Salads



GARDEN VEGETABLE PASTA SALAD

3 cups cooked rotini
1 cup broccoli florets
1 cup quartered cherry tomatoes
3/4 cup diced lean ham(3 ounces--optional)
1/2 cup sliced carrots
1/2 cup thinly sliced red onion
1/2 cup sliced pitted black olives
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh or 2 teaspoons dried basil
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/4 cup fat-free sour cream
1/4 cup low-fat buttermilk
1/4 cup light ranch dressing

Combine the first 10 ingredients in a bowl. Combine sour cream, buttermilk and dressing; stir well. Pour over salad, toss to coat. Yields 7 servings.


GREEK SALAD

1 pkg.(10 oz.) salad greens
1 cup small pitted black olives(8 oz.)
4 oz. crumbled Feta cheese
3 plum tomatoes, sliced thin
1/2 cup red onion, thinly sliced
1/2 medium cucumber, peeled and sliced thin
2/3 cup Italian dressing

Toss salad greens, olives, tomatoes, onion and cucumber with dressing. Top with Feta cheese. Makes 6 servings.


HONEY-DILL COLESLAW

1/4 cup honey
1/2 cup sour cream
1/2 teaspoon dried dill weed
10 ounces coleslaw mix
1/4 cup thinly sliced onion
Salt and pepper to taste

In small bowl, combine, honey, sour cream and dill. In large bowl, toss coleslaw mix with onion and honey-sour cream mixture. Season with salt and pepper. Serves 4.


SPINACH PASTA SALAD

16 ounces Tricolor rotini(cooked and drained)
12 ounces Fresh spinach(cleaned and dried)
4 ounces Crumbled Feta cheese
1 can Pitted small black olives(10 1/2 Ounces)
1 red onion(sliced thinly)

Lightly coat and toss with your favorite Italian Dressing. Very good! This recipe makes quite a bit so I half the rotini and spinach for the two of us.
(Shelleh)

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