Thursday, May 31, 2012

{soups-salads-and-salad-dressings} Artichoke Turkey Salami Salad Recipe

 

Artichoke Turkey Salami Salad Recipe



You can substitute any type of cooked turkey in this easy salad.

This recipe is:

Quick


    Prep: 20 min. + chilling
    Yield: 8 Servings


Ingredients

    4 cups cooked elbow macaroni
    2 cups (8 ounces) shredded part-skim mozzarella cheese
    2 cups cherry tomatoes, halved
    8 ounces turkey salami, cut into thin strips
    1 cup roasted sweet red pepper strips, drained
    1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
    1 can (2-1/4 ounces) sliced ripe olives, drained
    1/3 cup Italian salad dressing
    1/4 cup minced fresh basil
    1/2 teaspoon pepper


Directions

    In a large salad bowl, combine the macaroni, mozzarella, tomatoes, salami, red peppers, artichokes and olives. Add the dressing, basil and pepper; toss to coat.
    Cover and refrigerate for 2 hours or overnight. Toss before serving. Yield: 8 servings.

    Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.

Nutritional Analysis: 1-1/4 cups equals 303 calories, 18 g fat (6 g saturated fat), 44 mg cholesterol, 754 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.


Originally published as Artichoke Turkey Salami Salad in Weeknight Cooking Made Easy Annual 2005, p124






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Artichoke Pasta Salad Recipe

 

Artichoke Pasta Salad Recipe



I've made this salad many times for my husband and me," Nancy Adams of Las Vegas, Nevada writes of her flavorful and fetching macaroni medley. "We like it for lunch with pineapple-topped ham slices and sweet potatoes. Or you can stir in a can of tuna into the salad for a complete meal."

This recipe is:

Quick



    Prep/Total Time: 20 min.
    Yield: 6-8 Servings


Ingredients

    1 cup uncooked elbow macaroni
    1 cup halved grape tomatoes
    1 cup sliced ripe olives
    1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
    1 tablespoon minced fresh parsley
    1/4 teaspoon salt
    1/4 teaspoon pepper


Directions

    Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 93 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 302 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.


Originally published as Artichoke Pasta Salad in Quick Cooking March/April 2005, p46






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Antipasto Salad Recipe

 

Antipasto Salad Recipe


"I received the recipe for this cool pasta salad from longtime friends," explains Brenda Novak of New Holland, Pennsylvania. "A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year."

This recipe is:

Quick



    Prep/Total Time: 25 min.
    Yield: 10 Servings


Ingredients

    3 cups uncooked tricolor spiral pasta
    4 ounces provolone cheese, cubed
    4 ounces sliced pepperoni, quartered
    4 ounces hard salami, cubed
    1 medium green pepper, diced
    2 celery ribs, chopped
    1 small onion, chopped
    1/2 cup cherry tomatoes, halved
    1/3 cup olive oil
    1/4 cup cider vinegar
    1-1/2 teaspoons dried oregano
    3/4 teaspoon salt
    1/2 teaspoon pepper


Directions

    Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes.
    In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat. Yield: 10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 303 calories, 19 g fat (6 g saturated fat), 28 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.


Originally published as Antipasto Salad in Quick Cooking September/October 2002, p46






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Antipasto Picnic Salad Recipe

 

Antipasto Picnic Salad Recipe


Everybody just loves this tempting blend of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it's chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania

This recipe is:

Contest Winning



    Prep: 30 min.
    Cook: 15 min.
    Yield: 25 Servings


Ingredients

    1 package (16 ounces) medium pasta shells
    2 jars (16 ounces each) giardiniera
    1 pound fresh broccoli florets
    1/2 pound cubed part-skim mozzarella cheese
    1/2 pound hard salami, cubed
    1/2 pound deli ham, cubed
    2 packages (3-1/2 ounces each) sliced pepperoni, halved
    1 large green pepper, cut into chunks
    1 can (6 ounces) pitted ripe olives, drained
    DRESSING:
    1/2 cup olive oil
    1/4 cup red wine vinegar
    2 tablespoons lemon juice
    1 teaspoon Italian seasoning
    1 teaspoon coarsely ground pepper
    1/2 teaspoon salt


Directions

    Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
    For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings (1 cup each).

    Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.

Nutritional Facts 1 serving (1 cup) equals 216 calories, 12 g fat (4 g saturated fat), 23 mg cholesterol, 527 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g protein.


Originally published as Antipasto Picnic Salad in Simple & Delicious July/August 2006, p33






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Antipasto Pasta Salad Recipe

 

Antipasto Pasta Salad Recipe


"This beautiful, hearty salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it." Becky Melton - Orlando, Florida

This recipe is:

Quick



    Prep: 30 min. + chilling
    Yield: 14 Servings


Ingredients

    1 package (16 ounces) tricolor spiral pasta
    1 jar (16 ounces) giardiniera, drained and cut
    2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
    1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
    1 jar (7 ounces) roasted sweet red peppers, drained and chopped
    8 ounces summer sausage, cubed
    8 ounces pepper Jack cheese, cubed
    1 cup Italian salad dressing


Directions

    Cook pasta according to package directions. Drain and rinse in cold water.
    In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour. Yield: 14 servings.

Nutritional Facts 1 cup equals 336 calories, 19 g fat (5 g saturated fat), 27 mg cholesterol, 1,006 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein.


Originally published as Antipasto Pasta Salad in Simple & Delicious July/August 2009, p51



Tip

Tips for Cooking Pasta

To cook pasta more evenly, prevent it from sticking together and avoid boil-overs, always cook pasta in a large kettle or Dutch oven. Unless you have a very large kettle, don't cook more than 2 pounds of pasta at a time.

For 8 ounces of pasta, bring 3 quarts water to a full rolling boil. To flavor, add 1 tablespoon salt if desired. To prevent pasta from sticking, add 1 tablespoon olive or vegetable oil if desired. Stir in the pasta all at once. Return to a boil;boil, uncovered, stirring occasionally.

Cooking times vary with the size and variety of pasta. Dried pasta can take from 5 to 15 minutes to cook; fresh pasta can cook in as little as 2 to 3 minutes. Follow the recommended cooking directions on packaged pasta.

To test for doneness, use a fork to remove a single piece of pasta from the boiling water. Rinse in cold water and taste. Pasta should be cooked until "al dente", or firm yet tender. Test often while cooking to avoid overcooking, which can result in a soft or mushy texture. If pasta will be used in a recipe that requires further cooking, such as a casserole, undercook by one-third the recommended time.

As soon as the pasta tests done, pour into a large colander to drain, being careful of the steam as you pour. If using the pasta in a salad or at a later time, rinse it with cold water to stop cooking and to remove excess starch.

Allow 2 to 4 ounces of pasta per person for a main-dish serving.






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Ann's Special Tuna Salad Recipe

 

Ann's Special Tuna Salad Recipe



Nothing is better at a potluck than a macaroni salad. This tuna salad features delicious celery, green onions and pimientos adding tasty flavor. This salad will be gone in no time.—Ann Kaiser, Wisconsin

This recipe is:

Quick




    Prep: 15 min. + chilling
    Yield: 4-6 Servings


Ingredients

    1 cup small shell macaroni
    1 can (14 ounces) tuna, drained and flaked
    1 cup diced celery
    1/2 cup chopped green onions with tops
    1 cup frozen peas, thawed
    1 jar (2 ounces) diced pimientos, drained or 1 tomato, seeded and diced or 6 radishes, sliced
    1 cup Miracle Whip
    1 tablespoon sweet or dill pickle relish
    1 tablespoon ketchup
    1 teaspoon mustard
    1/4 cup half-and-half cream or milk
    Salt and pepper to taste
    Fresh parsley


Directions

    Cook macaroni in boiling salted water until tender. Rinse in cold water and drain. Place in a large bowl. Add tuna, celery, onions, peas and pimientos; toss gently to mix. Combine Miracle Whip, pickle relish, ketchup, mustard and cream; fold into the salad. Add salt and pepper. Cover and refrigerate for several hours before serving. Garnish with parsley. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 434 calories, 31 g fat (5 g saturated fat), 38 mg cholesterol, 536 mg sodium, 16 g carbohydrate, 2 g fiber, 21 g protein.


Originally published as Ann's Special Tuna Salad in Country Woman July/August 1997, p2






             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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{soups-salads-and-salad-dressings} Angel Hair Pasta Salad Recipe

 

Angel Hair Pasta Salad Recipe


This is a refreshing salad that keeps a summer kitchen cool. It's a tasty way to get my family to eat their vegetables.—Janette Garner, Carmel, Indiana

This recipe is:

Quick

Diabetic Friendly



    Prep: 20 min. + chilling
    Yield: 8 Servings


Ingredients

    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


Directions

    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.

Nutritional Analysis: 3/4 cup equals 121 calories, 4 g fat (trace saturated fat), 0 cholesterol, 241 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 starch.


Originally published as Angel Hair Pasta Salad in Country Woman May/June 2001, p37





             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Almond-Apricot Chicken Salad Recipe

 

Almond-Apricot Chicken Salad Recipe



Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat.

This recipe is:

Quick



    Prep: 20 min. + chilling
    Yield: 8-10 Servings


Ingredients

    1 package (8 ounces) spiral pasta
    1 package (6 ounces) dried apricots, thinly sliced
    3 cups coarsely chopped fresh broccoli
    2-1/2 cups diced cooked chicken
    1/2 cup chopped green onions
    1/2 cup chopped celery
    1 cup (8 ounces) sour cream
    3/4 cup mayonnaise
    1 tablespoon lemon juice
    2 teaspoons grated lemon peel
    2 teaspoons Dijon mustard
    1-1/2 teaspoons salt
    3/4 teaspoon dried savory
    1/2 teaspoon pepper
    3/4 cup sliced almonds, toasted


Directions

    Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery.
    In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 411 calories, 24 g fat (6 g saturated fat), 52 mg cholesterol, 524 mg sodium, 31 g carbohydrate, 4 g fiber, 17 g protein.


Originally published as Almond-Apricot Chicken Salad in Country Chicken Cookbook , p15







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Acini di Pepe Salad Recipe

 

Acini di Pepe Salad Recipe



Looking for a quick lunch idea or fun new side dish? June Herke of Watertown, South Dakota blends veggies, tiny pasta and juicy pineapple bits into this crunchy, creamy salad jam-packed with flavor.

This recipe is:

Quick



    Prep: 20 min. + chilling
    Yield: 2 Servings


Ingredients

    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


Directions

    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. Cover and refrigerate for 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley. Yield: 2 servings.

Nutritional Analysis: 3/4 cup (prepared with reduced-fat mayonnaise and reduced-fat whipped topping) equals 295 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 284 mg sodium, 42 g carbohydrate, 4 g fiber, 7 g protein.


Originally published as Acini di Pepe Salad in Cooking for 2 Winter 2006, p37



Tip

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a "salad spinner" or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that's naturally more crisp.







             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} A Twist on Pasta Salad Recipe

 

A Twist on Pasta Salad Recipe


"I lightened up this recipe i found on the back of a pasta box many years ago," writes Pat Morris, Marlton, New Jersey. "it's become a staple at our home and for family gatherings."

This recipe is:

Healthy

Diabetic Friendly



    Prep/Total Time: 25 min.
    Yield: 8 Servings


Ingredients

    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


Directions

    Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 104 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 221 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.



Originally published as A Twist On Pasta Salad in Light & Tasty February/March 2004, p46






             Beth Layman  :)


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Tuesday, May 29, 2012

{soups-salads-and-salad-dressings} The Easiest Chili Goulash Ever! Recipe

 

The Easiest Chili Goulash Ever! Recipe

 

Here is a great recipe if you have no time to cook! This goulash recipe will bring a smile to anyone's face!

 

Ingredients

 

list of 7 items

• 1 lb. lean ground beef

• 1 med. onion

• 1 C. elbow macaroni

• 1 qt. whole tomatoes

• 1 tsp. salt

• 1/4 tsp. pepper

• 1/2 tsp. chili powder

list end

 

Directions

 

Brown ground beef in heavy skillet. Add onion, salt and pepper, tomatoes and chili powder. Bring to a boil. Add macaroni. Cover with tight lid and cook

for 15 minutes.  Enjoy.

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{soups-salads-and-salad-dressings} Easiest Chili Ever Recipe

 

Easiest Chili Ever Recipe

 

Easy and delicious. My kids always ask for this!

 

Time needed

 

10 min preparation + 8 hour cooking

 

Serving Size / Yield

 

6 plus servings

 

Ingredients

 

list of 6 items

• 1-2 lbs. ground beef, browned and drained

• 4 14-oz. cans spicy chili beans (Joan of Arc brand)

• 1 lg. can tomato sauce

• 1 pkg. chili mix

• 1 can diced tomatoes

• extra chili powder; to taste

list end

 

Directions

 

Brown ground beef, drain. Mix ALL ingredients in Crockpot; cook on low for 8 hours.  Enjoy.

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Monday, May 28, 2012

{soups-salads-and-salad-dressings} Blue Cheese Potato Salad

 

Blue Cheese Potato Salad

 

2 1/2 pounds potatoes, cooked and cubed

3/4 cup chopped scallion (green and white parts)

3/4 cup chopped celery

3/4 cup sour cream (regular or fat-free)

1/4 cup mayonnaise (regular or reduced-fat)

2 tablespoons minced fresh parsley

1 tablespoon white wine vinegar or cider vinegar

1 1/2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/2 cup crumbled blue cheese plus extra for top

 

In a large bowl toss together all the ingredients until very well mixed. Sprinkle the top with extra blue cheese. Cover and refrigerate for at least several

hours before serving.  Enjoy.

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{soups-salads-and-salad-dressings} Best Ever Potato Salad

 

Best Ever Potato Salad

 

5 large Idaho potatoes

Salt and pepper to taste

1 small onion, chopped

1/2 cup chopped

celery

1 small green pepper, chopped

1 (2 ounce) jar chopped pimento

1/2 cup juice from pickle relish

1 cup mayonnaise

 

Boil potatoes until tender. Cool. Peel and dice into cubes. Place in a large mixing bowl along with

onion,

celery, green pepper, pimento, eggs, pickle juice and mayonnaise. Stir until well blended. Chill well.

 

Makes 10 servings.  Enjoy.

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