Summer Sunshine On A Salad Plate Recipes

SUNSHINE PASTA SALAD

Steps:

• For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
• For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
• Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

SUNSHINE SALAD

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

SUMMER SUNSHINE ON A SALAD PLATE

Steps:

• Combine spinach and lettuce in large bowl; chill in fridge while prepping toppings.
• Just before serving: in a small bowl, combine shallots and mashed egg, mashing a bit to meld flavors; add mayo, honey and juice, and stir to blend; set aside.
• Drizzle dressing over greens, tossing well to coat everything evenly.
• Portion greens onto six serving plates; then add one-sixth of the toppings, ending with the cheese sprinkled artfully on top.
• Garnish with one or two fresh strawberries.

SUMMER SALAD ON A STICK

Steps:

• Thread 1 melon ball, 2 slices salami, and 3 arugula leaves, respectively, onto a toothpick. Repeat with remaining toothpicks.

BEAUTIFUL SUMMER SALAD

Steps:

• In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat.

SUMMER SUNSHINE PASTA SALAD

Steps:

• Cook the farfalle until it is al dente, about 8 to 10 minutes.
• While the farfalle is cooking, add turmeric to the water to turn pasta a bright yellow color.
• Cook the pasta shells in a separate pot of boiling salted water until it is al dente, about 8 minutes.
• Drain both rinsing in cold water. Place in a large bowl, toss with 1 tablespoon of the olive oil and set aside.
• In a medium saucepan of boiling salted water, blanch the broccoli until bright green, about 30 seconds. Drain and rinse under cold running water and add to the pasta. You may also do the same for the cauliflower but it will NOT turn bright green no matter how hard you try.
• In a small bowl, combine the orange juice and zest, the lemon juice, and salt and cayenne to taste.
• Whisk in olive oil until blended, then pour dressing over pasta. Add the veggies and chickpeas if using and toss to combine. Sprinkle on sunflower seeds.
• Note: you can omit the cauliflower and use all broccoli.