tortellini salad

prep time: 15 minutes       cook time: 15 minutes      total: 30 minutes       yields 4 servings

ingredients
1 10 oz. package cheese tortellini
1 14 oz. can quartered artichoke hearts
4 c baby arugula
2 c halved cherry tomatoes
2 oz. thinly sliced pepperoni
1/4 c chopped fresh basil
3 T bottled italian dressing

directions

1. cook the tortellini according to package directions.
2. drain and rinse with cold water.
3. drain the artichoke hearts and reserve half for another use.
4. in a serving bowl, combine the cooled tortellini, artichoke hearts, baby arugula, tomatoes, pepperoni, basil, and italian dressing.

source – parents magazine, sept. 2017, pg. 142

benihana ginger salad dressing

cook time: 10 minutes     makes 1.75 cups (14 oz.)

ingredients
1/2 c minced onion
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper

directions

1. combine all ingredients in a blender.
2. blend on high speed for about 30 seconds or until all of the ginger is pureed.
3. chill and serve over salad.

source

seven layer salad

makes 8 servings       total time: 30 minutes

ingredients
5 c shredded romaine lettuce
1 3-oz. package of ramen noodles, lightly crushed
11 oz. can white shoepeg corn (regular canned corn works too)
1 large tomato, chopped
1 green onion, sliced
1/2 c sliced almonds

for dressing:
1/4 c oil (measure this first !)
2 T vinegar (measure this last !)
3 T sugar
2 tsp salt
1 tsp pepper
1.5 tsp grated ginger

directions

1. arrange lettuce in bottom of large (3-quart) clear glass serving bowl.
2. discard seasoning packet from ramen noodles.
3. crush noodles and layer over romain.
4. layer the remaining salad ingredients, in order listed, over romain.
5. in a small jar or container with tight lid, combine all dressing ingredients. shake or stir until well blended.
6. pour dressing over salad and serve immediately.

source (recipe given to me by gail chang)

basic potato salad

makes 8 servings       total time: 45 minutes

ingredients
3 lbs (~4-6 potatoes) waxy potatoes (such as yukon gold or new), scrubbed and cut into 3/4-inch cubes
3 scallions, diced
1 stalk of celery, diced
ground pepper
1/3 c vinegar (a little less)
salt
dill
3/4 cup mayonnaise

directions

1. set a large pot with a lid on the stove and add salted water; bring to a boil.
2. place potatoes in pot and cover. reduce heat to a gentle simmer. boil potatoes, gently tossing occasionally, until tender, 15-20 minutes.
3. meanwhile, in a large bowl, combine vinegar, scallion, 1 tsp coarse salt, 1/4 tsp pepper, and a sprinkle of dill.
4. add hot potatoes to vinegar mixture; toss to combine. be careful not to mix too much otherwise the potatoes will become mashed potatoes. cool to room temperature, tossing occasionally.
5. add mayonnaise to cooled potatoes; mix gently to combine. serve, or cover and refrigerate up to 2 days.

source

pickled radishes

i’ve used this radish recipe several times and just can’t get enough of it ! i just finished up another big bowl of it yesterday.

i like the crunchiness of the radishes. i like the salty sourness of the dish. and it’s a cold dish, so very refreshing to eat especially during the summer. plus, radishes have great health benefits too.

one warning though, the smell isn’t as pleasant… it kinda smells like kimchi, but kimchi’s worse. it doesn’t bother me too much, but lance doesn’t like the odor. he didn’t want to be around me anytime i ate it. and since he didn’t want to be near or eat these, they were allll mine !

yum !