A salad for every celebration
After a long winter, Memorial Day weekend is a great time to share a cookout with friends and family. Few such celebrations are complete without a traditional side dish. These recipes are easy enough to allow you to offer more than one for variety.
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Rainbow Pasta Salad
1 16-ounce package tri-color rotini pasta
1/4 pound sliced pepperoni
1 cup fresh broccoli florets
1 6-ounce can black olives, drained and sliced
1 8-ounce package mozzarella cheese, shredded
1 16-ounce bottle Italian-style salad dressing, regular or reduced fat
Cook pasta according to package directions until al dente; drain and rinse twice in cold water. In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese, and Italian dressing. Refrigerate at least 1 hour before serving. Makes 8 servings.
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Jeweled Fruit Salad
1 cup (8 ounces) vanilla yogurt
2 tablespoons orange juice
1 tablespoon mayonnaise
1/2 teaspoon grated orange peel
1 pint fresh strawberries, sliced
1-1/2 cups green grapes, halved
1 11-ounce can mandarin oranges, drained
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 medium kiwifruit, peeled and chopped
1/4 cup fresh or frozen cranberries, thawed and halved
In a small bowl, combine the yogurt, orange juice, mayonnaise and orange peel. In a large serving bowl, combine the fruit. Toss with dressing. Makes 12 servings.
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Ranch Potato Salad
6 medium potatoes
2 celery ribs, thinly sliced
1 medium onion, chopped
1/2 cup ranch salad dressing, regular or reduced fat
Peel and dice potatoes then boil until tender; drain and cool. Combine with celery and onion. Add salad dressing and chill until ready to serve. Makes 4 to 6 servings.
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Blueberry Gelatin Salad
2 3-ounce packages raspberry flavored gelatin mix
2 cups hot water
1 20-ounce can crushed pineapple, drained
1 21-ounce can blueberry pie filling
1 8-ounce package cream cheese
1/2 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving. Makes 15 servings.
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Pantry Pointers
When cooking pasta, boil plenty of water. This reduces the chances that the pasta will stick together and it helps the pasta cook more evenly.
Remember the real purpose of the holiday, and take time to honor and reflect on the sacrifices made by Americans in combat.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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