Broccoli Salad

As I was searching for a good salad for a recent pot luck I rediscovered this recipe among my sister's "tried and trues". It is quick and easy and tastes like it took you all day to make. It is always a hit wherever we take it. Sorry it doesn't have a picture but it got gobbled up before I could find my camera. I will make it again soon and add a picture.

Broccoli Salad

Recipe courtesy of Sonia Goodwin and Caprece Curtis

Salad Ingredients:

• 1 medium onion finely chopped
• 3 heads of broccoli chopped
• 8 oz of shredded mozzarella cheese (2 cups)
• 1/2 to 1 cup of cooked or pre-cooked bacon (I always use pre-cooked...hate what cooking bacon does for the smell of my kitchen)

Dressing Ingredients:

• 1/4 cup sugar
• 1 cup mayonnaise
• 1 TBS apple cider vinegar

Mix the dressing ingredients in a small bowl and set aside. In a medium bowl mix the salad ingredients and toss. *2 hours before serving pour dressing over salad and toss again making sure to cover salad well. Place in refrigerator until ready to serve.

*Although it is better if you let it marinade in the dressing for 2 hours, it tastes perfectly wonderful marinading only for 30 minutes.

Broccoli Salad

As I was searching for a good salad for a recent pot luck I rediscovered this recipe among my sister's "tried and trues". It is quick and easy and tastes like it took you all day to make. It is always a hit wherever we take it. Sorry it doesn't have a picture but it got gobbled up before I could find my camera. I will make it again soon and add a picture.

Broccoli Salad

Recipe courtesy of Sonia Goodwin and Caprece Curtis

Salad Ingredients:

• 1 medium onion finely chopped
• 3 heads of broccoli chopped
• 8 oz of shredded mozzarella cheese (2 cups)
• 1/2 to 1 cup of cooked or pre-cooked bacon (I always use pre-cooked...hate what cooking bacon does for the smell of my kitchen)

Dressing Ingredients:

• 1/4 cup sugar
• 1 cup mayonnaise
• 1 TBS apple cider vinegar

Mix the dressing ingredients in a small bowl and set aside. In a medium bowl mix the salad ingredients and toss. *2 hours before serving pour dressing over salad and toss again making sure to cover salad well. Place in refrigerator until ready to serve.

*Although it is better if you let it marinade in the dressing for 2 hours, it tastes perfectly wonderful marinading only for 30 minutes.

Chicken Fiesta Pasta Salad

Adapted from "My Sister's Kitchen"

I found this recipe @ "My Sister's Kitchen" blog seeing the picture just had to try. It definitely did not dissappoint. I made it for Sunday dinner and served with some nice bread. I think next time I will serve it with tostitos or corn chips. This is a great one for picnics or pot lucks this summer. I love how colorful it is because it is full of all kinds of yummy veggies. You gotta try it!

• 2 cups chicken breast cooked and cubed or sliced (season with a little salt and pepper and garlic powder) I used high quality canned chicken and seasoned as directed (it was delicious and made this recipe even easier.
• 1 lb. package bowtie pasta cooked according to package directions * Tortellini is also a delicious substitute*1 can corn, drained
• 1 can black beans, rinsed & drained
• 1 green pepper, diced
• 1 handful of cilantro, chopped
• 1 package grape tomatoes, halved or red pepper diced
• 2 cans sliced olives, drained
• 1 cucumber, peeled and diced
• 1/2 package Hidden Valley Fiesta Ranch Dip mixed with one 16 oz container of sour cream. (The original recipe asked for 1 pkg. but I thought it made the dressing a bit overwhelming so I recommend that you start with 1/2 pkg. You can always add more if needed.)
• 1 lemon zested and juiced.
• 1 jalapeno seeded.

Cook pasta according to package directions. Drain and cool. Add all ingredients in a bowl. Toss and mix in dressing.