Tuesday, May 19, 2009

Picnic-Friendly Recipes

Spinach Pasta Salad

12 oz. bow-tie pasta, cooked, rinsed and drained

1 medium sweet onion, chopped

1 bag (12oz.) of fresh baby spinach, roughly chopped

1 bottle (12oz.) Italian dressing (homemade or purchased)

One-half lb. smoked Gouda, cubed (~1/2 inch)

Three-fourths lb. beef summer sausage, cubed (~1/2 inch)

One-half cup Parmesan cheese, shredded

Mix cooked pasta, onion and spinach. Add dressing and combine. Stir in Gouda and summer sausage. Finally, mix in Parmesan cheese. Refrigerate until ready to serve.

Red Potato Salad

5 lbs. red potatoes, washed

2 small red onions chopped

2 green peppers, chopped

6 celery stalks, cleaned and chopped


1 1/4 cup extra virgin olive oil

2 tsp. Dijon mustard

1/2 cup tarragon flavored vinegar

4 tsp. sugar

1 T dried Italian herbs

2 T chopped fresh thyme

1 tsp. salt

1 tsp. coarsely ground pepper

Boil potatoes in salted water until fork tender, but not falling apart. Drain potatoes, place in cold water to cool, and drain again. When cool, cut into thin slices.

Combine all vegetables in large mixing bowl.

Whisk dressing ingredients together and pour over vegetables, tossing to coat. Refrigerate until ready to serve.

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