Antipasto Pasta Salad

Ingredients from some of Italy's classic appetizers combine
to make a great pasta salad.
Serves 4

1/3 cup White wine vinegar
1/2 teaspoon Garlic, minced
1 1/2 Tablespoon Basil, fresh, chopped
1 cup Olive oil
1/2 pound Penne or Radiatore pasta
1/4 cup Black olives, sliced
2 ounces Pepperoni, sliced, cut into strips
1 large Tomato, diced
1/3 cup Roasted red bell peppers, peeled & diced
1/2 cup Parmesan
Add the vinegar and garlic to a food processor bowl. With
the processor running, slowly drizzle in the oil. Turn
machine off. Add the basil and pulse until just mixed. Cook
the pasta. Drain and rinse with cold water. In a large
bowl, toss the pasta, dressing, olives, pepperoni,
tomatoes, and peppers. Chill for at least 1 hour. Garnish
with the cheese. Serve cold.

Add grilled chicken or shrimp to this salad to create an
entree.

1/2 pound Tortellini, frozen (or dried), cheese filled
1 cup Mayonnaise
1/2 teaspoon Garlic, minced
2 teaspoon Basil, chopped
1/4 cup Sun-dried tomatoes, re-hydrated and pureed
1/4 cup Parmesan, grated
Cook the pasta according to the package directions. Drain
and rinse with cold water. Set aside. Place the tomatoes in
a bowl and cover with hot water. Allow to soak for 20
minutes. Drain off all but 2 tablespoons of water and place
in a food processor. Puree. Whisk together the mayonnaise,
basil, garlic, and pureed tomatoes. Toss in the pasta.
Chill at least 2 hours. Garnish with Parmesan.

Serves 4 (as a side dish)

Caesar Salad

Ingredients:
1 large head of lettuce (or a mixture of types to equal 1 head)
2 tins of anchovies in olive oil
2 egg yolks
4 cloves garlic (more or less according to taste; max 8 cloves)
handful of bacon pieces (or three strips cut small)
1/2 packet of croutons (plain or fancy)
3 tbsp. olive oil
1/4 cup cider vinegar
parmesan cheese
worcestershire sauce
fresh ground black pepper

Directions:
Place bacon pieces in a fry pan over low heat to fry until
crispy and almost burnt.
Tear lettuce to pieces. Rinse and place in a strainer to dry.
Place egg yolks, anchovies, crushed garlic, splash of
worcestershire sauce, dash of black pepper and 3 tablespoons
olive oil (in addition to oil out of anchovies) in a large
bowl. Crush & mix (using wooden utensils) until smooth
paste forms. Add the cider vinegar & mix until smooth.
Add lettuce and toss until fully coated with the paste.
Add bacon pieces and mix.
Add croutons and a good shake of Parmesan cheese. Mix.
Over top of salad, shake more parmesan cheese and a dash
of black pepper.

1/2 cup mayonnaise
1/2 teaspoon dried tarragon or thyme, crushed
3 cups macaroni, cooked, chilled
2 stalks celery, sliced
1 can (6oz) white tuna in water, drained & broken up
1 can peas and carrots, canned, (14.5oz)

In a large bowl, combine mayonnaise and tarragon. Add pasta, celery, and tuna. Gently stir in peas and carrots. Cover serving plates with lettuce, if desired. Top with salad. Garnish if desired.
Serves: 4

1 cup lowfat plain yogurt
2 tablespoons salt substitute seasoning
2 tablespoons brown spicy mustard
2 teaspoons salt
1/2 teaspoon pepper
3 ribs celery, chopped
3 large tomatoes, diced
1 bunch green onions, chopped
1 pound cooked shrimp
1 pound shell macaroni (cooked without salt or fat)

Combine yogurt, seasoning, mustard, salt and pepper in chilled large bowl. Mix well. Add celery, tomatoes and green onions. Mix well. Add shrimp and macaroni. Mix well. Refrigerate about 2 hours before serving.
Serves 8.

Cauliflower and Bacon Salad

                          lettuce (about 1 head)
                          cauliflower (considerably less than 1 head)
                          peas (frozen, no need to thaw)
                          bacon bits
                          Seven Seas dry Italian dressing in envelope
                          mayo - ( not salad dressing)

                          Tear enough lettuce to fill a regular-size salad bowl.
                          Add a layer of cauliflower (cut into bite-sized pieces)
                          Add a layer of peas and sprinkle on a few bacon bits.
                          None of this is too exact - just make to your own liking.
                          Top with an envelope of 7-Seas and frost with mayo.   
                           Before serving, toss. Once it is tossed it doesn't keep well.

Cobb Salad

Cobb salad is a wonderful main dish salad. Here is the recipe from the
Brown Derby in Los Angeles where it was created:

6 cups shredded lettuce
3 cups chopped cooked chicken
3 hard-cooked eggs, chopped
2 medium tomatoes, seeded and chopped
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained and crumbled
1 medium avocado, halved, seeded, peeled and cut into wedges

Place lettuce on 6 individual plates. Evenly divide chicken, eggs, tomatoes,
blue cheese and bacon among plates, arranging each in a row on top of the
lettuce. Place avocado wedges and endive leaves, if desired, to the side.
Makes 6 servings.

Brown Derby French Dressing
In a screw-top jar, combine 1/3 cup red-wine vinegar, 1 tablespoon lemon juice,
1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon sugar,
1/2 teaspoon dry mustard, 1/2 teaspoon pepper and 1 clove garlic, minced.
Cover and shake to mix well. Add 1/2 cup olive oil, or salad oil; cover and
shake vigorously. Chill thoroughly. Shake before serving. Makes 1 cup.

Cranberry Salad

1 package fresh cranberries (12 oz)
2-3 stalks celery
2-3 apples, peeled, cored,
sugar to taste
whipping cream

Grind together the cranberries, celery, and apples. I use an old fashioned
food grinder (a food processor works, but you have to be very careful not
to over process). Color should be a fairly rich red. Add sugar to taste
(the amount will depend on how tart the apples are). Spread into a bowl and
chill. Shortly before serving, spread a layer of whipped cream over the top.

6 oz Package Cherry Jello dissolved in 2 Cups Hot Water.  Add 1/4 Cup sugar 
and stir in 1 16oz can Whole Cranberry Sauce.  Chill until thick but not 
firm.   

Add 1/3 Cup chopped celery
1/3 Cup chopped walnuts
2 Cups sour cream.

Mix together and pour into a 9 x 13 dish.

Can be put into a salad mold

Yankee Potato Salad With Dill

Ingredients

                                                        6      Medium   Red Potatoes
                                                         1/2 Cup     Mayonnaise
                                                       1/2 Cup   White Vinegar
                                                        1 tlbs Coarse Mustard

                                              1 tsp Salt
                                                          Fresh Ground Black Pepper, To Taste
                                                          1/4 Cup   Fresh Dill
                                                          2 Cups Steamed Broccoli Florets

Cut into Bite Size Pieces

Place potatoes in a heavy sauce pan and add enough water to cover them
three-fourths of the way. Boil until tender but still firm, about 20
minutes. Drain.
Place mayonnaise in a large heat-proof bowl. Whisk in vinegar, mustard,
salt and pepper, then slice or chunk in the potatoes while they are still
hot. Stir frequently while cooling.
When salad is cool, add the dill. Refrigerate until chilled and toss with
the broccoli right before serving.

NOTE: Lots of fresh dill, mustard, vinegar and mayonnaise. The secret is
to mix everything while the potatoes are hot. And to add a handful of
lightly steamed broccoli florets right before serving. This
tastes even better the second day.

       3    Double order of french fries
           from your favorite fast food restaurant
     1/4 c Onion; finely chopped
       3 tlbs Parsley; chopped
       1 med Clove garlic; mashed
       1 tlbs White wine vinegar
     1/2 c Mayonnaise
     Pepper to taste

   Place french fries in a large bowl immediately, to prevent them from
   becoming limp. Set aside. In another large bowl, combine onion,
   parsley and garlic. Add vinegar. Add pepper, if desired. Mix
   thoroughly. Let stand for at least 1 hour, stirring occasionally.
   When ready to serve, add mayonnaise to onion mixture. Mix well. Add
   french fries. Serve immediately.

Makes 6 Servings

Southwestern Potato Salad

   1   cup mayonnaise
      1/4 cup Dijon mustard
    2   tlbs fresh lime juice
    1   medium tomato chopped
    2 tlbs cilantro chopped
      1/2 bunch jalapeno finely diced

2 scallions, white and green parts chopped
1/2 medium red onion thinly sliced

1/2 teaspoon cayenne
1 small garlic clove mince

Salt to taste
    freshly ground pepper to taste
   16      (about 2 lb) new potatoes, cooked drained

With a spatula, combine the mayonnaise and mustard with the remaining
ingredients, except the potatoes, and mix well. Season to taste and pour
over the warm potatoes.

Yield: 6 servings

Tarragon Tuna Pasta Salad

Classic Macaroni Salad

Chilled Shrimp Pasta Salad

Cauliflower and Bacon Salad

Cobb Salad

Cranberry Salad

Cranberry Salad Mold