tortellini salad
October 23, 2017
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
- cook the tortellini according to package directions.
- drain and rinse with cold water.
- drain the artichoke hearts and reserve half for another use.
- 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
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benihana ginger salad dressing
May 6, 2014
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
- combine all ingredients in a blender.
- blend on high speed for about 30 seconds or until all of the ginger is pureed.
- chill and serve over salad.
seven layer salad
June 13, 2013
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
- arrange lettuce in bottom of large (3-quart) clear glass serving bowl.
- discard seasoning packet from ramen noodles.
- crush noodles and layer over romain.
- layer the remaining salad ingredients, in order listed, over romain.
- in a small jar or container with tight lid, combine all dressing ingredients. shake or stir until well blended.
- pour dressing over salad and serve immediately.
source (recipe given to me by gail chang)
basic potato salad
May 21, 2013
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
- set a large pot with a lid on the stove and add salted water; bring to a boil.
- place potatoes in pot and cover. reduce heat to a gentle simmer. boil potatoes, gently tossing occasionally, until tender, 15-20 minutes.
- meanwhile, in a large bowl, combine vinegar, scallion, 1 tsp coarse salt, 1/4 tsp pepper, and a sprinkle of dill.
- 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.
- add mayonnaise to cooled potatoes; mix gently to combine. serve, or cover and refrigerate up to 2 days.
pickled radishes
August 10, 2011
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 !