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.

Tuesday Night's Dinner

Tonight for dinner we had Roasted Cauliflower, pineapple and baked fish (Pollock).

Dear Roasted Cauliflower, where have you been all my life? All my kids liked you and asked for 2nds. I thought you were quite tasty too. Please revisit my dinner table more often!

I wish I could sing the same praise for the baked fish. One child got out the BBQ sauce to cover up the nasty taste. I'm not sure if it was the recipe or the too-fishy-for-our-tastes Pollock. But that recipe made it's way to the recycling box.

The fresh pineapple was good and a needed touch to this meal even though our plates were covered with all one color. . . as you can tell this wasn't our greatest meal ever. Some meals are just like that.