Wheat Pasta Salad

I hear a lot of people complaining about the taste of wheat pasta. I don't like to eat it plain because of the wheat taste. I must have something like some dressing or sauce on it in order for me to eat it. I came up with an idea to use other salad recipe ingredients with some wheat pasta and surprisingly it was actually good tasting. If you like seven layer salad then you will love this salad because the ingredients are the same except pasta is a substitution for the lettuce and I added a few extra ingredients. I omitted the hard-boiled eggs for this recipe.

Ingredients

1 package wheat rotini pasta

1 can sweet peas

1 jar bacon bits or you can use real bacon

1 can black olives

11/2 cup miracle whip/mayo

¼ cup olive oil (or use the mayo that has olive in it)

1 onion

1 bell pepper any color

1 cup sharp cheddar cheese

Salt and pepper

Cook the wheat pasta according to package directions. I usually add some oil and salt in the water first. Drain the pasta then put into a bowl. If you want to layer it you can use a square casserole dish but I like mixing all the ingredients together. It's best to use cooked bacon but jar bacon bits is okay. If you are cooking the bacon make sure that it is good and crispy and drain them on paper towels. Crumble the bacon into the pasta or add in a good brand of jar bacon bits in with the pasta. Slice the onion and add to the pasta. Cut up whatever color bell pepper you have and add to the bowl. Drain the can olives and the can sweet peas and add into the salad. Pasta absorbs liquids so I like to add some olive oil to the mayo/miracle whip then mix it all together. Kraft mayo has olive oil already in it if you choose to buy it mixed. Add a cup or more depending on what you like of sharp cheddar cheese and mix it all up. Salt and pepper the salad then place in the refrigerator to chill for an hour. You can experiment with different ingredients if you don't like the ones listed. Also this salad goes great as a side or as a main dish by adding cut up chicken breasts, chicken tenders or seafood such as shrimp, lobster or tuna.

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5 Delicious Quinoa Salad Dressing Recipes

One of the most familiar ways to eat Quinoa is in a salad. Most people find that they can make a batch of any Quinoa Salad and it will last in the fridge for two days. So when you go grazing in the kitchen, it is a great food item to have ready to eat. Since I made my first Quinoa salad in 2007 things have come on a long way. My how things have changed! Instead of getting strange looks from people I am having round for dinner, I now get a critique on how good my Quinoa salad dish is.

I admit that I am exaggerating here. But most people have eaten Quinoa now and know what it is. The next step is to persuade people to actually cook with Quinoa and try out some recipes of their own. The good thing is that Quinoa is very versatile in the kitchen and there is very little that can go wrong.

First Prepare Your Quinoa

Before you can make up your delicious salad you need to pre boil your Quinoa. You need to boil one cup of Quinoa up with 2 cups of water. But do not heart search about this too much. As long as it doesn't boil dry your Quinoa will absorb all the liquid over ten to twelve minutes. I prefer not to cook my Quinoa for longer than this as I like it to have a crunchy feel to my salad. If you cook Quinoa for too long then it can go a bit soft and mushy. Once your Quinoa is cooked and ready, put it to one side to cool down for an hour.

Prepare Your Salad Ingredients

You can put almost anything into a Quinoa salad but do not overdo it. Some people over complicate things and end up with too many tastes. I tend to limit myself to three or four ingredients in addition to the Quinoa itself. My favourites include peppers, tomatoes, cucumber, peas, sweetcorn, spring onion, kidney beans, lentils, haricot beans and chick peas. I also like to mix red and white Quinoa together as the salad base just because it makes it look so colourful and appetising. Chop up you chosen ingredients and mix them in with the Quinoa you have cooled. Once you have mixed everything together you can mix your Quinoa salad dressing and pour that over your dish.

5 Delicious Quinoa Salad Dressing Recipes

This is where the clever bit comes in. It is best to match the dressing ingredients with the Quinoa salad mix you have prepared. Having said that I find that Extra virgin olive oil and balsamic vinegar goes with almost everything. All you do is add a few tablespoon of each ingredient to your salad and toss everything together. Make sure that all the salad is covered by the salad dressing. The second simple Quinoa salad dressing is freshly squeezed lemon juice and chopped basil leaves. I always have fresh basil growing in my kitchen as it is very versatile. I suggest you do the same. Squeeze two lemons and add up to fifteen chopped basil leaves to it. Then add to the salad as before.

The third Quinoa salad dressing is freshly squeezed lemons with grated ginger. This is very sharp and tangy and will liven up any salad mix you have prepared. The fourth Quinoa salad dressing is slightly different. This is a sweet dressing with pouring honey and freshly squeezed orange juice. The amounts depend on your taste buds. You can use these to sweeten up peppers that are not as sweet as they should be. You can also use it with fresh fruits for a dessert Quinoa salad. Most of the berry family will work with this dressing as well as grapes and chopped apples or pears. I tend to just mix up whatever I feel like at the time, but then I am a bit 'gung ho' like that. You need confidence to do that.

The final Quinoa Salad Dressing Recipe is slightly heavier and needs to be used with a bit more care. You need to roast some cumin seeds for two or three minutes and then add some chilli powder and freshly chopped garlic cloves.

Some people just add curry powder instead but I like to use the fresh herbs and spices. This dressing is ideal for legumes and vegetables. It makes a great contrast to the lighter ingredients you might be having on your plate.

The Five Salad Dressings Summarised

Extra Virgin olive oil and balsamic vinegar 

Basil leaves and lemon 

Lemon and Ginger 

Honey and Orange Juice 

Chilli Powder, Cumin seeds and Garlic

Ken Jones is the Author of The Quinoa Cookbook [http://www.quinoa-cookbook.com]. He has for many years been a leading authority on how to cook quinoa. He also creates many of his own quinoa recipes which you can see at his quinoa blog http://www.quinoatips.com

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Summer Salad

I seriously believe in eating vegetables raw such as broccoli, onion, tomatoes, garlic, peppers and I heard you can even eat asparagus raw. I'm kind of scared of that because I don't think it will taste good. I actually love asparagus, but I steam it just enough that it remains crisp in some garlic butter. Sometimes the simplest ingredients are the best ingredients for you. I make what I call a simple salad and serve it along side fried chicken, pork chops or some sort of fried food. All of the ingredients to this recipe are raw, and all it requires is chopping or slicing and throwing it into a bowl. There is no way you can mess up this recipe. This recipe is colorful and appealing to the eyes.

Ingredients

2 large tomatoes

1 onion

Sweet bell peppers (green, orange and yellow)

4 to 5 garlic cloves

1 can black olives

¼ to ½ cup shredded parmesan cheese

½ tsp sugar

1 cup lite Italian dressing

Salt and pepper

Grab you a large clear serving bowl. Slice the tomatoes in thin slices and place a layer on the bottom of the bowl. The idea is to layer all the vegetables. Slice the onion into thin slices separating the rings and layering on top of the tomatoes. Then slice enough of the peppers ½ cup of each color and place on top. Slice the garlic cloves and sprinkle them over the layers. Keep alternating ingredients until there is none left. Open the can of black olives and drain the liquid and pour into the bowl. Lightly salt the veggies but heavily pepper them. Add 1 cup lite Italian dressing or homemade vinaigrette to the bowl making sure to pour dressing evenly over entire salad. Add ½ tsp sugar over the vegetables. Generously add the parmesan cheese to the salad. Cover and refrigerator so all the flavors will meld together. I would even try adding in some cut up raw asparagus to the salad since it is best eaten in raw form for the health benefits of folate. If you don't have bottled dressing, you can make quick vinaigrette for your salad with the following ingredients.

½ cup olive oil

5 cloves garlic minced

1 Tbsp Italian seasoning

Salt and pepper

1 tsp sugar

1 tsp parmesan cheese

Taste the vinaigrette and adjust the flavor as needed. Pour into a bottle and shake it up to pour over your summer salad.

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Cold Spaghetti Salad

This recipe has certainly been a lifesaver over the years. My sister, Debra first introduced me to this delicious salad a few years ago. It's so economical to make and only has a few ingredients. Sometimes, homemade salads can get quite expensive but not this one. It really is a budget stretcher and it's certainly a show stopper on any table.

I really enjoy making this cold spaghetti salad because it's easy to make, packed with lots of flavor, and it never fails to satisfy. Every time I make this recipe it is the talk of the table. In fact I just made it this past Labor Day for a cookout at my niece house. Everyone loved it and it was the first salad to disappear. The cucumbers and tomatoes give this recipe extra freshness which make this recipe truly unforgettable. Once you make it, you'll be making it quite often and you'll always remember how delicious this recipe is.

Even though this is a salad, I normally serve with my appetizer menu because it goes with so many appetizer dishes-both hot and cold including meat balls, chicken wings, seafood dishes as well as turkey and ham sandwiches which are all the making of a great appetizer menu. And it's a great addition to your holiday menu without the fuss and long hours putting together. This cold spaghetti salad is surly a winner and is a welcoming addition to any menu. Enjoy and please share this recipe.

You'll Need

6 ounces spaghetti, uncooked 

Garlic powder to taste 

4 to 6 ounces basil Pesto sauce, more to taste, divided 

Seasoned Salt and ground black pepper to taste 

2 cucumbers, peeled and chopped 

2 to 3 medium tomatoes, chopped

Directions

Cook spaghetti according to package directions; drain and run cool water on spaghetti in a colander. Once cooled, drain well.

Place spaghetti in a large bowl or pan; season spaghetti well with garlic powder. Add about 4 ounces of Pesto sauce to cold spaghetti; mix well. Refrigerate. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all ingredients are covered with the pesto sauce. If more Pesto sauce is needed, add according to taste. Mix well. Serve cold. Yield: 6 to 8 servings. Enjoy and please share this recipe.

Tip: I usually purchase my tomatoes and cucumbers during the summer from the local farmer's market.

Cassandra Harrell is an avid soul food lover. She recently owned a soul food restaurant and catering service and is editor of Soul Food Lovers' Newsletter. She has created a great website with delicious appetizer recipes.

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3 Colorful Salad Recipes That Will Surely Brighten Your Day

A bowl of fresh green salad is an ideal everyday snack. However, using the usual greens and dressing can make it look and taste bland easily. Take your salads a notch higher and go for these delicious recipes that are full of color!

Rainbow Salad With Rosewater Dressing

What you need:

• 4 large tomatoes, chopped
• 1 cucumber, chopped
• 1 red onion, chopped
• 1 small green bell pepper, chopped
• 1/2 cup chopped sun-dried tomatoes
• 1 tablespoon chopped fresh mint
• 2 teaspoons red wine vinegar
• 2 teaspoons water
• 1 teaspoon rose water
• Salt and ground black pepper to taste

In a large bowl, whisk together mint, red wine vinegar, water, rose water salt and ground black pepper until mixture is smooth. In a separate large bowl, combine tomatoes, cucumber, onion, bell pepper and tomatoes. Pour rose water dressing over fruits and vegetables and stir to coat evenly. Serve immediately.

Tri-Color Pasta Green Salad

What you need:

• 1 large head broccoli, cut into florets
• 2 cups Italian-style salad dressing
• 1 1/4 cups diced American cheese
• 1 kilogram tri-color spiral pasta (uncooked)

Cook pasta in a large pot of boiling and lightly salted water for 8 to 10 minutes until al dente. Drain and allow to cool for a few minutes. Place pasta in a large serving bowl and toss with broccoli florets, Italian-style dressing and rehydrated American cheese. Serve immediately.

Colorful Mexican-Style Bean Salad

What you need:

• 1 red onion, chopped
• 1 green bell pepper chopped
• 1 red bell pepper, chopped
• 1 clove garlic, crushed
• 1 3/4 cups black beans, rinsed and drained
• 1 3/4 cups cannellini beans, rinsed and drained
• 1 3/4 cups kidney beans, rinsed and drained
• 1 1/4 cups frozen corn kernels
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons white sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon salt
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon ground cumin
• 1/2 teaspoon chili powder
• A dash of hot pepper sauce

Mix together 3 kinds of beans, green bell pepper, red bell pepper, corn kernels and onion in a large bowl. Set aside. In a separate bowl, whisk together garlic, olive oil, red wine vinegar, cilantro, lime juice, white sugar, lemon juice, salt, black pepper, cumin, chili powder and hot pepper sauce. Pour mixture over vegetables and toss to coat well. Serve immediately.

Now you can forget boring-looking and sad-tasting salads! Try these healthy, colorful and flavorful recipes that will surely satisfy your appetite!

Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other nutrition tips and tricks on his page.

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Quick Sushi Salad: Only 10 Ingredients!

I dreamt up this recipe when I was craving my favorite sushi roll and decided I could make it myself, in the form of a salad since I am no itamae! This salad was served as lunch in part of an Asian Fusion week at my house. I served this with spicy jalapeno cream cheese stuffed wontons made with halved egg roll wrappers and fortune cookies post meal. I can also see this being a great side dish to a dinner or as a packed lunch for work or school. Do as I've done here, or adapt again to fit your own favorite sushi roll!

Servings: 4

Ingredients 

1 cup Long grain white rice 

1 ¾ cup Water 

1 Avocado 

1 cup Mini carrots 

1 Cucumber 

4 Imitation crab sticks 

1 cup Frozen shrimp 

French fried onions 

Sriracha mayo 

Soy Sauce

1. Steam or boil carrots just enough to soften. Cut them into small lengthwise pieces. Place in a cup in refrigerator to cool. Peel and cut the cucumber in like pieces, also place in a covered container in the refrigerator.

2. Put water and rice into a covered pot and let soak for at least a half hour. I let mine sit over night. When ready to cook bring to a boil uncovered and then cover and simmer 10 minutes or until the rice has absorbed the water.

3. Let rice cool enough to then refrigerate or chill.

4. Run shrimp under a stream of cold water to thaw. Put in appropriate sized bowl.

5. Cut imitation crab into small bites. Put in another appropriate sized bowl. Place both in the refrigerator.

6. When all these ingredients are ready to be combined first make a bed of sticky rice in the bottom of your bowl. Cut your avocado in half and remove the pit. Use a spoon to scoop out the contents in one piece and then dice each half into 4 slices. Place 4 slices fanned out on top of 1/3 of the rice in each bowl.

7. Place cucumber sticks on another 1/3 of your rice. Place the carrot sticks on the last 1/3.

8. I served the salads just like this with the options to add shrimp and/or imitation crab and then dress it yourself with french fried onions, Sriracha mayo and soy sauce to taste but you certainly can prepare the entire salad for your guests.

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