SUNSHINE PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 18
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
This is a really good Jello Salad! This is a recipe out of our family cookbook that my cousin Vicki put together as a labor of love for her mom (dad's sister) for her 71st birthday in 1997. (Times are approximate, as I haven't timed how long this takes to make).
Provided by Teresa M
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice; set aside.
- Dissolve Jello in 2 c hot water.
- Add 2 c cold water.
- Pour into 9 x 13 inch pan.
- When almost congealed, add one can of drained crushed pineapple.
- Add sliced bananas and miniature marshmallows; chill.
- In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
- Cook until thick enough to spread; cool.
- Then add cream cheese and whip together.
- Spread on congealed Jello.
- Top with Cool Whip.
- Sprinkled with flaked coconut if desired.
BLACK BEAN PASTA SALAD
Cooking healthy doesn't mean you have to spend hours in a hot kitchen. Debbie Terenzini-Wilkerson serves a low-fat, fuss-free fiesta at her Lusby, Maryland home by simply combining a refrigerating a few tasty ingredients.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 635mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
SUNSHINE SUPERMAN SALAD
Make and share this Sunshine Superman Salad recipe from Food.com.
Provided by DragonShoes
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- For the dressing: In a small, blend yogurt, orange juice and sugar; chill for a few hours to blend flavors.
- At serving time combine iceberg lettuce, romaine lettuce, spinach, caullflowerettes and mandarin segments; toss lightly. Pour dressing over salad and toss, sprinkle sunflower seeds over the top and serve.
Nutrition Facts : Calories 81.8, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.6, Sodium 19.5, Carbohydrate 15, Fiber 2.1, Sugar 11.8, Protein 2.2
HOMEMADE BLACK BEAN SAUCE
This is one of the most versatile Chinese sauces that go well with almost any ingredients, and is also suitable for stir frying, baking, grilling, and steaming.
Provided by Maggie Zhu
Categories Main
Number Of Ingredients 9
Steps:
- Rinse fermented black beans with tap water, drain, and coarsely chop them. I like to leave some bigger pieces of the beans, to give the sauce more texture.
- (Optional) You can use a food processor to mince all the ingredients. Add black beans, onion, and garlic into a food processor. Blend until both ingredients are minced, but not a fine paste.
- Heat oil and dried chili peppers in a saucepan over medium heat until warm. Turn to medium low heat. Cook until the chili peppers turn dark, but not black. Stir occasionally. Scoop out the chili peppers and discard them.
- Add the black beans and onion. Cook and stir, until the sauce looks a bit dry. (The beans will absorb oil at first, but release the oil once they're cooked.)
- Add Shaoxing wine, light soy sauce, and sugar. Simmer and stir until the onion turns tender. It takes about 10 minutes or so. The sauce can be easily burned, so make sure to keep the heat low and stir the sauce constantly to ensure even cooking.
- Add garlic and ginger (if you're using these ingredients). Continue to cook and stir the sauce until the onion turns very tender. You should see oil floating on top of the sauce.
- Transfer the sauce to a large bowl to cool off completely.
- Store the sauce in an airtight jar in the fridge for 2 weeks to a month.
SUNSHINE PASTA SALAD
I cannot remember where I found this recipe but this is one of the first pasta salads I made after moving out on my own and my Mom gave me rave reviews. I use asparagus in the spring when it is fresh and the broccoli when I cannot find nice fresh asparagus.
Provided by HokiesMom
Categories Low Protein
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Drain pineapple, reserving juice.
- Combine all salad ingredients together in large salad bowl.
- For dressing - Combine all ingredients together and whisk together well.
- Toss salad with the dressing and make sure the salad is well-coated.
- Chill for 1-2 hours prior to serving for best results.
- Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.
BLACK BEAN SUNSHINE PASTA SALAD
A nice, colorful picnic or buffet salad. Cook time is refrigeration time.
Provided by Mikekey *
Categories Pasta Salads
Time 8h30m
Number Of Ingredients 13
Steps:
- 1. Cook pasta according to package directions for the minimum cooking time.
- 2. Place peas and carrots in a colander.
- 3. When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
- 4. Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
- 5. Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
- 6. Cover with plastic wrap and chill overnight (8 hours). Give it a stir a few times while chilling.
BLACK BEAN AND CORN SALSA
The best and easiest Black Bean and Corn Salsa recipe! Transform canned black beans into a Mexican-inspired salsa with fresh grilled corn, peppers, tomatoes, onions, and loads of zesty lime and spice! This quick & healthy veggie-packed dish is vegan, gluten-free, and allergy-free! Pair it with your favorite chips as an appetizer or serve it as a flavorful side salad!
Provided by Rebecca Pytell
Categories Appetizer
Time 10m
Number Of Ingredients 11
Steps:
- Chop and prep all your ingredients. Grill the corn and slice off the kernels if needed, following these instructions.
- Add all ingredients to a large serving bowl and toss.
- Serve right away or chill and allow the salsa to marinate in the fridge for a few hours or overnight.
Nutrition Facts : ServingSize 1 Serving
SUNSHINE SALAD
Make and share this Sunshine Salad recipe from Food.com.
Provided by Lennie
Categories Pineapple
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine orange and lemon jello; dissolve in boiling water.
- Measure out one cup; chill until slightly thickened.
- Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
- Stir well.
- Pour into a decorative mold.
- Chill until set but not firm (about 45 minutes).
- Blend yogurt with reserved jello; spoon into mold.
- Chill until firm (3-4 hours).
- Unmold and serve.
Nutrition Facts : Calories 162.8, Fat 1.3, SaturatedFat 0.8, Cholesterol 5, Sodium 167.3, Carbohydrate 35.4, Fiber 0.9, Sugar 32.7, Protein 3.9
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