D'Amico & Sons Turkey with Dried Cherries Pasta Salad

D'Amico & Sons Turkey with Dried Cherries Pasta Salad
Salad:
1 pound rotini
1 1/2-2 cups cooked, diced turkey breast
1 c dried cherries
1 medium yellow onion, diced
4 diced celery stalks
1 c whole toasted almonds

Poppy-seed dressing:
1/4 c powdered sugar
2 tbls. champagne vinegar
2 c real mayonnaise
2 tbls. poppy seeds
2 tbls. cold water
2 tsp. kosher salt
1/2 tsp pepper

To make salad:
Cook pasta according to package directions. Drain and rinse in cold water. Chill. Combine with turkey, cherries, onion, celery, and almonds.

To make dressing: Combine powdered sugar and vinegar. Add mayo, water, poppy seeds, salt and pepper. Whisk to combine. Add to pasta and toss to combine.

Servings: 6-8 (I'd say more. It was a pretty big salad with a full pound of pasta.)

SOURCE: I got this from Val Hix who got it from the Pioneer Press.

NOTES: I've eaten this recipe almost as written and it was excellent! I did make a few changes when I made it yesterday though:
I used a 12.5 ounce can of chicken instead of the turkey
I used 1/2 mayo and 1/2 miracle whip for the dressing. In addition, I didn't have champagne vinegar so I used balsamic vinegar instead. Val made it with a raspberry blush vinegar and it worked well.
I don't think whole almonds would be pleasant to bite into in a salad, so I would recommend slivered. Actually, I used pecans instead of the almonds and it was very good.
I didn't have more than 1/4 c dried cherries so I filled in with craisins. It was great!

Paula Dean's Taco Salad

Prep Time: 10 min
Yield: 6 to 8 servings

Ingredients
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa
Tortilla chips, to serve

Directions
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Fresh Corn and Avocado Salsa

Servings: 10

4 ears Sweet Corn
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)

Preparation Instructions

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Fresh Corn Casserole

Cook Time: 45 Minutes
Servings: 6

8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

Perfect Potato Salad

Ingredients
•FOR THE DRESSING:
•2 cups Light Mayonnaise
•⅔ cups Buttermilk
•1-½ teaspoon Dried Parsley
•1 teaspoon Salt

•1-½ teaspoon Dried, Minced Onions
•1-½ teaspoon Garlic Salt
•1 teaspoon Seasoned Salt
•1 teaspoon Ground Black Pepper
•2 Tablespoons Yellow Mustard

•FOR THE SALAD:
•5 pounds Potatoes (I Prefer Yukon Gold)
•1 cup Sliced Olives
•10 whole Hard Boiled Eggs, Diced

For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.

Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

Note: For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

Cilantro Lime Quinoa Salad

1 cup quinoa, rinsed in strainer
fresh lime juice
cilantro
olive oil
salt

lettuce or spinach
avacado, diced or sliced
green peppers, diced
diced tomatoes
black beans

Rinse quinoa well under running water (to get rid of funny taste/scent). Pour rinsed quinoa into 2 cups boiling water then reduce heat to medium. Cook about 10 minutes and then turn off the heat and let it sit. When you turn off the heat it might look oatmeally, but give it 15+ minutes and it will become light and fluffy. Transfer Quinoa to a large bowl.

Add chopped cilantro. Squeeze fresh lime into quinoa mixture (I usually use one lime). Add salt and olive oil to taste. The rest of the ingredients can be thrown into quinoa

Chicken Salad With Strawberries, Feta and Edamame

Chicken Salad With Strawberries, Feta and Edamame
Ingredients

3 ounce(s) chicken, precooked rotisserie, no skin
2 cup(s) lettuce, mixed greens, packaged
2/3 cup(s) edamame, shelled and boiled
1 cup(s) strawberries, halves
1/2 ounce(s) cheese, feta
1 cup(s) pepper(s), red, bell, chopped
1 cup(s) tomato(es), chopped
2 tablespoon dressing, Italian, reduced calorie
Preparation

Shred chicken. Mix all ingredients together. Eat immediately.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 420
Total Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 65 mg
Sodium: 893 mg
Total Carbohydrate: 44 g
Dietary Fiber: 13 g
Protein: 39 g

Asian Chicken Almond Salad

Ingredients

4 chicken, breast, halves, boiled
1 1/2 tablespoon oil, vegetable
12 cup(s) lettuce, mixed greens, lightly packed
1/2 cup(s) nuts, almonds, slivers, toasted
1/2 cup(s) plum sauce
2 tablespoon vinegar, rice
2 teaspoon lemon juice
1 teaspoon oil, oriental sesame
1 teaspoon garlic, minced
1/2 teaspoon pepper, red flakes
1 tablespoon cilantro, chopped
Preparation

Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Add chicken breasts; cover and cook 5 minutes. Turn chicken, cover and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside.
In large bowl, toss greens with 3/4 cup of the Plum Sauce Dressing; divide among four plates. Cut each chicken breast into 1/2 inch slices and fan out on greens. Drizzle each chicken serving with 1 tablespoon dressing. Sprinkle each serving with 2 tablespoons of almonds.

Plum Sauce Dressing:
In bowl, whisk 1/2 cup prepared plum sauce; 1/3 cup water; 2 tablespoons rice vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Oriental sesame oil; 1 teaspoon minced garlic; 1/4 to 1/2 teaspoon red pepper flakes and 1 tablespoon chopped cilantro. Makes about 1 cup

Nutrition Facts
Number of Servings: 4
Calories: 431
Total Fat: 19 g
Saturated Fat: 3 g
Cholesterol: 73 mg
Sodium: 121 mg
Total Carbohydrate: 34 g
Dietary Fiber: 6 g
Protein: 33 g

Crunch Cole Slaw

Steel City Crunchy Cole Slaw
Judy from Pittsburgh

2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped

Dressing:
1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.

Strawberry Cream Freeze

1 pkg (8 oz) cream cheese, softened
1 cup cold milk
1 pkg (3.4 oz ) JELL-O Vanilla flavored instant pudding
1 1/2 cups thawed Cool Whip
20 Nilla Wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 Oreo Pie Crust (6 oz)

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min.

Stir in cool whip, wafers and 1 cup berries. Swirl in ice cream topping.

Spread into crust. Freeze 6 hours or until firm. Remove dessert from freezer 15 minutes before serving. Garnish with remaining berries.

Makes 8 servings.

Simple Coleslaw

16 oz bag of coleslaw mix
½ Cup mayonnaise or miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey

D'Amico & Sons Turkey with Dried Cherries Pasta Salad

This is so good. Tastes like the real thing!

Salad:
1 pound rotini
1 1/2-2 cups cooked, diced turkey breast
1 c dried cherries
1 medium yellow onion, diced
4 diced celery stalks
1 c whole toasted almonds

Poppy-seed dressing:
1/4 c powdered sugar
2 tbsp. champagne vinegar
2 c real mayonnaise
2 tbsp. poppy seeds
2 tbsp. cold water
2 tsp. kosher salt
1/2 tsp pepper

To make salad:
Cook pasta according to package directions. Drain and rinse in cold water. Chill. Combine with turkey, cherries, onion, celery, and almonds.

To make dressing: Combine powdered sugar and vinegar. Add mayo, water, poppy seeds, salt and pepper. Whisk to combine. Add to pasta and toss to combine.

Servings: 6-8 (I'd say more. It was a pretty big salad with a full pound of pasta.) From the pioneer press.

Chicken, Rice, and Black-Bean Salad

Prep: 20 minutes Total: 1 hour

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

INGREDIENTS

Serves 4.

1 cup brown or white rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced
Cilantro to taste

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.

Serve immediately, or refrigerate, covered, up to 1 day.

Recipe from Martha.