Vegan Italian Pasta

 

Ingredients:

• 1 1/2 cups shell, bow-tie or corkscrew pasta (I used wacky mac noodles)
• 2 cups broccoli, chopped
• 1 cup cauliflower, chopped
• 1 cup sliced fresh mushrooms
• 1 6 ounce can artichoke hearts, drained and chopped
• 1/2 cup chopped onion
• 1 cup Italian salad dressing
• 3/4 cup sliced black olives
• 1 tomato, chopped
• 1 avocado, chopped

Preparation:

Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well. In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion.
Toss with the dressing, then cover and chill for 4 hours.

Before serving, toss the salad with the olives, tomato and avocado.

Recipe from about.com vegetarian food, Photo by Laura Spear

Bon Appétit,

Hawaiian Fruit Salad with Banana Dressing

Ingredients

3-1/2 cups cubed fresh pineapple
3 cups honeydew balls
1-1/2 cups cantaloupe balls
1 medium mango, peeled and cubed
1 cup green grapes
1 cup halved fresh strawberries
1 kiwifruit, peeled, quartered and sliced

BANANA DRESSING:

2 small bananas, cut into 1-inch pieces (if you like)
1 cup (8 ounces) reduced-fat sour cream
1/4 cup packed brown sugar
1-1/2 teaspoons lemon juice
Directions
In a large bowl, combine the first seven ingredients. In a food processor, combine the bananas, sour cream, brown sugar and lemon juice. Cover and process until smooth. Serve with fruit. Yield: 14 servings.

Red, White, and Blue Trifle

Ingredients:

1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring, this is what I did)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed

Directions:

Bake the red velvet cake mix according to package directions and allow to cool.

Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.

Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.

Layer about 1 1/2 pints of the blueberries on top of whipped topping.

Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.

Using a spatula, spread remaining whipped topping over the cakes pieces.

Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Recipe by Sandra Lee, Photos by Laura Spear

Veggie and Tortellini Salad Trifle

Ingredients


1 package (16 ounces) frozen cheese tortellini

2 cups fresh broccoli florets

2 cups cherry tomatoes, quartered

2 celery ribs, finely chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

1 cup (4 ounces) shredded cheddar cheese



PARMESAN DRESSING:

3/4 cup mayonnaise

3 tablespoons grated Parmesan cheese

2 tablespoons lemon juice

2 tablespoons heavy whipping cream

1 teaspoon dried thyme

Peppercorn Grinder
Directions

Cook tortellini according to package directions; drain and rinse in cold water. In a large 2-1/2-qt. glass salad bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheese.

In a small bowl, combine the dressing ingredients; spoon over salad. Cover and refrigerate until serving. Top with some ground pepper.  Yield: 10 servings.

Classic Layered Salad

8 cups chopped iceberg lettuce

1 10 oz package frozen peas, cooked, cooled

1 pkg 6 ounces smoked ham, chopped

3/4 Mayonnaise

1 Tbsp Sugar

1/2 cup grated parmesan cheese

1/2 cup shredded cheddar cheese

1/2 mozzarella cheese

2 small tomatoes chopped

green onions chopped (for garnish)

Layer the lettuce, peas, and ham in a trifle bowl

Mix the Mayo, Parmesan, sugar and spread it over the salad to seal.

Refrigerate several hours or up to 24 hours

Top with Cheddar and Mozzarella cheeses, tomatoes, and green onions just before serving

Toss Gently

7-Layer Mexican Salad

What You Need

1-1/2 cups torn fresh spinach
 1 small tomato, seeded, chopped
2 green onions, chopped
3 Tbsp. sliced black olives
1/2 cup rinsed canned kidney beans
 1/2 cup KRAFT Shredded Cheddar Cheese
 2 Tbsp. KRAFT Light Ranch Dressing
 3 Tbsp. TACO BELL® HOME ORIGINALS Thick 'N Chunky Salsa


LAYER first 6 ingredients in serving bowl.

DRIZZLE with dressing and salsa.

REFRIGERATE several hours or until chilled.

7 Layer Overnight Trifle Salad

Layer in a glass bowl:


1 medium head of romaine lettuce shredded

1/2 cup thin sliced onion

1 cup thin sliced celery

1 can drained water chestnuts sliced

1 10 ounce bag frozen tiny tender peas

4 to 5 hard boiled eggs



Mix the following ingredients and spread over the top of the assembled layers:

2 cups mayonnise

2 tsp sugar

1/2 cup parmesan cheese

1 tsp seasoned salt

Chill overnight

Sprinkle with 2 hard cooked eggs grated, 5 slices crisp bacon crumbled, tomatoes cut in wedges or cherry tomatoes cut in half and scattered on top. Sprinkle with cheese and parsley.