Zesty Radiatore Salad Food

ZESTY RICE NOODLE SALAD

Steps:

• Pour boiling water over the noodles and let sit for 5 mins. Rinse under cold water and thoroughly drain before placing in serving bowl. Add the carrots, onion and half the herbs.
• Meanwhile, make the dressing by mixing the lime juice, sugar and fish sauce, along with half the chillies.
• Heat a non-stick frying pan or wok until extremely hot, then add a drizzle of oil. Cook the mince until it browns, breaking it up with the back of a wooden spoon and making sure it is cooked through. Tip over the noodle mixture, then toss over the dressing, giving everything a good mix. Serve in bowls, with the remaining herbs and chilli slices scattered on top.

ZESTY RADIATORE SALAD

Steps:

• 1. Prepare pastaaccording to package directions, drain and cool.
• 2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese.
• 3. In a separate mixing bowl, blend together lemon juice, vegetable oil, basil, salt and pepper. Toss dressing with pasta mixture and serve.

ROASTED ROOTS AND RADIATORE PASTA SALAD

Steps:

• For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta.
• For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper.
• For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve.

BETTY CROCKER GOURMET TOSSED GREEN SALAD

Steps:

• Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
• CLASSIC FRENCH DRESSING:.
• Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.

RAINBOW FRUIT SALAD

Steps:

• Prepare the fruit.
• Combine all the ingredients for sauce and mix.
• Just before serving, pour honey orange sauce over the fruit, serve.