Sunday, May 31, 2009

{soups-salads-and-salad-dressings} Greek Orzo Salad



Greek Orzo Salad
Quick Cooking


"This salad was created in summer when my tomato garden was more bountiful than ever," says Kelly Skahan from Springfield, Missouri. "It's a snap to prepare and simply sensational."

SERVINGS: 4-5
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
4 quarts water
1-1/4 cups uncooked orzo pasta
1 cup cut fresh green beans, cooked
2 large tomatoes, seeded and chopped
1/2 teaspoon lemon juice
1/4 teaspoon grated lemon peel
1/2 cup Greek vinaigrette

Directions:
In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender.
    Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and peel. Drain orzo and beans; rinse in cold water. Stir into tomato mixture. Drizzle with vinaigrette and toss to coat. Chill until serving. Yield: 4-5 servings.

 

Nutrition Facts
One serving:(3/4 cup)
Calories: 311,Fat:14 g,Saturated Fat:2 g,Cholesterol:0 mg,Sodium:251 mg,Carbohydrate:41 g,Fiber:3 g,Protein:7 g

 

 

 

 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Fruity Chicken Salad



Fruity Chicken Salad
Country Extra


I've been using this recipe whenever we go to a potluck dinner. It always gets rave reviews. It's a great way to use up leftover chicken.

SERVINGS: 6-8
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling

Ingredients:
8 ounces uncooked spiral pasta
1 can (20 ounces) pineapple chunks
3 to 4 cups cubed cooked chicken
1 can (15-1/2 ounces) sliced peaches, drained and diced
2 tablespoons raisins
1/3 cup vegetable oil
1/4 cup soy sauce
1 teaspoon curry powder
1/2 cup chopped pecans

Directions:
Cook pasta according to package directions; rinse with cold water and drain. Drain pineapple, reserving 1/2 cup juice. Dice the pineapple and place in a large bowl. Add pasta, chicken, peaches and raisins. In a small bowl, whisk together the oil, soy sauce, curry powder and reserved pineapple juice. Pour over pasta mixture; toss to coat. Cover and refrigerate for 2 hours. Stir in pecans just before serving. Yield: 6-8 servings.

 

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Beet Macaroni Salad



Beet Macaroni Salad
Taste of Home


Just mention the word "beet" and most kids turn up their noses. Our two children never rushed to the table for beets...but now, when I mention that I'm serving this salad, the response is just the opposite. My mother would prepare dish for me when I was a little girl. It was the only way I'd eat this ruby vegetable.—Sue Gronholz, Columbus, Wisconsin

SERVINGS: 16
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling

Ingredients:
1 package (7 ounces) shell macaroni, cooked and drained
1 package (10 ounces) frozen peas, cooked and drained
1/4 cup diced celery
1/4 cup chopped onion
2 cans (16 ounces each) diced beets, drained
1 cup mayonnaise
Salt and pepper to taste

Directions:
In a large bowl, combine all ingredients. Cover and refrigerate for several hours or overnight. Yield: 16 servings.


Nutrition Facts
One serving:(3/4 cup)
Calories: 168,Fat:11 g,Saturated Fat:2 g,Cholesterol:5 mg,Sodium:152 mg,Carbohydrate:14 g,Fiber:2 g,Protein:3 g

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Seashell Salad



Seashell Salad
Quick Cooking


Presented in a sand pail, this festive salad features a zesty dressing that's simple to stir together. An assortment of pasta shapes resembles seashells while red and yellow peppers add color and crunch. For an extra-special touch, you could cut the peppers with a small star-shaped cookie cutter.

SERVINGS: 6-8
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
3 cups uncooked medium shell, spiral and/or wagon wheel pasta
1/3 cup vinegar
1/4 cup olive or vegetable oil
1 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 medium sweet red pepper
1 medium sweet yellow pepper
2 tablespoons chopped green onions

Directions:
Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving. Yield: 6-8 servings.


Nutrition Facts
One serving:(1 cup)
Calories: 222,Fat:8 g,Saturated Fat:1 g,Cholesterol:0 mg,Sodium:230 mg,Carbohydrate:33 g,Fiber:2 g,Protein:6 g

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Floret Pasta Toss



Floret Pasta Toss
Quick Cooking


This refreshing salad from kari Congenie of Oakbrook Terrace, Illinois is fast to prepare because you can slice the vegetables while the pasta cookes. "I just threw it together, adding flavors that suited my taste buds," Kari notes. "Feel free to add a few of your own."

SERVINGS: 9
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
8 ounces uncooked penne pasta
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 small tomatoes, seeded and chopped
1 small onion, sliced
1/2 cup Italian salad dressing
2 to 3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cauliflower, broccoli, tomatoes and onion. In a small bowl, whisk the salad dressing, vinegar, salt and pepper. Drain pasta and rinse in cold water; add to vegetable mixture. Drizzle with dressing and toss to coat. Chill until serving. Yield: 9 servings.

 

Nutrition Facts
One serving:3/4 cup (prepared with fat-free dressing)
Calories: 116,Fat:
1 g,Saturated Fat:0 g,Cholesterol:
0 mg,Sodium:269 mg,Carbohydrate:
24 g,Fiber:2 g,Protein:5 g
Diabetic Exchange:
1-1/2 vegetable, 1 starch.

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Holiday Pasta Toss



Holiday Pasta Toss
Taste of Home Meals in Minutes Calendar


Don't limit your preparation of pasta salad to summertime. Your family will find it a refreshing dish in winter as well. This recipe uses frozen spinach, so it's always in season. Plus, you can add other produce if you'd like.

SERVINGS: 4
CATEGORY: Side Dish
METHOD:
TIME: Prep/Total Time: 15 min.

Ingredients:
2 cups uncooked spiral pasta
1/4 to 1/3 cup Italian salad dressing
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 teaspoon poppy seeds, optional

Directions:
In a large saucepan, cook the pasta according to package directions; drain. In the same pan, heat dressing and spinach over medium heat. Return pasta to pan and toss to coat. Sprinkle with poppy seeds if desired. Yield: 4 servings.

 

Nutrition Facts
One serving:(3/4 cup)
Calories: 227,Fat:6 g,Saturated Fat:1 g,Cholesterol:0 mg,Sodium:308 mg,Carbohydrate:35 g,Fiber:3 g,Protein:7 g

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Salad Shells



Chicken Salad Shells
Quick Cooking


"These stuffed shells are great for a cool summer meal," assures Karen Lee of Waynesville, North Carolina. Calling for just four ingredients, including chicken salad from the deli, they are easy to assemble. The only thing you have to cook are the pasta shells, which take just minutes.

SERVINGS: 6
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 30 min.

Ingredients:
1-1/2 pounds prepared chicken salad
1/2 cup seedless red grapes, halved
18 jumbo pasta shells, cooked, drained and cooled
2/3 cup ranch salad dressing

Directions:
In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing. Yield: 6 servings.


Nutrition Facts
One serving:(3 each)
Calories: 528,Fat:37 g,Saturated Fat:7 g,Cholesterol:67 mg,Sodium:895 mg,Carbohydrate:34 g,Fiber:3 g,Protein:15 g

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Pasta Fruit Salad



Pasta Fruit Salad
Taste of Home


Reports Dixie Terry of Marion, Illinois, "When I serve this unusual but delicious dish at a buffet dinner or picnic, it always draws favorable comments. Give it a try!"

SERVINGS: 10
CATEGORY: Low Fat
METHOD:
TIME: Prep: 20 min. + chilling

Ingredients:
3 cups uncooked medium pasta shells
1 can (20 ounces) unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and halved
1 cup halved red grapes
1 cup halved green grapes
1 medium apple, chopped
1 large firm banana, cut into 1/4-inch slices
1 carton (8 ounces) plain yogurt
1/4 cup orange juice concentrate

Directions:
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the fruit. Combine yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours. Yield: 10 servings.


Nutrition Facts
One serving:One 1-cup serving (prepared with nonfat yogurt)
Calories: 192,Fat:1 g,Saturated Fat:0 g,Cholesterol:0 mg,Sodium:20 mg,Carbohydrate:42 g,Fiber:0 g,Protein:6 g
Diabetic Exchange:
2 starch, 1 fruit.

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Dilly Crab Salad



Dilly Crab Salad
Quick Cooking


"This summery seafood salad is one of my husband's favorites," notes Christy Herbert of Muskegon, Michigan. "For a tasty variation, add peas, pimientos or green onions to the colorful mixture."

SERVINGS: 8-10
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
1 package (16 ounces) medium pasta shells
2 packages (8 ounces each) imitation crabmeat, flaked
1-1/2 cups (12 ounces) sour cream
1-1/2 cups mayonnaise
1 to 2 tablespoons dill weed

Directions:
Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in crab. Combine the sour cream, mayonnaise and dill; add to pasta mixture and stir to coat. Chill until serving. Yield: 8-10 servings.


Nutrition Facts
One serving:(3/4 cup)
Calories: 497,Fat:33 g,Saturated Fat:8 g,Cholesterol:39 mg,Sodium:326 mg,Carbohydrate:37 g,Fiber:2 g,Protein:9 g

 

 

 
 
 
 

            Beth Layman  :)


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