Chicken Macaroni Salad

Chicken Macaroni Salad Ingredients:

• 1/5 kilo macaroni noodles
• 2 to 3 pieces, medium sized carrots
• 1 big chicken breast
• 500 ml of mayonnaise
• 1 can (836 g) pineapple chunks or tidbits
• 1 big white onion, finely chopped
• 1/2 cup sweet pickle relish
• 3 hardboiled eggs, diced
• 1 cup diced cheddar cheese

• 1/2 cup raisins
• salt and pepper to taste
  
  
  Preparations:
  
  
  • Cook macaroni noodles according to package cooking instructions.
  • In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
  • Drain carrots and let cool. Peal skin then dice.
  • Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
  • Drain pineapple chunks or tidbits.
  • Combine all ingredients while adding salt and pepper, to taste.
  • Refrigerate, then serve.
    
    
    
    
  
  
  
  
  
  

Veggie Pasta Salad

Ingredients:

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons Crisco® Olive Oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Preparations:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
• Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Macaroni Salad

Ingredients:

1 (16 ounce) package uncooked macaroni
8 hard-cooked eggs, grated
1 (6 ounce) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10 ounce) jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
1/2 cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste

Preparations:

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

Italian Confetti Pasta Salad

Ingredients:

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives

Preparations:

Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Antipasto Pasta Salad

Ingredients:

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Preparations:

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Smoked Salmon Pasta Salad

Ingredients:

1 (8 ounce) package farfalle (bow tie) pasta
2 tablespoons extra virgin olive oil
1/2 pound cucumber, sliced
8 ounces smoked salmon, chopped
1 large tomato, sliced
1 small red bell pepper, julienned
salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fat free blue cheese salad dressing

Procedures:

Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.

Whipped Carrot Salad

Ingredients

1 (6 ounce) package orange gelatin
2 cups boiling water
1 (8 ounce) package reduced-fat cream cheese, cubed
2 (8 ounce) cans unsweetened crushed pineapple, drained
1 cup finely grated carrots
1 (8 ounce) tub reduced-fat whipped topping
Directions

In a bowl, dissolve gelatin in boiling water. Place cream cheese in a food processor or blender; cover and process until smooth. While processing, gradually add dissolved gelatin; process until smooth. Pour into a large bowl. Stir in pineapple and carrots; fold in whipped topping. Pour into a serving bowl. Refrigerate for 2 hours or until firm.

Carrot Gelatin Salad

Ingredients:

• 1 (6 ounce) package lemon flavored gelatin mix


• 1 (20 ounce) can crushed pineapple, drained with juice reserved


• 4 large carrots, shredded

Preparations:

1. In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.


2. When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

Dilly-Of-A-Baked Potato Salad

Ingredients:

• 3 russet potatoes


• 2 tablespoons vegetable oil


• 1/2 cup chopped onion


• 2 tablespoons all-purpose flour


• 1 teaspoon prepared mustard


• 1/4 teaspoon celery seed


• 1/3 teaspoon salt


• 1/2 cup water


• 2 tablespoons cider vinegar


• 1/2 cup chopped green bell pepper


• 1/4 cup shredded carrots


• 1/2 teaspoon chopped fresh dill weed


• 1/4 cup grated Parmesan cheese for topping

Preparations:

1. Preheat oven to 350 degrees F (175 degrees C).


2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.


3. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.


4. In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.


5. Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.

Delicious Potato Salad Bake

Ingredients:

• 8 potatoes


• 12 slices bacon


• 2 onions, finely chopped


• 1 cup sliced mushrooms


• 1 cup heavy cream


• 1/2 cup milk


• 1 1/2 cups shredded mozzarella cheese


• salt and pepper to taste

Preparations:

1. Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish.


2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.


3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.


4. Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese.


5. Bake for approximately 35 minutes, or until cream and milk have almost reduced completely.

Marinated Tomato Salad

Ingredients:

5 medium tomatoes, sliced
1/4 pound fresh mushrooms, sliced
3/4 cup vegetable oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 teaspoon salt

Preparations:

In a large shallow dish, layer the tomatoes and mushrooms. In a bowl, whisk the oil, vinegar, garlic, parsley and salt. Pour over vegetables. Cover and refrigerate for at least 4 hours, turning occasionally. Serve with a slotted spoon.

Tomato, Cucumber and Red Onion Salad with Mint

Ingredients:

• 2 large cucumbers - halved lengthwise, seeded and sliced


• 1/3 cup red wine vinegar


• 1 tablespoon white sugar


• 1 teaspoon salt


• 3 large tomatoes, seeded and coarsely chopped


• 2/3 cup coarsely chopped red onion


• 1/2 cup chopped fresh mint leaves


• 3 tablespoons olive oil


• salt and pepper to taste

Preparations:

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.


2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Bacon Broccoli Salad

Ingredients:

• 10 bacon strips, cooked and crumbled


• 1 cup fresh broccoli florets


• 1/2 cup raisins


• 1/2 cup sunflower seeds


• 1/2 cup mayonnaise


• 1/4 cup sugar


• 2 tablespoons vinegar

Preparations:

1. In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.

Corn, Sweet Onion, and Tomato Salad

Ingredients:

• 3 (11 ounce) cans whole kernel corn


• 2 large tomatoes, diced


• 1 large sweet onions, cut into thin strips


• 4 green onions, chopped


• 1 bunch cilantro leaves, minced into tiny strips


• 2 limes, juiced


• 1/3 cup rice vinegar


• kosher salt to taste

Preparations:

1. In a large bowl, combine corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt. Cover, and chill for 45 minutes to an hour. Stir before serving.

Roquefort Pear Salad

Ingredients:

• 1 head leaf lettuce, torn into bite-size pieces


• 3 pears - peeled, cored and chopped


• 5 ounces Roquefort cheese, crumbled


• 1 avocado - peeled, pitted, and diced


• 1/2 cup thinly sliced green onions


• 1/4 cup white sugar


• 1/2 cup pecans


• 1/3 cup olive oil


• 3 tablespoons red wine vinegar


• 1 1/2 teaspoons white sugar


• 1 1/2 teaspoons prepared mustard


• 1 clove garlic, chopped


• 1/2 teaspoon salt


• fresh ground black pepper to taste

Preparations:

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.


2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.


3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.