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Ingredients: 8 Ounce(s) uncooked rotelle or spiral pasta 4 Cup(s) broccoli florets 1 pkg. knorr pesto pasta sauce mix 1/12 Quart(s) olive oil 1 1/2 Ounce(s) red wine vinegar 1 Cup(s) cherry or grape tomates, halved 1 Cup(s) sliced mozzarella cheese (about 4 oz) Directions: Cook pasta according to package directions, adding broccoli during last 5 minutes of cooking. Drain; rinse with the cold water until cool. In bowl, combine sauce mix, oil and vine gar. Add pasta with broccoli, tomatoes, cheese, and salt and pepper to taste; toss. Serve immediately or chill. try adding 1-1/2 cups diced, cooked childen or 6 ounces cooked shrimmp or 1 cup diced ham.
Check some related videos Similar recipes: Dairy orange salad Pour boiling water over Jello, add the marmallows and stir. Add frozen orange juice, sugar, crushed pienapple and cottage cheese to the Jello mix. Mix together chream cheese and pananas, add orange sectin and fold in whipped cream. refrigerate 3 hours. Ma Lentilla salad In a medium bowl, combine all ingredients, tossing well to mix. Makes 1 serving. Each serving provides 1 protein, 4 1/4 vegetables, 2 Breads, 20 optional calories. Per serving: 287 calories, 16 gm protein, 10 gm fat, 36 gm carbohydrates, 312 mg Cashew chicken crescent salad 1. Heat oven to 350°F. In medium bowl, combine chicken spread, mushrooms, cashews, chives and pepper; mix well. 2. Separate dough into 8 rectangles. Firmly press perforations to seal. Place cheese slice half in center of each rectangle. Spoon chicken mix Caesar salad with tortellini 1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. 2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. 3. Arrange the asparagus in Cilantro pesto with peanuts Place butter and peanuts in a food processor. Process until pureed. Add cilantro and Jalapeno pepper and process briefly until incorporated. Drizzle in all of the oil while machine is running. Add Parmesan and salt. Process briefly. Remove fr Red potato summer salad COOK potatoes in boiling water 10 to 12 min. or until fork tender. Drain. TOSS potatoes, onion, tomatoes, bacon bits and basil in large bowl. MIX remaining ingredients. Pour over potato mixture; toss lightly. Refrigerate until ready to serve. **Can also a White bean and olive salad 1 sm Red onion, julienned 2 x Plum tomatoes, chopped 3/4 c Chopped pitted cured olives 1 bn Arugula, rinsed well and patted 1/4 c Sherry vinegar 3 x Cloves garlic, chopped 2 x Shallots, chopped 1 tb Whole-grain mustard 3/4 c Meal-in-a-bowl potato salad Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy. If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to Tuna waldorf salad sandwich 1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing. 2. Lightly toast the croissants. Split in half Lobster pasta with herbed cream sauce Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium Lemon lime jello salad Dissolve jello and applesauce over low heat, cool. Add celery, nuts, cherries and beverage. Chill until syrupy. Chill Pet milk in ice trays until ice forms. Whip milk, add lemon juice and add to first mixture. Add a few drops of green food colorin Jicama salad In a plastic or glass bowl, mix all ingredients. Chill for at least 1 hour before serving. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 38; FAT: 0gm; CHO: 0mg; SOD: (WITHOUT OUT SALT) 10mg; SOD: (WITH ADD SALT) 99mg; CAR: 9gm; SUGA Hot potato and broccoli salad Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g. Seven layer salad Note: The name in the family recipe book is "Seven Layer Salad." Don't ask me why? It really isn't seven layers, but it has become my favorite. (BC) Using a fairly deep baking dish (I use a 4" deep 9" X 9" pyrex p Avocado salad Spread the pine nuts on a baking sheet and broil for 2 minutes. Put the salad greens into a large salad bowl. peel the oranges, removing rind and pith, and separate into sections. Halve, pit, and peel he avocados. Slice lengthwise and mix with the Wild mushroom salad with balsamic vinaigrette Dry greens well, break into bite size pieces and place in salad bowl. Heat butter in large skillet on medium high heat. Add shallots and garlic. Cook until fragrant. Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and tende Tuscan potato salad Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to blend flavors before serving at room temperature. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 36. Carrot-raisin salad #2 SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Soak raisins in boiling water 1/2 hour. Drain well. Mix all ingredients and chill... Makes 2 servin Melon grape salad Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready to serve, pour out the liquid, drying out serving bowl. Whisk together remaining lime juice, honey and mustard. Toss with fruit. from Lee Bailey's Southern Presto potato salad Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ing Nectarine salad Combine nectarines, red pepper and onions in a small bowl. Whisk together oil, lime juice, wine vinegar, salt and pepper. Pour over nectarine mixture. Refrigerate. Mound on lettuce to serve. Nutrient Value Per Serving: 178 Calories, 1 g Protein Ham and asparagus pasta Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano Anne's summer salad I used vegetables on hand. Other in-season vegetables (ie. beans) could be used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 hour. Prehe Sicilian lentil pasta sauce (vegan) Thick and rich with mushrooms, lentils and spices, this sauce is high in protein and fiber as well as in flavor. If you like a thick pasta sauce, this is it. In a large nonstick sauce pan over medium heat add onions mushrooms and garlic addi Baked shrimp-rice salad Combine first 7 ingredients in a mixing bowl; mix well. Combine next 3 ingredients; stir well. Pour over shrimp mixture; toss gently. Spoon into a lighlty greased 1-quart shallow baking dish. Bake at 350 degrees for 20 minutes. SOURCE: So Wilted spinach-leek salad Place egg in small saucepan, cover with cold water, bring to a boil. Reduce heat, simmer about 15m inutes. Immediately drain, run cold water over egg to stop cooking. Peel and chop. Place spinach in large bowl, set aside. Heat oil in large nonstick skilet 12 hour salad Cook first 3 ingreds. until thick. Add marshmallows. Melt. Remove from heat and cool. Add last 3 ingreds. Cover and refrigerate till firm. Apple salad Chop fruit into bite sized chunks. Mix sugar, egg, and milk in a saucepan. Cook until it bubbles around the edges, but do not boil. Remove from heat and add vanilla. Cool and pour over fruit. Toss and serve. Mozzarella pesto spread Stir together all ingredients in a bowl until combined well. Bowtie pasta primavera Cook pasta al dente. Drain. Meanwhile in large skillet, saute onion in butter until soft. Add prosciutto and saute 2 minutes. Add white wine and simmer 2 minutes. Add tomatoes, pease, pepper - stir. Cover and simmer 10 minutes. Toss pasta with sauce. Serv Turkey tonnato salad For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream or yogurt. Season with pepper. For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of dressing. Taste for seasoning. Arrange arugula or watercress on large plate. Mo Barley salad In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add t 24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. R Chef's salad Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cookin. Peel eggs; slice. Meanwhile, rub large salad bowl with garlic clove; discard g Potato salad with buttermilk dressing Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender. Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, m Creamy ranch salad dressing In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups Chicken pasta pleaser Cook pasta according to package directions. Steam broccoli until tender. Cut chicken into cubes or strips and brown in olive oil in large skillet. Cook until no longer pink. Add oregano and basil, garlic, chicken broth and tomatoes. Satue for a few m Brown lentil et pasta soup Place the bacon in a large skillet together with the onions, garlic, and celery. Dry fry for 4-5 minutes, stirring until onion is tender and the bacon is just begining to brown. Add the pasta to the skillet and cook, stirring, for about 1 minute t 24-hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator. Crab salad Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal. Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce. Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing Over Crab Salad. Toss Gent Orange jello salad 1. In a large bowl, combine water and jello. Stir till dissolved. 2. Add orange sherbert, mix till most lumps are gone. 3. Add drained oranges. 4. Whip cream until fairly stiff, fold into orange mixture. 5. Chill until mostly solid. Wienerschnitzel with warm potato salad 1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice. 2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.) 3. Mix together the eggs and Cantaloupe with chicken salad In a large bowl, combine chicken, blueberries, celery, grapes and almonds. In a small bowl, mix dressing ingredients. Pour over the chicken mixture and toss gently. Spoon into cantaloupe halves. Serves 6. Nutritional Information: One serving (p Rosemary's chicken salad Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY'S CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese a Barbecued oysters on spinach and red onion salad OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour. Dredge oysters in mixture. Shake off excess. Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, 5 at a time, for 1 minute per side or until golden. Wipe pa Penny's potato salad Cook potatoes with the skins on. Don't overcook them. Drain and lay out on drain board. Boil 1 egg per potatoe. Chop up 1 onion. Let the potatoes cool about 10 to 15 minuets. No more. Will be kind of warm to the touch. Peel them- cut them in ch Lentil pasta sauce Saute Onions and Garlic till golden and then add all the ingredients and let come to a boil and then low heat till lentils are cooked thru and sauce will thicken.. you might have to add a little more water..serve this over capellini and with Spicy beef salad (yam nuea yang) Prepare grill. Place steak on a grill rack coated with cooking spray; cook 6 minutes on each side or until desired doneness. Cut the steak diagonally across grain into thin slices; cut each slice into 2 inch pieces. Combine the steak, shallot and remainin Seven-layer salad Place salad greens in large glass bowl. Layer celery, radishes, onion, bacon, and peas on salad greens. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate at least 2 hou Asparagus pesto with tiny potatoes and pasta For the pesto: 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta) You will have twice as much of the pesto as you need. You can cut the pesto amount in half, but I encourage you to make th