Mediterranean Summer Salad Recipe

INGREDIENTS:
7 oz Pesto tortellini (1 box)
6 1/2 oz Can solid white tuna
in water, drained
2 md Tomatoes; cut in wedges
1/2 lb Green beans; trimmed
blanched to tender crisp
1 cn Artichoke hearts (14 oz.)
drained and quartered
1/3 cup of Nicoise olives
2 tb Thinly sliced sun-dried
-tomatoes
1 sm Red onion; cut in thin rings
2 tb Thinly sliced fresh basil
1 sm Head romaine lettuce
DIRECTIONS:
DRESSING
2 tb White wine vinegar
1 teaspoon of Chopped capers
1 teaspoon of Anchovy paste or
2 Anchovy fillets; mashed
1 teaspoon of Dijon mustard
1/4 teaspoon of Freshly ground pepper
Salt; to taste
1/2 cup of Olive oil
DIRECTIONS:
Cook tortellini in large pot of rapidly boiling salted water. Boil for
about 25 minutes or until tender, stirring occasionally. Drain
Arrange tuna, tortellini and vegetables on bed of lettuce
In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper
and salt. Slowly whisk oil into the mixture until well combined. Drizzle
over salad or serve on the side
On back of 7 oz. box Amore brand cheese tortellini. Distributed by
Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. Posted
by Cathy Harned
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Orange Jello Salad Recipe

INGREDIENTS:
1 pk Orange Jello, large
1 pk Small curd cott cheese,large
1 pk Cool whip, large
DIRECTIONS:
In a serving dish (casserole), mix a large box of dry Jello mix with a
Large container of SMALL curd cottage cheese. Mix thoroughly until
jello is dissolved.
Fold in large container of Cool Whip. Blend thoroughly. Chill
thoroughly. Garnish with mint leaves or mandarine orange slices. This
recipe is also great with PEACH jello. A combination of peach and
orange is also another alternative (a small box of each). If you make
the peach salad, you can add a can of crushed pineapple (DRAINED) for
a fruity salad.

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Spinach Salad Recipe

INGREDIENTS:
3/4 cup of Sugar
1/4 lb Bacon
1 Egg
2 Eggs, hard-boiled
1 teaspoon of Salt
-(or less)
1/2 cup of White vinegar
Water chestnuts
1 White onion, chopped
Sunflower seeds
1/8 teaspoon of Mustard, dry
Mushrooms
1/8 teaspoon of Worchestershire sauce
Bean sprouts
2 lb Spinach
DIRECTIONS:
Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling
and slightly thick. Then add the chopped onion, mustard and Worcestershire
sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the
remaining ingredients with the dressing.

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Italian Rotini Salad Recipe

INGREDIENTS:
2 cup of Miracle Whip� light
1 cup of Milk
1 tb Italian seasoning
1 teaspoon of Garlic powder
1 teaspoon of Pepper
1 teaspoon of Salt
1 lb Rotini noodles; cooked,
-rinsed, drained
1 Green pepper; diced
1 Red bell pepper; diced
1 Red onion; diced
2 Ribs celery; diced
1/2 cup of Black olives; sliced
1/4 cup of Green olive; sliced
2 oz Pepperoni (I use the turkey
-pepperoni), sliced
DIRECTIONS:
In medium bowl, make dressing by combining salad dressing, milk and
seasonings. Stir well with a wire whip. Combine everything in a large bowl,
pour dressing over and fold gently.

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Caesar Salad Recipe

INGREDIENTS:
1 Head romaine lettuce
2 Cloves garlic; peeled
1/4 teaspoon of Salt; freshly ground black
-pepper and sugar
1 teaspoon of Worcestershire sauce and
-Dijon-style mustard
2 tb Fresh lemon juice and
-fat-free reduced-sodium
-chicken broth
1 tb Plus 1 teaspoon olive oil
2 cup of Baked bread cubes or
-croutons
1/4 cup of Parmesan cheese; grated
DIRECTIONS:
Wash, dry, and core romaine. Tear or shred crosswise into 1/2" wide strips
or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour
In a large wooden salad bowl sprinkle garlic cloves with salt. Using back
of salad spoon, squash garlic and salt and mix into paste. Add pepper,
sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon
juice and chicken broth. Slowly whisk in olive oil until well blended and
smooth
Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad
bowl. Toss to thoroughly combine. Serve immediately.

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Minestrone Salad Recipe

INGREDIENTS:
1 cup of Macaroni
1/3 cup of Olive oil
1/3 cup of White wine vinegar
1/4 cup of Fresh parsley, chopped
1/4 cup of Water
1 1/2 teaspoon of Dried basil
1/2 teaspoon of Salt
1/2 teaspoon of Pepper
1/2 teaspoon of Granulated sugar
14 oz Canned red kidney beans,
- drained and rinsed
2 Carrots, thinly sliced
2 sm Zucchini, thinly sliced
1 cup of Celery, sliced
1 cup of Sweet red pepper, diced
1/2 cup of Parmesan, freshly grated
- or Jarlsberg, shredded
DIRECTIONS:
This may be used with chicken for a colourful salad, then pack it in
individual containers for the next day's lunch and serve with halved cherry
tomatoes and Italian bread
In saucepan of boiling salted water, cook macaroni for 8-10 minutes or
until tender but firm; drain well.
In large bowl, whisk together oil, vinegar, parsley, water, basil, salt,
pepper and sugar; stir in warm macaroni to coat well. Add beans, carrots,
zucchini, celery, red pepper and cheese; toss to combine.

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Coleslaw Recipe

A great coleslaw recipe!
INGREDIENTS
1 cabbage
1 tablespoon of Lemon juice
1 cup of mayonnaise
1/2 teaspoon of black pepper
1/2 cup of onion, diced very fine
DIRECTIONS
Cut the core out of the cabbage and cut it into pieces. My mother likes to
cut it into big pieces; I like to cut it into little pieces. I think she
wants to make certain that nobody will accuse her of having used a food
processor. Mix the pepper and lemon juice and onion in with the cabbage.
Add the mayonnaise, mix well and refrigerate.
Vary the amount of mayonnaise according to how much you are worried about calories.
Vary the amount of onion if you do or don't like raw onion.
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Wild West Pasta Salad Recipe

INGREDIENTS

* 1 (6 ounce) can black olives, drained and chopped
* 8 ounces shredded Cheddar cheese
* 1 (5 ounce) jar stuffed green olives, sliced
* 2 1/2 tablespoons bacon bits
* 8 ounces shredded Monterey Jack cheese
* 1 (16 ounce) bottle ranch-style salad dressing
* 1/2 cup chopped green onions
* 1/2 tsp ground black pepper
* 16 ounces of pasta

DIRECTIONS

* Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 mins or until al dente; drain & reserve.
* In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper & pasta; mix well.
* Cover bowl, refrigerate to chill for 1 hour, and serve.

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