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Salad

Salad/ Sides

Bacon Cheddar Ranch Pasta Salad

Bacon Cheddar Ranch Pasta Salad

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Prep Time: 35 minutes

Ingredients

  • 3 c bow-tie pasta
  • 6 slices bacon, cooked and diced
  • 2/3 c fresh broccoli, chopped
  • 2/3 c red onion, diced
  • 1/3 c black olives
  • 2/3 c cheddar cheese, crumbled
  • 2 tomatoes, seeded and diced
  • 1/2 c mayonnaise
  • 1/2 c creamy ranch dressing
  • 1 clove garlic, minced
  • 1 tsp oregano

Instructions

1

Cook pasta until al dente. Be careful not overcook.

2

Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl.

3

Add in the bacon, broccoli, red onions, black olives, cheese, and tomatoes. Toss to combine. (you may need to add a tiny bit of water to moisten the pasta if it's too sticky to toss)

4

In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano.

5

When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.

Salad/ Sides/ Vegetable

Wedge Salad

Wedge Salad

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Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

  • 1 head iceberg lettuce
  • 5 slices bacon
  • tomato; optional
  • 5 tablespoon red onion; chopped
  • 5 tablespoon blue cheese; crumbled
  • ranch dressing

Instructions

1

Cook bacon.

2

Slice lettuce into wedges.

3

Top lettuce with bacon, tomato, red onion, and blue cheese.

4

Serve with ranch dressing.

Fruit/ Salad/ Sides/ Sweets

Pretzel Salad

Pretzel Salad

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Serves: 18 Prep Time: 1 hour, 45 minutes

Ingredients

  • 2 c pretzels; crushed
  • 3/4 c butter melted
  • 16 oz cream cheese
  • 1 c sugar
  • 4 c cool whip
  • 6 oz strawberry jello
  • 2 c pineapple juice
  • 10 oz frozen strawberries

Instructions

1

Combine pretzels and butter. Pat in a 9x13 inch pan. Bake 10 minutes at 400 degrees.

2

Mix cream cheese with sugar, and then fold in Cool Whip. Spread over cooled pretzel crust.

3

Dissolve jello in boiling pineapple juice. Add frozen strawberries and stir until it begins to gel. Spoon over cream cheese layer and chill.

Salad/ Sides/ Vegetable

Mesclun with Pears and Blue Cheese

Mesclun with Pears and Blue Cheese

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By Prep Time: 25 minutes

Ingredients

  • 10 cups mesclun or torn romaine
  • 3 medium red and/or green pears, cored and thinly sliced
  • ¼ cup pear nectar
  • 2 tablespoons walnut oil or salad oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon-style mustard
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon black pepper
  • ½ cup broken walnuts, toasted or 1 recipe Candied Nuts
  • ½ cup crumbled blue cheese (2 ounces)

Instructions

1

In a large salad bowl place mesclun and pear slices. Toss lightly to combine.

2

For dressing, in a screw-top jar combine pear nectar, oil, vinegar, mustard, ginger, and pepper. Cover and shake well. Pour dressing over salad; toss lightly to coat.

3

Divide evenly among salad plates. Sprinkle each serving with nuts and cheese.

Notes

https://www.bhg.com/recipe/salads/mesclun-with-pears-and-blue-cheese/