Recipes

Broccoli & Tortellini Salad

Broccoli & Tortellini Salad

Ingredients:

1 lb. bacon, fried, cooled, and crumbled
32 oz. frozen cheese tortellini, cooked. Rinse under cold water and drain.
3 heads fresh broccoli, cut into florets. Blanch 1 1/2 min, immediately plunge into cold water and drain.
1 cup raisins or craisins
1 cup sunflower seeds
3 Tbsp. chopped red onion

1 cup Miracle Whip or mayonnaise
1/2 cup white sugar
2 Tbsp. cider vinegar

Directions:

Toss bacon, tortellini, broccoli, raisins, sunflower seeds, and red onion in a large bowl. Mix together the mayonnaise, white sugar, and cider vinegar in a small bowl, pour over pasta, and toss. Refrigerate at least 2 hours. Best when refrigerated overnight.

Servings: 12

Note: This is another one of my favorite salads. -Maria

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Cranberry Spinach Salad

Cranberry spinach salad - square.png

Ingredients:

1/3 cup sliced Almonds
1 lb. fresh Spinach, rinsed and torn into bite size pieces
1 cup dried cranberries

Dressing
2 tsp. salt
1 tsp. granulated garlic (or powder)
1 ¼ cup white sugar
2 Tbsp. Ground mustard
¾ tsp. Black pepper
1 tsp. Paprika
½ cup hot water
¼ cup apple cider vinegar
¼ cup vegetable oil

Directions:

Toast almonds lightly in a non-stick frying pan over medium heat. Then let cool. Next toss spinach and cranberries with the sliced almonds in large bowl.

Mix together dressing ingredients in a 2 quart microwave safe bowl. Heat 1-2 minutes until dissolved. Cool and then keep refrigerated. Toss with spinach mixture just before serving.

Servings: makes 16 oz.

Note: We recommend when you buy a bag of sliced almonds, toast the whole bag immediately and store them in the freezer. Then when ready to use in salad it is quick and easy to throw together.

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Show-Off Salad

Show-Off Salad

Instructions:

2 cups uncooked elbow macaroni
1 Tbsp. Canola oil
3 cups shredded lettuce

1 medium green pepper, chopped
1 medium cucumber, peeled, seeded and diced
3 hard cooked eggs, sliced
1 cup shredded red cabbage
1 small red onion, chopped
2 medium carrots, shredded
1 cup diced fully cooked ham
1 pkg. (10 oz.) frozen peas, thawed
1 cup shredded cheddar cheese

1 cup Miracle Whip
1/2 cup sour cream
1/4 cup chopped green onion
1 Tbsp. spicy brown, or horseradish mustard
1 tsp. sugar
Salt and pepper to taste

Directions:

Cook macaroni according to pkg. directions. Drain and rinse in cold water. Drizzle with oil; toss to coat. Set aside.

Place lettuce in a clear, shallow 3 quart dish. Layer green pepper, cucumber, eggs, cabbage, red onion, carrots, ham, peas, and cheddar cheese over lettuce along with macaroni.

Combine Miracle Whip, sour cream, green onion, horseradish mustard, sugar, salt and pepper and spread over top. Refrigerate overnight.

Servings: 16

Note: This dish travels well and leftovers are great. I sometimes substitute regular mustard and prepared horseradish if I am out of spicy brown or horseradish mustard. -Maria

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That Good Salad

That Good Salad

Ingredients:

Dressing
3/4 cup canola oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper

2 bunches (1 lb. each) Romaine lettuce, torn
2 cups chopped tomatoes
1 cup (4 oz.) shredded Swiss cheese
2/3 cup slivered or sliced almonds, toasted
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar croutons

Directions:

Combine dressing ingredients in a glass pint jar. Cover tightly and shake well. Chill. Toss remaining ingredients in a large bowl. Shake dressing well, pour over salad and toss well. Serve immediately.

Servings: 14

Note: We have made this perhaps hundreds of times and everyone always has a very positive response!

♥ Miller Family Favorite!

Tortellini Pesto Salad

Tortellini Pesto Salad

Ingredients:

1 (9 oz.) package cheese tortellini
1 small red bell pepper, julienned
3/4 cup chopped fresh broccoli florets
1/3 cup shredded carrots

1/2 cup mayonnaise
1/4 cup basil pesto (Our recipe: Basil & Spinach Pesto Sauce in Main Dishes)
1/4 cup milk
2 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil
1 Tbsp. distilled white vinegar

1 bunch fresh spinach, washed and chopped

Directions:

Cook tortellini according to package instructions. Rinse with cold water; drain and cool. Stir bell pepper, broccoli florets, and carrots into the tortellini. Mix well mayonnaise, basil pesto, milk, Parmesan cheese, olive oil, and white vinegar in a separate bowl. Pour over tortellini mixture; stir to coat. Refrigerate for at least 2 hours before serving.

Stir spinach into salad just before serving.

Servings: 6

Note: Add cold grilled chicken for a complete meal. 

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