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July 28, 2014
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Rocky Mountain Recipes 7-28-14

Summer Pasta Salad
Marcey Dyer • Pierce, Colo.
1 box Ring pasta, cooked, rinsed, drained
1/2 c. Celery, finely chopped
1/2 c. Onion, finely chopped
1/2 c. Cucumber, finely chopped
1 c. Carrots, finely chopped
1/2 c. Green pepper, finely chopped
Salt and pepper to taste
3/4 c. Mayo
1/2 c. Sugar
Combine all salad ingredients. Stir mayo and sugar together until sugar dissolves. Combine pasta mixture to coat. Cover and refrigerate overnight. Give an occasional stir to incorporate all flavors and stir before serving.

Guacamole Tossed Salad
Cassidy Robinson • Mustang, Okla.
2 medium Tomatoes, seeded, chopped
1/2 small Red onion, sliced, separated into rings
6 Bacon strips, cooked, crumbled
1/3 c. Vegetable oil
2 Tbsp. Cider vinegar
1 t. Salt
1/4 t. Pepper
1/4 t. Red pepper sauce
2 large Avocados, ripe, peeled, cubed
4 c. Salad greens, torn
In a bowl, combine tomatoes, onion and bacon; set aside. In a small bowl, whisk together oil, vinegar, salt, pepper and red pepper sauce. Pour over tomatoes mixture and toss gently to coat. Add avocados. Place salad greens in a large bowl and add avocado mixture then toss to coat. Serve immediately.

Mushroom Salad
Helen Druse • Lafayette, Colo.
1 lb. Fresh mushrooms
1 c. Celery, diced
1 c. Green pepper, diced
2 Tbsp. Onion, finely chopped
2 Tbsp. Olive oil
1 Tbsp. Wine vinegar
2 t. Salt
1/8 t. Pepper
2 Tbsp. Lemon juice
Rinse, pat dry and slice mushrooms, should make about 5 cups. In a salad bowl, place mushrooms, celery, green pepper and onion. Combine remaining ingredients and pour over vegetables. Toss and serve.

Green Bean, Walnut and Blue Cheese Salad
Marlene Maurer • Lakewood, Colo.
1-1/2 lb. Green beans, snapped
1 Tbsp. Dijon-style mustard
2 Tbsp. Red wine vinegar
Salt and pepper to taste
3 Tbsp. Extra virgin olive oil
1/2 c. Walnut halves
8 oz. Danish blue or Roquefort cheese, cut into 1/2-inch cubes
2 Tbsp. Fresh parsley leaves, chopped
Bring a pot of salted water to a boil. Add green beans and cook until tender, about 4 minutes. Drain, run under cold water to refresh, then drain again. Pat dry with paper towels. Meanwhile, in a large bowl, prepare the vinaigrette: Whisk together mustard, vinegar, salt and pepper. Whisking constantly, slowly drizzle in olive oil and continue whisking until slightly thickened. Before serving, add green beans and walnuts; toss with vinaigrette. Adjust seasoning if necessary. Transfer to serving bowl and sprinkle with blue cheese and parsley.

Creamy Lemon Ranch Dressing
Thelma Horton • Longmont, Colo.
1/2 c. Mayonnaise
1/4 c. Sour cream
1 Tbsp. Milk
1 Tbsp. Lemon juice
1-1/2 t. White wine vinegar
1/2 t. Dried minced onion
1/2 t. Garlic powder
1/2 t. Lemon pepper
Pinch of dried dill-weed
Salt to taste
Whisk all ingredients together until well blended. Makes 3/4 cup.

French Style Dressing
Patty Spellman • Yuma, Colo.
1/2 c. Tomatoes, chopped
2 Tbsp. Lemon juice
1 Tbsp. Red wine vinegar
1/3 c. Vegetable oil or olive oil
1 Tbsp. Tomato paste
1 Garlic clove, minced
Salt and pepper to taste
Combine all ingredients in a blender or food processor and blend until smooth. Yields 1 cup.

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The Fence Post Updated Jul 28, 2014 02:44PM Published Nov 3, 2014 02:24PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.