Salad Archives - Taste and Review

Caesar Pasta Salad

July 24, 2019/0 Comments/in Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Caesar Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 12
Total Time: 82 minutes

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Ingredients

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12 ounces (1 box) tricolor spiral pasta
3 green onions, diced
1 cup mixed cherry tomatoes, cut in half
1/4 cup marinated artichoke hearts, diced
5 oz freshly shredded Parmesan cheese
2 celery stalks, diced
2 x 1.75 ounces Parmesan crisps
16 ounces creamy classic Caesar dressing

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Instructions

Cook the pasta according to package directions; rinse and drain.

While the pasta is cooking you can chop up the vegetables. On a cutting board dice the green onion, celery stalks, and artichoke hearts. Cut the mixed cherry tomatoes in half. Add all the vegetables to a large bowl.

Toss half of the creamy classic Caesar dressing with the pasta and shredded Parmesan cheese in the large bowl. Chill for an hour before serving.

Then add in the remaining dressing and garnish the top of the salad with the Parmesan crisps.

Nutrition

Serving Size: 10
Calories: 846
Sugar: 5.4g
Sodium: 1613mg
Fat: 56.7g
Saturated Fat: 4.5g
Carbohydrates: 69.7g
Fiber: 5.3g
Protein: 24.6g
Cholesterol: 69mg

Cauliflower Bacon Ranch Salad

October 30, 2018/0 Comments/in Salad, Side Dish /by Cherie DeBrule

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Cauliflower Bacon Ranch Salad

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 15

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Ingredients

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SALAD

¾ head of cauliflower
1/4 head broccoli
1 bunch green onions, diced
2 (2.8 oz.) packages real bacon recipe pieces
Colby jack cheese, cubed
1 1/2 cup cashew halves

Creamy Dressing

1 1/2 cup sour cream
1 1/2 cup mayonnaise
1 seasoning packet dry ranch dressing mix

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Instructions

In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
Add the real bacon pieces and cashew halves.
Stir with a large spoon to combine all ingredients.

Notes

If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

Serving Size: 8
Calories: 588
Sugar: 5
Sodium: 523
Fat: 56
Saturated Fat: 13
Unsaturated Fat: 40
Trans Fat: 0
Carbohydrates: 15
Protein: 10
Cholesterol: 48

BBQ Bacon Ranch Chicken Pasta Salad

March 8, 2018/2 Comments/in Dinner, Pasta, Salad, Side Dish /by Cherie DeBrule

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BBQ Bacon Ranch Chicken Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

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Ingredients

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Ingredients To Make The BBQ Pasta Salad

1 pound chicken, shredded
1 (15 ounce) can black beans
1 (12 ounce) box tricolor rotini pasta
One red pepper
1/2 poblano pepper
1 (8 ounces) medium cheddar cheese cut up in small chunks
1 (4.3 ounces) bag of real crumbed bacon
1 (9 1/4 ounces) bag Fritos corn chips

Ingredients To Make The BBQ Ranch Dressing

¼ cup buttermilk
⅓ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar
1 cup barbecue sauce
¼ teaspoon garlic powder
½ teaspoon fresh dill
½ teaspoon fresh parsley
1 tablespoon snipped fresh chives
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

To Make Make The BBQ Ranch Dressing

In a medium size bowl whisk the buttermilk, mayonnaise, sour cream, bbq sauce until it is blended well. Add in the garlic power, fresh dill, fresh parsley, fresh chives, onion powder, salt and pepper. Keep whisking until it is smooth and creamy. If desired add in more bbq sauce. Cover and chill.

To Make The Pasta Salad

Cook the pasta according to package directions; rinse and drain. Place the pasta in a large bowl.
Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the large bowl.
Rinse and drain the black beans and add it to the large bowl.
Cut up the red pepper,poblano pepper, cheddar cheese and add it to the large bowl.
Cover and refrigerate the pasta salad for one hour. When ready to serve add the crumbled bacon, bbq ranch dressing, and toss to combine. Sprinkle corn chips on top.

Nutrition

Serving Size: 12
Calories: 574
Sugar: 9
Sodium: 672
Fat: 29
Saturated Fat: 8
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 51
Protein: 26
Cholesterol: 66

Turkey Dried Cherry Pasta Salad

February 9, 2018/0 Comments/in Pasta, Salad /by Cherie DeBrule

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Turkey Dried Cherry Pasta Salad

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Author: Bryon | Taste & Review
Prep Time: 30
Total Time: 30

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Ingredients

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Pasta Salad

1 pound farfalle ( bow tie) pasta
1 pound cooked turkey, cubed
5 green onions, sliced into rounds
1 cup dried cherries
1 cup gorgonzola cheese, cubed
2 celery sticks, diced
6 oz (1 package) of sliced almonds
4 fresh basil leaves, chopped

Homemade Poppy Seed Dressing

½ cup olive oil
2 teaspoons mayonnaise
¼ cup red wine vinegar
¼ cup sugar
½ teaspoon salt
1 teaspoon dried mustard
1 teaspoon salt
2–1/2 teaspoons poppy seeds

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Instructions

Make The Poppy-Seed Dressing

In a medium size bowl whisk red wine vinegar, sugar, salt, dried mustard, salt, and poppy seeds together. Slowly add the olive oil and mayonnaise. Cover and refrigerate.

Make Turkey Dried Cherry Pasta Salad

Cook the farfalle pasta according to package directions; rinse and drain.
Gently toss cooled cooked farfalle pasta, cubed turkey, sliced green onions, dried cherries, gorgonzola cheese, diced celery, sliced almonds, and chopped basil in a large bowl.
Pour in the poppy-seed dressing to desired consistency.
Cover and refrigerate the pasta salad up to an hour before serving.

Notes

This pasta salad is very versatile. You can substitute chicken for the turkey, craisins for the dried cherries, and sugar for the honey, and use other types of pasta noodles.

Nutrition

Serving Size: 12
Calories: 444
Sugar: 7
Sodium: 493
Fat: 23
Saturated Fat: 5
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 38
Protein: 22
Cholesterol: 37

Bacon Ranch Pasta Salad

November 6, 2017/1 Comment/in Lunch, Main dish, Pasta, Salad /by Cherie DeBrule

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Bacon Ranch Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 25
Total Time: 45

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Ingredients

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1 lb of bacon, cooked and crumbled
2 cups of chopped spinach
1 bunch green onions (scallions) sliced into rounds
8.5 oz sun dried tomatoes in olive oil, drained
4 roma tomatoes diced
2.25 ounces (1 can) sliced riped olives
1 lb (1 box) farfalle pasta
1 cup mayo
1 cup buttermilk
one seasoning packet of ranch dressing

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Instructions

In a large pot boil the noodles according to package directions. While noodles are cooking you can prep the rest of the salad. In a large mixing bowl mix the ranch dressing seasoning packet, the mayo, and the buttermilk. On a cutting board cut up the green onions, spinach, roma tomatoes, and add to the mixing bowl. Add the olives to the mixture and stir. Cook the bacon in a sauce pan on the stove until it is crisp. Chop into bite-size pieces and add to the mixture.
Drain and rinse the pasta when done with cold water, stir so they don’t stick. Serve immediately or store in an airtight container until ready to serve. Know that the pasta might suck up some of the sauce over time, so you can add a little more sour cream and mayo if needed. Refrigerate for 1 hour before serving.

Notes

To speed up the time you can make the bacon the night before or buy the precooked bacon.

Nutrition

Serving Size: 10
Calories: 656
Sugar: 5
Sodium: 601
Fat: 50
Saturated Fat: 9
Unsaturated Fat: 39
Trans Fat: 0
Carbohydrates: 39
Protein: 14
Cholesterol: 29

Blueberry Chicken & Blue Cheese Salad

August 4, 2017/1 Comment/in Lunch, Salad /by Cherie DeBrule

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Blueberry Chicken & Blue Cheese Salad

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 15

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Ingredients

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1/8 (10 ounce) package mixed salad greens
1/3 cup of fresh blueberries
1 boneless piece of crispy coated baked chicken
(See Recipe https://tasteandreview.com/crispy-coated-baked-chicken/)
1/2 cup blue cheese crumbles
1/4 cup honey roasted Pecan pieces
1/4 cup crispy fried onion
1 tablespoon purple onion
1/8 bottle raspberry walnut salad dressing

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Instructions

Mix all ingredients together. Toss with dressing before serving.

Nutrition

Serving Size: 1
Calories: 758
Sugar: 9
Sodium: 1114
Fat: 50
Saturated Fat: 17
Unsaturated Fat: 29
Trans Fat: 0
Carbohydrates: 18
Protein: 60
Cholesterol: 182

This recipes calls for:

Crispy Coated Baked Chicken

Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Dill Pickle Chicken Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

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16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114

Buffalo Chicken Pasta Salad

July 9, 2017/0 Comments/in Dinner, Main dish, Pasta, Salad /by Cherie DeBrule

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Buffalo Chicken Pasta Salad

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

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12 oz. (1 box) tricolor spiral pasta
1 pound chicken breast
3 celery stalks
1 green onion bundle
1 cup shredded carrot
13 oz. buttermilk ranch dressing
1/4 cup Franks Red Hot Sauce
5 oz. crumbled blue cheese + some for topping

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.

Notes

Test the sauce for the spiciness. Add more hot sauce to your liking.

Nutrition

Serving Size: 6
Calories: 734
Sugar: 4
Sodium: 1107
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 29
Trans Fat: 0
Carbohydrates: 50
Protein: 37
Cholesterol: 103

Chicken & Grape Pasta Salad

July 7, 2017/1 Comment/in Dinner, Lunch, Pasta, Salad, Side Dish /by Cherie DeBrule

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Chicken & Grape Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 27
Total Time: 37 minutes

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Ingredients

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5 cups of grilled cooked chicken
16 oz box macaroni large rings
4 celery stalks
2 teaspoons dried onion flakes
2 cups mayonnaise
4 ounces Cool Whip
1 lb green grapes
2 cups cashews halves and pieces
1 teaspoon of salt
1 teaspoon of pepper

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Instructions

Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

Serving Size: 20
Calories: 400
Sugar: 7
Sodium: 298
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 27
Protein: 17
Cholesterol: 39

Low Carb Bacon Cheddar Broccoli Salad

April 30, 2017/1 Comment/in Low Carb, Salad, Side Dish /by Cherie DeBrule

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Low Carb Bacon Cheddar Broccoli Salad

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Author: Cherie DeBrule

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Description

Low Carb Bacon Cheddar Broccoli Salad

Ingredients

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1. In a large bowl, mix the mayonnaise, vinegar, and splenda
2. Chop up the onion and broccoli florets
3. Add every thing else and stir

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Instructions

3/4 cup mayonnaise
2 Tablespoons apple cider
3 Tablespoons of sugar substitute
6 Oz of French’s new flavor crispy fried onions caramelized
1/2 cup of roasted and salted sunflower pumpkin seed mix
1/2 cup of craisins
1/2 shredded cheddar cheese
2.8 ounces of ready to serve bacon recipe pieces
1/4 of purple onion chopped
3 cups of chopped broccoli florets

Ingredients

Instructions

Nutrition

Ingredients

SALAD

Creamy Dressing

Instructions

Notes

Nutrition

Ingredients

Ingredients To Make The BBQ Pasta Salad

Ingredients To Make The BBQ Ranch Dressing

Instructions

To Make Make The BBQ Ranch Dressing

To Make The Pasta Salad

Nutrition

Ingredients

Pasta Salad

Homemade Poppy Seed Dressing

Instructions

Make The Poppy-Seed Dressing

Make Turkey Dried Cherry Pasta Salad

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Description

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