Friday, July 31, 2009

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

 

Macaroni Salad
Country Woman


"This hearty noodle salad is sure to please appetites of all ages...and it serves lots!" LaVerna Mjones notes from Moorhead, Minnesota.

SERVINGS: 34
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling

Ingredients:
2 pounds uncooked elbow macaroni
12 hard-cooked eggs, chopped
2-1/2 pounds fully cooked ham, cubed
1 package (16 ounces) frozen peas, thawed
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
1 jar (4 ounces) diced pimientos, drained
4 cups mayonnaise

Directions:
Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
    Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours. Yield: 34 (1-cup) servings.

 

 

Nutrition Facts
One serving:(1 cup)
Calories: 380 Fat:26 g Saturated Fat:4 g Cholesterol:102 mg Sodium:615 mg Carbohydrate:23 g Fiber:2 g Protein:13 g

 

 

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Ham and Spaghetti Salad

 

Ham and Spaghetti Salad
Country Pork


My husband and I have three children, so budget-minded meals are the order of the day. This delicious dish provides plenty of hearty ingredients without breaking the bank.

SERVINGS: 4
CATEGORY: Salads
METHOD:
TIME: Prep: 20 min. + chilling

Ingredients:
1/2 cup broken uncooked spaghetti (2-inch pieces)
2 tablespoons vegetable oil
5 teaspoons soy sauce
1 tablespoon vinegar
1/4 teaspoon salt
1 cup diced fully cooked ham
2 green onions, chopped
1/2 head lettuce, torn
1 tablespoon sesame seeds, toasted

Directions:
Cook spaghetti until tender; drain, rinse and set aside. In a large bowl, combine oil, soy sauce, vinegar and salt. Add spaghetti, ham and onions; toss to coat. Cover and chill for 1-3 hours. Just before serving, add lettuce and sesame seeds; toss gently. Yield: 4 servings.

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Fiddlehead Shrimp Salad

 

Fiddlehead Shrimp Salad
Taste of Home


Fiddleheads are your, tightly curled fronds from bracken, ostrich and cinnamon ferns that sprout in moist fields and open wooded areas. Each spring, fiddleheads are prepared in dozens of ways—from soups to cakes— at the Fiddlehead Festival in my home state.—Wilma Johnson, Thorndike, Maine

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

Ingredients:
3 cups fiddlehead ferns
1 cup cooked shell macaroni
1/2 cup diced unpeeled apple
1/4 cup chopped celery
1 cup diced cooked shrimp
1/4 to 1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated lemon peel
Salt and pepper to taste

Directions:
Cook ferns in a small amount of water until tender. Drain. Toss with all remaining ingredients. Chill. Yield: 4 servings.

 

 

 

 
 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Salad with a Twist

 

Chicken Salad with a Twist
Taste of Home


This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! —Valerie Hotl Cartersville, Georgia

SERVINGS: 12
CATEGORY: Salads
METHOD:
TIME: Prep: 30 min. + chilling

Ingredients:
8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped

Directions:
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives.
    In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes. Yield: 12 servings.


Nutrition Facts
One serving:(3/4 cup)
Calories: 215 Fat:10 g Saturated Fat:2 g Cholesterol:28 mg Sodium:338 mg Carbohydrate:18 g Fiber:1 g Protein:12 g

 

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Veggie Spiral Salad

 

Veggie Spiral Salad
Simple & Delicious


"My husband and son detested pasta salad before I came up with this one," writes Melody Loyd from Parowan, Utah. "But there were no leftovers the very first time I served it—now it's a summertime family favorite!" Filled with fresh, crunchy radishes and celery, juicy tomatoes and cucumbers, this nutritious recipe is one to try with your gang.

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

Ingredients:
1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup sliced ripe olives, drained
1/2 cup shredded Swiss cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon Italian salad dressing mix
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons olive oil

Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.
    In a whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings.

 

Nutrition Facts
One serving:(3/4 cup)
Calories: 186 Fat:10 g Saturated Fat:3 g Cholesterol10 mg Sodium:
356 mg Carbohydrate:18 g Fiber:2 g Protein:6 g

 

 

 

 

 
 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Creamy Italian Spiral Salad

 

Creamy Italian Spiral Salad
Taste of Home


I have accumulated some delicious recipes that serve large numbers, like this colorful and delicious pasta salad. The flavors blend so well, and there's plenty of creamy dressing. -Marlene Muckenhirn Delano, Minnesota
SERVINGS: 30
CATEGORY: Side Dish
METHOD:
TIME: Prep: 30 min. + chilling

Ingredients:
2 packages (16 ounces each) multicolored spiral pasta
1 medium bunch broccoli, cut into florets
1 medium head cauliflower, cut into florets
2 cups frozen peas and carrots
2 cups cherry tomatoes, quartered
1 cup shredded Parmesan cheese
6 green onions, chopped
1/2 cup chopped green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
2 bottles (16 ounces each) creamy Italian salad dressing

Directions:
Cook pasta according to package directions; drain and rinse in cold water.
    In a large bowl, combine the pasta, broccoli, cauliflower, peas and carrots, tomatoes, cheese, onions, green pepper and olives. Add the dressing; mix well. Cover and refrigerate for 2-3 hours or until chilled. Yield: 30 servings (3/4 cup each).

 

Nutrition Facts
One serving:(3/4 cup)
Calories: 147 Fat:7 g Saturated Fat:1 g Cholesterol:2 mg Sodium:218 mg Carbohydrate:17 g Fiber:2 g Protein:4 g

 

 

 

 
 
 
 
 

            Beth Layman  :)


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

 

Spaghetti Salad
Country Extra


My family loves this salad as either a main meal or a side dish. We especially enjoy making it during the hot summer months, using fresh ingredients right out of our garden. It looks terrific with all the different colors!

SERVINGS: 15-20
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 30 min.

Ingredients:
12 ounces thin spaghetti
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup diced pepperoni
1/2 cup diced fully cooked ham
1/2 cup chopped green pepper
1/2 cup diced tomato
1/2 cup chopped onion
1/2 cup chopped cucumber
1/4 cup sliced ripe olives
1 avocado, peeled and diced, optional
1 bottle (8 ounces) Italian salad dressing

Directions:
In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheese, pepperoni, ham, green pepper, tomato, onion, cucumber and olives. Add avocado if desired.
    Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing: toss lightly to coat. Chill until serving. Yield: 15-20 servings.

 

Nutrition Facts
One serving:(1 each)
Calories: 147 Fat:7 g Saturated Fat:2 g Cholesterol:8 mg Sodium:342 mg Carbohydrate:15 g Fiber:1 g Protein:5 g

 

 

 
 
 
 
 
 
 

            Beth Layman  :)


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

 

Dilled Chicken Salad
Taste of Home


I usually harvest a bounty of recipe requests whenever I serve this hearty, fresh-tasting salad with its delicate dill flavor. -Kimberly Speta, Kennedy, New York

SERVINGS: 10-12
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling

Ingredients:
1 package (16 ounces) spiral pasta, cooked and drained
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 envelope (1 ounce) ranch salad dressing mix
2 cups (16 ounces) sour cream
1 cup mayonnaise
1 cup milk
3 tablespoons minced fresh dill or 1 tablespoon dill weed
1/2 teaspoon garlic salt

Directions:
In a large bowl, combine the first five ingredients. In another large bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 10-12 servings. Editor's Note: If using a terra-cotta or clay bowl for serving this salad as shown in the photo, line it with plastic wrap or aluminum foil, or use a plastic bowl that looks like terra-cotta.

 

Nutrition Facts
One serving:(1 each)
Calories: 446 Fat:24 g Saturated Fat:8 g Cholesterol:57 mg Sodium:736 mg Carbohydrate:38 g Fiber:2 g Protein:15 g

 

 

 

 
 
 
 
 

            Beth Layman  :)


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

 

Pizza Salad
Taste of Home


A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties-the wonderful zesty flavor really complements a barbecue!

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

Ingredients:
1 pound spiral macaroni, cooked and drained
3 medium tomatoes, diced and seeded
16 ounces cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Croutons, optional

Directions:
In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired. Yield: 16 servings.

 

Nutrition Facts
One serving:(1 cup)
Calories: 362 Fat:24 g Saturated Fat:9 g Cholesterol:37 mg Sodium:489 mg Carbohydrate:24 g Fiber:1 g Protein:13 g

 

 

 

 
 
 
 

            Beth Layman  :)


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