Salad Recipes
for the Pagan Picnics
2005
from Daisy
Caesar Pasta Salad
Using Caesar dressing gives this pasta salad a garlicky tang. Use light dressing for a healthier version of this tasty salad.
INGREDIENTS:
8 oz. small pasta shells or macaroni
1 can (15 1/4 oz.) Del Monte® Sweet Peas, drained
1/2 cup coarsely shredded carrot
1/2 cup julienne-cut zucchini
1/2 cup chopped green pepper
1/4 cup sliced green onion
3/4 cup Caesar salad dressing
lettuce (optional)
shredded Parmesan cheese (optional)
DIRECTIONS:
- Cook pasta according to package directions until al dente; drain.
- Toss with peas, carrot, zucchini, green pepper and green onion. Add dressing; toss to coat evenly.
- Chill 2 hours or overnight. Serve in lettuce-lined bowl with Parmesan cheese, if desired.
Tomato Mozzarella Salad
This refreshing salad is wonderful in a sandwich with Italian bread, but also makes an elegant appetizer.
INGREDIENTS:
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
1/3 cup extra virgin olive oil
6 leaves of fresh basil, chopped
DIRECTIONS:
- On a plate, in a bowl, or on a slice of bread, arrange alternating slices of tomato and mozzarella. Sprinkle basil on top.
- Drizzle olive oil and balsamic vinegar over salad.
Chicken Salad
You'll love this chicken salad's versatility. It tastes great by itself, on a green salad or in a sandwich.
INGREDIENTS:
6 boneless chicken breast halves
1 cup chopped celery
1/2 cup dill pickle relish
1 teaspoon salt
1 teaspoon pepper
Pinch of onion powder
1 cup mayonnaise
DIRECTIONS:
- Boil chicken breasts in salted water until they are cooked through, about 15 minutes. Dice or shred the chicken.
- Combine the chicken, celery, pickle relish, salt, pepper, onion powder and mayonnaise. More or less mayonnaise can be added, depending on your preference.
Egg Salad
This is the best way to use any eggs leftover from spring celebrations. It's easy to make and personalize to your own taste, with ingredients like dill weed or paprika.
INGREDIENTS:
8 hardboiled eggs
1 tablespoon mayonnaise
2 teaspoons mustard
salt and pepper to taste
dried dill weed or paprika, optional
DIRECTIONS:
- Peel hardboiled eggs and chop finely.
- In a large bowl, combine the egg, mayonnaise, mustard, salt and pepper.
- Mash well with a fork or wooden spoon. Add dried dill weed, paprika or other spices, if desired.
Try our tantalizing twist on the popular deviled egg.
Ingredients
12 large eggs
4 tablespoons butter (softened)
1 teaspoon white pepper
3 tablespoons sour cream
1/4 bunch (approx) fresh scallions
Instructions
Using a slotted spoon, gently lower eggs into a heavy saucepan filled with enough
water to cover the eggs by 1 inch. Try to place eggs in a single layer. Bring water
to boil and reduce heat to simmer. Simmer for 15 minutes.
While the eggs are simmering, finely chop the scallions. Use only the green portion
of the scallions.
After boiling, run the eggs under cold water for approximately 1 minute. Peel the
eggs and cut them in half lengthwise. Use a sharp knife or the egg might crumble
(try to cut using a sawing motion rather than a pressing motion). Spoon out egg
yellows and place into large mixing bowl. Mix with the white pepper, butter, and
sour cream.
Use an electric mixer or fork to blend. Mix until creamy, and spoon creamy yellow
filling into egg whites. Sprinkle with scallions. Serve fresh.
Eat this on its own, or spread
on bread and add a slice of cheese, tomato, and lettuce for an eggs-ellent egg salad
sandwich!
Ingredients
4 eggs
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon celery salt
1/2 teaspoon pepper
1 dill or sweet pickle chopped coarsely (optional)
Instructions
Using a slotted spoon, gently lower eggs into a heavy saucepan filled with enough
water to cover the eggs by 1 inch. Try to place eggs in a single layer. Bring water
to boil and reduce heat to simmer. Simmer for 15 minutes. After boiling, run the
eggs under cold water for approximately 1 minute.
Remove eggs from water, peel, and cut eggs in half lengthwise. Spoon out yellow
centers into large mixing bowl; add mayonnaise, sour cream, celery salt, pepper,
and pickle; and mix. Chop egg whites and fold into dressing