Tortellini Salad Recipe
Ingredients:
1 pounds tortellini,can be filled with mushrooms, spinach, fresh cheese
½ c walnut pieces
½ c peas, cooked and cooled
1 c mayonnaise
Directions:
Cook the tortellini according to directions on the package.
Drain and rinse with cold water for 1 minute. Blot with a paper towel.
Stir everything together and serve hot.
Enjoy!
Autumn Salad Recipe
Ingredients:
6 T orange juice
2 navel oranges, peeled and broken into segments
2 bunches watercress, washed and stemmed
2 T balsamic vinegar
½ medium bulb fennel, cored and thinly sliced
¼ c pomegranate seeds
¼ C olive oil
Salt and pepper to taste
Directions:
In a bowl combine fennel, pomegranate and oranges.
Whisk juice, vinegar, oil, salt, and pepper in another bowl, pour over the fruit, pull, and let marinate in the counter 30 minutes.
Strain through sieve in original dress. Add watercress to the dressing, add, arrange on plate, top with fruit / fennel and serve.
Enjoy!
Frech Salad Recipe
Ingredients:
3 potatoes
3Â carrots
2 kohlrabi
1 medium celery root
1 stalk celery, including leaves
cauliflower
Mayonnaise
Fresh Parsley
Directions:
Cook the potatoes and mayonnaise, but until just tender
Cook potatoes separately
Allow to cool all
Cut into small pieces
Cover with mayonnaise to taste.
Enjoy!
Ribbon Salad Recipe
Ingredients:
1 (20 ounce) can crushed pineapple
2 (3 ounce) lemon gelatin
2 (3 ounce) cherry gelatin
1 (8 ounce)cream cheese
1 (3 onz) package lemon gelatin
1/2 cup miniature marshmallows
1 cup pineapple juice
1 cup whipped cream
1 cup mayonnaise
5 cups hot water
4 cups cold water
Directions:
Dissolve lemon gelatin in 2 cups hot water. Add 2 cups of cold water.
Pour into 14 x 10 “pan.
Chill until set. Dissolve lemon gelatin in 1 cup hot water in top of double boiler.
Add and stir until marshmallows melted.Remove heat.
Add 1 cup of pineapple juice and cream cheese.
Whisk until well blended. Stir in pineapple.
Cool slightly. Fold in cream and mayonnaise.
Chill until thickened. Pour over lime gelatin.
Chill until almost set.
Dissolve cherry gelatin in 2 cups hot water.
Add 2 cups of cold water.
Chill until syrupy. Pour over pineapple layer.
Chill until firm.
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