Salads

I had to have a pasta salad to the school by 10:30 this morning for a teacher appreciation luncheon. It only had to feed 10 people and the amount I made would have probably fed 80! Okay, that is a bit of an exaggeration, but I had way too much so I saved the rest for our dinner. On my menu list this week I had a broccoli & cauliflower salad with French Bread so I decided that we would just have a night of salads.

My best salad tip: Cut pieces small. That way you can have a variety of flavors on one fork.

Pasta Salad

Bow Tie Pasta

Cut up vegetables as desired:

red pepper

green pepper

red onion

tomato

olives

cucumbers

(my favorites are red peppers, olives and red onion so I add extra of those)

Pour Balsamic Vinegar dressing over it and stir.

Broccoli-Cauliflower Salad

4 cups chopped broccoli

4 cups chopped cauliflower

1/2 red onion coarsely chopped

1 cup Craisins

1 pkg. sunflower seeds

1/2 lb. bacon, cooked and crumbled

1 cup mayonnaise

1/2 sugar

1/4 vinegar

Combine ingredients for dressing. Whisk together. Pour over other ingredients. Stir until well coated.