Tag Archives: Salad

Ina Garten’s Tabbouleh

I’m sharing this for Gollum’s Foodie Friday weekly event. Visit her at Designs by Gollum to see lots of good food and recipes!

I’ve made this recipe several times and it is very good. When I’m having friends join us that are gluten intolerant I use Quinoa instead of Bulgur and it works just fine, too. This recipe is copyrighted all over the place so I’ll just leave you the link to get the ingredients and directions!

Ina Garten’s Tabbouleh

Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Applesauce-Rasberry Jello Salad

I’m reposting this easy recipe for Foodie Friday hosted by Gollum. I posted it earlier this week on the Mennonite Girls Can Cook Blog but wanted to share it here, too. Click on the logo above later tonight and tomorrow to see more great Foodie Posts.

Applesauce-Raspberry Jello

1 – 3oz. pkg. raspberry jello
1   cup hot water
1 – 10oz. pkg. frozen raspberries
1 – Cup applesauce
1 – Cup sour cream
1 – Cup miniature marshmallows

Dissolve Jello in hot water. Add frozen raspberries and blend carefully. Add applesauce. Pour into 9-inch square pan. Chill until set. Combine sour cream and marshmallows and spread over top of set Jello. Cover and Chill. Serves 6-8. I have doubled this recipe and put it in a 9 x 13 pan. Refreshingly cool salad!

This is a great Spring and Summer Salad.

Pasta Salad ~ Take One

Dear and I are going to be helping cater a rehearsal dinner for 70 people so I decided to start experimenting with Pasta Salad.

The ingredients I chose this time are Farfalle pasta, persian cucumbers, grape tomatoes, fresh basil, red onion, Perlini (small little round fresh mozzarella balls, and Wish Bone Robusto Italian Dressing.

Here’s what the Perlini look like in their container. And here’s what they look like drained and ready to be mixed in with the rest of the chopped ingredients.

I boiled the Farfalle in generously salted water, then rinsed and cooled them off while I prepared the rest of the ingredients.

All the ingredients mixed together.

 

The salad in a pretty bowl.

 

We tried it last night for dinner and it’s a keeper. Anyone free tonight because there’s way too much for us to eat. That’s the problem with experiments…

Scroll on down for the Italian Wedding Cookie Recipe…

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.