Veggie's and Pasta Salad with Citrus Vinaigrette

I'm getting back into the swing of things now that it is inevitable that fall is on its way.  I have been a little lazy and haven't been trying any new dishes but today I'm ready to go with a very nice pasta salad using orzo pasta.  

I like orzo for a lot of reasons one being it cooks quickly and its small enough for you to take a nice size mouthful of pasta and veggies without looking messy.  Actually this recipe was so good most veggies would work being added.  The dressing is so delicious you can't help but enjoy it.  Happy Cooking!

6/15/15

The ingredients:

2 cups dried orzo cooked according to directions
1 T olive oil

For the dressing:

2 cloves minced garlic
2 tsp. Dijon mustard
3 T lemon juice
1 T red wine vinegar
1/2 cup olive oil
salt and pepper to taste

The salad:

1/2 finely sliced seeded and skinned cucumber(scoop out the seeds with a small spoon)
2 carrots sliced and diced
1 cup corn kernels
2 T finely chopped chives
1/2 lb. green beans broke in pieces and steamed and cooled
2 T dried parsley
3 T fresh or dried basil (optional)
5 oz. goat cheese(optional) IMO: FYI:  I added a little feta but soon realized this salad did not need any cheese. Salad dressing was perfect taste.
Fresh basil garnish(optional)

Cook orzo according to directions. Drain and set aside tossing with 1 T olive oil. Cool
Drain and cool green beans

Prepare salad dressing and veggies.

When the pasta and beans are cool add cucumber, corn and carrots as well as the chives, parsley and basil if using.

Pour the dressing over the mixture and toss to mix.  Taste.  Place scoop or two or three over a bed of Bibb lettuce.  Chill if desired until serving.

8/26/14 original

3/22/15

German potato salad

Once and for all I knew sooner or later I was going to make German Potato Salad.  I just had to be in the right frame of mind and felt a craving for it.  I was planning on making some barbeque chicken tonight's dinner so what a great side dish this will be..   

I had a large bag of potatoes that needed to be used before they would start going bad and I had all the other ingredients necessary so here's my adaptation of an allrecipes.com recipe.  Enjoy!

I Adapted the recipe to our liking from allrecipes.com

Ingredients

• 3 cups diced peeled potatoes
• 4 slices bacon(cut in pieces to cook quicker)
• 1 small onion, diced(I grated the onion)
• 1/4 cup white vinegar
• 2 tablespoons water

2 tablespoons sugar 

• 1 teaspoon salt
• pinch of black pepper
• 1 tablespoon chopped fresh parsley(I used  1/2 tsp. dried parsley)

Directions

1. Place the potatoes into a pot, and fill with enough water to cover. Salt water and Bring to a boil and cook  until easily pierced with a fork. Drain, and set aside to cool.
2. 
   
3. Place the bacon in a large Dutch oven over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside
4. .
5. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Sliced cabbage and more salad

If you are running out of summer side dishes, this easy raw vegetable salad not only is easy to make ;it can be served within the hour.

Easy recipe.  Great side for summer barbecue.

Enjoy!

1-10 oz. pkg.Organic raw veggies
1/4 cup sour cream
1  1/2 tablespoons white vinegar
1 tablespoon sugar
1/4 tsp. Celery seed
Salt and pepper to taste
Bacon bits (optional)
Toasted almonds(optional)

Mix sour cream, vinegar, sugar and celery seed in a large bowl.  Toss veggies into bowl and mix well.  Refrigerate at least one hour.  Serve cold.

Another one of my favorite Salads!! Asian Pasta Salad

Winter, Spring, Summer or Fall I love this easy to make salad with an Asian Flair.

6/27/23

I added (1) tablespoon of paprika to this salad today and it definitely enhanced the flavor.  Note: I was looking for a dressing such as a “sesame ginger” but used an Asian dressing that I thought was too sweet. The paprika balanced the flavor better imo.

               Before adding paprika.   5/26/2023 updated 

Yesterday I stopped by at at food specialty store on my way to visit some friends..I couldn't resist buying one of their specialty pastas and also a small amount of an appealing pasta salad they had already prepared.. It was really good and today I couldn't wait to try to duplicate it.. I added my touch to it and decided to try what I thought might be the type of salad dressing that they used..Here is my version of that salad.  Both my hubby and I loved it..I made enough for two generous servings and that was our dinner tonight...Delightful! 

Asian Pasta Salad

I thought the asparagus was a nice touch! 4/4/18

Tossed and ready for the asparagus

1 roasted red pepper chopped ( roasted while pasta was cooking)

2 large scallions(green included)sliced

2 cloves minced garlic

½ tsp. Dried cilantro

¼ tsp. Red pepper flakes

½ tsp. Sugar

8 oz. Orecchiette pasta (or  small pasta of choice)

½ bottle Asian Ginger Vinaigrette( store bought) Brand name  All natural Cookwell & Co.

 1 cup roasted asparagus (roasted with some olive oil, salt and pepper)(stems removed) optional

8 oz. Small cooked shrimp

Cook pasta according to directions.  Rinse and drain well.  Roast asparagus and red pepper with slight amount of olive oil, salt and pepper.  Toss pasta, chopped roasted red pepper, scallions, red pepper flakes, sugar and cilantro with Asian Ginger Vinaigrette.. Add shrimp.. Top with  Roasted Asparagus!  Delightful!!

Happy Cooking from my kitchen to yours,

9/2/12
1/4/13

Cannellini or Variety Bean Salad/with or without Tuna,Shrimp or Salmon

 Cannellini or Variety Bean Salad!

Great easy salad that you can make and have for leftover lunch.

 1 large lemon(grate one tsp. and squeeze 3 tablespoon juice)
2 cans Beans (any variety)(rinsed and drained) I used Cannellini and Chick peas but any beans can be used..
2 tablespoons pimento(drained)( or a few chopped olives)
3 tablespoons olive oil
2 tablespoons dried parsley
1 clove garlic or 1 tsp. grated onion
1tsp. salt
1/4 tsp.ground pepper
1 can drained tuna or salmon
From lemon finely grated and squeeze juice

It's Salad time in my kitchen! 

M.J.

9/12/13

In medium bowl add beans,grated lemon and juice,pimentos, olive oil,garlic or onion(not both),parsley,salt and  and pepper.  Add tuna , salmon or shrimp..For an added touch you can place bean salad on Romaine or Bib lettuce and of course add in's like cherry tomatoes and peppers if you like! and this handy small grater is a great tool to have!  

Happy Easy Cooking!

5/30/12
9/11/13  

*All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Green Beans and potatoes

This has long been a family favorite since way back when.  My mom and grandmother as well as my mother- in- law made this delicious side a lot but mostly in the summer when green beans were plentiful. Pole beans were an Italian favorite or if you could find flat beans were especially a treat. Meaty and tender  I remember growing flat beans in our garden when we were first married.  Such a nice memory.

I don't know if any of you have ever had this or made it but it's very simple to make. Enjoy!

6/16/16

Fresh  green beans and potato salad.

I lb. green beans cleaned and cooked al dente or to your taste (drain)
1 clove minced garlic
Olive oil
White wine vinegar to taste
Parsley pinch or so as desired
2 peeled, washed and cooked potatoes cut in cubes (drain)
Salt and pepper to taste

Place green beans and potatoes in a large pot of salted water.  Bring to a boil. Cook until tender, drain .  Add 1 Clove minced garlic or more if you really enjoy garlic, pinch or two of dried parsley and olive oil.  Sauté for a few minutes. Enjoy!

If you choose to make it a salad.  Remove from stove, allow to cool and once it is cool add a splash or two or three of red or white wine vinegar, fresh parsley if possible salt and pepper.  Refrigerate until ready to use.

 **This has to be one of my favorite family recipes.  It was a staple warm in the winter and cold in the summer side dish. 

 The warm version I did not add the vinegar to.  Only the cold version and then I would eliminate the oil but it doesn't affect the taste it is just that when cooled the oil may solidify.

I am so happy to share my family recipes.  

Krispy Cauliflower Salad

This post was lost so I am fudging this recipe.  I knew I had the photos but on my blog the recipe post was no where to be found.  Very very frustrating to say the least. :(

I am hoping I haven't lost any others or you might hear my screams from where you happen to be checking in from lol.

This is a wonderful salad for picnics so that is why I wanted to share it with you.  Happy Holiday Picnic!


1 medium size cauliflower grated on large side
1 cup chopped carrots
2 scallions chopped green stems too
rind of 1 lemon
1 fresh lemon squeezed
1/4 cup white wine vinegar
1/4 cup olive oil
salt and pepper to taste

This is a trial and error type recipe since I didn't have any backup recipe. :(

Place the first 4 ingredients in a large bowl.  Add lemon. Start with 1/4 cup or a little less of wine vinegar and 1/4 cup olive oil and whisk together.  Add salt and pepper to taste and do a taste test.  Depending on your decision start by adding if it is too tart a bit more olive oil and go from there. Note: add a pinch of sugar also for a bit of sweet taste!  

Note: It is always best to start a salad with LESS vinegar than more.  You can always add more.

Add caption

Shrimp Salad with spring pea mix!

 ****Short cut recipe: 

I bought cooked shrimp, used dried dill, frozen snow peas and regular potatoes. Seasoned as the recipe called for but I halved the recipe..Watch amount of onion!  I refrigerated shrimp salad and served over room temperature pea mix.  

Original recipe:

Here is a new salad for you salad lovers!  I came across this recipe in  Good Housekeeping and was very anxious to try it.  I adapted it to our liking as many that I post. (I make note when I have changed or added something different in the recipe).  It suggests serving it warm but I chose to refrigerate the salad mix and place my warmed peas and snow peas around it when I served it. (I didn't have any sugar snap peas so I substituted)...Hubby loved it and so did I!!!

Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs. Cover the pot with a lid.
Note: after my eggs came to a rolling boil I covered them and allowed them to remain in water for 15 minutes.

6/23/14

The picture in the magazine looked great and it pulled me to try it.  That is usually why I like to post pictures to tempt you!   I decided this might be a good Spring salad to make for our main course today.  A picture speaks a 1,000 words.  Enjoy!  * I don't see why chicken couldn't be substituted if you don't care for shrimp.



Here is the recipe as listed in the magazine (I halved it for two) and did it my way!

12 large eggs
1 lemon
3 sprigs fresh dill (I used dried)
12 oz. shelled large shrimp(cooked shelled and De veined)
12 oz. Yukon gold potatoes , scrubbed and cut into 1/2 inch chunks
salt and pepper
1 1/2 cups frozen peas
12 oz. sugar snap peas strings removed and halved
1 cup plain yogurt (I used Greek yogurt)
1 tablespoon Dijon mustard
1/2 cup finely chopped red onion
3 stalks celery finely chopped
1 tablespoon white wine vinegar
2 tablespoons olive oil

Cover eggs with water and heat to boiling; remove from heat at let stand 5 minutes. 

Place potatoes in water  and cook until tender.  Drain well.  In a medium pot (3 qt) bring water to boil add snap peas and frozen peas..(I used frozen for both)  Cook 2 minutes until bright green in color, drain.

In  large bowl, whisk yogurt, mustard, 1 tablespoon lemon juice and 1/4 tsp. salt and pepper.  Add hot potatoes , onion, celery, shrimp, eggs and dill..Fold gently until well combined.

In another bowl, whisk vinegar, oil, remaining 2 tablespoons lemon juice, and 1/8 tsp. salt and pepper.  All all peas and remaining dill.  Toss until well coated.  Spoons shrimp salad into center of serving platter, then spoon pea mixture all around.  Garnish with reserved egg quarters.  Serve immediately.



Rinse eggs under cold water until cool enough to handle.  Peel and cut in quarters.  Set aside

Squeeze 3 tablespoons juice from lemon and sprinkle on top of salad.
 

 

*All recipes and their respective images are the sole property of I Like to Bake and Cook ©2012, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

6/8/12

Strawberry Pretzel Salad

If you didn't catch this post the other day.  Here it is again for your convenience. Great for the holidays!  Add some color to your table while enjoying something light and so delicious.


Doesn't this look interesting?  I think it sure does so I'm  making it for the upcoming holiday.  Looks easy enough.

Well here it is.  First the recipe didn't say frozen strawberries so fortunately after I re-checked it another recipe said to use frozen strawberries.  I had some in my freezer so lucky for me so make sure you have 3 cups of frozen plain berries. **I usually buy strawberries and freeze some for later use.

It also didn't say to let the jello and strawberries set slightly so thankfully I realized that two thin of a mixture might not be a good thing.  I did allow to set in refrigerator to slightly set and used a ladle to slowly add the slightly set jello and strawberries.





Crust:

•  2 cups crushed pretzels. (I used pretzel rods because I had them and processed them in food processor until the texture I desired)but IMO pretzel sticks or small pretzels will work.  Just don't over crush.  You don't want to make it too fine.
•  ¾ cup butter, melted
• 3 Tbsp. sugar
• Mix all and press into a 13x9 inch pan
•  
• Bake 375 degrees for 8 minutes and Cool completely.

• 
  

Add frozen berries

•  Topping:
•  
• 12 oz. cream cheese, softened
• 1 cup sugar
• 12 oz. cool whip, thawed to room temperature(I only had 8 oz. container)
•  
• 1 (6 oz) box Strawberry Jello
• 2 cups boiling water
• 3 cups strawberries, sliced frozen strawberries
•  
•  
•  
•  
•  
•  

Instructions

1. Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
2.  
3. In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
4.  
5.  
6. Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced frozen strawberries and allow to set slightly in refrigerator.
7.  
8.  Pour over cream layer and put in the fridge for at least 4 hours.
9.  
10. ***I actually ladled strawberries over top of cream cheese mixture to assure not to disturb cream cheese mixture.

recipe adapted from Favorite Family Recipes Enjoy!

7/4/2015

7/9/2015 

9/13/15

1/13/16

Steakhouse Potato Salad! Need I say more~~~~~

Re post 👍. 6-30-17

Another new cold salad recipe!  Yummy!  Great anytime!  A cookout favorite.

This is a wonderful recipe.  I couldn't stop eating it!  It's a little different option to regular potato salad and it would go well with steak, grilled chicken or ribs.  Yum YUM!  Enjoy!!

Happy Cooking!
As always,

M.J.

3 lb. small red potatoes cut into 1 inch cubes

1/2 cup water

1/2 cup mayo with olive oil reduced fat mayonnaise or Miracle whip dressing( I used Miracle Whip Light)

1/4 cup classic Ranch dressing

6 slices bacon, cooked and crumbled( I used real bacon bits)

1 cup shredded cheddar cheese

4 green onions sliced thin

Place potatoes in microwaveable dish

Add water; cover with lid and microwave on high 12 to 15 minutes or just until potatoes are tender; drain .  Place in large bowl and cool in refrigerator until completely cooled.

Mix dressings.  Add to potatoes with remaining ingredients; mix lightly.

Adapted from Kraft recipes.

Blueberry and Walnut Salad

Spring or Summer salad coming your way! 

I am going to try very hard to post some new salads my foodies.  I have a lot already posted so if you are in doubt of what type salad you would like to make check out labels under Sizzling Salads for lots more.

Happy Spring/Summer Eating from my kitchen to yours,

M.J.

6 cups mixed greens

1 cup fresh blueberries

1/2 cup toasted and coated with honey walnuts, chopped

1 cup cubed turkey or chicken, optional

Lemon Dill Vinaigrette Dressing

4 T olive oil

2 T lemon juice

2 Tsp. Dijon mustard

1 clove garlic, minced optional

1 tsp. honey

1/2 tsp. salt

1 T fresh dill roughly chopped (I used dried dill)

Add all dressing ingredients and whisk together or shake in a clean glass jar. In a bowl, toss greens with dressing.  Divide greens among 4 plates. Top with blueberries and walnuts.

I toasted my walnuts with a drizzle of honey..

From my kitchen to yours,

5/30/13
5/11/15