It sounds like a weird combination....but it actually works really well! I served this over butter lettuce, cherry tomatoes and avocado....which we all devoured!!! The egg yolk will thicken the dressing. Directions are included on how to pasteurize the egg.
Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.
My DH always raved about my mom's pasta salad until I found the inspiration for this recipe in TOH June 2002. Now he doesn't like it any other way. I have modified the original recipe over the years & now need to post it here for safe-keeping because the clipping is falling apart. UPDATE: May 2010 - I'd like to add that this recipe has now been tested with gluten free pasta and turkey bacon and was just as delicious as the posted recipe. Keep in mind though that a little extra mayo was needed with the GF pasta. :)
This is one we've made in our family for a while. Have no idea where it came from. It gets eaten up every time. It is great for being very versatile. If you don't have an ingredient or two, you still may be able to make it. It's like a lot of other crab pasta salads, except that it has french dressing in it. My amounts are kind of guesstimated, because I just throw it together. If I don't use pickles, I add a little bit of dry dill. Best to use a chewy pasta like rotini or bow ties.
This is a delicious salad that has lovely colors, for a nice presentation line the serving bowl with whole lettuce leaves, plan ahead the pasta/veggie and Italian dressing mixture needs to chill for at least 6 hours --- the amounts I have listed are just a guideline you may adjust to taste, if you are serving a crowd I would suggest to double.
I tossed this together to serve with dinner, the Mexican flavors were a hit with me so I thought I would post it to see if others agree. Prep time includes all the chopping. Makes 6 side servings or 2 entree sized portions.
I was surprised to see that, although quite a number of cucumber-dill recipes are available, nobody seems to have hit on the combination with feta cheese. Light and summery. Good for picknicks as well -- in that case bring the cheese separately and add just before serving. Good-quality olive oil is essential.
There are several versions of "Marinated Vegetable Salad" on Zaar, this is a take and tweaked recipe of my mom's, it is a bit different and a favorite in our family. This is wonderful for potlucks or when you want to make a huge salad. The Dressing is the key to this refreshing summer salad. You can put almost any kind of canned veggies to this, even garbonzo beans .... just dump all into a colander and let them drain. Be sure to make the dressing and give it time to chill. Thanks Mom!
I like the use of cabbage instead of lettuce in this recipe, though if you prefer lettuce, by all means, sub-away. I also personally prefer lime juice to lemon, but I got this recipe from my Mom, & have posted it the way she gave it to me. Of course, there is always feta cheese to be considered...