This salad is a fun contemporary complement to a traditional Christmas dinner. It can be made ahead of time and is as colorful and festive looking as it is great tasting! It can also be used the day after as a nice change-up to turkey sandwiches. Just pull out the turkey platter and the pasta shrimp salad from the fridge and "voila" you have lunch!
This is such a yummy salad that I don't need
Christmas as an excuse to make it. It is especially refreshing in the
summertime. When my husband and I sit on the lawn at concerts I make
this and it is a dinner unto itself on a warm summer night.
INGREDIENTS
1 Pound Box Pasta
1 Pound Small Size Shrimp (Cooked)
1/2 Green Pepper (Chopped)
1/2 Red Pepper (Chopped)
1/2 Cup Carrots (Shredded)
1/2 Cup Onion (Chopped)
Salt & Pepper
Paprika
Salad Dressing
1 1/2 cup Mayonnaise
4 Tablespoons Sugar
1/2 Cup Evaporated Milk (Comes in small can in baking section)
4 Tablespoons Apple Cider Vinegar
Makes approximately 12 servings as a side dish, 6 servings as a meal.
INSTRUCTIONS:
STEP 1: Boil 1 pound of pasta according to instructions on box. Then drain and cool.
STEP 2: Chop 1/2 green pepper, 1/2 red pepper, 1/2 cup carrots & 1/2 cup onion.
STEP 3: Make salad dressing mixture. Mix1 1/2 cup mayonnaise and 4 tablespoons sugar until well blended. Pour in 1/2 cup evaporated milk and mix well. Add 4 tablespoons apple cider vinegar and stir well. Mixture will become thicker.
STEP 4: Add salad dressing mixture to cooled pasta and blend thoroughly. If you like your macaroni salad to be creamier and well coated by the dressing, you may need to use less noodles than recommended.. If you like it to be less creamy and thinly coated, you may need to use the recommended amount of noodles but less dressing than recommended.
STEP 5: Add chopped red and green peppers, onion and shredded carrots to pasta and stir well.
STEP 6: Add 1 pound cooked shrimp. (I buy the 2 pound frozen bag of cooked, deveined, tail-off, peeled, 100-150 count shrimp from Costo) and stir.
STEP 7: Add salt and pepper to taste.
OPTIONAL: Garnish with parsley and paprika.
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Pineapples & Palm Trees
~
Debbie ~
This potato salad is an old family recipe that goes great with
leftover turkey sandwiches. Although my Mom has handed the recipe down
to me, I still always ask her to make it for family gatherings since everything
always tastes better when mom makes it! After all these years
my brother-in-law and I still fight over who gets to take the leftovers
home. Sometimes my Mom will even make a second bowlful, hide it in the
fridge and pull it out when the dispute begins. There really is a
world of difference between her homemade potato salad and store bought.
Try it and see for yourself!
INGREDIENTS
6 Potatoes, Medium (Peeled and diced) - I use Yukon Gold Potatoes
1/2 Cup Onion (Finely chopped)
1/2 Cup Celery (Finely sliced)
5 Eggs (Hard boiled)
Salt & Pepper to taste
Dressing Recipe
3/4 Cup Mayonnaise
2 Tbsp. Sugar
1/4 Cup Evaporated Milk (Comes in small can)
2 Tbsp. Cider Vinegar
Optional Garnish - Parsley & Paprika
INSTRUCTIONS:
STEP 1: Peel and dice 6 medium potatoes, then boil until soft. Drain.
STEP 2: Cut 1/2 cup onion into fine pieces.
STEP 3: Slice 1/2 cup celery into fine pieces.
STEP 4: Hard boil 5 eggs, once cooled cut into small pieces.
STEP 5: Put potatoes, onion, celery and eggs into bowl together.
STEP 6: To make dressing, mix together 3/4 cup mayonnaise and 2 Tbsp. sugar until well blended. Pour in 1/4 cup evaporated milk and mix well. Add 2 Tbsp. vinegar. The mixture will
become thicker.
STEP 7: Pour dressing mixture over potatoes, onion, celery and eggs
and blend together thoroughly. Salt & pepper to taste. Refrigerate
overnight in a sealed container so that the flavor will seep into the
potatoes.
OPTIONAL GARNISHING: Parsley & Paprika
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Pineapples & Palm Trees
~
Debbie ~
This is by far one of the most Christmasy and colorful salads you can
dress up your holiday table with this year. Filled with juicy red
strawberries, healthy green spinach and creamy white feta, it is as
pleasing to the eye as it is to the taste buds.
The best part is it's so easy to make. And if you are like me, every
little bit of extra time helps when it comes to getting the Christmas
to-do list accomplished! While my blog is Christmas oriented, I must
admit this is also a fantastic summer salad! And for those who love
nuts, adding some walnuts makes it even tastier!
INGREDIENTS
1 Container Spinach
1 Container Strawberries
6 Oz. Feta Cheese
1 Bottle Poppyseed Salad Dressing
INSTRUCTIONS:
Step 1: Slice strawberries into bite size pieces.
Step 2: Mix sliced strawberries and feta cheese into washed spinach.
Step 3: When ready to serve, add Poppyseed dressing to salad mixture making sure to mix well with all ingredients.
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Pineapples & Palm Trees
~
Debbie ~
Cole slaw is really easy to prepare. It's like a salad but instead of lettuce it
is shredded cabbage in dressing. So there is no cooking involved.
Like any salad, it is a versatile dish that can easily accompany just
about any meal from Sunday dinners to picnics. That said, I don't think
there is a better way to serve it than to top off BBQ on a bun. It is
the perfect complement with its fresh, tangy flavor combined with the
BBQ's rich and spicy taste. If you haven't tried my BBQ recipe yet,
give them both a try at the same time to give your tummy a warm, tasty
treat on a cold winter night!
INGREDIENTS
1 Medium size Head of Cabbage (Shredded) - Make sure it is fresh, firm and crisp.
Dressing Recipe
3/4 Cup Mayonnaise
2 Tbsp. Sugar
1/4 Cup Evaporated Milk (Comes in small can in baking aisle)
2 Tbsp. Apple Cider Vinegar
INSTRUCTIONS:
STEP 1: Shred 1 head of
Cabbage by hand with a knife. This can be done the day before and
refrigerated overnight to cut down on preparation time the day you will
be serving it. Please Note: I don't use a food processor because it
can make the cabbage watery which will make for runny slaw.
STEP 2: To make dressing, mix together 3/4 cup Mayonnaise and 2
Tbsp. Sugar until well blended. Pour in 1/4 cup Evaporated Milk and mix
well. Add 2 Tbsp. Apple Cider Vinegar. The mixture will become thicker.
STEP 3: Pour dressing over cabbage, mix and refrigerate about an
hour before serving so the flavors will meld. If you mix together
earlier than that the cabbage will start to get soggy the same way
lettuce gets soggy after about an hour drenched in salad dressing.
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Pineapples & Palm Trees
~
Debbie ~
