Antipasto Summer Salad!

Summer salad that I make year round.  

I always make my own Italian dressing but you can use your favorite robust salad dressing.  Enjoy!

 

Note:  You can always substitute turkey, chicken or all veggies in these salads for the healthier version. Also try using lemon or orange juice and olive oil for a refreshing summer taste.  It is a nice touch for a different salad dressing!


In the next few weeks I will be posting some easy summer salads.  They are in no particular order, only recipes that I have found to be wonderful and easy to make. I'll try to mix them up a bit for your enjoyment. Here's hoping you enjoy them and that they will make your time in the kitchen a bit easier.



When I think of pasta salads I immediately think of summer.  I started this day with craving some Italian salami and what better way to enjoy it but in some great pasta salad.



My all time favorite sandwich is a freshly thin sliced piled high salami sandwich on fresh Italian bread with cubed aged provolone on the side.  I seldom eat sandwiches but while I am typing this my mouth is salivating while I write..Yummy!  OOPs..I got off track now back to the pasta salad.

Link: Homemade Italian Salad Dressing 
The original recipe passed on from my Mom!

This is a very easy salad to make and it can handle many add ins, such as hot peppers, cherry tomatoes, mozzarella pieces, provolone cheese, diced peppers ,carrots, diced celery,olives, turkey cubes, fresh broccoli florets and just about any other add in you would like.  You also can use bottled Italian dressing and toss it easily.  I use basic red wine vinegar and olive oil, parsley and a few other herbs and toss and allow to set a bit to enhance the flavor.  When serving you can add a bit for of the dressing to keep it moist.

Note:  If you would like a healthier version of this salad eliminate the salami and replace it with oven roasted turkey and use a light cheese and light Italian salad dressing.

8 oz. pasta of choice( cooked , drained and rinsed)
1- 1/4 in. slice Genoa salami (cut in small pieces)approx. 1/2 lb. or less
1- 1/4 in. slice provolone cheese ( cut in cubes) 1/4 lb.
1/2  cup red, orange or green bell pepper (I used orange in this salad)
1/2 cup diced celery
1/2 tsp. parsley
1/4 cup red onion diced
1/4 tsp. garlic powder
several green olives
several black olives
approx. 1/4 cup red wine vinegar
approx. 1/2 cup plus a bit more olive oil
salt and pepper to taste

From my kitchen to yours,

6/9/14

Mexican Fried Ice Cream Dessert

Ready to serve

1. 
   

I had this delicious dessert for Thanksgiving and it was so delicious I had to share the recipe with you.  Of course it's going to be on our dessert table this Christmas.  

I just made it and it's in the freezer. Doing it ahead of time is a plus.  Less to worry about and it freezes perfectly.
Enjoy!

Note:  I made this in a larger pan than was suggested so if you do it too, make sure you increase the amounts.  Mine looks a little skimpy.  I would have liked it fuller. 

Ingredients

1. 3 cups crushed Corn Flakes cereal
2. 3/4 cup sugar
3. 1/2 cup (1 stick) butter
4. 1 (1.75 quart) container Vanilla ice cream
5. 1 (8 ounce) container Cool Whip
6. 1/2 teaspoon ground cinnamon
7. 1/4 cup honey
8. Chocolate syrup
9. Caramel sauce

Instructions

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2. 
   
3. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
4. 
   
5. Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
6. 
   
7. In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
8. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
9. 
   
10. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥
11. 
    
12. Serves 12

12/23/15

Mediterranean Chicken Salad from my kitchen to yours,

1/3 cup lemon juice

2 T. Fresh mint (I used dried)

2 T. fresh basil (dried)

2 T. olive oil

1 T. honey

1/4  tsp. black pepper

5 cups shredded romaine lettuce or mixed

2 cups cut up cooked chicken breast

2 Roma tomatoes, cut into wedges

1- 15 oz. can garbanzo beans, chick peas, rinsed and drained

Several kalamata olives pitted and quartered

2 T. crumbled reduced fat feta cheese

Dressing:  Place first 6 ingredients in a bowl and whisk well. Set aside

Place lettuce on a platter .  Top with chicken, tomatoes, beans, olives and cheese.

Drizzle dressing over above lettuce .  Garnish with additional  olives, if desired.

adapted from Better Homes and Gardens 2013

11/14/13

4/20/15

1/15/16

Gardening 2017

Apple, chicken ,walnuts and greens:

Salad for Two:

2 bonelesss chicken breasts (grilled or pan fried)Lightly salted and peppered
1 head either Boston Bibb or Romaine(broken in pieces)
1 Apple(Granny Smith Or Braeburn (peeled and sliced)
1/4 cup chopped walnuts
1/2 cup crumbled Blue Cheese
chopped chives

Dressing: 

 1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 tsp. ground pepper
pinch sugar
1/4 tsp. salt

**Dressing can be easily doubled.



Light vinaigrette dressing(I used my orange dressing)I guess you can tell I really like it!!!

Check out my salad dressing recipes. The ones I have posted lately are great for Spring and Summer.  

Happy Baking and Cooking this Spring and Summer!!!!!!

6/21/11

6/19/14