Ranch Pasta Salad

 

 Ranch Pasta Salad

 

Ingredients

    1 cup mayonnaise
    1 cup sour cream
    1 (1-ounce) packet ranch dressing mix, or scant 1/4 cup homemade
    1/4 cup chopped fresh soft herbs, such as chives, parsley leaves, dill, or a combination,

          plus more for garnish if desired
    1/2 teaspoon freshly ground black pepper
    6 ounces bacon (about 6 slices)
    2 medium tomatoes
    1/4 teaspoon kosher salt
    
    12 ounces dry short pasta, such as fusilli
    1 medium head broccoli (about 12 ounces)
    2 medium radishes
    2 medium scallions
    1 (4-ounce) can sliced black olives
    3 medium carrots
    4 ounces sharp cheddar cheese
    1/4 cup sunflower seeds
    
Instructions

    Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.

    Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.

    Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.

    Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.

    Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).

    Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.

Recipe Notes

Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

 

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Penne Pesto salad

20 min  prep 4 servings 377 cals

Ingredients

    2/3 cup vegetable stock
    2 cloves garlic
    1 cup packed fresh basil leaves
    1/3 cup grated Parmesan cheese
    2 tablespoons pine nuts
    12 ounces penne pasta
    2 large tomatoes, seeded and chopped

Directions

In a small saucepan, combine stock and garlic cloves.

Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
   
Add basil to the bowl of a food processor; chop fine. Blend in stock mixture.

Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
   
Cook pasta in a large pot of boiling, salted water until al dente.

Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

Carolina Cole Slaw

No Mayo, so more likely not to kill people @ picnics which don't have enough ice

Ingredients

• 1 large head of cabbage, finely shredded
• 1 medium bell pepper, finely chopped
• 1 medium sweet onions, finely chopped
• 2 carrots, grated or julienned*

Dressing:

• 1 cup granulated sugar**
• 1 teaspoon salt
• 2/3 cup neutral flavor vegetable oil***
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1/4 teaspoon freshly ground black pepper
• 1 cup white or apple cider vinegar

Combine the shredded cabbage, chopped bell pepper and chopped onions, and the grated or julienne carrots in a large serving bowl.

In a medium saucepan over medium heat, combine remaining ingredients; bring to a boil.

Simmer, stirring, until sugar is dissolved; cool slightly, then pour over vegetables and toss well.

Cover and refrigerate the salad until thoroughly chilled.

The recipe makes enough slaw for 8 to 10 servings.

 *A julienne peeler makes beautiful julienne strands of carrot, perfect for any salad or coleslaw.
***Use a neutral-flavored oil, such as corn oil, grapeseed, safflower, peanut, or canola.

Cucumber, Onion, and Tomato Salad

3 Tomatoes
3 cucumbers
1 onion
1/2 cup apple cider vinegar
1 teaspoon of cracked pepper
2 table spoons of sugar
2 teaspoons of salt
1 cup of water
1/4 cup of olive oil

mix well
Let it chill for 1-2 hours...

Similar to Grandma's Cucumber Salad 
grandmas cucumber salad

Grilled Corn, Avocado (or Cucumber) and Tomato Salad with Honey Lime Dressing.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing.

INGREDIENTS:

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

HONEY LIME DRESSING

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy.

Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool.

Slice the tomatoes in half.

Dice the avocado (or cucumber) and chop the cilantro.

HONEY LIME DRESSING

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.

Let the salad sit for 10-15 minutes to let flavors mingle.

Oriental Ramen Broccoli Cole Slaw

What to do with those $0.25 cent ramen cups.

Ingredients:

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

Directions:

1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving 

I'd lose the sunflower seeds and sub in say, pecans.

Grandma's Cucumber Salad

Cucumber Salad

 

















3 Med. Cucumbers Peeled and Sliced 1/4"
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper

Combine all in a large bowl, toss making sure everything is coated well.

 Refrigerate for at least 2 hrs before serving.

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Quick Pickles

Ingredients:

3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
 1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch) 

 Preparation:

• In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. 
• Bring to a boil, stirring to dissolve sugar. 
• Arrange prepared vegetables and dill fronds in one or more jars. 
• Pour hot brine into jar to completely cover vegetables and seal jar. 
• Refrigerate until cool, about 2 hours (or up to 1 week).

Grilled Potato Salad with Herbs and Whole Grain Mustard

Serves 4-6

Ingredients:

2 pounds baby red skinned potatoes

Vegetable oil, for coating

Salt and pepper, for sprinkling

1 red onion, sliced into ½ inch slices

Dressing:

½ cup olive oil

2 tbsp. whole grain mustard

3 tbsp. apple cider vinegar

2 tbsp. honey

1 ½ tsp. salt

½ tsp. pepper

2 tbsp. parsley, chopped

½ cup dill, chopped

3 green onions, chopped

2 tbsp. chives, minced

Procedure:

• In a large pot place potatoes and cover with cold water and a large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough to handle cut in half and drizzlewith vegetable oil and a sprinkling of salt and pepper.
• Preheat your grill to medium high heat (400°-425°). Clean and oil the grates.
• While grill is preheating make your dressing. In a bowl combine the oil, mustard, vinegar, honey, salt and pepper. Whisk and set aside.
• In a separate bowl combine all of the herbs. Set aside.
• Grill the onion slices about 5 minutes per side until charred and slightly softened.
• While the onions are grilling, grill the potatoes cut side down for 4-5 minutes. Flip and cook another 3 minutes. Transfer to a large bowl and add the herbs. Stir to combine.
• Remove the grilled onions and roughly chop. Add to the grilled potatoes and herbs. Add half of the dressing, mix well without breaking up the potatoes too much. Taste for flavor adding more dressing if needed by the tablespoon.

SALAD IN A JAR

THE ARRANGEMENT from BOTTOM to TOP:
Dressing
Shredded carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby spinach

DIRECTIONS
1) Arrange ingredients in a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!

Marinated Cucumbers, Onions, and Tomatoes

Marinated Cucumbers, Onions, and Tomatoes
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomato...es, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.