The Unsuspecting Crowd

They say you should never serve something you haven't made before to guests at a party. . . . . After being invited to my nephews wedding (yeah!!) I asked if there was anything I could bring and I was assigned a salad. I chose to bring a pasta salad that I had tried recently at a neighborhood bar-b-que. I then started planning the salads I wanted to "try". I decided that if I had one that I was pretty sure would be eaten, then I could bring others that might actually be a flop ;-)

The nice thing about a Pasta salad is that each recipe is similar and you can exchange ingredients if you want. They all call for some shape of pasta, different add ins, and some kind of dressing. This one calls for Caesar dressing. and pine nuts. I haven't used either of those in a pasta salad before so I wanted to give it a try.

Tri Color Pasta Salad

12 oz. tri colored rotini, cooked and drained

3 roma tomatoes, diced I used grape tomatoes cut in half

1 can black olives, sliced

1/4 c. red onion, finely diced

3/4 c. parmesan cheese

6 fresh basil leaves, julienned

4 T. basil pesto I mixed it in with my dressing the first time I made it--forgot it the second time

2/3 c. creamy caesar dressing

1/2-1 c. pine nuts, toasted

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts just before serving.

I didn't realize they would be serving fresh fruit or I wouldn't have done this next salad, but I was trying to think of something fun for those that might not be able to eat the pasta salad. This is one that I have wanted to try. Simple, but different. It is kind of like eating a helping of fruit (all grapes) with a yummy fruit dip slathered all over it.

Best Grape Salad

2 lbs. green seedless grapes these were sour so I only used red

2 lbs. red seedless grapes

8 oz. sour cream

8 oz. cream cheese, softened

1/2 c. granulated sugar

1 tsp. vanilla

Topping ingredients

1 c. brown sugar

1 c. chopped pecans

Wash and stem grapes. Mix sour cream, cream cheese, white sugar and vanilla until blended. Stir grapes into mixture, and pour in large serving bowl. For topping: Combine brown sugar, and pecans. Sprinkle over top of grapes to cover completely. Chill overnight

I wasn't sure about adding the topping, but if you got a bite with the brown sugar and pecans, it was definitely a bonus. I didn't use a cup of each. I just sprinkled some brown sugar on top (about a fourth of a cup) and then sprinkled pecans on top until it looked like enough.

This next recipe I have wanted to make for a long time. I bought the ingredients once before and chickened out. Even though I had tasted it, (just a bite) the list of ingredients do not sound like they would make something you would want to eat. After eating mine, I went back for more and it was gone! Several asked for the recipe! Don't be afraid to try this one. (In fairness, I will tell you that my husband did not like this one at all. He didn't like the flavor of the fritos)

Chili Cheese Frito Salad

3 (14 oz.) cans of corn, drained see note below

1/4 of a red pepper, diced

1/4 of a green pepper, diced

1/4 of a red onion, diced

1 c. grated cheddar cheese

1 1/4 c. mayonnaise

1 (9 1/4 oz.) bag chili cheese fritos

Combine corn, peppers, onion, cheese and mayo in a bowl. Measuring is not really necessary in this recipe. Add each item until it looks like enough. I think I used more corn and peppers, but not as much cheese. Place in refrigerator until ready to serve.

Just before serving, mix in the fritos. (I put my cheese in at this time also) Enjoy and eat it all. This does not make a good leftover because the fritos get soggy.

Note: I couldn't bear to use canned corn because I like the frozen sweet corn you can get at Costco or Sams (it tastes so fresh), so that is what I used. I cooked it in the microwave until it was warm so I could drain any moisture off of it. I then put it in the fridge and mixed in the other ingredients after it was cold again.

Olive Garden Salad knock-off

I have stumbled upon this recipe through my various searches through the blog-o-sphere... and don't quite remember where its from... But it is delicious. I feel like all you can eat salad and bread sticks should be just around the corner. I've adapted it just a bit but left it mostly alone.

Every year my in-laws get together in Park City for a week. The parents have decided to separate the meals out among the children for experience and cost. This year we had the task of feeding the family (of 12) on Sunday after spending the day on Temple Square. A challenge to say the least, but with enough planning and preparing (ahead of time) it all worked out with plenty to spare. We served Curried Chicken (Hawaiian Haystack style), and Olive Garden Salad.

Salad Dressing:
1/2 c. mayonnaise
1/3 c. white vinegar
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese
2 T. Romano cheese
1/4 tsp garlic salt (or one clove garlic-minced)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 T. lemon juice
about 1/2 T. sugar (optional)

{directions}
Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. It can be stored in an airtight container for 10 in the refrigerator.

Salad:
1 bunch Green leaf lettuce
4-5 slices red onion
4-6 black olives {I added more because I love olives}
2-4 pepperoncini (or banana pepper if you like sweeter peppers)
1/2 c. crutons
1 small tomato- quartered
freshly grated Romano cheese (Parmesan works well too.)

chill one salad bowl in freezer for at least 30 minutes. Place lettuce in bowl, add other ingredients. Toss with some dressing and enjoy!

Talk of the Town Chicken Salad

The first time I tasted this salad was at a relief society luncheon. I remember being surprised with the sweet taste. It was different from any other pasta salad I had eaten before. When our ward put together a cookbook a few years ago, 4 different recipes were submitted for this salad (or variations of it). For curiosity sake, I checked the ward cookbook I just bought from my friend. There were 3 versions of this salad in there. Most of the ingredients are the same with only a few variations. (One called for water chestnuts and one had chopped apples in it)

Interest in this salad was expressed at the last family get together, so I thought I would post the recipe, but alas there is no picture.

12 oz. spiral pasta

12 oz. bow tie pasta

20 oz. pineapple tidbits, drained

2 c. chopped celery

4 green onions, sliced

1 pkg. Craisins

1 c. red grapes, cut in half

1 c. cashews (add right before serving)

4 whole chicken breasts, cooked and diced

Dressing:

1 c. mayo

16 oz. bottle Kraft coleslaw dressing

Cook the pastas, drain and cool. Add the rest of the ingredients (saving the cashews until right before serving). Stir in the dressing.

Mexican Fruit Salad

{I got this recipe at one of the Macey's classes a while back. I can't remember which one. It was one recipe that I had to make as soon as I learned it (and have made multiple time since). There are so many delicious flavors that dance on the taste buds to make for an exciting adventure! If you don't believe me, you should try it for yourself... really... its THAT good.}


sorry, this is the best picture I have. Taken last year... on my phone...

{ingredients}
3 red apples- unpeeled, cored, and cut into wedges {or little chunks--3 can seem like a lot some times I only put in 1. It depends on what else I end up putting in.}
1/4 c. lemon juice or fresh lime
2 avocados {the avocados make all the difference in the world. but if you don't like them, don't include them.}
3 oranges- peeled and sliced crosswise {3 can seem like a lot.
1 pineapple- peeled, cored, and cubed
1 pt. strawberries- cleaned and halved {or sliced}
1 bunch of red leaf lettuce- washed and shredded {the red leaf gives a little more color. It can be green lettuce if you really want.}
3/4 c. coconut- grated {I don't like it so I don't put this in}
2 Tbsp. sunflower seeds

{each time I make it is a little different. I stick with the main ingredients (apples, oranges, avocados, strawberries, and lettuce) but you can substitute, replace, or just omit anything you want. although I wouldn't suggest adding bananas... mangoes are delicious in this recipe. Also, the amount can differ depending on what else is added. Usually I only add 1 1/2 apples....}

{directions}
1. toss apple wedges in lemon juice and set aside.
2. Peel avocados and cut into wedges, toss in remaining lemon juice and set aside.
3. Group apples, avocados, orange slices, pineapple and strawberries on a bed of lettuce.
4. Sprinkle coconut and sunflower seeds over fruit.
5. Serve with Lime Dressing drizzled on top.

**your recipe card!

{Lime Dressing}

{ingredients}
1 c. sugar
1/4 c. water
1 tsp. lime zest
juice of 2 fresh limes

{directions}
combine sugar and water in saucepan; bring to boil stirring occasionally. Remove from heat; stir in lime zest and juice. Cool and refrigerate several hours before serving.

**bonus card! :) Just for you! **