Salads for Spring
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  1. #1
    Registered User Vannie's Avatar
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    Oct 2003
    New Jersey
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    Wink Salads for Spring

    I cut this article out to print. Thought I would share it. I plan to make the Caesar Pasta Salad this week end. YUMMY!

    These salad recipes are going to make you think of springtime picnics, but they're also perfect for hectic springtime schedules. That's because they're easy to make and convenient to take with you and eat during a busy day.

    Take these salads to work in a small plastic container. Or put them on a bed of lettuce along with other salad fixings. Three of these salads also make for a great sandwich. Make a batch of salad over the weekend and you can make sandwiches or salads to enjoy every day of the week.

    Caesar Pasta Salad

    Using Caesar dressing gives this pasta salad a garlicky tang. Use light dressing for a healthier version of this tasty salad.


    8 oz. small pasta shells or macaroni
    1 can (15 1/4 oz.) Del Monte® Sweet Peas, drained
    1/2 cup coarsely shredded carrot
    1/2 cup julienne-cut zucchini
    1/2 cup chopped green pepper
    1/4 cup sliced green onion
    3/4 cup Caesar salad dressing
    lettuce (optional)
    shredded Parmesan cheese (optional)


    Cook pasta according to package directions until al dente; drain.
    Toss with peas, carrot, zucchini, green pepper and green onion. Add dressing; toss to coat evenly.
    Chill 2 hours or overnight. Serve in lettuce-lined bowl with Parmesan cheese, if desired.

    Tomato Mozzarella Salad

    This refreshing salad is wonderful in a sandwich with Italian bread, but also makes an elegant appetizer.


    2 tomatoes, sliced
    4 ounces fresh mozzarella cheese, sliced
    1/2 cup balsamic vinegar
    1/3 cup extra virgin olive oil
    6 leaves of fresh basil, chopped


    On a plate, in a bowl, or on a slice of bread, arrange alternating slices of tomato and mozzarella. Sprinkle basil on top.
    Drizzle olive oil and balsamic vinegar over salad.


    Chicken Salad

    You'll love this chicken salad's versatility. It tastes great by itself, on a green salad or in a sandwich.


    6 boneless chicken breast halves
    1 cup chopped celery
    1/2 cup dill pickle relish
    1 teaspoon salt
    1 teaspoon pepper
    Pinch of onion powder
    1 cup mayonnaise


    Boil chicken breasts in salted water until they are cooked through, about 15 minutes. Dice or shred the chicken.
    Combine the chicken, celery, pickle relish, salt, pepper, onion powder and mayonnaise. More or less mayonnaise can be added, depending on your preference.

    Egg Salad

    This is the best way to use any eggs leftover from spring celebrations. It's easy to make and personalize to your own taste, with ingredients like dill weed or paprika.


    8 hardboiled eggs
    1 tablespoon mayonnaise
    2 teaspoons mustard
    salt and pepper to taste
    dried dill weed or paprika, optional


    Peel hardboiled eggs and chop finely.
    In a large bowl, combine the egg, mayonnaise, mustard, salt and pepper.
    Mash well with a fork or wooden spoon. Add dried dill weed, paprika or other spices, if desired.

  2. #2

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    Thanks for the recipes

  3. #3
    Registered User FrugalMomof3's Avatar
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    Jan 2006
    Northern NJ - PBurg
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    Your making me hungry I will surely try these recipes!

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  5. #4

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    I'll have to try some of these.

  6. #5

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    Jun 2005
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    You posted these just in time for the hot weather here in Arkansas. Thanks!

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