Salads

Cold Greek Pasta

Summary

Yield
4 Servings
SourceJane Poulson (2004)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

1 pk
tri-colored rotini pasta
1 cn
black olives (drained and sliced)
1 pt
cherry or grape tomatoes
1 pk
pepperoni (small)
3⁄4 c
feta cheese crumbles
1 c
Italian dressing

Instructions

Cook and drain pasta. Chill with ice. Mix all ingredients and chill well, adding dressing just before serving.

Greek Pasta Salad

Summary

Yield
4 Servings
SourcePatty Landis (1997)
Prep time
40 minutes
Cooking time
Total time
40 minutes

Ingredients

18 oz
cooked tortellini
2
bell peppers (sliced)
1
red onion (sliced)
1⁄4 c
black olives (sliced)
1⁄2 c
rice wine vinegar
1⁄2 c
olive oil
1 T
dried basil
3 T
lemon juice
2 T
dry sherry
1 1⁄2 t
seasoned salt
1 t
garlic powder
1⁄4 t
crushed red pepper
1⁄2 c
feta cheese (crumbled)

Instructions

In a large bowl, whisk vinegar, oil, basil, lemon juice, sherry, salt, garlic powder and crushed red pepper. Add tortellini, peppers, onion, olives and feta cheese. Toss. Chill well before serving.

From the Mountview Early Learning Center Cookbook.

Tortellini & Kidney Bean Salad

Summary

Yield
4 Servings
SourceTracie Steele (2004)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1 pk
fresh cheese tortellini
1⁄2 t
sugar
1⁄2 t
dried Italian herb seasoning
1⁄8 t
pepper
3 T
balsamic or cider vinegar
3 T
olive oil
1⁄3 c
red onion (chopped)
1 cn
kidney beans (15 1/2-oz can, rinsed and drained)
1
cucumber (quartered and sliced)
2 T
fresh parsley (chopped)

Instructions

Cook tortellini according to package directions. Rinse with cold water and drain. In a large bowl, mix together sugar, Italian herb seasoning, pepper, vinegar and olive oil. Add tortellini, onion, kidney beans, cucumber and parsley. Toss to coat. Cover and refrigerate at least 2 hours.

Quick Artichoke Pasta Salad

Summary

Yield
4 Servings
SourceDebbie Ferguson (1981)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

4 oz
salad macaroni
 
boiling salted water
1
jar marinated artichoke hearts (up to 2 6-oz jars )
1⁄4 lb
mushrooms (whole, small )
2
tomatoes (medium, seeded and cut into bite-size pieces)
1
ripe olives (up to 2 c, medium size, pitted)
 
Salt and pepper

Instructions

Following package directions, cook macaroni in a large kettle of boiling salted water until tender. Drain, rinse with cold water; drain again. Turn into a large bowl. Combine artichokes and their liquid, mushrooms, tomatoes and olives. Add mixture to cooked macaroni and toss gently. Cover and refrigerate for at least 4 hours, or until next day. Before serving, season with salt and pepper to taste. Makes 4 to 6 servings.

Tabouli/Cracked Wheat Salad

Summary

Yield
4 Servings
SourceLaura Griffin (1995)
Prep time
1 hour, 20 minutes
Cooking time
Total time
1 hour, 20 minutes

Ingredients

2 c
cracked wheat (bulgur)
4
tomatoes (chopped, large)
2 bn
scallions ( finely chopped, about 1 c)
2
cucumbers (small, peeled and chopped)
 
Juice of 2 lemons (about 6 T)
1 t
salt
6 T
fresh parsley (chopped)
3 T
fresh mint (chopped, or 1 T dried mint)
6
leaves romaine lettuce
1⁄2 c
olive oil

Instructions

Place cracked wheat in a colander and rinse under cold running water. Squeeze with your hands to remove excess water and drain 1 hour. In a large mixing bowl, combine cracked wheat with all remaining ingredients except lettuce. Line a salad bowl with lettuce leaves and add cracked wheat mixture. Chill before serving. Serves 4 to 6.

Festive Corn Bread Salad

Summary

Yield
10 Servings
SourceTerri McKeown (1996)
Prep time
25 minutes
Cooking time
Total time
25 minutes

Ingredients

5 c
cubed corn bread (or 6 corn bread muffins)
3 c
fresh tomatoes (diced)
1 c
sweet onion (diced)
1 c
green pepper (diced)
1 lb
bacon (sliced, cooked and crumbled)
1⁄4 c
sweet pickle relish
1 c
mayonnaise
1⁄4 c
sweet pickle juice
 
Parmesan cheese (shredded)

Instructions

Place corn bread cubes in a large bowl or crumble muffins into bowl. Combine tomatoes, onion, green pepper, bacon and relish: add to corn bread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables. Sprinkle with Parmesan cheese. Chill until ready to serve. Yield: 10 to 12 servings.

From Taste of Home magazine, October/November ‘95.

Rice Salad

Summary

Yield
4 Servings
SourceJoan Redding (1983)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 c
rice
2 c
cold water
1
bay leaf
1 t
salt
1 pn
saffron
1⁄2 c
salad oil
3 T
fresh wine vinegar
 
black pepper (freshly ground)
2⁄3 c
onion (finely chopped)
1⁄3 c
seeded tomato (finely chopped)
1⁄2 c
celery (finely chopped)
1⁄2 c
green pepper (finely chopped)
1⁄3 c
parsley (finely chopped)

Instructions

Combine first five ingredients and bring to a boil. Stir, cover, lower heat. Cook 14 minutes, or until liquid is absorbed. Immediately add salad oil, vinegar, and black pepper. Toss and let cool slightly. Remove bay leaf and add all remaining ingredients. Toss well. Add more oil or vinegar, if needed. Spoon into salad bowl. Decorate with hard-cooked eggs and tomatoes. Serve very cold.

Pistachio Salad

Summary

Yield
1 Servings
SourceMary Hayes (2002)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

1 ct
whipped topping (9-oz)
1
box INSTANT pistachio pudding
1 cn
crushed pineapple and juice (small)
1 c
miniature marshmallows
1⁄2 c
nuts (chopped)

Instructions

Fold dry pudding into whipped topping. Add remaining ingredients and refrigerate.

Sauerkraut Salad

Summary

Yield
4 Servings
SourceMrs. Weideman (1970)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

1 cn
sauerkraut (rinsed and drained, large can)
1⁄4 c
red onion (chopped)
1⁄4 c
celery (chopped)
1⁄4 c
green pepper (chopped)
1 c
sugar
1⁄2 c
salad oil
1⁄4 c
vinegar

Instructions

Mix in order given and let stand overnight in refrigerator. Can stand a week or more. Good with roast beef or ham.

Hungarian Cucumber Salad

Summary

Yield
2 Servings
SourceMary Kirchner (1972)
Prep time
3 hours, 20 minutes
Cooking time
Total time
3 hours, 20 minutes

Ingredients

1
cucumber (large, peeled and grated)
1 t
water
1 t
sugar
1 T
white vinegar
1⁄2 t
paprika
1 t
salt (optional depending on how salted the cucumbers are. You can wait until the very end and then add salt, if needed)
1⁄2 c
sour cream (up to 3/4 c)

Instructions

Generously salt the grated cucumber and let stand in room temperature for at least 3 hours. Mix remaining ingredients well. Squeeze water out of cucumbers and add to dressing. Sprinkle top with paprika.

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