Greek Tortellini Salad

A twist on the classic Greek Salad!

Photo from website

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives and feta cheese. This classic combination is delicious, 

but I can't eat green peppers anymore, so I have to leave them out. In this recipe, to compensate, I added artichoke hearts (yes, because I love them too.) LOL!

I found this salad on the Two Peas and Their Pod site.  I love Greek Salad and I love tortellini, so after reading the ingredients, I thought it was a match made in "salad heaven!"  I'll be making this for our next family gathering, for sure!

The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals! 

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped

1 can artichoke hearts, roughly chopped 
1 cup Kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

*For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

Place the tortellini in a large bowl. Add the tomatoes, cucumber, artichoke hearts, olives, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator for up to 3 days.

*You can take a shortcut and use your favorite Greek Salad dressing, but this one is easy and delicious.

Be encouraged!

"The word of God is more precious than gold." Psalm 19:10

Broccoli Salad

A beautiful way to eat broccoli!

 When we first moved south, most of our family stayed up north.  So, when my daughter and her husband decided to follow us down here, we were thrilled.  But, that first Christmas without all the rest of the family was a little sad for us.

I decided to pull out all the stops for the four of us and make a really special dinner.  A marinated roast beef tenderloin with a merlot sauce for the main course, twice baked potatoes, and this extremely lovely and delicious broccoli salad.  It didn't stop us from missing everyone, but it did create a really special dinner that night.

You can add your favorites to this versatile salad that features fresh broccoli, smoky bacon, sweet raisins and a creamy mayonnaise dressing.

Ingredients:

Salad:
5 cups fresh broccoli florets, cut into small pieces
1/2 cup finely chopped red onion
1 cup shredded sharp cheddar cheese
1/2 pound cooked, crumbled bacon
1/2 cup roasted pine nuts
1 cup golden raisins (dried cranberries during the holidays look really festive)

Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.  Combine broccoli with all salad ingredients in a large mixing bowl; mix well.

Dressing:
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Combine dressing ingredients in a small mixing bowl. Mix until thoroughly blended, using a fork or wire whisk. Add dressing to salad and mix well.

Refrigerate 1 hour.

Makes 8 servings.

A Tip from Grammy:
-Switch up the pine nuts for sunflower seeds.
-Use 1/2 cup golden raisins & 1/2 cup dried cranberries
-Add some crumbled blue cheese

Be encouraged!
"Once you were alienated from God ... but now he has reconciled you by Christ's physical body through death to present you holy in his sight, without blemish and free from accusation." - Colossians 1:22

Pasta Salad Supreme

Great any time of the year!

I added our favorite veggies and cold cuts to this one.

Wow, I don't even remember how long I've had this great recipe for pasta salad, but I know it's pretty close to 40 years.  It was given to me by a friend, when we lived in Michigan, and I've made it ever since, to the delight of my family!

The basics for this pasta are simple...your favorite pasta, Italian dressing, McCormick's Salad Supreme...and then any veggies, meats or cheese you love!   Really, that's it! 

Here are some of our favorites! Salami, ham, fresh mozzarella, tomatoes, peppers, onions, artichoke hearts, cucumbers...to name a few!  Ha!  But, seriously, it's all up to you.  Make it meat-free if you like, it's going to taste great whatever you do. Make it your own and "play with your food!"

Ingredients: (The Basics)
1 (12 oz.) box Rotini or your favorite salad pasta
8 oz. Zesty Italian Salad Dressing
1/3 jar McCormick's Salad Supreme Seasoning
1/2 cup cucumber, chopped
1/2 cup green pepper, chopped
1 medium purple or red onion, chopped
1 medium firm red tomato, cubed
3/4 cup green onions, chopped (optional)

Boil pasta in large pot until al dente; drain.  Do not rinse, let cool for a few minutes.

Add Italian dressing and 1/3 jar of Salad Supreme seasoning.  (This mixture can marinate a few hours or overnight before continuing.)

Mix in chopped vegetables (and any other goodies you like) and chill.

A Tip from Grammy:

-Add a couple of tablespoons of grated Romano or Parmesan for extra flavor.

-Switch up your pasta to spaghetti (cover your shirt, this splatters, LOL)

-Add cut up ham, salami or pepperoni and more, including your favorite cheeses.

Be encouraged!
Blessed is the man who walks not in the counsel of the wicked, nor stands in the way of sinners, nor sits in the seat of scoffers; but his delight is in the law of the Lord.  -Psalm 1:1

Favorite Macaroni Salad

My family's favorite Macaroni Salad!

This is the easiest, best tasting macaroni salad I've ever made.  My family has loved it and will not let me make any changes.   My mom used to make it with shrimp and mandarin oranges, but some of my kids don't care for shrimp, so if you don't like shrimp or tuna, switch them out for chicken.

The ingredients may not sound like they would taste good combined, but they really do!   I've had to give this recipe to so many people, but it wasn't until today that I actually figured out amounts and wrote it down.  

I hope you'll give it a try!


Ingredients:

1 lb. macaroni (elbow with ridges)
1-1 1/2 cups mayonnaise
1/2 cup onions, diced
1/2 cup celery, diced
1 (20 oz.) can crushed pineapple, drained
2 (5 oz.) cans albacore, solid white tuna
1 cup Mt. Olive Sweet Cubes, drain off a little liquid first

Cook macaroni in a large pot until al dente.  Drain, but do not rinse.   Never rinse pasta!   Transfer to a large bowl.

Add mayonnaise, crushed pineapple, tuna and sweet cubes.  Mix well until blended.

That's all there is to it...super simple and simply delicious!


"But from everlasting to everlasting the Lord's love is with those who fear him, and his righteousness with their children’s children — with those who keep his covenant and remember to obey his precepts." - Psalm 103:17-18

Secret Fruit Salad

Don't leave out the secret ingredient!

 

 

I found the recipe for this fabulous fruit salad last year on Pinterest, and I'm so happy the summer fruit will be back soon, so I can make it again. You don't have to use the fruits listed here, make it with your favorite fruits. It's really easy to put together and everyone loves it.  I know your family will too!

 

The original recipe is from Rachel Schultz, and I just want to give her props for taking the simple fruit salad and making it something special. 

Ingredients:

2 tablespoons dry instant vanilla pudding mix

1 pound of strawberries, quartered

½ pint blueberries

½ pint raspberries

½ pineapple, cubed

1 bunch grapes

  

Instructions:

Combine all fruit in a large bowl, and sprinkle pudding powder over the fruit and stir gently.  The raspberries are very delicate. 

 

Serve immediately or allow to sit overnight.

 

 

Be encouraged!

"I will praise you, O LORD, among the nations; I will sing of you among the peoples."  -Psalm 108:3

 

Caprese Salad with Grape Tomatoes, Mozzarella & Basil

So simple, with so much flavor!
 

There's not much in the produce world that can compare to the flavor of a fresh-picked tomato. But this flavor – that to some portrays the very essence of summer – is extremely vulnerable.  Make sure you don't refrigerate them, it changes the chemical structure and will lose their great flavor.

Growing up in an Italian household, tomatoes were a staple, and everyone I knew had a garden in their backyard.   Sometimes, the whole yard was a garden.  You couldn't find a patch of dirt that didn't have either a flower or a vegetable growing on it.

We had a huge garden and grew so many delicious vegetables.  In fact, I can still hear the rattle of my grandfather's wagon, filled with his garden tools, coming down our street.  He and grandma had their own garden, but he would still walk about a mile to our house to help take care of ours too.  They don't make them like my grandpa anymore. 
 So many times, we had just a fresh tomato salad for dinner, along with a loaf of Italian bread, hot out of the oven.   No knife ever touched that bread...it was just passed around the table so each of us could break off a piece to dip into the juices of that salad!   Let's face it, we thought every meal had to be eaten with a hunk of bread in one hand. 

My husband and I still do that sometimes, and all those sweet memories come flooding back.  This is my version of it, I add more goodies to ours, sometimes red onions or a bell pepper, but the sentiment is still the same.  You don't have to use cherry tomatoes, either...just cut ripe, whole tomatoes into chunks. 

 

Ingredients:
 

4 - 5 cups grape or cherry tomatoes, sliced in halves

1 lb fresh imported Italian mozzarella, cut into cubes
3-4 cloves fresh garlic, chopped
1/4 cup kalamata olives, halved (or more, if you like)

10 - 15 large fresh basil leaves (to taste)

1/4 cup extra virgin olive oil

1 Tbsp. red wine vinegar (or balsamic vinegar for a more intense flavor)

Salt and pepper to taste
 

 

Toss together the tomatoes, mozzarella, garlic, olive oil, and vinegar.

Lightly chop basil into pieces and toss into the salad.
 

Season to taste with salt and pepper.
 

Serve immediately (can be refrigerated to serve a little bit later too).
 

Serve with fresh, crusty Italian bread. (Of course!)


The LORD is my rock and my fortress and my deliverer, my God, my rock, in whom I take refuge, my shield, and the horn of my salvation, my stronghold.  -Psalm 18:2

Spring Salad with Fruit, Feta and Pecans

A blue ribbon salad! 

We love salads with lots of goodies in them, like meats, cheeses, nuts, etc.  By the time we're done, it becomes the whole meal.  Like at a salad bar...a little bit of everything!  You can even change up the fruit, strawberries or blueberries in the spring/summer, dried cranberries in the fall.  It's all good!

 

But, sometimes I just want a light and delicious salad with fruit and mixed greens.  I love this one because it has feta and pecans, along with the fruit.  It's great as an opening dish to a holiday or company meal.

 

This recipe puts everything into a bowl for self serve, but I like to make the individual plates and carry them to the table for each guest, kind of restaurant style.  They look so beautiful and are just delicious.  You can use the dressing recipe below or make your favorite.

 

Ingredients:

4 cups spring mix greens, washed and rinsed well

4 oz. can of mandarin oranges, drained

6 medium strawberries, washed and sliced

1/3 cup crumbled feta cheese

1/4 cup chopped pecans

Raspberry vinaigrette, recipe below

 

Wash and dry the greens well, then just before serving, plate each individual salad bowl with the greens. 

 

Divide the oranges, strawberries, feta cheese and chopped pecans onto each plate for a beautiful presentation.  (The pecans can be toasted for a nuttier flavor, if desired.)

 

Lightly drizzle with the vinaigrette just before serving, and put the rest of it on the table in case anyone wants more with their salad.

 

Raspberry Vinaigrette Recipe

6 tsp. raspberry preserves

1 Tbsp. balsamic vinegar

3 Tbsp. extra virgin olive oil

Juice of 1/2 lemon

 

Blend all ingredients together well, (a small whisk works great), drizzle over salad just

before serving.

 

 

Be encouraged!

“Prayer should be the key of the day and the lock of the night.” – George Herbert

Hot Chicken Salad

Great for lunch or dinner!

I thought I had lost this wonderful old recipe, so I looked online, but couldn't find it there either. I remember cutting it out of the newspaper when I was first married, so I was not happy with myself.  But, while searching through some of my old recipes for something else, I found it! Happy again! LOL!

I've even made this for a girls' luncheon and watched it ALL disappear! My friends loved it as much as my family did! Yay! It's perfect with a light green salad and crescent rolls or your favorite dinner rolls. 

My recipe calls for chow mein noodles on the top, and they give it a really nice crunch.  I'm thinking that next time, I'll replace the chow mein noodles with French's Fried Onions.  I'll bet that would be really good too. 

Ingredients:
2 cups cooked chicken, cut into bite-size pieces (rotisserie would work fine too)
1 cup celery, sliced
3/4 cup almonds, sliced
1/2 c. ripe black olives, chopped
1/2 tsp. salt
2 Tbsp. grated onion
1 cup mayonnaise
2 Tbsp. lemon juice
1 Tbsp. pimento, cut up
1 cup shredded cheddar cheese
1 (5 oz.) can chow mein noodles (for topping)

Preheat oven to 350'F.

Combine chicken, celery, almonds, olives, salt, onions, mayonnaise, lemon juice, cheddar cheese and pimento in a large bowl, and pour into a lightly greased 9X11" casserole dish.

Bake at 350'F. until bubbly; about 25 minutes.  Remove from oven.

Spread 1 (5 oz.) can chow mein noodles over top and bake for another 5 minutes. 


Be encouraged!

"The tongue that brings healing is a tree of life, but a deceitful tongue crushes the spirit." - Proverbs 15:4

Potato Salad

So good and so much like Mom's!

I remember the first time I made potato salad, my husband was helping and wanted to drain the potatoes for me.  He asked me if we had a colander, and I said, "Yes, it's hanging on the wall."  He called to me again that he didn't see one on the wall.  So, being a wise-guy, I went and showed him the date, day and month on our wall calendar. 

After he stopped laughing, he finally found the colander, and showed me what he was talking about.  My response was "That's not a calendar, that's a scolapasta!"  Okay...now, in my defense and growing up in an Italian household, I'd never heard it called anything but a "scolapasta" which means "colander" in Italian.  It took me awhile to learn that most kitchen utensils had another name...usually one that didn't end in a  vowel. 

My mom made great potato salad, without a recipe, of course.  I've used this one from my Betty Crocker book and it tastes so much like hers, that it's the only one I ever use anymore. 

This is one of those recipes you can taste along the way and add extra seasonings that you and your family enjoy.  You can peel the potatoes or use the small red ones and leave the skin on them.  Some cooks like to add mustard or relish...it's all up to you.  It's okay to play with your food.  Ha!
 
Ingredients:
2 lbs. potatoes (about 6 medium) peeled & cubed
1/4 c. finely chopped onion
1 tsp. salt
1/8 tsp. black pepper
1/4 c. Italian salad dressing
1/2 c. mayonnaise
1/2 c. chopped celery
4 hard boiled eggs, divided

Wash potatoes.  Heat a pan of salted water to boiling.  Add potatoes.  Cover tightly; heat to boiling and cook about 5 minutes or until tender. 

Pour into scolapasta (colander, sorry I had to) and rinse in cold water to stop the cooking process.  Drain well; combine in bowl with onion.  Sprinkle with salt and pepper; mix with Italian salad dressing.  Cover; refrigerate at least 2 hours.

Just before serving, add mayonnaise; toss until potatoes are well coated.  Stir in celery and 2 of the eggs, chopped.

Slice the other 2 eggs and arrange around the top; sprinkle with paprika for a little color and a bit of freshly chopped parsley.

Be encouraged!

"Our Father loves us, for He calls us His children, and that is what we are."  1 John 3:1

Salad Bowl Puff

Anyone care for a slice of salad? 

Got any of that delicious Christmas ham leftover?  Here's a vintage recipe that will help you make sure none of it goes to waste!   Today, I'm going back to around 1981 and sharing a  salad that's great for lunch or brunch.  It uses Bisquick mix and is so easy to prepare, even days ahead.  It's served on a bowl of bread and sliced like a pie.

I've made this on several occasions for ladies lunches and get-togethers, this version is my very favorite, even my husband enjoyed it.   

If ham isn't your thing, you can use your imagination and fill it with your favorite salad; tuna, chicken or even Taco!  Use about 4 cups of your favorite one, or make it even easier and pick up a salad from the deli...you're going to love serving and eating this one!

Ingredients:

Puff:

2/3 c. water
1/4 c. butter
1 c. Bisquick Baking mix
4 eggs
Ham Salad Filling (below) or your favorite luncheon salad

Heat oven to 400'F. 

Generously grease a 9" pie plate with non-stick cooking spray, such as Pam. 

Heat water and butter to boiling in 2-quart saucepan.  Add Bisquick all at once.  Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes; remove from heat. 

Beat in eggs, one at a time;  continue beating until smooth. 

Spread in pie plate (do not spread up sides).  

Bake until puffed and dry in center, 35-40 minutes; cool. 

Just before serving, fill with Ham Salad Filling or your favorite chicken, turkey or tuna salad.  Cut into wedges, 6-8 servings.

Ham Salad Filling:

1 (9 oz.) pkg. frozen green peas
2 cups cubed fully cooked smoked ham
1 cup. shredded Cheddar cheese (about 4 ounces)
2 Tbsp. chopped onion
3/4 c. mayonnaise
1 1/2 tsp. prepared mustard

Rinse frozen peas under running cold water to separate; drain.  Mix all ingredients.  Cover and refrigerate at least 2 hours.

Small Salad Bowl Puff:  Cut all ingredients in half.

Do-ahead Salad Bowl Puff:  After baking Salad Bowl Puff, cool completely.  Wrap and freeze no longer than 1 week.  To serve, place on serving plate; let stand uncovered at room temperature until thawed, large salad bowl about 60 minutes, small  salad bowl about 30 minutes.


"There is nothing wrong with men possessing riches.  The wrong comes when riches possess men."   -Billy Graham

Pacific Lime Mold

aka "The Green Stuff"...

I've had this recipe for so long that I don't even know how far back it goes!   This type of jello mold was so popular in the 60's, and that was because they were easy to make and tasted delicious!

I just remember that once I made this one, it became a Christmas classic in our house.  Even my mom would ask me to be sure to make this for the holidays.  She was a big fan!

When Mike, my son-in-law, became part of our family, this is the dish he makes sure will be on the Christmas menu, now.   Only, he likes to call it "The Green Stuff"...so, that's what we nicknamed it!

This is a little healthier than some other gelatin salads, as it has cottage cheese in it, and a little horseradish, if you like that too.  I leave it out, since my husband is the only one who likes it.  

I have a wreath mold, which makes it look really pretty on the table, especially once I decorate it with cherries. You don't have to add the cherries, but for Christmas they just work!  If you don't have a wreath mold, I'm sure you can use a round stainless steel bowl and decorate that too. This is also great to make the day before, a real time saver in the kitchen on Christmas Day.

Ingredients:
1 (3 oz.) pkg. lime gelatin
1 cup boiling water
1 (9 oz.) can crushed pineapple (reserve juice)
1 cup. small curd cottage cheese
1 tsp. horseradish (optional)
1/2 cup heavy cream (whipped)
1/4 cup chopped nuts

Dissolve lime gelatin in boiling water; add juice from can of crushed pineapple.  Chill in refrigerator until SLIGHTLY thickened.  (Do not let it set).

Beat until frothy; fold in pineapple, cottage cheese, horseradish, whipped heavy cream and chopped nuts.  Pour into your favorite mold and chill in refrigerator until firm (overnight is good.)

Chill a plate or tray in the refrigerator for about 15 minutes. Press the gelatin gently to check for firmness; it should spring back easily.  If it doesn't, chill it in the refrigerator until it firms.

Fill a bowl or pan with enough warm water to reach to the top of the mold but not over it.  Use a bowl for individual molds and a pan for tray-style molds.

Dip the exterior of the mold in the warm water for 10 seconds. Remove the mold from the water and shake it slightly to make sure the mold has loosened.

Place the chilled plate on top of the mold. Invert the mold and the chilled plate -- one hand on top of the plate and the other under the mold -- and set them on the work surface.  Gently pull the mold away from the gelatin.
 

 

Be encouraged!

"Love the Lord, your God with all your heart, and with all your soul, and with all your strength."   -Deuteronomy  6:5

 

Dee's Orange Jell-O Salad

A nostalgic trip back to the 70's...

Sometimes the simplest things to make are the most delicious to eat.  That's what this Orange Jell-O Salad is all about...simple and delicious! This was served at a summer barbeque, but works beautifully with a holiday dinner too.

My cousin, Dee, lived downstairs from us at my Aunt Rose's house when I was a baby.  She's the one I trusted to care for my toddler and newborn son, when I had to have surgery for gall bladder.  Bless her for taking such good care of them.  Actually, she enjoyed herself so much, I almost didn't get them back!

She gave me this recipe back in the 70's, after she served it at a family cookout.  I've made it every year as part of our Thanksgiving dinner, and everyone looks forward to seeing it on the menu.  It's great to make the day before, because it stores well and helps cut down on the last minute rush in the kitchen on the big day.

It's also easy to convert to a low sugar version by using the sugar-free Jell-O, whipped topping and pineapple in it's own juice.   

The other thing I love about this recipe is that it's called a "salad", which means it's healthy, right?  And it does have cottage cheese in it.  But, in full disclosure, I think this can easily be labeled "dessert"...just don't tell anyone! Hehe!


Ingredients: (Full recipe is enough for 10-12 people or more.)  
1 (16 oz.) container cottage cheese, small curd
1 (6 oz.) pkg. of orange Jell-O (dry)
1 (20 oz.) can crushed pineapple, drained (best if drained overnight)
1 (11 oz.) can Mandarin oranges, drained (save a few for garnishing top)
1 (8 oz.) container Cool Whip

In a large bowl, mix together the cottage cheese and dry Jell-O.

Add drained pineapple and Mandarin oranges (except the ones saved for garnishing top)

Fold in Cool Whip. 

Garnish top with reserved Mandarin oranges and cherries, if desired.

Chill until ready to serve.  Refrigerate leftovers...if you have any!  ;)

A Tip From Grammy:

Here's where you can use your imagination and add other goodies to this "salad", like marshmallows, coconut, pecans, just to name a few.  We just like it in it's original form, and it disappears really fast.  

Be encouraged!
"God made Him who had no sin to be sin for us; so that in Him we might  become the righteousness of God."       -2 Corinthians 5:21

Tomato & Salami Salad

A delicious salad or appetizer.

This is a recipe that my aunt gave to me many years ago.  My Aunt Rita was my mom's younger sister, the baby of their family.   They were very close, even though my mom was 10 years older than Aunt Rita.  We all lived together in an apartment upstairs at my Aunt Rose's house.  Grandma worked, so Mom took care of her, along with my older brother, and then after a few years, I came along.

When I was born, my aunt was still a young teenage girl and ended up resenting the fact that she was asked to play with me or take the "baby" for carriage rides.   She told me later, that she would take out her frustration by going down the curbs really hard making the carriage bounce up and down. 



Aunt Rita & me, a few years ago.

Now, the irony of this is that she was my favorite aunt as I grew up.  She was a college graduate and valedictorian, went to work in New York City and I just thought she was sophisticated, talented, and so very pretty.  We were always close!   So, I guess she never regretted not killing me in my carriage when she had the chance. 

This is a wonderful salad/appetizer she made for me and Dave, when we went to her home for dinner.  She was also a great cook, like my grandmother, although she didn't really enjoy it.   She made us some lovely dinners, Chicken Cordon Bleu, lasagna, meatballs, braciole, Bowtie pasta and chicken...and more!   I have some of her recipes, so I'll share them with you here.   I'm so happy to have these remembrances of her!


Ingredients:

1 Tbsp. fresh lemon juice
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped (or 1 tsp. dried basil, crumbled)
1 med. clove garlic, minced
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. black pepper
1/3 c. olive oil
4 oz. hard salami, thinly sliced (I use Genoa)
3 large, ripe tomatoes

Dressing:

Whisk lemon juice, parsley, basil, garlic, lemon peel, salt & pepper in small bowl until blended.  Continue whisking while you add oil in a slow steady stream;  whisk until oil is thoroughly blended.

Directions:

Spread salami slices out in a large, shallow bowl or casserole dish.  Pour dressing over the salami, then lift each slice with a fork to allow dressing to flow underneath.  Let stand, covered, at room temperature for 1 hour - turning slices over midway through.

Cut tomatoes into 1/4" thick slices.  Top each tomato with a salami slice and arrange them overlapping on large platter.  Drizzle any remaining dressing over the slices and shredded fresh basil.  Maybe a sprinkling of toasted pine nuts, too, if you have any on hand.

Serve with fresh bread.

Variation:  Sometimes I'll buy 8oz. of fresh mozzarella, slice a little thinner and add it to the layers of tomato & salami.  Deeeelicious!


"Greater is He that is in you, than he that is in the world."  -1 John 4:4

Antipasto Salad

Insalata di antipasti...a meal in itself!


Click to enlarge

Antipasto actually means "before the meal" and is the traditional first course of a formal Italian meal.  It includes, cured meats, olives, pepperoncini, anchovies, artichoke hearts, and various cheeses.  Turn it into a salad and there are so many goodies in it that it becomes a meal.  Add a loaf of hot, fresh garlic bread and a dessert.  Well, it my humble opinion, it just doesn't get any better than that!

This has an array of wonderful vegetables, meats and cheeses.  Served it on a platter, instead of in a salad bowl, and it makes a beautiful presentation. 


Ingredients:
1/2 head of each, Romaine, Butter & Iceberg Lettuce - rough cut into bite-size pieces
1 container grape tomatoes, cut in half
1/2 small red onion, sliced thin
1/2 lb. of Genoa Salami, sliced thin
1/2 lb. ham off the bone, sliced thin
1/2 lb. Provolone cheese, sliced thin
1/2 lb. fresh Mozzerella, cut in pieces
1/4 lb. Kalamata olives
1 15 oz. can of artichoke hearts, cut in quarters
Small jar of pepperoncini (whole or sliced) your choice
Pine nuts (optional)

-Add marinated mushrooms, cucumbers, shaved carrots, celery.  All work well!  You may have noticed, I left out the anchovies in mine...uh, yeah, I don't do anchovies. 

The night before:
*Layer 1 slice provolone, 1 slice salami, 1 slice ham.  Roll up, and repeat for as many "roll-ups" as you'd like in your antipasto.    Wrap in plastic wrap and refrigerate overnight. 

*Or, just slice and spread around the top separately.  I just think the spirals look pretty.

Wash all your lettuce and dry well.  Roughly chop up and lay in your favorite platter or large dish.  Spread all the other ingredients over the top.  Slice the cheese & meat roll-ups into 1/2 pieces (like a spiral) and place over the top of the salad. 

Just before serving, roast the pine nuts and sprinkle over the top of all.


Dressing:

Click to enlarge

Mix:
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
1 tablespoon of dried parsley
1 tablespoon of grated Parmesan cheese
1 tablespoons of dry oregano
Salt & pepper to taste

Stir well. Pour over antipasto salad right before time to serve and toss.

If you don't want to make your own dressing, a really good one is a packet of Wishbone Italian dressing.  Use balsamic vinegar or wine vinegar, instead of apple cider, and follow the directions on the package. 


Be encouraged!

"By this we know love, that he laid down his life for us, and we ought to lay down our lives for the brothers."    -1 John 3:16