Posts Tagged salad

Pasta Fruit Salad

IĀ found this recipe online, but I am not sure where anymore.

  • 3 cups uncooked medium pasta shells
  • 1 20 ounce can unsweetened pineapple chunks, drained
  • 1 large navel orange, peeled, sectioned and halved
  • 1 cup halved red grapes (the grapes we had were so small there was no point halving them)
  • 1 cup halved green grapes (I admit not halving these was more laziness on our parts, as some of them were probably big enough to be cut in two. But I like grapes, so I didn’t really think we needed to cut them up)
  • 1 medium apple, peeled and chopped
  • 1 large banana, sliced
  • 1 8 ounce container of plain yogurt
  • 1/4 cup orange juice concentrate

1. Cook pasta according to package directions. Drain and rinse in cold water. Place in large bowl.

2. Add the fruit to the pasta.

3. Combine yogurt and orange juice. Pour over salad to toss. Cover and chill for at least 3 hours.

Pasta Fruit Salad

Verdict: There was definitely something missing from this recipe. We thought it would have worked better with Parmesan flakes or maybe some Feta.




Bistro Salad

This is another recipe I got from Kraft.

  • 6 cups torn lettuce
  • 1/2 cup bacon bits
  • 1/2 cup thinly sliced onion
  • 4 hard-boiled eggs, chopped (we used 3)
  • 225g green beans, trimmed and blanched (we didn’t use, because I do not like beans)
  • 1 cup croutons
  • 1/3 cup virgin olive oil and balsamic vinegar dressing

1. First off, because my mom does not like raw onion, we brown the onion in a skillet.

2. I admit, our salad did not look as neat as the one on Kraft’s website, as we put everything together in one bowl and just tossed it together with the dressing.

Verdict: I liked but didn’t love this salad. The lettuce, bacon and croutons are all pretty standard salad ingredients. So the eggs were pretty much what made this recipe unique. While it added an interesting texture and taste to it, I really wasn’t won over to the idea of hard-boiled eggs in a salad.

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Layered Caesar Bruschetta Salad

This is another recipe I found from Kraft. We made it as another side dish for our Christmas turkey.

  • 8 cups cut-up romaine lettuce
  • 1/2 cup Caesar dressing, divided (we only used 1/4 cup)
  • 1 cup Parmesan cheese
  • 8 slices of bacon, cooked and crumbled
  • 1 cup croutons
  • 1/3 cup fresh basil leaves, torn (we didn’t use)
  • 1 cup quartered grape tomatoes (we used halved cherry tomatoes)

1. Toss lettuce with 1/4 cup of the dressing.

2. Top lettuce with layers of Parmesan, bacon, croutons and tomatoes.

3. Drizzle with remaining dressing.

Verdict: Caesar salad is not usually my thing. But I didn’t mind this salad. In fact, I kind of liked it! I think I will have to try it again with the actual Asiago Caesar dressing the original recipe called for (it wasn’t the type we had) because I just found out I really like Asiago cheese. And it is always good to have a salad recipe.

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Layered BLT Salad

This is a recipe from Kraft, that I wanted to try for two reasons: to use up left over ingredients from last week and to see if a salad I made would change my opinion on Caesar dressing.

  • 10 cups lettuce (we didn’t measure; it was probably less, much less)
  • 2 cups halved cherry tomatoes
  • 2 cups croutons
  • 1 cup combined of mozzarella and cheddar cheese
  • 85g of bacon bits (we used 1/3 cup)
  • 1/2 cup Caesar dressing

1. Layer lettuce, tomatoes, croutons, cheese and bacon bits in a large bowl.

2. Drizzle with dressing and toss lightly.

Verdict: I guess Caesar dressing is just going to be one of those goods I just don’t like.

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