I am looking for a good recipe for chicken salad with red grapes in it

I had some at a baby shower and it was wonderfulI am looking for a good recipe for chicken salad with red grapes in it
Salmagundi


by Jeremy Lee


from Food and Drink





Serves 4


Preparation time 30 mins to 1 hour


Cooking time 30 mins to 1 hour





This large salad is composed of chicken, fresh vegetables and fruit to create a very flavoursome one meal in a dish.





Ingredients


The poached chicken:


1 medium chicken


2 onions, peeled


2 carrots, peeled and roughly chopped


2 sticks celery, roughly chopped


2 medium leeks, chopped


1 handful parsley stalks


3 bay leaves


1 large sprig thyme


small handful peppercorns


salt


4 pints water


For the salad:


1 poached chicken (see recipe above)


125g/4oz French beans, cooked for 4 minutes, then rinsed in cold water


55g/2oz broad beans, cooked for 45 seconds, rinsed in cold water and peeled


150g/5oz anchovy fillets


150g/5oz black or green seedless grapes, halved


1 orange, peeled and sliced


6 cherry tomatoes, halved


12 radishes


6 baby beetroot, cooked


12 spring onions, sliced


6 soft boiled eggs


55g/2oz toasted flaked almonds


55g/2oz plump raisins


packet lamb's lettuce


handful beet or baby chard leaves (or plain lettuce)


handful of mixed, chopped chervil, tarragon, parsley and chives


(the herbs and leaves are based solely on what you are able to find)


The dressing


陆 orange, juice and zest


陆 lemon, juice and zest


200ml/7fl oz extra virgin olive oil


60ml/2fl oz red wine vinegar


salt and freshly ground black pepper





Method


1. To poach the chicken: put the chicken in a large pan and add the vegetables, herbs and spices. Add the water, making sure that the level is at least 5cm/2in above the top of the chicken.


2. Bring to the boil and then reduce to a simmer. Simmer for 40-45 minutes, making sure that you skim the fat from the top of the pan every five minutes or so. (You can test whether or not the chicken is done by piercing the thickest part of the leg with a knife; if the juices run clear the chicken is cooked).


3. You can either allow the chicken to cool in the pan or remove it and you also have a lovely pan of chicken stock.


4. While the chicken cooks, get ready the vegetables that require cooking. Cook the eggs. putting them into plenty of furiously boiling water, return to the boil and leave for 6 minutes, drain and then leave them under cold running water until quite cold. (Remember to peel them under water and place in water until required). Wash the salad leaves, chop the herbs.


5.Once cooled strip the chicken and break the flesh into strips. Cut the beetroots, tomatoes and eggs in half lengthwise and then start assembling the salad.


6. Lay the leaves down first, then the chicken and then the rest of the ingredients in layers.


7. Make the dressing:


mix the zests and juices with the vinegar, salt and pepper, whisk in the olive oil and then pour over the salad and serve.





enjoy =)


I am looking for a good recipe for chicken salad with red grapes in it
Delicous Chicken Salad with Grapes





4 cups cooked chicken (white and dark meat!)


1/4 cup finely chopped sweet onions (such as Vidalia)


3/4 cup chopped celery


1/2 cup chopped pecans


1/2 cup of seedless green grapes, sliced in halves


1/2 cup of seedless red grapes, sliced in halves


1 cup mayonnaise


1/2 cup of sour cream


salt and pepper to taste





In a large bowl combine the first 4 ingredients. In a separate bowl stir the mayonnaise and sour cream together, then combine with chicken mixture. Gently fold in the grapes. Season to taste. Chill for about an hour before serving.


Makes 4 to 6 servings.
1 cup each mayonnaise and seedless red grapes, halved


1/2 cup chutney, chopped


1 teaspoon curry powder


1/2 teaspoon each salt and pepper


1 1/2 pound cooked skinless boneless chicken breast, cut into pieces


1/2 cup walnut pieces, toasted, chopped


lettuce leaves


8 dinner rolls





Mix mayonnaise, chutney, curry, salt and pepper in bowl. Add chicken, grapes, and walnuts.





Line serving platter with lettuce leaves. Mound chicken salad in center. Serve with rolls
Chicken Salad Recipe





makes enough for four sandwiches





Ingredients:





3 large, cooked chicken breasts, chilled


1/2 cup chopped celery


1/3 cup crushed walnuts


1/2 cup halved seedless red grapes


1/8 cup finely chopped fresh marjoram


3/4 cup mayonnaise


1 tsp freshly ground black peppercorns


1/2 tsp paprika


Preparation:








You can, of course, bake some chicken specifically to use it in chicken salad, but that would certainly not be a fast meal. It is easiest to use some already cooked chicken, left over from another meal. If you do decide to use fresh chicken, cook it however you wish and then let it cool.





1. Thoroughly wash the celery and the seedless red grapes. Chop the celery into 1/4 inch slices, and halve the red grapes.





2. De-bone the chicken and remove the skin.





3. Chop the chicken meat to your desired texture.





4. Crush the walnuts.





5. Put the chopped celery, halved seedless red grapes, chopped chicken, and crushed walnuts together in a bowl. Mix well.





6. Grind the black peppercorns and finely chop the fresh marjoram.





7. In a small bowl, put the black pepper, marjoram, and paprika into the mayonnaise and mix thoroughly.





8. Add the mayonnaise mixture to the main bowl and mix well.





9. Chill for at least one hour, then serve, either by itself, on sandwiches, or however you wish. Enjoy!











CHICKEN CASHEW SALAD





1 whole chicken, cooked and cut up


3 pieces of green onion


1/2 lb. red grapes


1/2 can cashews


2 stalks celery, cut up sm.


Mayonnaise (enough to mix salad well)





Boil chicken until done. Cut up chicken in bowl (in pieces). Cut up green onion and add to chicken. Cut up celery (small) and put in bowl. Add enough mayonnaise until well moistened. Add red grapes. Add cashew nuts. Look to see if salad is not mixed enough. If not, add more mayonnaise until well mixed. Chill for 2 hours or so before serving.








CHUNKY CHICKEN SALAD





1 (3 1/2 lb.) broiler fryer


2/3 c. mayonnaise


1/4 c. milk


2 tbsp. cider vinegar


1/4 tsp. pepper


1 lb. seedless red grapes


3 lg. celery stalks, sliced


1 med. green bell pepper, diced


Leaf lettuce


1/2 c. walnuts, coarsely broken





Put chicken and 1/2 teaspoon salt in saucepot just big enough. Add 2 inches water; heat to boiling. Reduce heat; cover and simmer 40 minutes or until chicken is fork tender. Remove and cool until easy to handle. Discard skin and bones. Cut meat with kitchen scissors into bite size pieces. With spoon, stir mayonnaise, milk, vinegar, pepper, and 1/2 teaspoon salt until well mixed. Add chicken, grapes, celery, and green pepper; toss gently until well mixed. Line salad bowls with lettuce leaves; spoon chicken mixture on lettuce. Sprinkle with walnuts.








LEMONY CHICKEN SALAD WITH WILD RICE


AND GRAPES





1 c. wild rice


4 c. chicken stock


1 tsp. herbs de Provence


1 tsp. salt


3/4 tsp. pepper, ground


1/3 c. lemon juice


1 tsp. Dijon mustard


2 tbsp. olive oil


3 c. chicken


1 celery rib, minced


1/2 lb. red grapes, halved


Red leaf lettuce, for garnish





Soak the rice in 3 cups warm water for 1 hour. Drain the rice, rinse well and transfer it to a heavy medium saucepan. Add the chicken broth and bring to a boil over high heat, skimming the surface as necessary.





Add the herbes de Provence, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Reduce heat to low and simmer, covered for 25 minutes. Uncover and continue to cook until the rice is tender and the liquid has been absorbed, about 30 minutes. Cool slightly.





Whisk together the lemon juice, mustard, olive oil and remaining salt and pepper. Add this dressing to the rice along with the chicken, celery and red grapes. Toss well. Line a plate with red leaf lettuce and mound the salad on top. Yield: 8 servings. Serve warm or at room temperature.











CHICKEN AND MUSHROOM PASTA SALAD





6 oz. thin spaghetti, broken into thirds


1 1/2 mayonnaise or salad dressing


1 1/2 tsp. salt


1 1/2 tsp. dry mustard


2 c. cubed chicken


1 1/2 halved red or green grapes


1 c. sliced celery


1/2 c. chopped green peppers


1 (4 oz.) canned sliced mushrooms, drained





Cook spaghetti to desired doneness and rinse with cold water. Combine mayonnaise, dry mustard and salt. Stir in cooked spaghetti. Add chicken, celery, peppers, mushrooms and grapes. Cover and chill several hours. If desired, stir in mayonnaise before serving.











RED GRAPE CHICKEN SALAD





4 whole boneless chicken breasts


1 c. diced celery


1 1/2 c. seedless red grapes, halves


3/4 c. pecans





DRESSING:





2 egg yolks


1 tbsp. Dijon mustard


2 tbsp. wine vinegar


1 1/2 c. vegetable oil


1 c. crumbled Roquefort cheese or Blue Cheese


Salt and pepper to taste





Dressing ingredients should be put in blender and blended just until mixed - should still be lumpy. Toss with chicken and other ingredients. Servings: 6-8.





CHICKEN SALAD WITH RED GRAPES AND


PECANS





4 whole boneless chicken breasts (8 halves), poached %26amp; skinned


1 c. diced celery


1 1/2 c. seedless red grapes, halved


3/4 c. pecan halves


Roquefort-Sherry Mayonnaise (recipe follows)


Radicchio leaves





1. Cut the chicken into 1'; chunks, and combine the chicken, celery, grapes and pecans in a large bowl.





2. Make the mayonnaise.





3. Toss the chicken with the mayonnaise. Refrigerate until cold. Serve on a bed of radicchio leaves. 6 to 8 portions.





ROQUEFORT SHERRY MAYONNAISE:





2 egg yolks


1 tbsp. Dijon style mustard


2 tbsp. sherry vinegar


1 1/2 c. vegetable oil


1 c. crumbled Roquefort cheese


Salt %26amp; finely ground black pepper, to taste





Process the egg yolks, mustard and vinegar in a food processor fitted with a steel blade just to combine, about 30 seconds. With the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Add the Roquefort and process until combined but not smooth. Season to taste with salt and pepper. About 3 cups.
Exotic Chicken Salad


Yield: 8 Servings





4 1/2 lb Chicken breasts, split


2 pk Slivered almonds


2 tb Soy sauce


2 cn Sliced water chestnuts


Butter


Salt and pepper


2 c Mayonnaise


1 1/2 ts Curry powder


2 c Celery, sliced


2 lb Seedless red grapes


Lettuce


2 tb Lemon juice





Brush chicken breast with melted butter and sprinkle with salt and


pepper. Wrap in heavy-duty aluminum foil, seal edges tightly. Place


in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut


into bite size pieces. Coat almond slivers with butter, spread on


cookie sheet and roast in 350~ oven for about 15 minutes. Spread on


paper towels with salt. Mix mayonnaise, curry, soy sauce and lemon


juice. Combine with chicken, celery, water chestnuts and whole


grapes. Chill. Cover. Serve sprinkled with almonds.























Chicken Salad With Grapes Walnuts








4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)


1 cup walnuts, toasted and chopped


1 celery rib, cut into 1/4鈭抜nch鈭抰hick slices (1 cup)


2 tablespoons finely chopped shallot


2 cups halved seedless red grapes


3/4 cup mayonnaise


3 tablespoons tarragon vinegar


2 tablespoons finely chopped fresh tarragon


1/2 teaspoon salt


1/2 teaspoon black pepper





Toss together all ingredients in a large bowl until combined well























Fruited Chicken Salad





2 c Cooked Diced Chicken OR


Turkey


2 tb Soy Sauce


1 c Diced Apples


1 c Orange Sections


1/2 c Halved Green Grapes


2 c Chopped Celery


Lettuce Leaves





Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add


Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low


Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice.


Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce


Leaves. Spoon Dressing Over Salad.















































Chicken Fruit Salad


Good things still come in small packages! This chicken salad made just for two is a fresh blend of chicken, fruit and a hint of mint.





1/3 cup plain fat-free yogurt


2 tablespoons mayonnaise or salad dressing


1 cup cubed cooked chicken


2/3 cup seedless green grapes


1 large fresh peach, chopped (3/4 cup)


1 medium celery stalk, diced (1/2 cup)


1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves








1. Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients.


2. Cover and refrigerate at least 30 minutes until chilled.



































IT all depends what you like,. A bit of coconut and poppyseed dressing would be good in it to
CHICKEN SALAD WITH GRAPES


Serves 8





3 cups diced chicken


1 1/2 cups diced celery


3 Tbsp. lemon juice


1 1/2 cups seedless grapes, halved


3/4 cup toasted slivered almonds





Dressing:


1 cup mayonnaise


1/4 cup light cream or


pineapple juice


salt and pepper to taste





Combine chicken, celery and lemon juice. Then add


grapes and almonds and dressing. Mix well and chill at least 1 hour
Any basic mayo. based salad dressing, just add halved red or green seedless grapes and some diced celery for crunch.

Seeking recipe for Tropical Waldorf Fruit Salad?

I recently had a fruit salad that was made of apples, walnuts, celery, raisins (and/or craisins), mandarin oranges, and coconut. The sauce was sort of sweet and the lady at the deli said there was no mayo in it.





Any ideas what the sauce could be? Maybe yogurt? Does anyone know of or have this recipe (or a very similar one)? I wouldn't want any meat in it.Seeking recipe for Tropical Waldorf Fruit Salad?
I found a few recipes that sound pretty close to it. Enjoy!





New Wave Waldorf Salad





1 red delicious apple, unpeeled and chopped


1 granny smith apples, unpeeled and chopped


1 pear, unpeeled and chopped


1 tablespoon lemon juice


1/4 cup golden raisins


1 stalk celery, diagonally sliced


1 (8 ounce) carton plain yogurt


1 tablespoon honey


1 teaspoon grated orange rind





Combine first 3 ingredients in a medium-size bowl.


Sprinkle lemon juice over fruit mixture, and toss gently.


Stir in golden raisins and celery; set aside.


Combine yogurt, honey, and orange rind, stirring well.


Stir 1/4 cup yogurt mixture into fruit mixture.


Spoon salad into a serving bowl.


Garnish is desired.


Serve with remaining dressing.


______________________________________鈥?br>




Waldorf-Style Fruit Salad





2 red delicious apples, cored and cubed


24 red grapes


24 green grapes


2 oranges, peeled and sectioned


1 cup plain yogurt


1 tablespoon honey (more if you like sweeter)


lettuce leaves


2 bananas, peeled and sliced


1/3 cup walnuts, chopped





In a large mixing bowl, add the apples, grapes, and oranges; toss to mix.


In a smaller bowl, add the yogurt and honey; stir to blend.


Add the yogurt-honey mixture to the fruit; toss gently to coat.


Place lettuce leaves on individual salad plates; top with fruit mixture.


Place banana slices around the edge of the plate and sprinkle walnuts over all.


______________________________________鈥?br>




Low Fat Delicious Waldorf Salad





1-2 cup low-fat vanilla yogurt


1 green apple


1 red apple


1/2 cup celery, diced


1/2 cup craisins


1/2 cup walnuts, chopped





Dice both apples into small pieces and leave skin on.


Add celery, craisans and walnuts. Add as much vanilla yogurt as you desire.


Chill and serve.Seeking recipe for Tropical Waldorf Fruit Salad?
Try a box of vanilla pudding mix, and a tub of cool whip. I make a similar salad with pistachio pudding and pineapple. Just make sure you use the juice from the oranges, that's what makes it work.
i would use either plain yogurt or sour cream, either thinned down with fruit juice, papya mango or what ever, pineapple coconut macadamia nuts mandrian oranges mango etc.

I need a recipe for welted salad. please?

have not eat that in a long timeI need a recipe for welted salad. please?
WILTED SPINACH SALAD








2 ea. Eggs, hard boiled, diced


1 lb. fresh spinach


1/2 pound sliced bacon


1/3 cup red wine vinegar


2 Tbl Chef Johnny's Creole Mustard or a course ground tangy mustard.


1/2 French baguette


3 Tbls olive oil


1 clove garlic





Heat he oven to 400 degrees. Using the bread knife cut the baguette into 1/4-inch slices. Brush the olive oil over both sides of each slice of bread, setting the slices on the baking sheet. Bake in the heated oven until toasted and golden brown, turning over the slices once; 7-10 minutes. Strike the garlic clove lightly with the flat of the chef's knife, peel off the skin, and cut the clove in half. Rub one side of each slice of toasted bread with the cut sides of the garlic, and discard the clove. Set the croutons aside.





Discard the tough stems and ribs from the spinach then wash the leaves in cold water. Tear the leaves into large pieces. Dry the spinach on the dishtowel or in a salad spinner and place into a large mixing bowl.


Place the frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, until it is crisp and the fat is rendered (about 3-5 minutes). Remove from the heat and add the bacon fat to the spinach. There should be about 1/2 cup of bacon fat. Chop the bacon and toss the bacon and spinach together vigorously until the spinach is slightly wilted, about 30 seconds. Slowly pour the vinegar into the frying pan and return to heat. Bring it to a boil, stirring to dissolve the pan juices. Boil for about 1 minute reducing by 1/3. Add the Creole Mustard and blend well bringing again to a boil. Remove from heat and pour the vinegar mixture over the spinach and bacon, and toss together well until the spinach is evenly coated in dressing. Serve the salad on individual plates and sprinkle each serving with diced hard-boiled egg white and yolk. Serves at once with the croutons.I need a recipe for welted salad. please?
Do you mean wilted? Check the internet or any cook books you may have. Makes me hungry just thinking about it.
Wilted Lettuce - you use fresh bibb lettuce washed and dried.





Yum, my Mom used to make this with lettuce she grew in our garden.





Fry about 6 strips of fatty bacon in frying pan. When the bacon is done take out and crumble set aside.





Leave the bacon grease in the pan





In the pan put 1/2 chopped white onion and 2 chopped green onions - when they are transparent - add 1 tablespoon of vinegar (does not matter which kind), 1 tablespoon of white sugar, and some pepper; stir and pour over the greens





Pour over the lettuce and lightly toss in the bacon crumbles





You can also add some chopped egg, mushrooms, or even spinach to the salad.

What is a good salad recipe?

Does anyone have a good salad recipes with no tomatoes? %26lt;3 :)What is a good salad recipe?
Here are two for you.


Amish Macaroni Salad





2 cups uncooked elbow macaroni


3 hard-cooked eggs, chopped


1 small onion, chopped


3 stalks celery, chopped


1 small red bell pepper, seeded and chopped


2 tablespoons dill pickle relish


2 cups creamy salad dressing (e.g. Miracle Whip)


3 tablespoons prepared yellow mustard


3/4 cup white sugar


2 1/4 teaspoons white vinegar


1/4 teaspoon salt


3/4 teaspoon celery seed





DIRECTIONS





1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.


2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.





Amish Potato Salad





6 medium white potatoes with skin


1 small onion, finely chopped


1 cup chopped celery


1 cup chopped carrots


1 teaspoon celery seed


4 hard-cooked eggs, peeled and chopped


2 eggs, beaten


3/4 cup white sugar


1 teaspoon cornstarch


1/2 teaspoon salt


1/3 cup apple cider vinegar


1/2 cup milk


1 teaspoon prepared yellow mustard


3 tablespoons butter


1 cup mayonnaise or salad dressing





DIRECTIONS





1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.


2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.


3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.What is a good salad recipe?
Cranberry Raspberry Spinach Salad





1 large pkg. spinach salad leaves


1/3 pkg goat cheese


3/4 cup walnuts


1/2 cup dried cranberries


1 bottle raspberry vinaigrette





Divide the spinach leaves onto 4 small saucers (or plates).


Put the goat cheese into small pieces (about the size of a crouton).


Sprinkle onto of the salads.


Sprinkle the walnuts on each salad.


Sprinkle the dried cranberries on each salad.


Top with Raspberry Vinaigrette.
Spinach Salad


8 ounces young spinach


2 large eggs


8 pieces thick-sliced bacon, chopped


3 tablespoons red wine vinegar


1 teaspoon sugar


1/2 teaspoon Dijon mustard


Ingredients Kosher salt and freshly ground black pepper


4 large white mushrooms, sliced


3 ounces red onion (1 small), very thinly sliced


Directions


Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.


Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.


While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.


Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.


Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper and serve immediately.
Check here:





http://vegweb.com/


http://www.vegcooking.com/


http://www.theppk.com/


http://www.everydaydish.tv/


http://blog.fatfreevegan.com/


http://veganyumyum.com/


http://www.rhymeswithvegan.com/


http://www.recipezaar.com/


http://www.vegetariantimes.com/


http://www.godairyfree.com/

bloom-

Fruit salad recipe.?

do any of you guys have a recipe from a site, on


what ingredient to make for a fruit salad? i also


need the nutrutional info. and the site name. its


for my school life skills project. like i want the


fruits to be simple apples, grapes, oranges.Fruit salad recipe.?
1 can mandarin oranges


1 package orange jello (sugar free won't set up)


1regular size container cottage cheese


1 regular size container cool whip





Drain oranges, mix all ingredients well, refrigerate 4 hours.


Serve.





Absolutely delicious, especially on a hot summer day. And super easy to make.





However, I don't know the nutritional info. You could go by the labels on the ingredients I guess.Fruit salad recipe.?
1 cup sour cream


2 cups non-dairy whipped topping*


1 (20-ounce) can pineapple tidbits, well drained


2 (11-ounce) cans mandarin oranges, well drained


1 cup sweetened flaked coconut


2 cups miniature marshmallows


2 teaspoons fresh grated orange peel (optional)


In large mixing bowl combine sour cream with the whipped topping. Add remaining ingredients and gently fold in until just combined.


Transfer to serving dish. Cover and refrigerate for at least 2 hours before serving.


Makes 12 servings.





* Or substitute with 2 cups lightly sweetened real whipped cream.





Variation: Reduce the pineapple and mandarin oranges by half and add the same amount of any fresh or frozen fruit that suits your fancy such as sliced bananas, chopped apple, grapes, strawberries, blueberries, peaches. or a frozen fruit such as strawberries or blueberries.





Nutritional Facts Per Serving: 167.5 calories; 40% calories from fat; 7.8g total fat; 8.7mg cholesterol; 29.7mg sodium; 175.0mg potassium; 24.6g carbohydrates; 1.0g fiber; 18.3g sugar; 23.6g net carbs; 1.8g protein.

I need a good recipe for kicked up pasta salad.?

I am tired of all the same old same old pasta salads. Do any of you have an especially good one?I need a good recipe for kicked up pasta salad.?
Cheese tortellini pasta salad





Ingredients


1 package [19 oz.] frozen Cheese Tortellini


1/4 cup roasted red pepper, sliced


1 small bottle artichoke hearts, drained, chopped


3/4 cup broccoli, chopped


1/4 cup sun dried tomato, packed in olive oil, sliced


1/4 cup black olives, chopped


1/4 cup white onion, diced


3/4 cup freshly grated parmesan cheese, preferably Reggiano


1/2 cup extra virgin olive oil


3/4 cup Hellmann鈥檚 mayonnaise


coarse salt


freshly ground pepper





Method


Boil the pasta in plenty of salted water until al dente. If you want to hold the pasta until the next day, then undercook it as the dressing will soften it further. Combine the rest of the ingredients in a large bowl. Add the pasta and mix well. Taste for seasoning. Serve immediately.





Note: This recipe has endless variations. Use your favorite vegetables; use a very high quality salad dressing instead of the olive oil for added flavor; add roasted garlic, add bottled mushrooms; substitute other pastas; use Nicoise or Kalamata olives, use Pimento-stuffed green olive; add an herb like thyme or oregano; add capers; pickled jalapeno slices; add a flavorful mustard or a dash of hot sauce; add tuna or cooked chicken for a Tuna or Chicken Pasta dishI need a good recipe for kicked up pasta salad.?
Kicked Up Aglio E Olio











1 lb of linguine, angel hair, any thin long pasta


6-8 T extra virgin olive oil (a few swigs around the pan)


1 shallot, chopped finely (if you don't have a shallot, 1/4 - 1/2 of a yellow onion would be fine)


2 T of garlic - about 4 nice sized cloves of garlic


2 t. crushed red pepper - less if you don't like it quite spicy (add in 1/2 t. at a time until it's to your taste)


2 cups of frozen peas, partially thawed


the juice of 1 1/2 - 2 lemons, to taste


a handful of fresh parsley, chopped





Directions


Cook your pasta in a nice large pot according to the package directions. Once cooked, put it in a strainer and turn down your stove eye to medium heat.


Put the pot back on the eye, pour in your olive oil, and after it's warmed up (it shouldn't take long), throw in the shallot. Let it cook for 2 minutes.


Add in the garlic and crushed red pepper, and let it cook for another minute.


Add the peas and cook until they're warmed through.


Add in the lemon juice and parsley, mix together, and taste. If it's too lemony, add in another tablespoon of olive oil.


Once it's to your taste, put the strained pasta back into the pot, and toss it with tongs so the pasta gets thoroughly covered with the sauce.


Garnish with extra parsley and slices of lemon.
Cooked pasta


sliced ham


sliced pepperoni


sliced spiced salami


Quarteded and then cut again tomatoes or cherry


whole olives


artichioke hearts softly drained


thin sliced red onion


chunked bell pepper


shredded mozrella cheese


parmesan cheese


cracked pepper


salt


home made wine vinegar and spices dressing,


Layer of the meats and veggies top with shredded cheese.


Peppercinis


add anything else you like!


Sorry I buy my italian dressing from a nice restuarent, thier house recipe is to die for. This is a great salad and makes a meal with garlic bread by itself.


Antipasto Salad, its the bomb


add peppe
Amish Macaroni Salad


INGREDIENTS (Nutrition)





* 2 cups uncooked elbow macaroni


* 3 hard-cooked eggs, chopped


* 1 small onion, chopped


* 3 stalks celery, chopped


* 1 small red bell pepper, seeded and chopped


* 2 tablespoons dill pickle relish


* 2 cups creamy salad dressing (e.g. Miracle Whip)


* 3 tablespoons prepared yellow mustard


* 3/4 cup white sugar


* 2 1/4 teaspoons white vinegar


* 1/4 teaspoon salt


* 3/4 teaspoon celery seed








DIRECTIONS





1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.


2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.





Antipasto Pasta Salad





INGREDIENTS (Nutrition)





* 1 pound seashell pasta


* 1/4 pound Genoa salami, chopped


* 1/4 pound pepperoni sausage, chopped


* 1/2 pound Asiago cheese, diced


* 1 (6 ounce) can black olives, drained and chopped


* 1 red bell pepper, diced


* 1 green bell pepper, chopped


* 3 tomatoes, chopped


* 1 (.7 ounce) package dry Italian-style salad dressing mix


* 3/4 cup extra virgin olive oil


* 1/4 cup balsamic vinegar


* 2 tablespoons dried oregano


* 1 tablespoon dried parsley


* 1 tablespoon grated Parmesan cheese


* salt and ground black pepper to taste


DIRECTIONS





1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.


2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.


3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
I guess you mean ';jazzed up'; pasta salad. That's what we'd say anyway in this part of the country. So, yeah, %26amp; it's fairly simple if you're good at winging stuff %26amp; adjusting recipes to suit yourself. The longest part is cooking about 1/4 c. black wild rice in maybe 3/4 c. water. (I just know that 1/2 c. water isn't quite enough.) You want the wild rice to be thoroughly cooked %26amp; soft enough.





Then cook some 1-inch or so pieces of asparagus %26amp; some frozen peas in a steam basket (%26amp; sliced zucchini or whatever you want). At about this stage when I tell about this recipe, many people chime in with the suggestion of broccoli, but this is supposed to be a relief from the same old broccoli %26amp; pasta salad. Naturally, it's best in the spring, sometime when asparagus is its cheapest %26amp; is in its prime. For us, the spring equinox around March 21 is a great time, but it might be earlier or later, like around Easter or later, too. You could probably find some fairly decent asparagus right now.





Now cook some of those really cute bow tie pasta. (In cooking pasta, the water is supposed to be boiling before adding the pasta to the water.) I don't know how much. Just decide yourself how much of each ingredient to use. If it's packaged bow tie pasta, I get a couple of packages from Trader Joe's or maybe in bulk from the health food store, but I have no idea how much that is.





Now mix all the ingredients together with some oil, like olive oil or sesame oil. I like sesame oil best, but most pros will say to use olive oil. Whatever. For seasonings, choose from tarragon, oregano, ground dill seed, rosemary, or whatever you like. Sorry that I don't remember how much oil. I don't like it to be too drenched in oil. I prefer pasta that is just moistened with oil instead of really swimming in it. It's up to you. Serve with grated parmesan that people can add themselves, or you can add it for them. Sometimes I let people add the parmesan themselves if I think there will be any vegans, people who don't eat cheese, at the potluck.





This is so good. The first time I made it, I used a boxed kit with the bow tie pasta %26amp; the wild rice in it. I think the idea of asparagus %26amp; frozen peas was my own idea. The box had some sort of big gold sticker on it, saying it was a winning food manufacturer's packaged item at the California State Fair in Sacramento. After that, I just bought the separate ingredients %26amp; sort of winged it as far as guessing what to use %26amp; how much. I usually put it in a huge stainless steel for taking to a big potluck lunch, though I sometimes put leftovers in a covered plastic Tupperware bowl, especially if I'm going to be putting it in the fridge for me to eat for several days. For smaller groups at potlucks, I might just take the Tupperware bowl full.





I hope you like this. Once you get the hang of it, it's not exactly rocket science. I'm guessing I could cook everything %26amp; also throw the whole thing together in thirty minutes.
I always add chopped up bacon,sharp cheddar cheese chunks,red bell peppers,black olives,chopped tomatoes,green onion,to wagon wheel pasta with equal parts of ranch dressing and Itilian dressing.Can u say mmmmmmmmm.
pasta


grape tomato


black olives


feta cheese


green onion


italian salad dressing

Does anyone have a recipe for Houlihans Tuscan Bruschetta Salad?

No, but here are some links to copycat restaurant recipes





Copycat restaurant recipes


http://copycat.cdkitchen.com/


http://www.recipezaar.com/recipes/novelt鈥?/a>


http://about.com/food/rSrch.htm?zIsPG=gS鈥?/a>


http://southernfood.about.com/od/copycat鈥?/a>


http://www.copykat.com/


http://recipes.robbiehaf.com/Copycat.htm鈥?/a>


http://www.recipegoldmine.com/classyclon鈥?/a>