Salad Recipes for Holidays & Everyday
Olive Pasta Salad
2 c. rotini, gemelli, or other “short cut” pasta, cooked and drained
1 can yellow sweet corn
1 red pepper, chopped
1 sour pickle, diced
½ c. sliced black olives
½ c. sliced green olives
Dressing:
2 Tbsp. mayonnaise
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
1 Tbsp. lemon juice
1 tsp. extra virgin olive oil
Combine pasta, corn, pepper, pickle, & olives. Combine dressing ingredients and toss together just before serving. Serves 6.
Romaine/Avocado Salad
1 package hearts of romaine, shredded
1 avocado, diced
1 small seedless cucumber, sliced
1 Tbsp. chopped pecans or toasted walnuts
Toss together romaine, avocado & cucumber. Sprinkle pecans or walnuts on top.
Raspberry vinaigrette dressing
4 Tbsp. extra virgin olive oil
2 Tbsp. raspberry juice (from thawed package of frozen raspberries, use the raspberries for something else)
2 Tbsp. red wine vinegar
2 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
Combine juice, vinegar and spices, mix all together. Pour in olive oil and shake well.