Recipes--Salads

Turkey & Vegetable Pasta Salad

This is a good, classic recipe.  It’s great for a hot summer evening.  I replaced the turkey with chicken.

¼ cup mayonnaise

¼ cup sour cream

¾ tsp. dill weed

¾ tsp. garlic salt

3 cups cooked turkey strips (or chicken)

3 cups assorted vegetables cut into strips, such as zucchini, carrots, bell pepper and tomatoes

1 ½ cups medium shell macaroni, cooked, drained

Mix dressing, sour cream, dill and garlic salt in a large bowl.  Add remaining ingredients; mix lightly.  Refrigerate.  Makes 5 cups.

Pasta Salad

This is from Food Network Magazine, with a few variations of our own.  It’s a great summer main dish recipe.  There aren’t real measurements—just what looks good.

Tortellini

Salami

Carrots, julienned

Peas (I used frozen)

Roasted red peppers, cut into small pieces

Fresh mozzarella, cut into small pieces

Roasted corn, removed from cob

Tomatoes, cut into small pieces or grape tomatoes, halved

Italian dressing

Cook the tortellini.  Add the frozen peas to the water at the very end to heat them up.  Drain.  Put in a serving bowl.  Cut the salami into small cubes.  Heat in the pan.  Add to the serving bowl.  Add all other ingredients.  Add Italian dressing to taste and mix.  Serve warm.

Raspberry Jello Salad

This is a Thanksgiving classic from Brett’s family.

2 3-oz. pkgs raspberry jello

2 cups boiling water

1 cup cold water

1 8.25-oz can crushed pineapple, drained

1 8-oz. pkg cream cheese

½ cup sugar

1 cup (1/2 pint) sour cream

½ tsp vanilla

Mix jello with boiling water, stirring until jello is completely dissolved.  Add cold water and pineapple.  Stir well and pour into pan or mold.  Let gel in refrigerator according to package directions.  For topping, mix cream cheese, sugar, sour cream and vanilla.  Spread over hardened jello just before serving.

Sauce for Fruit Salad

This is from the Food Network Magazine.  It was part of a watermelon salad, but we weren’t crazy it.  The sauce was delicious, though, and would be good on any fruit salad.

3 Tbsp. sweetened condensed milk

2 Tbsp. heavy cream

juice of 1 lime

pinch of kosher salt

cinnamon to taste (optional)

Combine all ingredients in a small bowl.  Serve over fruit salad.