Cold Pasta Salad Recipes - Tuna Pasta Salad

Cold Pasta Salad Recipes - Tuna Pasta Salad

This pasta salad receipt features everybody's favorite: tuna with savory stuffed tortellini pasta.

2 (6 1/2 oz.) cans tuna

Chicken Salad

1 (8 oz.) pkg. Tortellini pasta, filled with Parmesan cheese

4 boiled eggs, chopped

1 small onion, chopped

1/2 cup sweet salad pickle cubes

1/2 cup celery, chopped

Mayonnaise

Directions

Cook pasta in 2 1/2-quart of boiling salted water for approximately 25 minutes; drain and let cool.

Add other ingredients to cooled pasta. Mix in the mayonnaise to taste.

=> Pasta Salad Recipes: Pasta Salad with Spam

Got some canned Spam sitting around in the cupboard? Use it to make this deliciously creamy pasta salad. A cheap and easy formula for pasta salad.

1 (12 oz.) pkg. Pasta curls

1 (12 oz.) can of Spam

1 medium zucchini

1 medium yellow or green pepper

10 cherry tomatoes, quartered

3 green onions

1/4 cup cucumber salad dressing

1/3 cup light vegetable oil

1/4 cup parmesan cheese

1/4 teaspoon pepper

Chopped olives

Paprika

Directions

Cut vegetables and Spam into julienne strips.

Prepare pasta; drain and put into a medium bowl. Concentrate the Spam, pasta, zucchini, bell pepper, tomatoes, olives and onions. In a small bowl, Concentrate dressing, oil and pepper.

Add to salad mixture, then toss. Sprinkle with cheese and paprika. Cover and chill. Stir slowly before serving.

=> Summer Pasta Salad: Seafood Pasta Salad

Here's a great crab pasta salad that will be a hit at any gathering.

Salad

4 ounces pasta, uncooked

8 ounces crab surimi seafood chunks

1/2 cup celery, chopped

1/2 cup green onions, chopped

1/4 cup bell peppers, chopped

2 tablespoons parsley, finely chopped

Dressing

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup chili sauce

2 tablespoons Dijon mustard

Directions

Cook pasta according to container directions; drain.

In a large bowl, Concentrate the remaining ingredients.

In another bowl, stir together the salad dressing ingredients.

Toss dressing into crab mixture. Refrigerate until ready to serve.

=> Pasta Salad Italian Dressing: Italian Pasta Salad with Pepperoni

You can't beat this zesty Italian American pasta salad featuring your popular noodles, mushrooms and pepperoni.

7 ounce box pasta noodles

1 small can sliced ripe olives

1/4 cup green pepper, diced

1/4 cup onion, diced

1 ounce pepperoni, chopped

1 small can sliced mushrooms

Italian salad dressing

Parmesan cheese

Salt and pepper

Directions

Cook noodles according to container directions; drain.

Drain the juice from the olives and mushrooms; add to pasta. Add in peppers and onions; stir. Mix in the Italian dressing to completely coat salad.

Add in the pepperoni and Parmesan cheese to taste. Add salt and pepper to taste.

Cold Pasta Salad Recipes - Tuna Pasta Salad

Cajun Pork Tenderloin With Pineapple Salad and Citrus Honey Dressing

Cajun Pork Tenderloin With Pineapple Salad and Citrus Honey Dressing

Roasted pork tenderloins sliced and served over salad greens. Tenderloins are roasted over high heat to sear the outside and lock in the juices. Salad greens are mixed with pineapple chunks, red bell pepper, and walnuts. The salad is tossed with a fresh lime and honey dressing. This is a great dish to serve as a light supper any time of year.

Cook's Notes:
You should all the time cook pork to an internal climatic characteristic approaching 160 F. To insure that all potentially harmful germs are killed.

Chicken Salad

Cajun Pork Tenderloin with Pineapple Salad and Citrus Honey Dressing

Ingredients:

Pork:
1 or 2 Pork Tenderloins (2 pounds total)
Olive Oil Cooking Spray
1 tablespoon Cajun Seasoning

Pineapple Salad:
1 (16 ounces) can Pineapple Chunks
1/2 cup Pineapple or Apple Juice
1 Red Bell Pepper, diced
4 cups Mixed Greens (baby spinach or spring mix)
1 cup of chopped Black Walnuts
1/2 Cantaloupe, sliced thinly

Dressing:
1 teaspoon Fresh Lime Zest
1/4 cup Fresh Lime Juice
1 tablespoon Honey
1 teaspoon Cajun Seasoning
pinch Cayenne Pepper

Preparation:

Pork Tenderloins:

1. Preheat oven to 425 F.

2. Spray the tenderloins with olive oil spray. Coat all sides with Cajun seasoning.

3. Place tenderloins in baking dish and roast 30-40 minutes or until a meat thermometer in the town of one tenderloin reaches 160 F.

Salad:

1. Place cantaloupe slices across half of supper plate in fan pattern.

2. Add pineapple chunks, walnuts, diced bell pepper and salad green to large salad bowl.

3. Add fresh lime zest, fresh lime juice, honey, Cajun seasoning, and cayenne pepper to blender. Blend until smooth.

4. Pour half the dressing over the salad and toss to coat.

5. Spoon salad onto plate opposite cantaloupe.
6. Slice tenderloin crosswise into ½" thick slices.

7. Fan pork slices over salad greens. Drizzle remaining dressing over pork.

Cajun Pork Tenderloin With Pineapple Salad and Citrus Honey Dressing

SharePoint 2010 Social Networking: Part 3 - Prerequisites -- SharePoint Solutions Team Blog

SharePoint 2010 Social Networking: Part 3 - Prerequisites -- SharePoint Solutions Team Blog
Thank you for www.hotelthailandbook.com

Fruit Salad - Putting a New Spin on Fruit Salad

Fruit Salad - Putting a New Spin on Fruit Salad

How many different recipes do you know for fruit salad? Most population immediately think of fruit cocktail smothered in whipped topping. A few others may think of fruit suspended in brightly colored Jell-O. Fruit salad can be so much more.

Fruit salad can focus on a single type of fruit, such as grapes. You can concentrate all different colors of grapes in a salad with a light dressing and have a lovely light dish to enjoy. Another choice would be a salad made of various melons. You can concentrate fruit that have something in common, like tropical fruits. A salad made of pineapple, mango, star fruit, papayas and so on can be served with a complementary dressing as a side dish or a dessert.

Tuna Salad Recipe

You can use unusual types of fruit in your salad, like the recipe shared here. Pairing avocados with peaches and tomatoes makes for a colorful, yummy salad that is full of nutrition. This salad proves that fruit salads do not have to be overly sweet. You can pair up fruit and greens to make a nice fruit salad. Pears go exceptionally well with salad greens, for example. Try adding fruit to a pasta salad. Apples make a good choice because they offer a firm texture in inequity with the softer pasta.

If you like a minuscule spice, try a curried fruit salad. Curry powder is added to yogurt as the dressing for seasonal fruit like strawberries, blueberries, and peaches. Another way to spice up your fruit is to concentrate it with ginger, lemon juice and honey. Fruit can also be combined with cheese to make an unusual yet tasty salad. Ripe melon and berries can be combined with cubes of Havarti cheese and topped with a light fruity dressing. Other fruit and cheese combinations comprise grapes and goat cheese or peaches and smoked gouda.

Fruit salad has grown up and gone beyond the uncomplicated can of fruit cocktail covered in whipped topping. Any of these salads would be yummy with your next meal. Make the most of seasonal fruit when you make fruit salad. You will be rewarded with sweet, juicy flavor and lots of nutrition.

Recipe for Peach, Tomato, and Avocado Salad

This is a very uncomplicated yet beautiful salad that will elicit oohs and ahhs from everyone.

What You Need

3 peaches, peeled and sliced 3 tomatoes, cut into thin wedges 2 avocados, peeled and cut into thin wedges 1/4 cup extra virgin olive oil 2 Tablespoons lemon juice 1 Tablespoon mustard 2 Tablespoons fresh basil leaves, chopped Salt and pepper, to tasteHow to Make It

Peel and slice your fruit. Arrange the fruit slices attractively on a platter in a circular pattern, alternating peach, tomato and avocado.

In a small bowl, concentrate the olive oil, lemon juice, mustard and chopped basil leaves. Season with salt and pepper to taste. Drizzle the dressing over the top of the fruit slices. Ornamentation with a large basil crown.

Serves 4 to 6.

Fruit Salad - Putting a New Spin on Fruit Salad

Gelatin Molds

Gelatin Molds

Nothing is worse than an overstuffed stomach searching for a dessert and seeing only an assortment of heaviness adding to the misery of overindulgence. Shining like crown jewels, gelatin molds are one way of alleviating the bloatedness resulting from the usual holiday meal.

Served attractively in a gelatin mold, a cherry cola salad glows like a ruby necklace while resembling something sinfully richer. For the sugar restrictive, a sugar-free product is substituted. For the carb and the cholesterol conscious, a low-fat cream cheese is substituted.

Menu Salads

Cola Salad

1-6oz container black bing cherry flavored gelatin

1-8-oz.can crushed pineapple in syrup

1-8-oz cream cheese, softened

1-12 oz can cola

1-8oz can black bing cherries, in syrup

Directions: In a saucepan: drain the juices of the black bing cherries and the crushed pineapple setting aside the fruit.On medium heat dissolve the black bing cherry gelatin in the fruit juices. Into a large bowl: refrigerate the gelatin combination until it is thickened. Mix in the softened cream cheese until it is well blended. Fold in the black bing cherries and the crushed pineapple, stir in the canned cola. Pour into a mold that has sprayed with a canned cooking oil. Refrigerate until the mold is well set.

Emerald green congealed lime gelatin salad shimmers as a light alternative to the more gigantic desserts as well as a tasty addition to a holiday meal.

Congealed Lime Gelatin Salad

1-large container lime flavored gelatin

¾-cup of shredded cabbage

½-cup of diced celery

1-small can of crushed pineapple

Directions: Mix the lime flavored gelatin as directed on the package. Add the four ingredients to the gelatin stirring well and then pour into a plastic mold. Refrigerate until the mold is well set. Unmold the gelatin serving it on a bed of shredded lettuce with a side dish of mayonnaise. For the carb and cholesterol conscious, a sugar-free flavored gelatin and low-fat mayonnaise is substituted.

Brassy oranges, toasty coconut and crushed pineapple hang on the fringes of the more established elements. Yet, they have always managed to impress even the most jaded tastebuds.

Orange-Pineapple Gelatin Salad

1-small can mandarin oranges,the slices cut into fourths

1-large box of orange flavored gelatin

1-medium sized can of crushed pineapple

1-medium carton of sour cream

1-large carton of whipped topping

Directions: Sprinkle the orange gelatin into the lowest of a plastic mold. Drain the juices from the pineapple and the mandarin oranges mixing the fruits into the orange flavored gelatin then letting the combination chill for two hours. Add the sour cream and the whipped topping mixing it well with the gelatin and the crushed pineapple. Let the ingredients chill until it is well set.

Gelatin like diamonds is commonly dull unless it gleams with strawberries, cranberries and sliced apples that gives the mold the essence of something much grander.

Strawberry Gelatin Salad

1-large container of strawberry flavored gelatin

1-large red apple

2-cups of cold cranberry juice

Directions: dissolve the gelatin in two cups of boiling water. Add the cold cranberry juice. Peel the apple and dice it into small pieces stirring it into the gelatin. Pour into a mold that has been sprayed with cooking oil. Let chill and serve.

Gelatin Molds