Salads Archives - Garden Seeds and Honey Bees

Country Style Rotini Salad

Ingredients and Directions:

Pasta:

*1 Box (12 ounce) Barilla Tri-Color Rotini, cooked according to directions on box, drained rinsed.

Add to a large serving bowl and set aside.

Cooking Ground Beef:

*1 pound Ground Beef, cooked, seasoned

*3 tablespoons Minced Dried Onions

*1 tablespoon Dried Minced Garlic

*1 teaspoon Sugar

Instructions:

In a skillet on medium heat, cook the ground beef with onions, minced garlic, sugar, 1/4 teaspoon salt and 1/4 teaspoon fresh ground pepper. Cook until browned or until no longer pink. Add to the cooked pasta.

Add the following to the cooked pasta and seasoned ground beef:

*1 can (6 ounce) Red Kidney Beans, drained and rinsed

*1 package 16 ounce baby/petite Peas, rinsed with hot water and drained

*6 tablespoons Butter, melted

*Sea Salt and Fresh Ground Black Pepper, to taste to assembled pasta salad, may need more salt and pepper than you think it will need.

*Red Pepper Flakes, optional

Toss/mix together the salad mixture in a large serving bowl. Enjoy!!!

Enjoy!

Lindy

Cabbage Green Salad Dip

Ingredients:

*1/2 Head Iceberg Lettuce, julienne then dice

*1/2 Head Green Cabbage, julienne then dice

*6 Radishes, diced

*1/2 Green Bell Pepper, julienne then dice

*1 Jalapeño, seeds removed, Julienne then dice

*6 Brussel Sprouts, diced

*1 bunch Green Onions, sliced thin, save top greens for dressing

*1/2 cup Cilantro, chopped

Other Options: Carrots and Celery

Instructions:

In a large salad bowl add the above ingredients. The most important thing is to cut all vegetables small.

Green Dressing:

*juice of 2 Lemons

*3 tablespoons Red Wine Vinegar

*1/4 cup Extra Light Olive Oil

*2 tablespoons Vegetable Oil

*above green onion tops

*2 cups Fresh Spinach or 1/2 cup frozen thawed and drained

*1/3 cup Nutritional Yeast

*1/2 teaspoon Kosher Salt

*Black Pepper, to taste

Other Options: 1 Avocado and Celery Tops.

Instructions:

In a blender Add: Lemon juice, red wine vinegar, oils, onion greens, spinach, nutritional yeast, salt and pepper. Blend until smooth and pour over cabbage and greens. Toss until coated, serve with chips of your choice and Enjoy!

Stores well in the fridge a couple of days. Serve with Favorite chips.