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Pickle Pasta Salad

Pickle Pasta Salad

I love salads of all kinds and am always looking for creative, new ways to make salad. I love pickles and always put pickles (dill or sweet) in my pasta salads and in my potato salads. So, when I saw this salad I had to give it a try – it is yummy!! Enjoy!

Ingredients:

1/2 lb dry pasta (about 3 cups) – you can use shells, elbow, corkscrew or whatever pasta you think will work for this…

3/4 cup sliced dill pickles

2/3 cup cheddar cheese, diced

3 tablespoons finely diced white onion

2 tablespoons fresh dill

1/2 cup pickle juice

Dressing:

1/3 – 2/3 cup mayonnaise – depending on how thick you like your dressing

1/3 cup sour cream

1/8 tsp cayenne pepper

4 tablespoons pickle juice

salt & pepper to taste

I didn’t have any onions so I added a stalk of finely chopped celery instead and just added onion powder to my dressing 


Add pasta to boiling water and cook al dente. Run under cold water to stop cooking.



Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.


Combine all dressing ingredients in a small bowl and mix well.


Toss all ingredients in a large bowl. 

– I didn’t have enough cheddar so I also added what cheese I did have (don’t be afraid to experiment 🙂 


Refrigerate at least 1 hour before serving


Serve as a side with your favorite meat or sandwiches – I’m serving mine today with Salmon fillets. 

 
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Posted by on September 18, 2016 in Pasta, Salads, vegetarian, Yummy

 

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Cumin Lime Black Bean Quinoa Salad (lettuce wraps)

I have prepared this dish twice so far this week. The first time we ate it by itself with a side of fruit. Tonight we ate it in lettuce wraps topped with tomatoes and sriracha and with a side of baked potato topped with a little garlic, yogurt and butter. Yum!!!

This recipe comes from Oh She Glows

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Here’s the recipe:

ingredients:

(For the salad)
– 1 cup uncooked quinoa [pronounced KEEN – WAH] (3 cups cooked)

– 1 (15 oz.) can black beans (or 1.5 cups cooked), drained

– 1.5 cups cilantro, finely chopped (or you can use parsley)

– 3 small – medium carrots, julienned

– 4 green onions, chopped

– fine grain sea salt and black pepper to taste

(For the dressing)
– 3 Tablespoons fresh lime juice (about 1 lime)

– 2 Tablespoons extra virgin olive oil (or coconut oil)

– 1 large garlic clove, minced

– 1 teaspoon cumin

– 1 teaspoon pure maple syrup (or other liquid sweetener)

– 1/2 teaspoon fine grain sea salt

Instructions:

1. Rinse quinoa in a fine mesh sieve. Put together in a pot with 1.5 cups of water or vegetable juice and bring to a boil. Then lower heat and cover with a lid. Simmer on low heat for 15 minutes until quinoa is fluffy and all water is absorbed. Remove from heat and allow to sit with the lid on for another 5 minutes.

2. In a large bowl, toss the quinoa, black beans, cilantro (or parsley), carrots, and green onions.

3. Whisk together the dressing in a small bowl. Pour dressing onto salad and toss to combine. Season with salt and pepper to taste.

This salad is good chilled or served warm. Try it both ways and see what your favorite is. I think I like it warm best.

 
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Posted by on August 21, 2013 in food, gluten-free, vegetarian, veggies, Yummy

 

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