Julianns Spaghetti Salad Recipes

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SPAGHETTI SALAD



Spaghetti Salad image

Using a bottled Italian dressing makes this noodle salad breeze to prepare. Celery, green peppers and onions give it a pleasing texture and nice crunch.-Ken Churches, San Andreas, California

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 150 servings (1 cup each).

Number Of Ingredients 8

15 pounds spaghetti (broken into 2-1/2-inch pieces), cooked and drained
16 cups Italian salad dressing
5 bottles (2.62 ounces each) Salad Supreme Seasoning
3 bunches celery, diced
12 medium green peppers, diced
12 medium onions, diced
6 pounds cheddar cheese, cut into 1/4-inch cubes
12 pounds tomatoes, seeded and diced

Steps:

  • In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight.

Nutrition Facts : Calories 351 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 601mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

ITALIAN SPAGHETTI SALAD



Italian Spaghetti Salad image

This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 13

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

  • Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

JULIENNE CARROT SALAD



Julienne Carrot Salad image

Sometimes a classic, masterfully executed salad is just what you want, and the easier the better. Enter this simple French salad, also known as called carottes râpées. It is grated carrots dressed with a simple vinaigrette; a lemony one works well. I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives. It's not necessary to stay absolutely traditional with this salad. I often veer North African with it, adding pinches of cumin, cinnamon and hot pepper. Nor would it be out of place to introduce Vietnamese seasonings like cilantro, mint, fish sauce and lime.

Provided by David Tanis

Categories     quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound medium carrots
1 small shallot, finely diced
2 tablespoons lemon juice
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons thinly sliced chives

Steps:

  • Peel carrots and cut into fine julienne. Place in a medium bowl.
  • Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
  • Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 5 grams

SPAGHETTI SALAD I



Spaghetti Salad I image

Fresh veggies and a rich variety of seasonings make this a great springtime dish for a party or a family picnic! Garnish with tomatoes and parsley and serve with a spaghetti salad smile!

Provided by CORWYNN DARKHOLME

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 13

1 pound spaghetti, broken into pieces
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cucumber, chopped
1 red onion, diced
2 tomatoes, chopped

Steps:

  • Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
  • In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 35.2 g, Cholesterol 0.4 mg, Fat 12 g, Fiber 2 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 773.4 mg, Sugar 5.4 g

JULIENNE VEGETABLE SALAD WITH LEMON DRESSING



Julienne Vegetable Salad With Lemon Dressing image

This is a very different salad because it contains no lettuce.Once you try it I sure you'll enjoy it. It was given to me by a nutritionist.

Provided by Beeks

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup julienne cut carrot
1 cup julienne cut zucchini
1 cup julienne cut green beans
salt & freshly ground black pepper
1 tablespoon olive oil
1/4 cup fresh lemon juice
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives or 2 tablespoons green onions
1 clove garlic, minced

Steps:

  • In a medium bowl mix all vegetables together.
  • In a small bowl mix all dressing ingredients together.
  • Pour dressing over vegetables and toss to blend dressing into vegetables.
  • Add salt and pepper to taste.
  • Cover and refrigerate until well chilled for around 2 hours.

JULIENNE SALAD'



Julienne Salad' image

Make and share this Julienne Salad' recipe from Food.com.

Provided by victoria.rossiter

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

4 cups lettuce
2 large eggs
20 g onions
100 g chicken
100 g ham
60 g mozzarella cheese
100 g tomatoes
1/4 cup mayonnaise or 1/4 cup sour cream
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Steps:

  • Cut up the lettuce as you like and put the lettuce in a bowl.
  • Cut the onion into rings and put in bowl.
  • cut the tomatoes as you like best and put in bowl.
  • Boil the eggs, peel and cut into long thin strips put on top of veggies.
  • Cut the meat and cheese into long thin strips and put on top of the veggies.
  • Mix dressing ingredients to your liking and if you want, make more!

J. L. HUDSON'S MAURICE SALAD



J. L. Hudson's Maurice Salad image

Make and share this J. L. Hudson's Maurice Salad recipe from Food.com.

Provided by Scotty Callies Mom

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 16

2 teaspoons white vinegar
1 1/2 teaspoons lemon juice
2 teaspoons finely minced onions or 1 1/2 teaspoons onion juice
1 1/2 teaspoons sugar or 1 1/2 teaspoons Splenda sugar substitute
1 1/2 teaspoons Dijon mustard
1/4 teaspoon dry mustard
1 cup mayonnaise, regular or 1 cup low fat
2 tablespoons chopped fresh parsley
1 hard-boiled egg, diced
salt
14 ounces ham, cut into strips
14 ounces cooked turkey breast, cut into strips
14 ounces swiss cheese, cut into strips
1/2 cup slivered sweet gherkin
1 head iceberg lettuce, shredded
12 -16 pimento stuffed olives

Steps:

  • Combine the first 6 dressing ingredients and stir to dissolve the sugar.
  • Add remaining dressing ingredients and mix well.
  • Combine the ham, turkey, cheese and pickles together in a large bowl.
  • Toss together with the dressing.
  • Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.

Nutrition Facts : Calories 476.8, Fat 27.7, SaturatedFat 11.6, Cholesterol 143.7, Sodium 1155, Carbohydrate 15, Fiber 1, Sugar 6.6, Protein 41.2

DOUBLE-TOMATO PASTA SALAD



Double-Tomato Pasta Salad image

For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, pastas, salads and dressings, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (7- to 8-ounce) jar sun-dried tomatoes packed in oil
1 1/2 cups raw pine nuts, walnuts, hazelnuts or almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 pound long or twirly noodles, like linguine or fusilli
2 pounds ripe tomatoes
Lemon juice or red wine vinegar, to taste
2 cups torn basil, mint, dill or arugula leaves, or a combination

Steps:

  • Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
  • Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
  • While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
  • Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
  • When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

JULIANN'S SPAGHETTI SALAD



Juliann's Spaghetti Salad image

This wonderful salad was a family joint effort. My mom & aunts would make this together. It's a favorite at our holiday picnics. It is easy but takes lots of prep time dicing and chopping however, well worth the effort. I have added my own touches and make the night before so flavors marry. Great served on hot summer days. It's a really large salad can be enjoyed up to three days after being made. But trust me it wont last that long. Enjoy for your next holiday.

Provided by Juliann Esquivel @Juliann

Categories     Pasta Salads

Number Of Ingredients 24

1 box(es) 1 lb spaghetti
1/2 large vidalia onion diced small
1/2 large purple onion diced small
1/2 large sweet green pepper diced small
1/2 large sweet red pepper diced small
1 large cucumber seeded and diced small
1 small can sliced black olives drained
1 small can sliced mushrooms drained
1 large can baby ears of corn drained & cut in half
1/2 can(s) black beans drained (not seasoned)
1 can(s) chick peas garbanzos rinsed & drained
1 box(es) frozen peas/carrots steamed al-dente
1 can(s) whole kernal sweet corn drained
6 ounce(s) sliced pepperoni cut in strips
1/2 pound(s) capicola ham cut in 1 inch pieces
6 ounce(s) provolone cheese cut in small pieces
1 small jar sliced green olives w/pimentos
4 ounce(s) grated parmesan cheese
1 bottle(s) large kraft zesty italian salad dressing
3 clove(s) fresh garlic
2 ounce(s) good virgin olive oil
1 ounce(s) red wine vinegar
2 teaspoon(s) salt
1 teaspoon(s) fresh cracked black pepper

Steps:

  • blend on medium, above last six ingredients in a blender, Kraft dressing,fresh garlic, olive oil, wine vinegar, salt and pepper. store in a large bottle and refrigerate.
  • Follow the instructions on package and cook spaghetti until al-dente. Strain off hot water and immerse in cold water to stop cooking process. Store in extra large salad bowl, cover and refrigerate.
  • Dice and chop all the remaining fresh vegetables. Open, drain and rinse all canned beans. All canned vegetables should be drained, cut, diced or sliced where called for. Set all aside.
  • Follow instructions on package of peas/carrot steam to al-dente. When done rinse in cool water set aside.
  • Dice all deli meats, pepperoni, and cheese. You may add any combination of deli meats and cheeses you desire.
  • Pull out your spaghetti, and dressing from the refrigrator. Add all of the chopped ingredients to your pasta and mix well. Shake and Pour the complete bottle of salad dressing over the salad and mix well. Last sprinkle the parmesan cheese over the salad and mix again. Cover and refrigerate overnight. Before serving the next day toss one more time to coat the pasta with the dressing. Taste to see if your salad has enough salt. Enjoy

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