Smoked Gouda Raspberry Salads Recipes

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Cook the pasta according to the package directions. Drain and rinse under cold water until no longer hot. Set aside.
• Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl.
• In a large bowl, stir together the pasta, mayonnaise dressing, halved tomatoes and cubed Gouda. Taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of vinegar if necessary. Stir in the basil. Refrigerate, covered, for 2 hours before serving.

HAM AND SMOKED GOUDA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix mayonnaise, honey and mustard in small bowl. Place pasta, ham, celery and cheese in large bowl. Add mayonnaise mixture; toss to coat.

STRAWBERRY GOUDA PECAN SALAD

Steps:

• 1. Rinse lettuce. Drain well and dry, and tear into bite-sized pieces. Arrange lettuce on a chilled platter.
• 2. Slice and cut the Gouda into bite-sized pieces. Arrange on top of bed of romaine lettuce.
• 3. Slice strawberries with an egg slicer, and arrange in between the pieces of cheese.
• 4. Slice cucumber into VERY thin slices. Slit each cucumber slice from center to outer edge, one time. Make a cucumber twist by giving the slice a twist at the "opening" of the cucumber at the slice, and arrange on top of the lettuce bed with the strawberries and Gouda.
• 5. Toast the pecans in an 8" saute pan, with 2 - 3 tbsp. sugar,for about 5 minutes, until the sugar caramelizes and the pecans have a nice roasted color. Don't add any fluid ... just let the sugar caramelize the pecans. Let pecans cool, then give them a 'rough chop', leaving in rather large, coarse pieces. Use a food chopper or large sharp knife for this. Set aside for the moment.
• 6. For dressing, use a whisk to mix jam, oil, pressed garlic clove, vinegar and salt and pepper in large glass measuring cup. Drizzle over the salad. Sprinkle pecans over the top of all.
• 7. Serve right away, with extra vinaigrette on the side for those who might prefer more.