Post by chief_cook2 on Sept 15, 2004 14:41:08 GMT -6
OK CORRAL SALAD
(Servings: 6)
4 cup cooked pasta wheels
1 raw carrot *
1 medium onion, chopped
1 rib celery, sliced thin
1/2 green pepper, chopped
5 radishes, sliced thin
6 1/2 oz can drained tuna, water pack
3/4 cup dressing (see recipe)
* Scrubbed and sliced into thin matchsticks.
Instructions:
-------------
This pasta salad gets its name from the shape of the pasta, but you
could just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad
can
be made the night before and refrigerated. If you want to take it
easy,
just slice all the veggies with a food processor.
Basic Dressing:
---------------
1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar available at health
store)
1 tsp salt
1 garlic clove, mashed
freshly ground black or cayenne pepper (opt)
Instructions:
-------------
Combine all ingredients and shake well or blend. Refrigerate. Keeps
for up to a week. Makes a little less than 2 cups.
(Servings: 6)
4 cup cooked pasta wheels
1 raw carrot *
1 medium onion, chopped
1 rib celery, sliced thin
1/2 green pepper, chopped
5 radishes, sliced thin
6 1/2 oz can drained tuna, water pack
3/4 cup dressing (see recipe)
* Scrubbed and sliced into thin matchsticks.
Instructions:
-------------
This pasta salad gets its name from the shape of the pasta, but you
could just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad
can
be made the night before and refrigerated. If you want to take it
easy,
just slice all the veggies with a food processor.
Basic Dressing:
---------------
1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar available at health
store)
1 tsp salt
1 garlic clove, mashed
freshly ground black or cayenne pepper (opt)
Instructions:
-------------
Combine all ingredients and shake well or blend. Refrigerate. Keeps
for up to a week. Makes a little less than 2 cups.