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DELI MACARONI SALAD - This is one of my favorite
summer salads.
8 oz. elbow macaroni
Brine:
2 C. cider vinegar
3 C. sugar
Salad:
2 medium tomatoes diced
1 green pepper diced
1 cucumber diced
1/2 C. red onion chopped
1 C. mayonnaise
1/8 t. basil
salt and pepper to taste
Cook pasta until ala dente. Drain and rinse well with cold water.
Bring vinegar and sugar to a simmer in a saucepan. Stir until sugar dissolves.
Remove from heat and allow to cool. Place macaroni in a bowl and pour the brine
over it. Refrigerate for at least 24 hours.
To serve:
Drain the macaroni from the brine. Mix the mayonnaise, basil, salt and pepper
together. Add pasta, tomatoes, green peppers, cucumber and red onion. Toss to
combine. Serve.
Serves 6 - 8. For more pasta salads:
http://www.thatsmyhome.com/simplysalads/pasta.htm
SOUTHWESTERN CORN AND BARLEY SALAD 3 cups cooked
barley
2 cups cooked corn
3/4 cup diced sweet red pepper
1/2 cup diced green pepper
3/4 cup chopped scallions
1/4 cup minced red onions
1/4 cup lemon juice
1/4 cup Olive Oil
2 teaspoons herbal salt
1 tablespoon minced fresh cilantro
In a large bowl combine: cooked barley, cooked corn, red and green peppers,
scallions, red onions, lemon juice, olive oil, cilantro and salt. Marinate for 1
hour prior to serving. Adjust seasonings as needed.
CUSABI PASTA SALAD
Salad:
1 pound sea shell pasta, cooked, rinsed with cold water and tossed with 1
tablespoon of olive oil
3 large cucumbers, peeled, seeded and diced
4 green onions, white bulb and 2 inches of green, sliced
2 large cloves fresh garlic, minced
Fresh ground black pepper
Salt
1 cup Parmesan cheese, freshly grated
Fresh fancy lettuce leaves
Chopped chives or red bell pepper, for garnish
Dressing:
1 package buttermilk ranch dressing
1 cup buttermilk
1 cup mayonnaise
1 tablespoon wasabi paste or horseradish
Whisk together dressing mix, buttermilk, mayonnaise and wasabi. Refrigerate for
2 hours or overnight.
Combine pasta with cucumbers, green onions and garlic. Stir parmesan cheese into
chilled ranch dressing. Gently fold dressing into pasta mixture. Add salt and
fresh ground black pepper to taste. Add more parmesan, if desired.
Line a serving bowl or individual serving dishes with lettuce leaves. Spoon
pasta into bowls or plates. Garnish with chopped red bell pepper and chives.
Serves 8 to 10.
To view the rest of the recipes in this newsletter CLICK HERE
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