I love mayonnaise laden salads like potato and macaroni, and I make them pretty well, but let's face it - they aren't very healthy. Not only that, but they don't travel well, and by the third summer cook out they become quite monotonous. I have made many a veggie, pasta and Italian dressing salad as well, but we aren't really big fans of Italian dressing and they are just too mundane. This weekend I hit the jackpot and now have two fantastic salads to add to my recipe box.
The first one I just threw together as yet another desperate attempt, and lo and behold they loved it. I hate writing down recipes and I don't usually do exact measuring when I am creating a dish, so here is the approximate ingredients. Just toss it all together and adjust to your own taste. I recommend refrigerating a few hours - to overnight.
ALMOST ANTIPASTO
1 12 oz Jar Marinated Artichoke Hearts - drain 1/2 the liquid
1/2 a 12 oz Jar Roasted Red Peppers
1 6oz Jar Green Medium Pitted Olives (not stuffed olives or use black olives)
1 15.5 oz can Kidney Beans - drained and rinsed (I might use cannellini next time)
2 5oz Cans Tuna - drained
1/2 of an 8oz Jar Basil Pesto
1/2 a bag Wacky Mac Veggie Shapes Pasta - cooked and drained
The second salad, PEANUT COLESLAW is the one pictured above and comes from a blog I stumbled upon this weekend, The 99 Cent Chef. I'm not sure what exactly intrigued me about this recipe, but I couldn't wait to run out and get some cabbage. I doubled his recipe, used both kinds of cabbage, extra light tasting olive oil, and Mr. RBT and I both thought it needed a little salt as well. The final result was a smashing success and is being devoured as I type.
2 comments:
I'm glad you liked my nutty recipe ;-P
It was a big hit - thanks so much!!
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