Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.
Heat fruit cocktail until almost boiling. Add sugar and stir until dissolved. Pour over Jello and stir until dissolved. Add pineapple, juice and all.
Add white grape drink last. Refrigerate until completely set.
Into your electric blender add sugar, maple syrup, lemon juice, olive oil, mustard, garlic chives, candied ginger and candied lemon peel, sea salt and jalapeno pepper.
Puree the mixture until smooth.
Let the dressing sit at room temperature for at least 30 minutes.
Place all the prepared salad ingredients into a large bowl, toss with dressing and enjoy.
Poach chicken in a saucepan of simmering water on medium heat for 10 mins or until cooked through. Drain; cool. Slice thinly.
Place chicken, salad greens, grapes, cheese and walnuts in a large bowl.
Whisk oil, vinegar and mustard in a small bowl. Season. Drizzle over salad; toss to coat. Serve.
In jar with tight fitting lid, combine all dressing ingredients and shake until combined. Set aside.
Cook couscous according to package directions.
Allow to cool, then fluff with a fork.
Add the rest of the salad ingredients and 1/2 cup (or all) of the salad dressing. Stir to combine, and chill in refrigerator for 1-2 hours.
own.
Place a grape leaf on each salad plate.
Place
Fill sandwich round with ham and spinach.
Mix salad greens and salad dressing together in a small bowl.
Mix cream cheese, sour cream, white sugar, and vanilla extract together in a small bowl. Add grapes; toss until evenly coated. Sprinkle pecans and brown sugar on top; toss again to combine.
Assemble tiffin or bento box by placing sandwich, green salad, and grape salad into the compartments.
egrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar
Mix all ingredients except salad dressing.
Add salad dressing.
Toss until coated.
Combine all ingredients together.
Mix lightly, cover and refrigerate.
To make the honey mustard dressing, whisk together all ingredients. Set aside.
Toss together all ingredients for salad. Just before serving, drizzle honey mustard dressing over salad and toss to combine.
Mix sugar and vanilla into whipped cream.
Add remaining ingredients except Grape-Nuts; pour into mold or dish. Refrigerate.
Add Grape-Nuts just before serving.
Yield: 8 servings.
Peel and section grapefruits and oranges.
Combine them in a large bowl with about 1 pound of seeded grapes.
Mix 1/4 cup lemon juice, 1/4 cup plain yogurt and 3 tablespoons of honey.
Pour this dressing over the fruit and mix gently.
Sprinkle the salad with 1/4 cup chopped walnuts.
Serves 6.
Stir together 1 cup of lemon juice, 1/4 cup of honey, lemon zest, and parsley in a bowl until the honey has dissolved. Add the halved grapes, toss to coat, and set aside.
Whisk together grape juice, 3 tablespoons of honey, and 1/3 cup of lemon juice until the honey has dissolved. Whisk in the mayonnaise until smooth. Pour this dressing over the grapes, toss to coat, and serve.
*NOTE: If using cucumbers from the garden, and/or organic cucumbers, it is not necessary to peel them unless you wish. Store bought cucumbers (especially conventional produce) need to be peeled to remove the wax.
In a large salad bowl, combine the cucumbers, grapes and celery.
In a small non-reactive bowl combine the dressing. Pour over the cucumber mixture and toss gently.
Season with freshly ground black pepper.
Cover and chill until ready to serve.
Mix together broccoli,red onion,green and red grapes and rasins and set aside.
Mix together in a separate bowl mayonnaise,sugar and apple cider vinegar.
Add bacon and sunflower seeds just before serving.
Than add the dressing mix and stir to coat salad well.
NOTE: You may want to make two batches of the salad dressing depending on how much you like over your salads.
Chill the lefted overs if you have any lefted.
In a 9 x 5-inch dish, dissolve the raspberry Jell-O in the hot water; add the grape juice.
Add the pineapple and chopped pecans. Chill until set.
Combine the cream cheese and Cool Whip and spread over Jell-O mixture.
Sprinkle nuts over top and chill.
Dissolve jello in boiling water.
Add pineapple and pie filling.
I use a 8x11 glass dish to make a thicker salad.
Put in refrigerator and let set till firm.
Dissolve jello in boiling water.
Add pie filling and pineapple with juice.
Let congeal.
Whip cream cheese and sour cream together.
Add sugar, nuts and vanilla.
Mix well.
Spread topping over congealed salad.
Dissolve gelatin in boiling water. Add pie filling and crushed pineapple with juice and mix. Pour into 9 x 13-inch dish and chill. Blend cream cheese, sour cream and sugar together well. Spread over set salad. Sprinkle chopped pecans on top of cream cheese layer.