Salads

Spinach Salad With Strawberries

2 bunches fresh spinach leaves, washed, dried, and chilled
Honey Dressing
1 cup thickly sliced fresh strawberries
1 tablespoon sesame seeds, toasted
1 small red onion, thinly sliced (optional)
Remove stems and veins from spinach and tear into bite-sized
pieces; place into a large salad bowl. Pour Honey Dressing
over spinach; toss gently. Add strawberries, sesame seeds,
and onion; toss again and serve.
Makes 6 to 8 servings.
HONEY DRESSING
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon honey
2 teaspoons Dijon mustard
Salt and pepper to taste

In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt, and pepper; cover securely and
shake vigorously. Store, covered, in the refrigerator. Serve at
room temperature.

CILANTRO TOMATO PASTA SALAD

1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice, fresh
1 tablespoon cilantro, chopped
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta, cooked and drained

Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.

GARDEN PASTA SALAD

2 cups pasta of your choice
1 cup Italian or Caesar dressing
1 cup cubed mozzarella or provolone cheese
1/4 cup parmesan cheese
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water. Set aside. Cube the ham into medium size cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or washed and sliced if fresh. Seed and chop the tomato. The red onion should be sliced then cut in half again for smaller pieces. The cheese should be cubed very small. Place the vegetables and meat in a bowl with the pasta, add both cheeses, pour the dressing over and gently mix with a wooden spoon.

Note: If you ask at the deli counter they will give you a section of ham by weight, instead of slices. This recipe should take only about 1/2 pound. You can then chop it at home. You may substitute chicken, turkey or pepperoni.

SHRIMP MACARONI SALAD

3/4 pound cooked, cleaned medium shrimp
1 cup chopped cauliflower
1 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup French dressing
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tsp. grated onion
1/2 tsp. celery seeds
1/4 tsp. pepper

Cook macaroni according to directions, drain. Combine macaroni and other ingredients; toss gently to mix. Cover and refrigerate at least 8 hours. Serve cold.

ITALIAN ROTINI SALAD

1/2 of a one pound package of Rotini Pasta
1 cup sliced fresh mushrooms
1 cup diced pepperoni
1/2 cup shredded cheddar cheese
3 large green onions, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Cook Rotini according to directions, rinse and drain. Combine Rotini, mushrooms, pepperoni, cheese, and green onions. Blend oil, vinegar and spices. Toss dressing with salad. Serve immediately or chill. Makes 6-8 servings.

Frog's Eye Salad

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

1/2 cup sugar 1 tablespoon all-purpose flour 1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained 1 (20-ounce) can pineapple chunks in its own juice, undrained 2 (11-ounce) cans mandarin orange segments, drained 1 egg, beaten 2 teaspoons lemon juice 1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked 3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided 3 cups miniature marshmallows 1/2 cup flaked coconut Maraschino cherries (optional)

In medium saucepan, stir together sugar, flour and salt.

Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.

Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

Hot German Noodle Salad

A different twist! Instead of potatoes this recipe uses noodles. Now, that's using the ol' noodle!

2 cups wide egg noodles
3 bacon slices
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons chopped fresh parsley

Cook noodles according to package directions. Drain and set aside.

In a large skillet, cook the bacon until crisp. Drain on paper towel, crumble and set aside.

Reserve 1 tablespoon drippings in the skillet, saute onion until softened. Stir in sugar, flour, salt and mustard; add water and vinegar. Cook and stir until thickened and bubbly, about 2 to 3 minutes.

Add cooked noodles to skillet; stir in celery and parsley; heat through. Transfer to a serving bowl and sprinkle with crumbled bacon.

Serves 4.

Panzanella
(Bread and Tomato Salad)

3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

Serves 4 to 6.

Pasta Salad with Basil, Tomatoes and Peas

1/3 cup white wine vinegar

2 tablespoons water

2 teaspoons coarse salt

1/2 teaspoon sugar

1/2 teaspoon dried tarragon, crumbled

2 garlic cloves, mashed to paste with 1/4 teaspoon salt

Freshly ground black pepper to taste

1/2 cup extra virgin olive oil

1 pound medium pasta shells, cooked according to package, rinsed in cold water

1 1/2 cups frozen peas, cooked until just tender and cooled

2 pints cherry tomatoes, halved

1/2 cup chopped fresh basil leaves, packed

In a large bowl whisk together the vinegar, water, salt, sugar, tarragon, garlic paste and pepper; add the oil in a stream, whisking dressing until it is emulsified.

Add cooked pasta and toss with dressing; add peas, tomatoes, and basil. Toss to mix and serve.

Serves 10 to 12.

Ramen Noodle Pasta Salad

1 pound pork loin

2 packages (3 oz.) Ramen noodle, pork flavor
1 1/3 cups water
2 cups broccoli florets
1/2 red pepper sliced in strips
4-5 green onions, sliced
1/2 cup olives, sliced
2 cups cherry tomatoes halved
6 ounces crumbled feta cheese
1/3-1/2 cup Greek vinaigrette dressing (or Italian dressing)
Grill pork and thinly slice or thinly slice and stir-fry in one-tablespoon oil until no longer pink inside. Set aside. Break up noodles. Place water in large skillet with a lid, add 1 season packet from ramen noodles and bring to a boil. Add broken noodles, broccoli, pepper strips, and green onions to boiling water. Cover pan, reduce heat and simmer 5 minutes (do not over cook broccoli). Cool noodles by placing pan in another pan filled with ice water. Toss noodle mixture with pork, olives, tomatoes, and vinaigrette. Sprinkle with cheese, serve immediately, or chill to better blend flavors. To make a complete meal, serve with crusty rolls, fresh fruit, and a tall glass of milk. Recipe serves 6.