How we make pasta salad!
We are heading to a family reunion and everyone is supposed to bring a side dish so today Marvin and I made pasta salad! Super easy to make. I made a double batch but below I will just list out the ingredients for one batch.
Pasta Salad
-1 box Suddenly Salad pasta salad mix, I used the Classic salad, prepare as directed
-1 8 oz block of cheese, I prefer pepper jack, cubed
-1 container of cherry tomatoes, halved
-1 package mini pepperoni (or halve regular size)
You can also add
-1 chopped bell pepper
-1 bunch of green onions chopped
Honestly - you can add just about anything! Mix it all together and chill for a couple of hours.
Enjoy!!
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Railroad Pie, A Ground Beef & Cornbread Casserole
Railroad Pie, A Ground Beef & Cornbread Casserole
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Sensational Charred Corn Salad With Salsa Dressing | Vegan and Gluten Free Recipe
Sensational Charred Corn Salad With Salsa Dressing | Vegan and Gluten Free Recipe
It's getting close to winter in Australia, right? And it's gettin' cold and some good old fashion comfort food is calling. Soups, stews, and rich curries bubbled away and created a feeling of warmth in a lot of kitchens and tummies. Salad can be that too. Charred Corn Salad with Salsa Dressing and that extra heat of chilli creates warmth in the tummy too. This dish is a beauty. Picture this….Winter sun, family & mates. On the veranda or around the fire….. A couple of beers, a nice organic red, kombucha, or whatever floats ya boat. Dipping some corn chips into this well-rounded salad.
OMG, I can hear and feel the crunch now. Enjoy this Sensational Charred Corn Salad With Salsa Dressing. Please keep sharing your creations in our Private Facebook Group, I really love seeing the food you're creating.
With love,
Chef xxx
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For the Salad:
Coconut Oil, for frying
5 Corn Cobs, whole
A bunch of Asparagus, grilled and sliced into pieces
2 bunches of Baby Spinach, roughly chopped
1/2 bunch of Coriander, roughly chopped
1 Avocado, cut into bite-size pieces
For the Salsa:
3 Capsicums (green, red, and yellow)
2 Tomatoes, roughly chopped
A handful of Coriander, roughly chopped
100 grams Jalapeno
2 limes, juiced
1 Tbsp Cumin Powder
Salt and Black Pepper, to taste
For serving:
1-2 packets of Corn Chips
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To prepare the salad:
Preheat a pan to medium-high and add coconut oil.
Add the corn cobs and grill until golden brown on all sides.
Set aside to cool down. Remove the corn kernels and set them aside.
Add the asparagus to the same pan and cook for only a minute. Set aside.
Combine the corn kernels and asparagus with spinach, coriander, and avocado.
To prepare the salsa:
Add the ingredients to a food processor and pulse until combined. Don't overmix, the salsa should be chunky.
Pour into a bowl, add some corn chips and serve with the salad.
***
Serves: 6-8
Prep time: 15 mins
Cooking time: 20-35 mins
Freezer-friendly: No
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R** For the salad
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How to Make the Best Esquites With All That Summer Corn
Test cook Erin McMurrer makes Bridget the ultimate Mexican Corn Salad (Esquites).
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