Today I’m sharing three really yummy salad recipes that I made
and photographed for Country Sampler Farmhouse Style magazine.
This first one is a BLT Pasta Salad that's so perfect for
making ahead and just noshing on during the week as a quick ready-made lunch.
It’s also great for a potluck or picnic side dish. You can’t
go wrong with fresh ingredients and a little bacon. It really does taste like a
BLT!
BLT Pasta Salad
Serves 4
12 ounces corkscrew-shaped pasta
12 ounces lean bacon (reserve 2 tablespoons of bacon drippings)
1-pint cherry tomatoes, cut into halves or quarters
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
1 tablespoon lemon juice
5 cups chopped romaine
lettuce
1.
Cook the bacon in a large skillet over medium-high heat until
crisp. Drain on paper towels. Discard all but 2 tablespoons drippings from the
pan.
2.
Cook the pasta in a large pot of salted boiling water as the
label directs. Drain and toss with the bacon drippings in a large bowl; set
aside.
3.
Crumble the bacon into bite-size pieces; set aside 1/4 cup for
garnish. Toss the remaining bacon and the tomatoes with the pasta.
4.
Mix the mayonnaise, sour cream, lemon juice and 3 tablespoons
chives together in a small bowl and toss with the pasta until evenly combined.
5.
Season with salt and pepper. Chill until ready to serve.
6.
Add the lettuce; toss again to coat. Garnish with the reserved
bacon and the remaining 1 tablespoon chives.
A Caesar Salad and Potato Salad combo? Why not?! This one is
really delicious, and I love the way the potatoes soak up the creamy Caesar
dressing for an added boost of flavor.
This salad is also great for a potluck or just treat yourself and
make it as a side dish to a weekday dinner for you and the family.
Caesar Potato Salad
3 pounds (8 to 10) medium red potatoes, scrubbed
¼ cup olive oil
1 minced small garlic clove
2 tablespoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon anchovy paste (optional)
2 Tbs mayonnaise
1 cup grated Parmesan cheese
1 ½ cups shredded romaine lettuce hearts
Salt and pepper
1. In a large pot, bring potatoes to a boil in salted water over
high heat. Reduce to a simmer and cook until tender when pierced with a
knife, 15 to 20 minutes.
2. Drain and let cool completely. Cut potatoes into 1 ½ inch pieces.
3. In a large bowl, combine olive oil, garlic, lemon juice,
mustard, Worcestershire sauce, anchovy paste, mayonnaise and Parmesan.
4. Add potatoes while still warm and toss to combine. Season with salt and pepper. Add romaine hearts just before serving. To store, cover and refrigerate up to one day.
Coleslaw is a healthy side dish any time of the year, and
this one is zazzed up with the addition of apples, bacon and almonds.
Check out the ingredients... it’s so easy to make, and I’ve added a
little bit of yogurt in the dressing for a bit of extra freshness.
ciao! fabiana
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