Garlic Pasta Salad With Pecans Recipes

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine greens, pecans and Parmesan cheese. Just before serving, shake dressing and pour over salad; toss to coat.

Steps:

• Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
• Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
• Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

Steps:

• Cook pasta according to directions on package, drain and cool by running cool water over it. Let drain thoroughly.
• Combine pasta with peppers, carrots and parsley.
• Add vinaigrette and mix well.
• Add feta cheese, mix lightly, lifting the pasta and cheese mixture until the cheese is distributed throughout.
• Chill for an hour before serving.

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Steps:

• Cook pasta rinse well, and chill.
• In a small bowl, mix mayonnaise and Lipton Recipe Secrets until well blended.
• Cover, let stand in refrigerator to combine flavor, while you prepare remaining ingredients.
• In a large bowl, combine remaining ingredients (hold out a few pecans and grapes for garnish). Add pasta and mayonnaise mixture, toss until well coated.
• Place in serving bowl.
• Top with remaining grapes and pecans.
• IF substituting the fresh broccoli, eat or throw about the salad after 2 days. the broccoli tastes funny after that. (not that we often HAVE leftovers!) We haven't tried the bell pepper option yet, due to an allergy, but friends assure me it's very good.