup reduced-sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese

Cook pasta according to package directions; rinse under cold water.

Pasta & Grilled Vegetable Salad with Cilantro Dressing

1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon minced garlic
Salt and black pepper, to taste

1 red bell pepper, cored, seeded, cut in half
1 green bell pepper, cored, seeded, cut in half
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow squash, cut lengthwise into thin slices
1 large red onion, cut into 1/2-inch-thick wedges
1 pound pasta shells or penne, cooked
1 jar (16 ounces) Ortega Garden Vegetable Salsa

World's Best Macaroni Salad

1-1/2 lb. box of elbow macaroni
1/2 bunch of green onions, chopped
1/2 tsp. salt (or more to taste)
1/2 each red, orange, green and yellow peppers, total: 2 whole peppers
2 tsp. Dijon mustard (generous)
1-1/2 cups Hellman's Mayonnaise
celery salt

Cook macaroni in salted water. Drain noodles. While noodles are still hot, mix in mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy. Stir in onions and peppers and salt.
Mix well. Taste for salt and mayonnaise content. Add more if needed.
Coat top of salad with a sprinkling of celery salt and stir in.