Summer Spiral Salad Recipes

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SUMMER SPIRAL SALAD



Summer Spiral Salad image

In San Antonio, Texas, Evelyn Billingsley celebrates the freshet tastes of the season by tossing together an herb-enhanced salad. "It's a simple and delicious way to perk up picnics and potlucks," she suggests. "Be creative and add sliced zucchini, yellow summer squash or any vegetables your family fancies."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

4 cups cooked spiral pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
4 ounces part-skim mozzarella cheese, cut into thin strips
2 ounces turkey salami, cut into thin strips
1/2 cup pitted ripe olives
3 tablespoons canola oil
1/4 cup tarragon vinegar
1-1/2 teaspoons salt
4-1/2 teaspoons minced fresh oregano or 1-1/2 teaspoons dried oregano
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar and seasonings; shake well. Pour over pasta mixture and toss to coat. Cover and refrigerate for several hours or overnight.

Nutrition Facts : Calories 269 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 801mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

VEGGIE SPIRAL SALAD



Veggie Spiral Salad image

My husband and son detested pasta salad before I came up with this one. But there were no leftovers the very first time I served this-now it's a summertime family favorite! Filled with fresh, crunchy radishes and celery, juicy tomatoes and cucumbers, this nutritious recipe is one to try with your gang. -Melody Loyd, Parowan, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 13

1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup sliced ripe olives, drained
1/2 cup shredded Swiss cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon Italian salad dressing mix
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons olive oil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture., In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 186 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 356mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SUMMER KALE SALAD (WHOLE FOODS) RECIPE - (3.7/5)



Summer Kale Salad (Whole Foods) Recipe - (3.7/5) image

Provided by á-29897

Number Of Ingredients 9

1 bag kale
1/4 cup chopped apples
1/4 cup cranberries
1 small shallot, chopped
1/2 orange, with a little bit of zest
3 tablespoon olive oil
1 1/2 tablespoon champagne vinegar
1 drizzle honey
1/2 cup of chopped almonds

Steps:

  • Soak the shallots in orange juice, olive oil an champagne vinegar. Let it sit for 10 minutes. Next add the rest of the ingredients, toss, and let sit. The longer it sits, the better. 10 servings: Calories: 136 Protein: 3.2g Sodium: 23mg Fat: 8.5g Carbohydrates: 14.7g WW+pts: +4 pts

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