Artichoke Pasta Salad
cup (4 ounces) small shell pasta, cooked and drained
6 ounces artichoke hearts, chopped and drained
1/4 pound mushrooms,
1/2 cup cherry tomatoes, halved
1 cup medium, pitted black olives
1 tablespoon parsley
Salt and pepper
Italian dressing, to taste
juice from artichoke hearts. Mix all other ingredients together. Combine some of the artichoke juice with Italian dressing
to taste. Add Italian dressing to salad and refrigerate for 4 hours. Dressing will soak in a lot during the 4 hours.
- 6 servings.
3 garlic cloves
2/3 cup plain yogurt
1 tablespoon fresh lemon juice
2 tablespoons minced
White pepper to taste
3 tablespoons extra-virgin olive oil
and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water
will drain off easily. Let stand for about 1 hour at a slant.
the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill and white pepper; stir until
well mixed. Add the olive oil and stir vigorously until blended.
the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for at least 1 hour
to allow the flavors to marinate, then serve.
Ranch Picnic Potato Salad
medium potatoes, cooked, peeled (optional) and sliced
2 hard cooked eggs, finely chopped
1/2 cup chopped celery
cup sliced green onions
2 tablespoons fresh chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing
potatoes, eggs, celery, onions, parsley, salt and pepper in a large bowl.
a small bowl, stir together mustard, garlic and dressing. Pour over potatoes; toss to coat. Cover and refrigerate several
hours. Sprinkle with paprika. Serve in a lettuce lined bowl, if desired.
Cucumbers 'n' Onions
2 large yellow onions
3 large tomatoes
1 (14 to 16 ounce) bottle Italian salad dressing
and dice cucumbers into a large bowl. Slice onion into thin rings and add to bowl. Cut tomatoes into chunks and add to bowl.
Pour salad dressing into bowl. Cover and refrigerate for 4 hours for flavors to blend. Just before serving, pour off some
of the dressing. Serves 8.
Independence Day Salad
c. cooked, chopped ham
c. cooked, cubed potatoes
c. diced celery
c. torn lettuce
c. finely diced pickles
c. minced green pepper
hard-cooked eggs, sliced
c. sour cream
ham, potatoes, celery, lettuce, pickles, green pepper and 2 eggs.
seasonings, sour cream and mayonnaise.
into ham mixture.
on bed of lettuce.
with sprigs of watercress, remaining eggs and ripe olives if desired.
6 to 10 servings.
(16 oz.) box large macaroni
oz. fresh or frozen (defrosted) cut green beans
small cucumber, sliced
large ripe tomato, cored and coarsely chopped
c. cubed cooked ham (4 oz.)
c. cubed cooked turkey (4 oz.)
c. cubed sharp Cheddar cheese (2 oz.)
c. pitted black olives, halved
c. vegetable oil
Tbsp. red wine vinegar
Tbsp. chopped parsley
tsp. dry mustard
tsp. cayenne pepper
clove garlic, finely chopped or 1 tsp. garlic powder
drain and rinse macaroni; cool.
green beans in boiling water just until crisp and tender; rinse.
fresh ones in 2-inch lengths.
in large salad bowl.
cucumber, tomato, ham, turkey, cheese and olives.
together oil, vinegar, parsley, mustard, sugar, cayenne, paprika and garlic in small bowl.
over salad; toss well.