Gourmet Food Recipes,Easy Gourmet Recipes & Healthy Gourmet Cooking Tips: Salads

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Greek Gourmet Pasta Salad Recipe

No wonder Greek Gourmet Pasta salad is such a staple for barbecuing season – every adult loves it, and it’s easy for kids to deconstruct to suit their tastes. Adding pasta makes it more substantial, and both pasta and the ingredients in a Greek salad are sturdy and not prone to wilting, making them perfectly portable and ideal if you’re looking to serve a crowd. To turn it into a one-dish meal, add cooked shrimp or chunks of chicken.Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored salad is as attractive as it is delicious.

This pasta salad is delicious and a definite crowd pleaser.It’s also a great picnic or potluck dish as it can sit at room temperature with no problems.

83% would make again

This recipe is:

Quick

Ingredients

3 cups uncooked tricolor spiral pasta

1 medium tomato, cut into wedges

1 small sweet red pepper, julienned

1 small green pepper, julienned

4 ounces crumbled feta cheese

1/2 cup sliced ripe olives

DRESSING:

2/3 tablespoon olive oil

1/4 cup minced fresh basil

3 tablespoons white vinegar

2 tablespoons chopped green onions

2 tablespoons grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried oregano

Directions

Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.
In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving. Yield: 10-12 servings.

Nutrition Facts:

1 serving (1/2 cup) equals 225 calories, 15 g fat (3 g saturated fat), 6 mg cholesterol, 257 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.

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Gourmet Almond Mandarin Green Salad Recipe

This Gourmet Almond Mandarin Green Salad Recipe is so easy and absolutely delicious, you will make it over and over again.

Like most salads, you don't have to stick to the exact ingredients, which is why I have offered you so many variations that will taste very good as well.

It tastes wonderful with spinach as well, although baby spinach is best.You can use fresh mandarin oranges, but the canned ones are juicy and already peeled so much easier to use.

100% would make again

This recipe is:

Quick

10-12 Servings

Prep/Total Time: 20 min.

Ingredients

1/2 cup sliced almonds

1 tablespoon sugar

DRESSING:

1/4 cup vegetable oil

2 tablespoons orange juice

1 tablespoon lemon juice

1 tablespoon cider vinegar

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon grated orange peel

SALAD:

8 cups torn mixed salad greens

1 can (11 ounces) mandarin oranges, drained

2 celery ribs, chopped

1/4 cup chopped green onions

Directions

In a small skillet, heat the almonds and sugar over low heat. Cook and stir until almonds are coated with sugar glaze; remove and cool.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. In a bowl, combine lettuce, oranges, celery and onions. Add dressing and almonds; toss to coat. Yield: 10-12 servings.

Nutrition Facts:

1 serving (1 each) equals 94 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 66 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

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Quick Antipasto Pasta Salad Recipe

Quick, simple, and very tasty, as long as you let it sit overnight. You can eat it right away but the red wine vinegar may be a tad strong still.

This recipe is:

Quick

60% would make again

18 Servings

Prep/Total Time: 30 min.

Ingredients

1 package (16 ounces) penne pasta

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 medium sweet red or green pepper, julienned

2 plum tomatoes, halved lengthwise and sliced

1 bunch green onions, sliced

4 ounces Monterey Jack cheese, julienned

4 ounces part-skim mozzarella cheese, juilenned

4 ounces brick or provolone cheese, julienned

4 ounces thinly sliced hard salami, julienned

3 ounces thinly sliced pepperoni

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

1 to 2 tablespoons minced chives

BASIL VINAIGRETTE:

2/3 cup canola oil

1/3 cup red wine vinegar

3 tablespoons minced fresh basil or 1 tablespoon dried basil

1 garlic clove, minced

1/4 teaspoon salt

Directions

Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving. Yield: 18 servings.

Nutritional Analysis:

1 cup equals 248 calories, 18 g fat (5 g saturated fat), 24 mg cholesterol, 431 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g protein.

Colorful Corn 'n' Bean Salad Recipe

This quick recipe couldn’t be easier…the liquid from the corn relish makes the fuss-free dressing!

This recipe is:

Quick

85% would make again

12 Servings

Prep/Total Time: 15 min.

Ingredients

1 can (15 ounces) black beans, rinsed and drained

1 jar (13 ounces) corn relish

1/2 cup canned kidney beans, rinsed and drained

1/2 cup quartered cherry tomatoes

1/2 cup chopped celery

1/4 cup chopped sweet orange pepper

1/4 cup sliced pimiento-stuffed olives

2 teaspoons minced fresh parsley

Directions

In a large bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 12 servings.

Nutrition Facts:

1/2 cup equals 80 calories, 1 g fat (trace saturated fat), 0 cholesterol, 217 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1 starch.