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Old 07-13-2006, 05:25 PM   #21
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Originally Posted by SharonT
kadesma - that sounds WONderful. What is in the "slightly sweet dressing"?
this just an about or idea recipe. I just mix it up and the amount depends on how large or small the salad is. I use some walnut oil, rice wine vinegar,sugar, a little dijon mustard and some mayo or heavy cream and some honey and OJ and just whisk everything together and pour over the salad. My daughter makes this salad to take to school functions and puts a curry dressing on it. Since it uses an egg yolk in it I don't make it myself and instead go with a sweet dressing.


HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 07-13-2006, 09:52 PM   #22
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Thanks for the prompt reply! This is going near the top of the 'try this soon' file.


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Old 07-13-2006, 10:41 PM   #23
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Originally Posted by SharonT
Thanks for the prompt reply! This is going near the top of the 'try this soon' file.

You're welcome, I hope you enjoy the salad as much as we do. It's a fun kind of salad and you can put just about anything on as a dressing and it seems to work.

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 07-15-2006, 11:56 AM   #24
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Don't forget couscous! Buy the plain Near East brand (any brand will do, just that in my travels I've found this most readily available). Reconstitute as instructed on the box. You can use plain water or chicken or veggie broth. Refrigerate. Then chop in cukes, tomatoes, green onions (or red onions, vidalias, or shallots -- something sort of mild). Lots of good olive oil and the juice of one lemon. I like Cavendar's Greek seasoning. Other good additions:

pine nuts, almonds, or pistachios
raisins or any dried fruit
turn it into the main dish with some leftover grilled lamb, beef, chicken;
boiled shrimp, etc.
crumbled feta cheese
just about any herb in your garden. Mint, chives, parsley
any citrus zest or lemon balm/verbena/grass

If you are serving it as the main dish, get a good flat bread and a bowl of good yogurt to accompany

Hmmm ... I think I've hit on tomorrow's supper!
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Old 07-15-2006, 12:11 PM   #25
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Penne Pasta
Black olives, red and green peppers, pulsed in a food processor
Crumbled fetta
olive oil
sugar to taste
Fresh chopped parsley
Lemon juise to taste...

Just combine and mix, simple but good.
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Old 07-15-2006, 01:53 PM   #26
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I've never been a big fan of pasta salads (have had too many limp, overly-dressed versions), but do like salads made with elbow macaroni. They just seem to hold up better. Here's one I make all summer. All the additions are "to taste", & it makes a terrific luncheon or supper dish with a can or 2 of drained oil-packed tuna added.

1 box macaroni, cooked to al dente stage, rinsed thoroughly under cold water, & thoroughly drained
1 cup or more of frozen green peas, tossed in with the cooking macaroni during the last 5 minutes
Mayonnaise - to taste (I like Hellmann's)
minced sweet onion or shallot
chopped red & or green bell pepper
chopped celery
diced sharp cheddar cheese
diced turkey ham (or other ham of choice)
2 or more tablespoons of dill or sweet pickle relish
salt & freshly ground black pepper to taste

Combine all ingredients well & chill until serving.
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Old 07-15-2006, 09:18 PM   #27
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I make this so often every summer that I memorize the recipe. My husband is an avid cyclist & this is his carb of choice.

Pizza Pasta Salad

1 pound spiral macaroni cooked and drained
3 medium tomatoes diced & seeded
8 ounces cheddar cheese diced
1 bunch green onions (to 2 bunches) sliced
3 ounces pepperoni slices
3/4 cup vegetable oil
2/3 cup Parmesan cheese grated
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
croutons optional

Instructions: In large bowl, combine macaroni, tomatoes, cheddar cheese, green onions & pepperoni.

In small bowl, combine oil, Parmesan cheese, vinegar & seasonings; pour over macaroni mixture.

Cover & refrigerate for several hours.

Top with croutons just before serving if desired.
I'm all about the food!
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Old 07-16-2006, 02:09 AM   #28
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Just made one for the first time today. Bow tie pasta, crumbled goat cheese, diced cucumber & celery, roasted red pepper, green onion, kalamata olives (quartered), olive oil, garlic powder, salt/pepper & bitter orange seasoning salt. I liked it.
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Old 07-17-2006, 07:51 AM   #29
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Here's one I whipped up a couple of weeks back as an appetizer:

Clive's Greek Pasta Salad
125 gms Lumache ( big shell pasta)
100 gms fresh navy beans ( any fresh beans will do - use canned if unavailable)
50 gms fresh baby cucumber, seeded and diced
50 gms red onion, diced
1 medium yellow bell pepper, roasted, skin removed, deseeded and cut into julienne
1 large tomato, deseeded and diced
50 gms Feta cheese
1 clove garlic, minced
100 ml ( about half a cup) extra virgin olive oil
a generous bunch of fresh herbs ( oregano, marjoram, parsley, thyme)
Sea salt
Black pepper.

If you find fresh beans, cook them in boiling water ( NO salt), with half the herbs,until tender. Drain and save the cooking liquid.
Cook the pasta shells until just al dente, using the cooking liquid (above) and more water if required. Add salt to the water.
Drain the shells and set aside.
Mix the cooked beans, cucumber, onion, yellow pepper, tomato, feta and garlic together. Add the olive oil, the chopped fresh herbs, salt and pepper. Mix gently together then leave to marinate for an hour.
Take spoonfuls of the vegetable/cheese mixture and fill the lumache (shells) with it.
Serve on a bed of baby lettuce.
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Old 04-17-2007, 05:19 PM   #30
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I like the shrimp in this one

Originally Posted by kimbaby
I like Macaroni salad...
boil the maaroni till tender drain well
mix in 1/2 cup mayo
1/2 cups bell pepper
1/2 cups cucumber
1/2 cups shrimp
salt pepper
chill for about 1 hour...
I'm in the mood for a nice macaron/ishrimp salad. This sounds good.

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