Pasta Salad
Ingredients:
12 ounce package of tri-colored spiral pasta cooked and cooled
Dice:
1 peeled cucumber
3 tomatoes
1 bell pepper
¼ pound of cheddar cheese
¼ pound of beef stick or salami
Slice:
4 stalks of celery
2 carrots
1 can of black olives (drained)
Directions:
Mix all together with one 12 ounce bottle of COLD Bernstein’s Italian dressing.
I can not guarantee the rave results if you don’t use Bernstein’s! It’s more expensive for a reason. Really, the dressing is the most important part of this recipe. In the summer I will substitute liberally any of the other ingredients except the dressing.
Ramen Salad
Ingredients:
2 Tablespoons sesame seeds
½ cup sliced almonds, toasted in oven at 300°, 5 minutes
1 small cabbage, shredded
4 green onions, chopped
1 package chicken ramen noodle soup, not cooked, crushed
Dressing:
2 Tablespoons sugar
½ cup olive oil
1 teaspoon sea salt
3 tablespoons vinegar
½ teaspoon ground pepper
1 package chicken flavoring packet from Top Ramen
Directions:
Mix salad ingredients, set aside. Mix dressing ingredients. Combine salad and dressing. Serve.
Ingredients:
3 cups cooked quinoa
1 ½ cups red and green seedless grapes, cut in quarters
½ cup cashews, coarsely chopped
¼ cup chopped green onion
¼ cup olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon sugar
¼ teaspoon salt
Directions:
Mix quinoa, grapes, nuts and onion, set aside. Whisk remaining
ingredients. Pour dressing over quinoa mixture. Cover and
refrigerate for 30 minutes before serving.
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