This category contains recipes for vegetable and pasta salads along with dressings to compliment the salads.

Tortellini Salad

Ingredients:

1 Pound Fresh or Frozen Spinach Tortellini
1 Pound Fresh or Frozen Egg Tortellini
1 Bunch of Broccoli, broken into florets
1 Pound Carrots, ¼ “ diagonal slices
3 Leeks, julienne (white and 2” green)
1 Sweet Red Pepper, chopped
1 Sweet Yellow Pepper, chopped
½ Cup Fresh Basil

Dressing

2 Tablespoons Fresh Lemon Juice
1 Tablespoon Dijon Mustard
1 Tablespoon Balsamic Vinegar
1 Cup Vegetable Oil
½ cup Olive Oil
1 Teaspoon Dried Thyme
Finely Grated Zest of 1 Orange
Salt
Pepper

Directions:
Cook and drain the tortellini. Cook broccoli and carrots until tender. Blanch leeks for 1 minute. Whisk all of the dressing ingredients together in medium bowl. Combine all salad ingredients in a large bowl and toss gently with the dressing. Chill until ready to serve.

Notes:
Other types of tortellini can be used.

Servings: 8
Recipe Difficulty: Easy
Preparation Time: 15 Min.
Cooking Time: 21 Min.
Country: USA

Lemon Lime Salad

Ingredients:greensalad

1 - 3oz. pkg. Lime Jello
1 – 3oz. pkg. Lemon Jello
2 Cups boiling water
1 Cup evaporated milk
1 lb. small curd cottage cheese
2 Cups crushed pineapple, drained

Directions:

In a large bowl combine the lemon and lime Jello with two cups of boiling water, stir until dissolved. Cool the Jello in the refrigerator for 10 minutes. Add the evaporated milk, cottage cheese and drained pineapple. Stir until blended. Refrigerate until set, about 4 hours.

Notes:

I make and set this salad in the bowl that I'm going to use, but it can be put into a mold.

Servings: 6 servings
Recipe Difficulty: Easy
Preparation Time: 15 min.
Cooking Time: N/A
Country: USA

Potato Salad

Ingredients:potatosalad

8 Medium Sized Potatoes, boiled, cooled and cubed
6 Boiled Eggs, peeled
½ Onion, diced
1 Bell Pepper, chopped
2 Cups Mayonnaise
2 Tablespoons Dijon Mustard
2 Teaspoons Dried Dill
1 Teaspoon Celery Seeds or ½ Cup Chopped Fresh Celery
Salt
Pepper
2 Tablespoons Milk
Paprika

Directions:

In a large pot, boil potatoes until tender, but not over cooked or mushy. Chill the potatoes. In a medium pot add the eggs to boiling water and boil for 13 minutes then cool in cold water. Peel eggs when cool.

Read more: Potato Salad