Spring Sunshine Salad With Citrus Parmesan Dressing Recipes

Steps:

• For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
• For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
• Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

Steps:

• Salad:.
• Wash and dry salad greens well and place them in a large bowl.
• Add orange pieces, nuts, and onions.
• Toss well with the Citrus Parmesan Dressing .
• Add the avocado and toss the salad gently, so as not to mush the avocado.
• Sprinkle with some Parmesan shavings(using a vegetable peeler).
• Citrus Parmesan Dressing:.
• In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
• Whisk in the red wine vinegar.
• Whisk in the olive oil and finish by seasoning with salt and pepper.
• Or you may use a jar and shake the dressing.
• A few more ideas from Heidi:.
• Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
• Use the vinaigrette as a marinade.
• Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

Steps:

• Combine orange and lemon jello; dissolve in boiling water.
• Measure out one cup; chill until slightly thickened.
• Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
• Stir well.
• Pour into a decorative mold.
• Chill until set but not firm (about 45 minutes).
• Blend yogurt with reserved jello; spoon into mold.
• Chill until firm (3-4 hours).
• Unmold and serve.

Steps:

• For the dressing: In a small, blend yogurt, orange juice and sugar; chill for a few hours to blend flavors.
• At serving time combine iceberg lettuce, romaine lettuce, spinach, caullflowerettes and mandarin segments; toss lightly. Pour dressing over salad and toss, sprinkle sunflower seeds over the top and serve.

Steps:

• In a large salad bowl, mix all Salad ingredients, except Dry Chow Mien Noodles and Parmesan Cheese.
• In a glass Mason Jar mix all salad dressing ingredients.
• Shake well.
• Poor dressing over salad, lightly coating.
• Sprinkle Parmesan Cheese over salad, lightly coating.
• Toss salad.
• Top with Chow Mien Noodles.
• Serve immediately.

Steps:

• Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
• Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
• Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
• Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
• Pour the dressing over; toss well to coat.
• Add in slivered almonds and mix.
• Chill in the fridge for a minimum of 2 hours before serving.

Steps:

• Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
• Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
• Garnish with pine nuts or walnuts.
• Servings are estimated.