Turtle Shell Salad Recipes

GARDEN SHELL SALAD

Steps:

• Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

TURTLE SHELL SALAD

Steps:

• Pour lemon juice in flat bottom dish and roll each avocado half in lemon juice. Place flat side down in dish. Sprinkle salt on the top of each half.
• In mixing bowl, take two halves and mash with picante sauce, add cottage cheese, green olives and onions. Mix well.
• Lay romain lettuce leaf on each of six plates.
• Take ice cream scoop and place a scoop of.
• cottage cheese avocado salsa in the middle of lettuce leaf. Take one avocado half and place over the mound of salad.
• Save the lemon juice to serve.
• Note: you can score the avocado half with a toothpick and make marks on the shell and place a large green olive in the front of the "shell" You can make little "feet" by taking the top of a green onion and making cuts to fan on each end of a 2 inch section.
• of green onion top, then cut the section in half and you have "four feet". You can take a small strip of pimento and cut in narrow pieces and tuck under the "shell" for a tail.

SEA SHELLS SALAD

Steps:

• Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
• Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate

TURTLE SHELL TACOS #RSC

Steps:

• Preheat oven to 350 degrees F.
• Crumple 4 sheets of Reynolds Wrap into 4 LOOSE balls, each about 4-5 inches in diameter (about the size of a softball). Place the balls onto a cookie sheet.
• On a separate sheet of Reynolds Wrap, place three biscuits in a circle, overlapping each biscuit slightly. With fingertips, pat biscuits into an 8-inch circle. Repeat, forming four biscuit circles.
• Drape each biscuit circle over one of the foil balls. Bake in oven for 8-10 minutes. Remove and cool. (Can be prepared 1-2 days ahead).
• Meanwhile, heat oil in pan, and sauté onions with ground beef. Brown ground beef. Drain. Return to pan and add taco seasoning, and water. Bring to boil, and simmer for 5 minutes.
• Invert biscuit shells onto plates.
• Add shredded lettuce, divide ground beef between shells. Add 1/4 cup black beans to each serving. Divide remaining ingredients among servings. Serve with salsa, if desired.

SEASHELL SALAD

Steps:

• Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving.

TURTLE SHELLS

Steps:

• Preheat oven to 350°. Cut shell in 8 pie-shaped wedges. Bake on ungreased baking sheets for 7-9 minutes or until light golden brown. Remove shells and place on wax paper. Place caramels and milk in microwave-safe bowl. Microwave on MEDIUM for 3 minutes, stirring often. Spread caramels onto cooled shells; top with pecans. Microwave chocolate on MEDIUM for 3 minutes; stir and repeat 2 minutes, stirring often. Drizzle chocolate over caramel and pecans. Delicious.

SALAD STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
• Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.