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!
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
- Steam or boil new potatoes in lightly salted water until they are just fork-tender; do not overcook. Drain potatoes and let cool.
- Mix mayonnaise, chives and vinegar in large bowl until blended.
- 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.
Yield: 12 servings, ¾ cup eachModified from Original Source: Kraft Kitchen Recipes
- 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
- Boil orzo as directed on package, omitting salt; drain and rinse until cool. Place in large bowl.
- Whisk dressing, herbs and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
- Refrigerate salad 1 hour prior to serving.