Monday, May 30, 2011

Salad Time..any time....

I love my salad.  All kinds except seafood.  This  one I threw together in a pinch..had more company coming then I thought.  Oh!  And for just throwing ingredients was fabulous... Also see the recipes for dressings.  Enjoy your summer salad fest!

Sante Fe Pasta Salad
I used color rotini..I ran out of bowtie pasta!
16 ounces uncooked bowties 
1/2 bag Sante Fe frozen vegetables
or        1/2 can (15-1/4 ounces) red kidney beans, drained and rinsed
            1/2 can (7 ounces) corn kernels, drained
            1/2 green or red bell pepper, seeded and chopped
1/2 cup sliced black olives, optional
1 1/4 cup mayonnaise
1/4 cup milk
3 TB ranch dressing mix, dry
1/3 cup salsa

Cook pasta according to directions.  Drain, then rinse with cold water.
Steam vegetables while pasta is cooking.  Rinse with cold water.
Make dressing.
Mix all together, including olives (optional).  Refrigerate 1 hour for best flavor.

                   Make it a meal - add grilled cubed chicken breasts!

Salad Dressings:

Citrus Poppy Seed Dressing

1/4 cup orange juice
2 tablespoons white wine vinegar
2 Green Giant® Fresh green onions, chopped
1/3 cup sugar
1/4 teaspoon salt
1/3 cup oil
1 tablespoon poppy seed 

In blender container or food processor bowl with metal blade, combine orange juice, vinegar, onions, sugar and salt. Cover; blend well. With machine running, slowly add oil, blending until thick and smooth. Add poppy seed; blend a few seconds to mix. 

Cranberry Vinaigrette
½ cup jellied cranberry sauce (from 14-oz can)
¼ cup olive oil
2 tablespoons sugar
1 tablespoon grated orange peel
2 tablespoons white vinegar
2 tablespoons fresh orange juice
¼ teaspoon salt

In blender or food processor, place vinaigrette ingredients. Cover; blend or process 15 to 20 seconds or until smooth. Pour into 2-cup liquid measuring cup. Cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.

Ginger Lime Salad Dressing

2 tablespoons lime juice from Green Giant® Fresh limes (2 small limes)
2 tablespoons honey
2 teaspoons vegetable oil
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger 

In tightly covered container, shake all dressing ingredients. 

1/3 cup sugar
1 tsp salt
1 tsp dry mustard
1/3 cup white wine vinegar
1 cup olive or canola oil
1 Tbsp poppy seeds
1 Tbsp minced shallot(optional)
Can add:  1/3 cup frozen or fresh raspberry or strawberry

In tightly covered container, shake all dressing ingredients. 

3 tablespoons apple juice
2 tablespoons strawberry spreadable fruit
2 tablespoons balsamic vinegar 

In small bowl, mix all dressing ingredients until blended.

Strawberry Poppy Seed Dressing
4 large strawberries, sliced
1/2 cup white sugar or splenda
1 teaspoon salt
1/3 cup white wine vinegar
1 cup olive oil
1 tablespoon poppy seeds

In a blender, place the sugar, salt, vinegar, and oil, strawberries and blend until smooth. Stir in the poppy seeds. 

Strawberry Poppy Seed Dressing
1 sm. onion
1 1/2 c. sugar
1 tsp. dry mustard
2 tsp. salt
3/4 c. vinegar
2 c. salad oil
2 tsp. poppy seed

Place onion in blender and chop. Add sugar, dry mustard, salt and vinegar to onion; blend well. Add salad oil a small amount at a time and blend well after each addition. Pour into jar or container and add poppy seed. Refrigerate. Shake well before pouring over fresh spinach and sliced strawberries.

Strawberry Vinaigrette Dressing
2 teaspoons strawberry jam
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper, to taste
1 pint strawberries, sliced
4 to 5 cups chopped romaine or mixed greens of any kind

Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.

Check out these websites for more dressing ideas
California Olive Ranch 
What's Cooking America
Smucker's Salads

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