OUT TO SEA PASTA SHELL SALAD
Here's a healthier version of a popular boxed salad mix you can buy at the store. We absolutely love it! You can also add a little cooked chicken breast to make it heartier. &mdashAnn Timmerman, Northfield, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook shells according to package directions. Meanwhile, in a large bowl, combine the carrots, peas and bacon. In a small bowl, beat cream cheese and sour cream. Add milk and dressing mix; beat until combined., Drain pasta and rinse in cold water; add to vegetable mixture. Add dressing mixture; toss to coat. Chill until serving.
Nutrition Facts : Calories 252 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
TURTLE SHELLS (AND TURTLE DRUMSTICKS) YUM!!!!
Eye candy! So pretty and so delicious! My daughter got this recipe many years ago from a co-worker at a holiday pot luck. It has been at the top of my Christmas baking list ever since. Easy to make, not real quick but once you taste them I'm sure you will agree they're well worth your time. Who ever thought that salad shells...
Provided by Judy Drietz
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Cut shells into 8 pie-shaped wedges with a pizza cutter. Bake on ungreased baking sheet for 7-9 minutes or until golden brown. Remove shells and place on waxed paper.
- 2. Place caramels and sweetened condensed milk in microwave safe bowl. Microwave on medium for 3 minutes, stir and microwave for 30 second intervals, stirring each time, until melted and smooth.
- 3. One at a time, spread a layer of caramel onto cooled shells; immediately place the caramel covered wedge upside down into shallow container of coarsely chopped pecans, pressing down lightly. Remove and place (right side up) back onto the waxed paper. If caramel becomes difficult to work with, reheat it in microwave for 30 seconds. If it gets too thick, add a little more sweetened condensed milk.
- 4. Once you are all done with the caramel and pecans, microwave milk chocolate chips on low for 1 minute, stir and microwave for 30 second intervals, stirring each time, until melted. (Be careful not to overheat as they burn easily.) Put melted chocolate in a plastic sandwich bag, secure with a twist tie; cut a tiny corner off the bag and drizzle chocolate over caramel and pecans.
- 5. Once chocolate is set, place between layers of waxed paper in an airtight container. They will stay fresh longer if kept in the refrigerator.
- 6. NOTE: If you have leftover caramel and pecans make some TURTLE DRUMSTICKS using pretzel rods. Cut or break the rods in half and dip the broken end into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Immediately roll in pecans and place on waxed paper until set. Drizzle with melted chocolate along with the wedges.
TURTLE SHELL SALAD
This is avocado halves covering cottage cheese mixed with green olives and onions and some avocado salsa. Kids love it! Great with grilled pork chops or grilled chicken.The kids said, "Mom, Mr. Turtle must have a head." Previously no head, feet or tail to poor Mr.Turtle so the kids put the olive for the head, and I went from there, and there you have it! Enjoy!
Provided by Montana Heart Song
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour lemon juice in flat bottom dish and roll each avocado half in lemon juice. Place flat side down in dish. Sprinkle salt on the top of each half.
- In mixing bowl, take two halves and mash with picante sauce, add cottage cheese, green olives and onions. Mix well.
- Lay romain lettuce leaf on each of six plates.
- Take ice cream scoop and place a scoop of.
- cottage cheese avocado salsa in the middle of lettuce leaf. Take one avocado half and place over the mound of salad.
- Save the lemon juice to serve.
- Note: you can score the avocado half with a toothpick and make marks on the shell and place a large green olive in the front of the "shell" You can make little "feet" by taking the top of a green onion and making cuts to fan on each end of a 2 inch section.
- of green onion top, then cut the section in half and you have "four feet". You can take a small strip of pimento and cut in narrow pieces and tuck under the "shell" for a tail.
Nutrition Facts : Calories 253.6, Fat 20.9, SaturatedFat 3.6, Cholesterol 3.9, Sodium 231.7, Carbohydrate 15.3, Fiber 9.8, Sugar 2, Protein 6.5
GARDEN SHELL SALAD
Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 380mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SEA SHELLS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
- Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate
SHELL BEAN SALAD
This is a fantastic salad recipe from Martha Stewart - If you just wantto take the time to do all the shelling and triming, it will turn out to be one delicious salad for you and your family!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
- Make the salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook for 7 minutes. Add Italian beans, and haricot verts, and cook for 3 minutes. Add edamame and cook for 2 minutes more. Usng a slotted spoon, transfer all the beans to the ice-water bath. Drain and pat dry.
- Toss beans, chickpeas, tomatoes and purslane or watercress, with dressing. Season with salt and pepper, and serve with bread.
Nutrition Facts : Calories 305.4, Fat 16.2, SaturatedFat 2.2, Sodium 314.4, Carbohydrate 30, Fiber 10.8, Sugar 1.2, Protein 12.5
SEASHELL SALAD
Presented in a sand pail, this festive salad features a zesty dressing that's simple to stir together. An assortment of pasta shapes resembles seashells while red and yellow peppers add color and crunch. For an extra-special touch, you could cut the peppers with a small star-shaped cookie cutter.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 222 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SEA SHELL SALAD
This is the perfect picnic dish - no mayo!! Very easy to prepare and a nice change from the usual covered dish take along. I've been making this for 20 years (and I'm still young)!
Provided by PA Kathy
Categories Pasta Shells
Time 27m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients EXCEPT macaroni in a 3 quart glass covered dish.
- Chill in refrigerator overnight to blend flavors.
- Cook macaroni according to package directions and drain.
- Add to liquid mixture stirring well and refrigerate at least 2-3 hours before serving.
Nutrition Facts : Calories 259.9, Fat 14.2, SaturatedFat 1.9, Sodium 187.9, Carbohydrate 30.7, Fiber 1.6, Sugar 16.4, Protein 3
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