Monday, May 17, 2010

Summer Pasta Salad

Tri-color Rotini pasta; cooked
diced cucumber
1 can smoked ham, chopped

Add all together and mix. Top with parmesan cheese or italian dressing.

by Megan S.

Chicken Bow Tie Pasta Salad

6 c. cooked chicken
16 oz. cooked bow tie pasta
1 bunch chopped green onions

In a separate bowl mix:
2 c. mayonnaise
16 oz. Kraft Coleslaw dressing

Pour dressing mixture over pasta mixture. Chill at least one hour or overnight. Then add remaining ingredients.

20 oz. pineapple tidbits (drained)
1 c. diced celery
1/2 lb. grapes, halved
2 small Fuji apples, diced
1 c. slivered almonds

by Cassy M.

Summer Spinach Salad

1 pkg. baby spinach
15 oz. can mandarin oranges
1/2 lb. strawberries, sliced
1 c. slivered almonds, caramelized
Poppyseed dressing

Toss spinach, mandarin oranges, and strawberries in salad bowl. Put almonds in small bowl to sprinkle on individual servings.

To caramelize almonds: Put 3-6 T. sugar (depending on your preference), and almonds in a nonstick pan over medium-low heat. Stir frequently until sugar dissolves and caramelizes and coats the almonds. Place almonds on a plate or pan to cool. Stir while cooling to keep almonds separated.

by Catherine S.

Cabbage Crunch Salad

1/2 c. vegetable oil
1/4 c. sugar
3 T. vinegar
1/2 t. salt
1 flavor packet from Ramen noodles
1/2 head of cabbage, shredded
4 green onions, chopped
2 T. sesame seeds, toasted
1 package ramen noodles, broken and uncooked
1/2 c. sliced almonds, toasted

In a blender or food processor combine vegetable oil, sugar, vinegar, salt, and flavoring from ramen noodles. Pour over shredded cabbage. Add green onions and sesame seeds. Toss together. Just before serving, add ramen noodles and almonds. Makes 6 servings.

by Jana C.

Strawberry Spinach Salad

1 pkg. baby spinach
15 oz. can mandarin oranges, drained
2 cups sliced strawberries
1/2 medium red onion, sliced
1/2 cup sliced almonds, caramelized
1/2 cup Kraft Creamy Poppyseed Dressing

To caramelize the almonds; Heat almonds and 3 T. sugar in nonstick skillet until sugar is golden brown, stirring frequently. Cool, then break into pieces.

Toss spinach with oranges, strawberries and onion. Add dressing, sprinkle with almonds.

by Jo Ann G.