Salad Recipes: Homemade Roquefort Salad Dressing, Middle East Pear Salad, Italian Tortellini Salad

If you love salads and homemade salad dressings, this article is for you.    Select from recipes for your own Homemade Roquefort Salad Dressing, which can be stored in the refrigerator in a covered jar, Middle East Pear Salad, using fruit and yogurt, or Tortellini Broccoli Salad.  Now how’s that for variety?

ROQUEFORT SALAD DRESSING

1 cup mayonnaise
1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese

Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.

MIDDLE EAST PEAR SALAD

1 can (29-ounce) pear halves, chilled & drained
1 cup plain yogurt
1/4 cup sugar
Ground cinnamon for garnish
Lettuce leaves

Place lettuce leaves on serving plate and top with pear halves, cut side up. Combine the yogurt and sugar together in a small bowl; mix well. Spoon yogurt mixture into the pear cavities. Sprinkle cinnamon over the top.

ITALIAN TORTELLINI SALAD

1 pkg (7-oz) cheese filled spinach tortellini
8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a massive bowl of cover cold water. Let stand for 5 minutes. Drain well. Transfer tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.

Enjoy!

Salad Recipes: Homemade Roquefort Salad Dressing, Middle East Pear Salad, Italian Tortellini Salad

For more of my swift and simple recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

Cold Pasta Salad Recipes: Tuna Pasta Salad

Cold Pasta Salad Recipes: Tuna Pasta Salad

This pasta salad receipt features everybody’s favorite: tuna with savory stuffed tortellini pasta.

2 (6 1/2 oz.) cans tuna

1 (8 oz.) pkg. Tortellini pasta, filled with Parmesan cheese

4 boiled eggs, chopped

1 small onion, chopped

1/2 cup sweet salad pickle cubes

1/2 cup celery, chopped

Mayonnaise

Directions

Cook pasta in 2 1/2-quart of boiling salted water for approximately 25 minutes; drain and let cool.

Add other ingredients to cooled pasta. Mix in the mayonnaise to taste.

=> Pasta Salad Recipes: Pasta Salad with Spam

Got some canned Spam sitting around in the cupboard? Use it to make this deliciously creamy pasta salad. A cheap and simple recipe for pasta salad.

1 (12 oz.) pkg. pasta curls

1 (12 oz.) can of Spam

1 medium zucchini

1 medium yellow or green pepper

10 cherry tomatoes, quartered

3 green onions

1/4 cup cucumber salad dressing

1/3 cup light vegetable oil

1/4 cup parmesan cheese

1/4 teaspoon pepper

Chopped olives

Paprika

Directions

Cut vegetables and Spam into julienne strips.

Prepare pasta; drain and place into a medium bowl. Combine the Spam, pasta, zucchini, bell pepper, tomatoes, olives and onions. In a small bowl, combine dressing, oil and pepper.

Add to salad mixture, then toss. Sprinkle with cheese and paprika. Cover and chill. Stir gently before serving.

=> Summer Pasta Salad: Seafood Pasta Salad

Here’s a great crab pasta salad that will be a hit at any gathering.

Salad

4 ounces pasta, uncooked

8 ounces crab surimi seafood chunks

1/2 cup celery, chopped

1/2 cup green onions, chopped

1/4 cup bell peppers, chopped

2 tablespoons parsley, finely chopped

Dressing

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup chili sauce

2 tablespoons Dijon mustard

Directions

Cook pasta according to package directions; drain.

In a massive bowl, combine the remaining ingredients.

In another bowl, stir together the salad dressing ingredients.

Toss dressing into crab mixture. Refrigerate until ready to serve.

=> Pasta Salad Italian Dressing: Italian Pasta Salad with Pepperoni

You can’t beat this zesty Italian American pasta salad featuring your favorite noodles, mushrooms and pepperoni.

7 ounce box pasta noodles

1 small can sliced ripe olives

1/4 cup green pepper, diced

1/4 cup onion, diced

1 ounce pepperoni, chopped

1 small can sliced mushrooms

Italian salad dressing

Parmesan cheese

Salt and pepper

Directions

Cook noodles according to package directions; drain.

Drain the juice from the olives and mushrooms; add to pasta. Add in peppers and onions; stir. Mix in the Italian dressing to thoroughly coat salad.

Add in the pepperoni and Parmesan cheese to taste. Add salt and pepper to taste.

Cold Pasta Salad Recipes: Tuna Pasta Salad

The Olive Garden House Salad Dressing Recipe – How To Make It At Home For Your Own Dinner Table

One of the things I like ideal about dinner (or lunch for that matter) at Olive Garden is the huge bowl of their home salad that accompanies each meal. Sharing that salad for some reason makes me thing of sharing a family meal, instead of just intake out. And let’s grappling it … the Olive Garden home salad is just plain delicious. I just had to come up with a version at home that we could have with some of our own favorite meal, right in my kitchen at the dinner table. Here’s my version of this favourite salad dish.

Olive Garden Home Salad Dressing Recipe

1/2 cup mayonnaise 1/3 cup white vinegar 1 teaspoon vegetable oil 2 tablespoons corn syrup 2 tablespoons Parmesan cheese 2 tablespoons Romano cheese 1/4 teaspoon garlic salt 1/2 teaspoon Italian seasoning 1/2 teaspoon parsley flakes 1 containerful lemon juice

You can mix this one of two ways. The fastest is to simply toss everything in a blender and blend until well combined.

If you don’t have a blender, or like to mix the dressing by hand, here’s how to do it. Get out a medium bowl and add the mayonnaise and vinegar. Whisk the two together until you have a rather smooth paste. Slowly drip in the oil while whisking fast. Repeat with the corn syrup. Once you have a smooth emulsion, stir in the remaining ingredients, being sure to whisk fast again when you add the lemon juice.

Put any leftover dressing in an airtight container in the fridge and use within 2 days.

For the salad, I simply combine a bag of berg lettuce that already includes some shredded carrot and red pinch with some thinly sliced onion and chopped tomatoes. I toss the salad with the homemade dressing and then add a few pepperoncini from a jar, some black olives and a few croutons to the top and voila… our very own home salad is done.

The Olive Garden Home Salad Dressing Recipe – How To Make It At Home For Your Own Dinner Table