As alluded to in my previous post, here are some recipes and a few pics I managed to snap of the delicious salads that were made and served by my super-awesome sister, for her dad’s birthday party this past weekend. I hope you feel inspired to try them!

BLT Potato Salad

Modified from Original Source: Kraft Kitchen Recipes

Yield: 10 servings, 1 cup each

• 2 lb. new potatoes (red or red and white combined), quartered
• ¾ cup mayonnaise
• ¼ cup chopped fresh chives OR thinly sliced green onions
• 1 tbsp. white or apple cider vinegar
• 8 slices bacon, cooked, crumbled
• 4 cups loosely packed romaine lettuce, coarsely chopped
• 2 cups cherry or grape tomatoes, halved

1. Steam or boil new potatoes in lightly salted water until they are just fork-tender; do not overcook. Drain potatoes and let cool.
2. Mix mayonnaise, chives and vinegar in large bowl until blended.
3. ADD cooled potatoes and remaining ingredients; toss to coat. Serve immediately.

To Make Ahead: Prepare salad as directed, with the exception of the lettuce. Refrigerate up to 24 hours. Toss with lettuce just before serving.

Quick Orzo Pasta Salad

Yield: 12 servings, ¾ cup each

• 2 cups orzo pasta, uncooked
• ¾ cup prepared Catalina dressing
• 3 tbsp. fresh parsley, chopped
• 1 tbsp dried oregano, crushed
• 2 tbsp. lemon juice
• 1 cup fresh baby spinach, washed and trimmed (if necessary)
• 1 each green, red and yellow pepper, finely diced
• 1 cup drained canned artichoke hearts, chopped
• ½ cup baby tomatoes, halved
• ½ cup red onion, finely sliced
• ½ cup Parmesan Cheese
• ½ cup pitted green or black olives, sliced

1. Boil orzo as directed on package, omitting salt; drain and rinse until cool. Place in large bowl.
2. Whisk dressing, herbs and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
3. Refrigerate salad 1 hour prior to serving.