Primos Salad Dressing Recipes
PRIMOS SALAD DRESSING
Primos Restaurant in Jackson, MS, has been in business for years. Someone gave us this recipe and said that it came from Primos. True? Not sure? Good dressing? Sure.
Provided by Debbie Quimby
Categories Other Sauces
Number Of Ingredients 10
Steps:
- 1. Place all ingredients in a blender and blend until creamy. Store in refrigerator until ready to serve.
PRIMO PASTA SALAD
This comes from the 2008 Taste of Home recipe book. I made it last night and thought it was actually pretty good! Nice and fresh and easy with lots of good veggies. This is from their "Cooking for one or two" section, so you might have to double the recipe to make enough for everyone. :)
Provided by Mrs. Delishis
Categories Spring
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta, then drain and rinse in cold water.
- Combine the pasta and all ingredients in a bowl, except the ranch and italian dressings.
- Add the dressings and toss to coat. Refrigerate until served.
PRIMO PASTA SALAD
At the last minute, I was told to bring something for a potluck at work. Not having the time to go shopping, I used whatever I had on hand and used a dressing my mother always used on her potato salad. The salad was a hit at work. Takes a little time to make but is well worth the effort.
Provided by Klantz
Categories Salad Pasta Salad Rotini Pasta Salad Recipes
Time 3h55m
Yield 16
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
- Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
- Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
- Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 26.5 g, Cholesterol 69.6 mg, Fat 20 g, Fiber 2 g, Protein 9.7 g, SaturatedFat 5.9 g, Sodium 406.2 mg, Sugar 3.6 g
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