Salads are important parts of our meals so give your meal a little something extra with these quick and easy salad recipes. Choose from an easy Spaghetti Salad. I made this for a church luncheon and it was a real hit. Or try a tasty Layered Salad, a refreshing Orange-Pineapple Fluff or a Confetti Macaroni Salad.
SPAGHETTI SALAD
8-10 ounces whole-wheat thin spaghetti, cooked according to pkg directions in salted water
1/2 cup balsamic vinaigrette
1 tbsp olive oil
2 large Roma tomatoes
6 slices pepperoni, each slice cut into 9 to 12 pieces
6 tbsp bottled crunchy salad toppings
parmesan cheese for garnish
Drain spaghetti and place in a large mixing bowl; toss with olive oil. Add the vinaigrette, tomatoes, pepperoni, and salad toppings. Toss to coat well. Transfer salad to serving bowl and garnish with Parmesan cheese. Cover and chill for at least 2 hours before serving to chill thoroughly.
Before serving, toss again. Serve with additional Parmesan cheese, if desired.
EASY LAYERED SALAD
3 cups torn romaine lettuce
1 pkg (10-oz) frozen peas, thawed
6 medium potatoes, cooked in lightly salted water and diced
3/4 cup diced red onion
1 cup mayonnaise
1 cup shredded cheddar cheese
1 lb sliced bacon, diced & cooked
In a large clear glass bowl, layer the above ingredients in the following order: lettuce, peas, potatoes, and onion. Carefully spread the mayonnaise over the top of the onions. Sprinkle the cheese over the mayonnaise and top by sprinkling the bacon over all. Cover and chill for at least 2 hours but maybe chilled up to overnight.
Yield: 8 servings
ORANGE PINEAPPLE FLUFF
1 carton (8-oz) frozen whipped topping, thawed
1 pkg (4-serving size) orange-flavored gelatin
1 can (regular size) crushed pineapple, drained
1 small carton small curd cottage cheese
1/2 cup chopped pecans, optional.
In a large mixing bowl combine the whipped topping and gelatin until the gelatin is completely dissolved. Stir in the pineapple and cottage cheese; mix thoroughly, cover, and chill until serving time. May add pecans before chilling, if desired.
CONFETTI MACARONI SALAD
1 pkg (7-oz) elbow macaroni
3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice
Cook the macaroni according to package directions, omitting any salt or butter; drain. In a large mixing bowl gently combine all ingredients,tossing well. If necessary, add up to another 1/4 cup mayo-type dressing. Chill for at least 1 hour before serving.
Yield: serves 6 to 8
Enjoy!
