Tasteful Tuesday

Today's salad is great for a light meal that doesn't require heating up the house. In the summer we usually have something like this at least once a week. I also love it because you can change the veggies you put in to make it different each time. This is something that all my kids will eat without any complaining. Hope you are enjoying your summer.

Summertime Pasta Salad

1 Package pasta, cooked (rotini, shells, or a mix is good)

1 can sliced olives

2-3 tomatoes, diced

3-4 green onion, sliced

1/2 can corn (or 1/2 package frozen corn, thawed)

1 small zuchinni, diced

1 small summer squash, diced

1 bottle italian dressing

Chicken or ham, diced (as much as you want)

Shredded cheese, optional

Cucumbers, broccolli, or any other veggies you want to add

Mix all ingredients together and let chill for 2-4 hours.

My notes:

This makes a lot! I also like to add about 1/2 the bottle of dressing, let it chill and then add some more right before serving. Serve this with garlic breadsticks!

Tasteful Tuesday

Today's recipe can be used as a side dish or, if you are looking for more meatless meals, a main dish. It is easy to through together quickly if you have left over corn bread or if you make it early in the day. Hope you all enjoyed your holiday weekend. If you have any yummy recipes you made, I'd love to hear about them!

Corn Bread Layered Salad

1 pkg (8 1/2 oz) corn bread mix (or just make your own and use about 1/3 of 9X13 pan)

6 green onions

1 medium green pepper, chopped

1 can whole kernel corn, drained

1 can pinto beans, drained and rinsed (or 2 cups of home made)

3/4 cup mayonaise

3/4 cup sour cream

2 medium tomatoes, seeded and chopped

1/2 cup shredded cheddar cheese

Prepare and bake corn bread according to package directions. Cool.

Crumble corn bread into 2 qt glass serving bowl. Layer with onions, peppers, corn and beans.

Mix sour cream and mayonaise; spread over the other ingredients. Top with cheese and tomatoes. Chill until ready to serve.

Recipe source: really old Taste of Home magazine

My notes: This makes a big bowl. I used it as one of our meatless meals and thought it was very filling.

Today's recipe is a little more healthy and it is one I'm sure you have all had at some point. It is my favorite salad with Poppy Seed Dressing. We just put in the amounts that are good for our family (the lettuce lightens it up more than just having the spinach) and often during the summer this will be our main course. The kids love this salad and there is never any leftovers. As I noted at the bottom, this salad is great with mandarin oranges and strawberries but it is also divine with all your favorite veggies. My picture doesn't feature the carmelized almonds but they are definately worth the extra calories.

Spinach Salad with Poppyseed Dressing

Spinach leaves

Lettuce, optional (any kind, but I use romaine)

Mandarin Oranges

Bacon, cooked and chopped

Mushrooms

Red Onion slices

1/2 cup carmelized almonds

Mix all together and serve with poppyseed dressing. To carmelize the almonds, place nuts in frying pan with 3 Tablespoons sugar. Cook on low heat, stirring constantly until the sugar melts and almonds turn golden brown.

Poppyseed Dressing

3/4 Tablespoon poppy seeds

1/3 cup white vinegar

1/2-3/4 cup oil

1/4 cup grated onion (red is best)

2 Tablespoons mustard

3/4 teaspoon salt

1/3 cup sugar

Mix well.

Notes:

We love this salad with the oranges and bacon OR we omit the oranges and bacon and fill it up with all our favorite veggies: tomatoes, carrots, broccoli, peppers, cucumber. This dressing is good on just about everything. I also use it to make a sweet onion and chicken sub sandwhich, sort of like you can get at Subway...very good!

Tasteful Tuesday

Now that spring is finally making it's way here, I am in the mood for light, easy meals that don't require tons of time or heating up my kitchen. This salad is one of my favorites. We had it for dinner last night and it reminded me that I think I could eat it everyday for the rest of my life and still love it. I got the recipe from my good friend Ame and even though I don't talk to her often, I remember our fun times together when I make this. My kids love this and if my husband isn't home around dinner time then I usually have to grab him a bowl before it is all gone. Hope you enjoy this one of these gorgeous spring days!

Chicken Pasta and Fruit Salad

8-12 oz pasta (I like bow-ties best) cooked

2 chicken breasts, cooked and chopped

1 cup celery, chopped

1 (20oz) can pineapple tidbits, drained

1 (11 oz) can mandarin oranges, drained

1 cup red grapes, cut in half

4 oz craisens (optional)

3-4 green onions, sliced

1/2 cup mayonaise

1/2 cup plain yogurt or sour cream

1/4 cup chopped onion

1/2 cup miracle whip dressing

1/4 cup sugar

1 Tablespoon white vinegar

Mix mayo, yogurt, onion, miracle whip, sugar, and vinegar in large bowl. Add rest of ingredients and stir well. Chill in refrigerator for a few hours before serving.