Veggie Spiral Salad


  If you have a variety of vegetables this is the salad for you. The Taste of Home Farmers Market Cookbook has several recipes using vegetables, and this salad looked different and I had most of the things called for on hand. 
  I used my homemade Italian Dressing instead of the packaged called for, but either would work fine. Also, I think you could use any vegetable you have on hand (I added shredded carrots). We felt that the red onion was good and the tomato. 
  While Bettie prefers a Mayo based salad, she thought this was good. Maybe because of all the black olives which are a favorite of hers. Lyle liked the dressing. I liked making it early in the morning when it was cooler.  All said, it went quite well for supper on a very hot holiday weekend. 
Veggie Spiral Salad
1 cup uncooked tricolor or plain spiral pasta
½ cup chopped and seeded cucumber (take a spoon and run through to remove the seeds)
½ cup thinly sliced celery
½ cup chopped red onion
½ cup sliced radishes
½ cup chopped tomatoes
½ cup sliced ripe olives, drained
½ cup shredded Swiss cheese (almost any hard cheese will work)
½ teaspoon garlic powder
⅛ teaspoon pepper
Dressing
1 Tablespoon Italian salad dressing mix
2 tablespoons + 1 - ½ teaspoons cider vinegar
2 tablespoons olive oil
  Cook pasta accordint to the package directions. Meanwhile, in a large bowl, combine the vegetables, cheese, garlic powder and pepper. Drain and rinse pasta in cold water; stir into vegetable mixture.
  In a small bowl whisk dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate.

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