I love a cold salad for summer supper. It satisfies but you don’t feel stuffed. This bright, fresh, seafood salad is one of my favorites.
Summer Seafood Pasta Salad
8 oz uncooked spiral pasta (I used Dreamfields)
1 package (8 oz) imitation crabmeat, chopped
½ cup finely diced celery
¼ cup finely diced pickles
¼ cup finely diced Vidalia onion
½ cup mayonnaise
1 Tbps ketchup
1 Tbsp lemon juice
1 tsp garlic powder
1 tsp Old Bay seasoning
1 tsp Stevia (I used a splash of liquid Stevia)
salt and pepper to taste
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, ketchup, lemon juice and seasonings. Set aside.
Drain pasta and rinse in cold water. Gently combine crabmeat and sauce mixture with pasta. Chill for a couple of hours for the seasonings to blend.
*Optional additions: fresh chopped broccoli or cauliflower, shredded cheese, cooked salad shrimp.
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Did I mention how much I love salads?
I really do!
This is another special salad I enjoy and got the recipe from my niece who makes it quite often. When she serves this, she also serves Zuppa Soup (yum!) and breadsticks. What a meal!
This is some of what you’ll need:
Doesn’t it look good already?!
OLIVE GARDEN SALAD
1 (12 ounce) bag iceberg garden salad (I used iceberg lettuce)
1/4 small red onion, sliced thin
6 -12 pitted black olives
3/4 cup pepperoncini pepper rings
1 -2 small roma tomatoes, sliced bite-size
1 1/2 cups Italian seasoned croutons
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste
For the dressing:
½ cup Mayonnaise
1/3 cup White vinegar
1 teaspoon Vegetable oil
2 tablespoons Corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1 clove Garlic
½ teaspoon Italian seasoning
½ teaspoon Parsley flakes
1 tablespoon Lemon juice
1 tablespoon Sugar (optional)
In a large glass or wooden salad serving bowl, toss together the lettuce,
onion slices, olives, pepper rings, tomatoes, and croutons. Add dressing and toss to combine.
Sprinkle with fresh Parmesan cheese and black pepper to taste.
Posted in Recipes, Salads, Sides
Tagged croutons, delicious, easy, Italian, olive garden, parmesan, peppers, romano cheese, salad
As I was home for lunch, I literally threw together some very delicious homemade chicken salad and served it on toasted bread.
I used about 1 1/2 cups of leftover rotisserie chicken, some diced pickles, chopped green onions (2), and maybe a 1/2 cup of mayo. I salted and peppered to my taste. And it was tasty.
To add a little zip to the flavor, I added about a tsp of dill pickle juice and one pack of a Stevia based sweetener. I think this really brightened up the flavor.
It’s a great way to use up leftover rotisserie chicken and it was quick and easy, too!
Happy St. Patrick’s Day to you
Happy Birthday to one of my dearest friends, Laura!
Here’s a Lime Jello Salad I made
just in time for this holiday!
My Quick Lime Jello Salad
1 cup small curd full fat cottage cheese
1 small box of sugar free lime jello
1/2 cup of whipping cream
Dissolve jello in lightly beaten whipped cream, add the cottage cheese and mix well. Pour into small container and chill until set.
* This is pretty rich and I’m only able to eat about 1/3 of a cup at a time. It was nice for a quick treat, but nothing like Mom’s Lime Jello Salad with pineapple, marshmallows and nuts! Her’s was the best.
And here’s one of my favorite salads!
A dressed layered salad
Here’s what you need…
Layer the salad…
Starting with your greens (I used leafy lettuce and baby spinach), then the sliced veggies, ending with the dressing, bacon, and cheese.
Optional: add sliced boiled eggs, English peas, sunflower seeds
For the dressing…
1 cup of mayo
1 tablespoons apple cider vinegar
2-3 tablespoons Splenda or sugar
. . .