Rotini and Tuna Salad
Salad:
12 ozs. tuna in water, drained and flaked
2 1/2 cup rotini pasta, uncooked
1 cup frozen green peas, thawed and cooked
1 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
Dressing:
1 cup fat-free mayonnaise
3 tablespoons lemon juice, bottled
1/2 teaspoon thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
Cook pasta according to directions on package. Rinse pasta with cold water and drain.
For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl. Mix well.
For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper. Mix well.
Gently stir dressing into the salad. Cover and refrigerate 1 hour.
Yield: 8 servings
Fusilli Salad with White Beans
1 16-ounce package fusilli pasta
1 cup white pea beans -- soaked and cooked
OR
1 cup canned white pea beans -- drained and rinsed
5 ounces hard Italian hot salami -- sliced thinly
4 plum tomatoes -- chopped
1/2 red pepper -- cut in long, thin slices
1/2 green pepper -- cut in long, thin slices
10 black olives -- pitted and halved
2 tablespoons fresh parsley -- chopped
BALSAMIC VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic -- minced
1/2 cup olive oil
Salt and pepper -- to taste
Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine remaining salad ingredients. Add pasta and toss lightly to mix.
Dressing: Mix all ingredients together, whisking the olive oil in gradually at the end, until dressing is slightly thickened. Season with salt and pepper.
Just before serving, pour dressing over salad and toss.
"Twisted" Nicoise Salad
BLACK OLIVE VINAIGRETTE:
1/4 cup pitted kalamata olives -- rinsed
2 tablespoons water
1 tablespoon red wine vinegar
1 1/2 teaspoons chopped basil
1 1/2 teaspoons chopped parsley
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
TWISTED NICOISE:
1 1/3 pounds small yellow-flesh potatoes -- cut in half
1/4 cup extra-virgin olive oil
salt and black pepper
1/2 pound green beans -- trimmed
4 cups baby salad greens
3/4 pound ripe red tomatoes -- sliced
1 pound grilled chicken breast -- cut in strips
1/4 cup grated provolone cheese
1/4 cup pitted kalamata olives
To make vinaigrette, combine olives, water, vinegar, basil, parsley and pepper in food processor bowl or blender jar; process or blend until puréed. With motor running, slowly pour in oil.
In medium saucepan, cook potatoes in 2 inches simmering water, covered, 25 to 30 minutes or until tender. Drain potatoes and return them to saucepan; shake over low heat 1 to 2 minutes to dry thoroughly. Crush potatoes with fork, leaving some large chunks; stir in oil and season with salt and pepper. Set aside. In large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt. Drop in beans; boil about 3 minutes or until cooked but still slightly crunchy. Drain beans; drop into bowl of ice water to cool quickly; drain and set aside.
Toss greens with 4 tablespoons vinaigrette and divide among 4 large plates or shallow bowls. Arrange potatoes, tomatoes, beans and chicken around greens, dividing them equally; drizzle with remaining vinaigrette. Sprinkle cheese on top; garnish with olives.
NOTES : Shred smoked chicken or leftover roast chicken and use in place of grilled chicken.
Gazpacho Salad
6 Roma or plum tomatoes, chopped
1 onion, chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup black olives, sliced
1 green pepper, chopped
3 - 4 stalks celery, chopped
2 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 tsp. hot sauce
Salt and pepper to taste
In a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.
Greek Salad on Pita
3 large ripe Florida tomatoes -- sliced 1/4 inch thick
1 small cucumber -- peeled and thinly sliced
1/4 pound Feta cheese -- crumbled
20 Greek style black olives -- pitted and cut in half
1 tablespoon fresh oregano
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 pita breads -- halved and opened into pockets
Layer the tomatoes and cucumbers in a small bowl. Add the Feta cheese. olives, oregano and salt and pepper. Sprinkle oil and vinegar over all. Let stand 30 minutes.
Slip one quarter of the tomato mixture into each pita pocket, cut sandwich in half and serve.
Mandarin Salad
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup sliced almonds
1/3 cup sugar
1 head iceberg lettuce
1 head romaine lettuce
2 cups chopped celery
2 (11 ounce) cans mandarin oranges, drained
1 cup thinly sliced red onions
Shake 1st 6 dressing ingredients in a jar and refrigerate.
Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to carmelize and almonds are very lightly toasted.
Scrape into metal bowl and cool to room temperature.
Break up and store covered at room temperature.
Just before serving, put chopped lettuces in a large bowl.
Add celery, oranges, onions and almonds.
Shake dressing well and pour over salad.
Toss to mix and coat.
B L T SALAD
Serves 8-10
2 heads Romaine lettuce, washed, dried and torn into bite sized pieces
1 pint cherry tomatoes, cut in half lengthwise
1/2 lb. bacon fried crisp, crumbled, fat reserved
1/2 baguette, cut into cubes olive oil
Salt and pepper
½ c. mayonnaise
½ c. sour cream
1/4 c. red wine vinegar
1/4 c. chopped fresh herbs, chives, parsley, basil and thyme recommended
2 scallions, minced
1 t. garlic, minced
Salt and pepper
Place large skillet over medium heat add olive oil and a tablespoon of bacon grease to pan. Allow to heat up. Add bread cubes and toss until golden and lightly crispy. Salt and pepper and set aside. Prepare dressing, in a bowl, whisk together all dressing ingredients and 2 T. of bacon grease, taste, add salt and pepper as needed.
Toss dressing with lettuce, arrange on plates, top with tomatoes, croutons and crumbled bacon. Serve.
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