"If at first you don't
succeed.....Start Over!!"
Summer's almost
here!! Time for the beach, barbecues with friends, and lazy days on the back
deck with a good book. Here's a couple of my most popular salad recipes. They're
both simple to make, and are guaranteed to be a big hit wherever you bring them!
Roasted Red Pepper and Pasta Salad
1.5 lb of either small shell, twist, or any other favorite pasta of yours.
1/3 C chopped green onion (using equal amounts of white and green parts)
1 good sized cucumber, peeled and chopped into 1/4 in. pieces.
About 19 oz. roasted red peppers (I use 1 large and 1 small jar of "Cento's" from
Harris Teeter) chopped just a little smaller than they are already.
2 TBSP parsley or cilantro
chopped black olives to taste
3 oz vegetable oil
6 oz white wine or tarragon vinegar
3/4 C sugar
1.5 tsp fresh ground black pepper
1.5 tsp salt
Cook pasta to minimum time on box. Run cold water over pasta when done and still in pot to
stop cooking process. Drain. Remove to a large bowl and add vegetables
(do not toss just
yet). Whisk together dressing ingredients and pour onto pasta-vegetable mix. Toss gently
to coat. Makes about 15 or so servings. Bring some to your party and have the rest for
lunch during the work week!
White and Black Bean Salad
1 can each (about 15 oz.) black beans and white (cannelloni) kidney beans rinsed and
drained.
1/2 C coarse chopped cucumber
1/2 C chopped red pepper
1/4 C chopped red onion (or use green onions or
Vidalia)
1/4 C chopped parsley or cilantro
1/3 C red wine vinegar
1/4 C olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp garlic powder
Combine all ingredients through parsley/cilantro in a large bowl. In a small bowl mix last
5 ingredients. Pour dressing over bean mixture and toss gently to coat. Serves about 8.
Recipe is easily doubled.
Enjoy!
TIP
You know those
S.O.S. and Brillo pads you use to scrub your pots and pans? The ones that
usually last about 2 days before they're a rust colored mess on your sink counter? Simply
keep them sealed in a small zip-lock bag in your freezer between uses. They'll last till
there's nothing left without ever rusting!
Follow these links
for great local restaurant web pages as well as other cooking, party, and recipe sites!