salad recipes

hey does anyone have any salad recipes? It's been so hot lately that's all I want to eat. Beth where are your recipes. I know I have only posted one so, I will be on the look out for some yummy recipes to post.

Vegetable Cheese Soup

Vegetable Cheese Soup

2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 onion diced
2 (10 ¾ oz.) cans chicken broth
2 teaspoons or 2 cubes chicken bouillon
¼ cup butter
½ cup flour
2 cups milk
1 tsp dry mustard (I don't think you'd miss it, if it's not in your cupboard).
3 cups grated cheddar cheese


In a large saucepan, combine diced vegetables, butter, bouillon, and broth together. Simmer on medium-low heat for 30 minutes or until vegetables are tender. In a medium bowl, gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and dry mustard. Simmer and stir until cheese melts.

I know it's not soup season yet, but this is one of my favorites

Bow Ties with Sun-dried Tomato and Scallion Cream Sauce

Bow Ties with Sun-Dried Tomato & Scallion Cream Sauce
Serves 4

5 Scallions (a.k.a. green onions), white & light green parts only
1/4 cup chopped sun-dried tomatoes ( I like to add more)
1 cup light cream , half & half or evaporated milk
1 pound bow ties
1 tsp. salt
1/2 tsp fresh black pepper
3 Tblsp. chopped fresh parsley--optional

1) In a blender or food processor, puree the scallions & sun-dried tomates with 1/2 cup of the cream.2) Cook the pasta until and ******RESERVE 1/2 CUP OF THE PASTA WATER!!!******. Drain the pasta & toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper & parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.

This is sooooo easy! So when you want something quick and yummy give it a try. Be sure to get your pasta cooking first...it's that fast.

Coming Soon to a Kitchen Near You

Wow! I haven't checked in for awhile and all of a sudden there are lots of recipes. I'll get some posted soon.

Taco Pasta Salad

1 pkg. Tri-Colored Pasta
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)

Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool.

In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.

Salad Dressing:

2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix

*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix.

Mix together and refrigerate until ready to use.

Veggie Skewers

Zucchini, sliced
Yellow Summer Squash
Fresh Mushrooms
Peppers
Red Onion
1/3 C. Olive Oil
2 T. Lemon Juice
1 1/2 t. Dried Basil
1 1/2 t. Dried Parsley Flakes
3/4 t. Garlic Powder
3/4 t. Dried Oregano
1/2 t. Salt
1/8 t. Pepper

Place veggies and remainder of the ingredients in a ziplock bag and marinate for 1 or more hours. (I usually like to marinate overnight.) Place on skewers and barbeque.

*This recipe is great to use in tin-foil dinners too.

Well Worth The Wait

Well okay, probably not, but I will post some recipes soon. My deadline is July 16th!!! It may help me get something posted. Sorry, its been a crazy couple of months.