Macaroni Salad

Grilled Chicken Caesar Salad

Shrimp and Radish Pasta Salad

8 radishes, washed, sliced in thin rounds
4 scallions, sliced in thin rounds
2-3 tablespoons fresh lemon juice, more to taste
3/4 cup light mayonnaise
1 1/2 lbs frozen shrimp, defrosted, dried off on paper towel
cayenne pepper, a dash
3 tablespoons fresh parsley, chopped
3/4 lb conchiglie (shells) or fusilli (screws)

Set pasta water to boil.

Cook the shrimp as per instructions on package. Do not overcook. Remove from heat, drain and allow to cool.

Prepare radishes and scallions.

Meanwhile, cook the pasta. Drain when al dente. Rinse with cold water to stop cooking process and prevent from sticking. Drain again.

Place the pasta in a large serving bowl.

Mix in the mayonnaise, the lemon juice, salt and pepper. Add the rest of the ingredients and toss, mixing well. Sprinkle with a dash of cayenne pepper, or if you prefer Tabasco sauce.

Place in refrigerator for an hour or more.

Serve cold.

Bialetti Oval 5 Quart Pasta Pot with Strainer Lid, Charcoal

Winter White Salad

3/4 pound daikon radish (from 1 large or 2 small daikon’s), peeled lengthwise into strips
4 heads Belgian endive, leaves separated
3 medium scallions, white and pale-green parts only, sliced thinly on the bias
1 tablespoon extra-virgin olive oil
2 teaspoons champagne vinegar
Coarse salt and freshly ground white pepper

Place daikon strips in a bowl of ice water until they curl; drain and pat dry.

In a large bowl, combine daikon, endive, and scallions. Drizzle with oil and vinegar, season with salt and pepper, and toss to combine. Serve.

Servings: 8

Chef’s Star 17 Piece Stainless Steel Mixing Bowl Set with Anti-Slip Silicone Base – Includes 3 Stainless Steel Bowls with Lids,3 Interchangeable Graters,4 Measuring Cups,4 Measuring Spoons

Mardi Gras Catfish Rice Salad

2 pounds cooked, flaked catfish filets
8 cups cooked popcorn rice
1 cup frozen green peas
1 cup frozen corn
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped green onion tops
3/4 cup shredded purple cabbage
4 Tablespoons chopped fresh parsley
1-1/2 teaspoons Creole seasoning
1 teaspoon curry powder
1-1/2 cups mayonnaise

Cook and drain peas and corn.

Combine all ingredients, adjusting seasoning to taste. Adjust amount of mayonnaise for desired consistency.

Servings: 20

Pyrex Smart Essentials 8-Piece Mixing Bowl Set

Warm Salad of Mustard Greens with Black-Eyed Peas

2 bacon slices — chopped
12 cups torn mustard greens — stems removed (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves — minced
1 jalapeno pepper — seeded and chopped
1 can black-eyed peas — (16-ounce) rinsed and drained
1/4 cup balsamic vinegar

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside.

Add greens; cook 4 minutes or until wilted.

Combine greens, salt,and black pepper in a large bowl, set aside.

Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeno; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.

Yield: 4 servings (serving size: 3/4 cup)

Pyrex 8 Piece Smart Essentials Bowl Set, Clear

Pork and Papaya Salad

1/4 cup dried currants
1/2 cup balsamic vinegar
1/4 cup walnut oil
1/4 cup chicken broth
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 lb cooked boneless pork loin roast
1 head Belgian endive
Bibb lettuce leaves
2 papayas, seeded, peeled and sliced lengthwise
2 avocados, seeded, peeled and sliced lengthwise
1/4 cup broken walnut pieces

In a small bowl pour enough boiling water over currants to cover. Let stand 5 minutes; drain.

For dressing, in a screw-top jar combine vinegar, oil, chicken broth, honey, and cinnamon. Cover; shake well.

Trim fat from pork; slice thinly.

Separate leaves of Belgian endive.

Line 6 salad plates with lettuce leaves. Arrange pork, endive, papaya, and avocado on plates. Sprinkle with currants and walnuts. Drizzle
drssing over salads.

Cooking with Walnuts: 51 Recipes using Walnuts

Thanksgiving Squash Salad

4 cups cubed peeled butternut squash
1 onion, chopped
1 tablespoon honey
Salt and Pepper
1/2 teaspoon garlic powder
2 cups chopped lettuce
1/2 cup shredded cheddar cheese
6 tablespoons salad dressing of your choice
1/2 cup seasoned stuffing cubes
1/2 cup dried cranberries
4 bacon strips, cooked, crumbled

Heat oven to 400 degrees.

In a bowl, toss first 6 ingredients. Transfer to a baking pan coated with cooking spray. Bake 25 minutes or until vegetables are tender. Cool slightly.

In another bowl, combine lettuce, cheese and squash mixture. Drizzle with 4 tablespoons dressing, toss. Divide salad among 8 plates, top with stuffing cubes, cranberries and bacon. Drizzle with remaining dressing, then serve.

Makes 8 servings.

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Pineapple Fruit Salad

1 20 ounce can crushed pineapple, undrained
1 20 ounce can pineapple chunks, drained
1 4 ounce package soft cream cheese*
1 4 ounce package instant vanilla pudding*
1 8 ounce tub Cool Whip

Gradually stir undrained pineapple into cream cheese. Stir in pudding. Fold in pineapple chunks and cool whip. Chill.

*Can substitute low fat cream cheese and sugar free pudding

Pyrex 8 Piece Smart Essentials Bowl Set, Clear

Kale Waldorf Salad

1/3 cup of mayonnaise
2 1/2 tablespoons water
1 1/2 teaspoons smooth Dijon mustard
1 1/2 teaspoons cider vinegar
Pinch salt
Pinch freshly ground black pepper

2 large sweet red apples, cored, and chopped
1 cup of sliced celery
1 cup lightly toasted walnuts, coarsely chopped
1/2 cup sweetened dried cranberries
2 cups (packed) sliced kale leaves (tough ribs removed before slicing)

Whisk together the dressing ingredients in a medium sized bowl.

Place the apples, celery, walnuts, dried sweetened cranberries, and kale in a serving bowl.

Add the dressing to the salad and gently toss to combine. Add more salt and pepper to taste.

Serves 4

Cooking with Walnuts: 51 Recipes using Walnuts