The Times They Are A Changing

Bow Tie Pasta Salad

Ingredients

1 - 16 oz package bow tie pasta
½ red onion, chopped
2 cups broccoli flowerets, lightly steamed
1 cup grape or cherry tomatoes
1 - 6 oz package feta cheese
½ cup balsamic vinegar
½ cup extra virgin olive oil
1 tablespoon rosemary
1 tablespoon thyme
Salt and pepper

Directions

Prepare pasta according to package directions. Drain, rinse and refrigerate until cold.
Add onion, broccoli flowerets, grape tomatoes and feta cheese, toss.
In a shaker bottle, combine balsamic vinegar, olive oil, rosemary, thyme, salt and pepper to taste. Refrigerate. If refrigerated overnight it is way better. Serves 8

Serve with French or Italian bread with butter and pesto grilled under the oven broiler.

Serve with Pineapple Ice Tea: In pitcher, 1 quart boiling water add 4 tea bags and steep for 4 minutes. Remove tea bags and pour 1 quart ice water into the pitcher. Pour in 1 - 16 oz can pineapple juice. Pour into chilled glasses with ice. Garnish with pineapple.

If you prepare the pasta the night before and keep it in the refrigerator, this recipe will be a snap the next day. This is a great substitute for potato salad for something different on a picnic or back yard barbeque.

Havarti Pasta Salad

Ingredients

2 cups penne pasta
1 cup mayonnaise
½ teaspoon dried tarragon
½ teaspoon dried dill weed
1 tablespoon honey mustard
¼ cup red bell pepper, chopped
1 cup small broccoli flowerets
½ lb Havarti cheese, diced
½ small red onion, diced
2 complete chicken breasts, cooked, diced
Salt and pepper to taste

Directions

Cook penne pasta per package directions, drain. Rinse with cold water and cool.
In a mixing bowl combine the mayonnaise, tarragon, dill weed and mustard. Mix thoroughly.
In a large bow, combine pasta, broccoli, cheese, red onion and chicken, toss.
Pour dressing over the top of the pasta mixture. Add salt and pepper to taste.
Mix to coat pasta mixture. Serves 8.

Old Glory Potato Salad

Both the potatoes and eggs may be cooked and stored in the refrigerator the night before. If you take this on a picnic, make sure it is kept cold in an ice chest until ready to serve.

Ingredients

14 large red potatoes
6 eggs
1 yellow onion, chopped
6 sweet pickles, chopped
3 stalks celery, chopped
¼ cup sweet pickle juice
2 cups Miracle Whip
¼ cup honey mustard
Salt and pepper to taste

Directions

In a large pot, place potatoes covered with water. Boil until soft, then remove and cool. The potatoes can be cooked the night before and kept in the refrigerator. Chop the potatoes into bite size pieces.
Place the eggs in a pot, cover with water. Boil for one minute and then remove from heat, but leave the eggs in the hot water for 12 minutes. Remove from hot water, peel and chop.
In a large bowl, pour in potatoes, onion, pickles, celery and eggs, toss. In a separate bowl combine pickle juice, Miracle Whip, mustard and salt and pepper. Whip until combined and creamy. Pour dressing over potato mixture and mix well. Chill until ready to serve. Serves 12.

Cha-cha Chicken Salad

This is a great second night dinner for leftover chicken. Dark chicken meat could be used or a combination of white and dark meat, you preference.

Ingredients

2 half chicken breasts, sliced and shopped
1 head ice berg lettuce (or preferred lettuce)
1 (5 oz) container baby greens
3 Roma tomatoes, chopped
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, drained
½ red onion, chopped

½ cup ranch dressing
½ cup BBQ sauce
¼ cup chunky salsa
½ cup cilantro, chopped

Tortilla Chips

Directions

In a large bowl combine lettuce, baby greens, tomatoes, corn, beans and onion, toss.
In a separate, for dressing, combine ranch dressing, BBQ sauce, salsa and cilantro, whisk.
Keep the two mixtures until ready to serve, then pour dressing into salad mixture and mix to coat or serve salad on plates and pour a dollop of dressing on top. Sprinkle chicken on top of salad.

Serve with a few tortilla chips on the plate and a bowl of them on the table in case more chips are requested.

Chinese Chopstick Salad

A complete salad meal for hot summer evenings.

Ingredients

½ cube of butter
1 package chicken ramen noodles, broken
10 oz cashews
2 – half cooked chicken breasts, skinless and chopped
¼ cup sugar or sugar subsitute
½ cup oil
½ cup red wine vinegar
1 tablespoons soy sauce
1 tablespoon peanut butter
½ head green cabbage, shredded as for coleslaw
½ head red cabbage, shredded as for coleslaw
1 bunch green onions, chopped
1 carrot, shredded

Directions

Preheat oven to 350 degrees.
In a pot, melt butter. Add ramen noodles, cashews and chopped chicken breast, mix.
Lay out ramen mix onto baking sheet and sprinkle with chicken seasoning from ramen noodles. Cook in oven until golden brown, turning once.

For dressing, combine in a glass jar, sugar, oil, vinegar, soy sauce and peanut butter. Shake until thoroughly mixed.

In a large salad bowl, combine both cabbages, onions and carrot, toss.

Combine ramen mixture and cabbage mixture. Pour dressing over top and toss, just before serving. Serve on chilled dishes, mandarin oranges may be used as a garnish.

Bombastic Broccoli Salad

This is a winner for any potluck lunch. Just make it the night before and sprinkle with pistachio nuts and bacon over the salad bowl before leaving home.

Ingredients

1 head fresh broccoli, chopped to desired size
1 cup red seedless grapes
¼ cup red onion, chopped
2 tablespoons sugar or honey
3 tablespoons red wine vinegar
1 cup mayonnaise
1 cup pistachio nuts
10 slices bacon, cooked and crumbled

Directions

In a large salad bowl, combine broccoli, grapes and red onions.
In a separate bowl, mix together the sugar, vinegar and mayonnaise.
Pour dressing over broccoli mixture and toss to coat thoroughly.
Chill in refrigerator for at least two hours. Stir, before serving.
Place on chilled salad plates and garnish with with pistachio nuts and crumbled bacon.
Serves 4 to 6.

This makes a great light summer meal. Just serve with ice tea and toasted garlic bread or fresh croissants from the bakery. Try coconut pudding mixed with cool whip and served in a wine glass for a simple dessert.

Snappy Sweet Potato Salad

This salad is a wonderful replacement for regular potato salad. Try it next time you have a BBQ, especially BBQed chicken, grilled corn on the cob and honey corn bread. It’s also great packed for a picnic with cold baked chicken or sandwiches.

Ingredients

4 large sweet potatoes
1 cup celery, chopped
1 red onion, chopped
½ cup red bell pepper, chopped
½ cup sweet pickles, chopped
1 tablespoon tarragon, chopped
1 ½ cups Miracle Whip or other mayonnaise type dressing
Salt and pepper to taste

Directions

Peel and cube sweet potatoes. Place in a pot and cover with water. Cook until cooked. Do not overcook, you want these to be a little on the hard side in order to hold their shape. Cool in the refrigerator.

Combine remaining ingredients thoroughly. Mix vegetable mixture with the chilled sweet potatoes. Keep cold until ready to serve. Serves 6 to 8.

Bowtie Tuxedo Pasta Salad

This salad was recreated from one I enjoyed at a catered wedding. It was served as the salad course atop a lettuce leaf with curled carrot piece and two thin lengths of cucumber through the curl, on top.

This would be an excellent choice for a girl’s lunch by adding a bread choice, ice tea and a light, simple dessert such as chocolate pudding mixed with a cool whip topping, served in a wine glass with a garnish of a chocolate square or curl.

Ingredients

1 - 16 oz pkg bowtie pasta
12 oz bottled Italian dressing
1 small jar artichoke hearts, sliced with oil in jar
1 large can sliced water chestnuts
3 tomatoes, diced
1 red onion, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
¾ cup sliced black olives
¼ cup Parmesan cheese

Directions

Combine all ingredients in a large bowl. Let the salad marinate overnight in the refrigerator. Before serving pour salad into a fresh, chilled salad bowl and sprinkle extra Parmesan cheese on top. Serves 4 - 6.

Mixed Greens and Pear Salad

This is a delicious combination for a luncheon or as the salad course when you’ve invited company. The pears can be substituted with other fruits such as apples, strawberries or mandarin oranges. The nuts also can be substituted for your favorites.

Ingredients

½ cup extra virgin olive oil
5 tablespoons balsamic vinegar
2 teaspoons honey
1 ½ teaspoons Dijon mustard
½ teaspoon garlic powder
Salt and pepper to taste
15 oz mixed baby organic greens
3 pears, peeled and chopped
1 cucumber, peeled and diced
5 oz feta cheese, crumbled
1 small red onion, chopped
½ cup pecan halves

Directions

In a deep mixing bowl, combine oil, vinegar, honey, mustard, garlic powder, salt and pepper. Whisk until thoroughly mixed.

Combine, greens, pears, cucumber, feta cheese and onion. Toss.

Keep the two bowls separate in the refrigerator until ready to serve. Pour dressing over salad mixture and toss. Serve on salad plates and sprinkle with pecans. Serves 4 - 6.

Greek Salad Wedge

Take yourself to the Greece for the afternoon and enjoy the best Greek salad you’ve ever tasted. This dressing perfectly accompanies the wedge salad. This recipe works great for company, as well.

Dressing

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons Dijon mustard
Salt and pepper to taste

Place all ingredients into a deep bowl and whisk together. Chill in refrigerator until ready to serve.

Greek Salad Wedge

Ingredients

1 head iceberg lettuce, cut in wedges
1 cup grape tomatoes
1 green bell pepper, thinly sliced
1 small red onion, thinly sliced
¼ cup kalamaita olives
2 oz feta cheese, crumbled

Directions

Combine all ingredients except lettuce wedge. Add salad dressing just before serving and toss. Place lettuce wedge on salad plate and spoon mixture on top. Makes 4 to 6 servings.