Springtime Tossed Salad Food

SPRINGTIME PASTA SALAD

Springtime Pasta Salad image

This simple make-ahead salad is the perfect dish to prepare for a picnic, party or potluck. The dill in the dressing makes it extra refreshing. -Vicki Schrupp, Little Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

2 cups spiral pasta
1 medium zucchini, cubed
1/2 cup sliced ripe olives
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/2 cup Miracle Whip
1/4 cup sour cream
1-1/4 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon garlic salt

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat. Cover and chill for 2 hours.

Nutrition Facts : Calories 141 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 239mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

SPRINGTIME CHICKEN TOSSED CAESAR SALAD

Springtime Chicken Tossed Caesar Salad image

I found this recipe in the Sunday newspaper coupon section. It is so easy and delicious! A perfect meal for a nice spring or summer day.

Provided by Dine Dish

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) bag romaine lettuce
2 1/2 cups cooked boneless skinless chicken breasts, strips
2 cups cherry tomatoes, halved
2 cups cut up cooked asparagus (1 inch pieces)
1/2 cup golden reduced fat light caesar salad dressing
1 cup seasoned croutons
1/4 cup grated parmesan cheese

Steps:

Toss the lettuce with the cooked chicken, tomatoes and asparagus in a large bowl.
Add dressing and mix lightly.
Sprinkle with croutons and paremsan cheese.

Nutrition Facts : Calories 265.1, Fat 7.4, SaturatedFat 2.6, Cholesterol 80.6, Sodium 312.7, Carbohydrate 15.9, Fiber 4.7, Sugar 4.8, Protein 34.3

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