Broccoli Pasta Salad

Hey everyone, it's Kari! 

I've posted on this blog before but that was pre-baby and now that I'm just barely getting back into blogging (my baby may or may not be almost 14 months old - oops!) Natalie asked me to post this recipe for a salad I made the last time she and her husband (and her bump) came to dinner!

Photo

I first saw this recipe on Pinterest and posted it to my board in hopes to someday make it and I'm glad I finally did!

If you like the broccoli salad from Souplantation/Sweet Tomatoes you'll like this too!

The original recipe was a little different from what I ended up making because I tried to use mostly what I already had on hand,

This is the original recipe:

• 1 cup chopped pecans
• 1/2 (16-oz.) package farfalle (bow-tie) pasta
• 1 pound fresh broccoli
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 2 cups seedless red grapes, halved
• 8 cooked bacon slices, crumbled 

This is what mine ended up being:

• 10 oz. bow-tie pasta (Instead of 8 oz. - I kinda wanted it to be more hearty)
• 1 lb. fresh broccoli
• 1 cup mayo
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup apple cider vinegar (didn't have red wine vinegar)
• 1 tsp. salt
• 2 1/2 cups red grapes, halved
• 6 cooked bacon slices, crumbled (Instead of 8 slices - we ended up using some of the chewy bacon pieces for the burgers)
• 1/2 cup cashews (didn't have pecans - also didn't roast them)

Cook bow-tie pasta until it is al dente, let cool. While pasta is cooking cut broccoli into bite size florets.

Combine mayo, sugar, onion, vinegar and salt in a small bowl.
Toss pasta and broccoli and grapes in large bowl, pour mayo mixture over. (In the original recipe it says to refrigerate at this point for 3 hours - I didn't have time for this at first, but I do think the pasta was better second day, so if you have time to make it ahead you can stop at this point!)
Before serving toss in bacon and cashews.

It makes for a perfect summer salad and was delicious with burgers and corn on the cob!

Enjoy!

Easy Taco Salad

Every week I ask my husband what he wants for dinner, and every week he says "taco salad". It's kind of become a joke because I feel like it's such a random thing to crave all the time. I don't make it every week, but I try to fit it in as much as my taste allows. It's a super easy and fast dinner, and it's completely customizable which is good for us because we like a lot of different toppings!

Here's some things you need for 2 servings:
1 head Romaine, chopped small (or any leafy green. Spinach works too)
1/2 pound of Ground beef, cooked and drained (we eat everything cool on the salad, not hot)
1/2 can each Kidney and pinto beans, drained and rinsed (I freeze what we don't use for the next time)
1/2 cup shredded cheddar cheese
Handful of crunched up tortilla chips on top
We top our salads with either a dollop of sour cream or homemade ranch dressing
I've also added olives, chopped tomatoes or salsa, cilantro, limes, diced onion or green onion and avocado!

The meat and beans are hidden underneath!

We pile everything up in a big bowl and top each salad with our favorite things. It's a fun dinner especially for guests, I think, because you get to pick and choose your toppings. Hope you enjoy!

my favorite salad

I have been making this salad for quite awhile now and absolutely love it every time. 

You will for sure have 2-3 servings or more. 

Bacon Parmesan Salad

Dressing:

2/3 c. vinegar

1 c. oil

1 1/4 c. sugar

2 t. salt

2 t. mustard

Combine all ingredients in a blender and blend well. Pour into any container with a lid such as a tupperware or jar. I half this recipe for my husband and I, it makes quite a bit.

Salad:

Romaine lettuce

bacon

sugared almonds

parmesan cheese (I prefer the shredded kind in the little tub for this salad)

mandarin oranges (optional)

red onion

Slice your onion (however much you prefer) and add it to the dressing, put the lid on and allow the onion to marinate for an hour or so.

Now cook your bacon. I slice it up before cooking it, just because I like to :)

Make your sugared almonds. They are kinda hard to explain...but I'll try. Put your almonds and a lot of sugar in a pan. Turn your heat up to medium high and stir the entire time. As soon as the sugar starts to melt continue stirring for a few seconds then remove from the heat before they burn. Remove from pan onto wax paper. Delicious.

Combine your lettuce, bacon, sugared almonds & mandarin oranges in a large bowl. Pour your dressing over the entire salad and toss. Add your parmesan cheese and toss again.

Now...enjoy my favorite salad!

Dinner this week

Monday: David's making us homemade ravioli! Using this pasta recipe

Tuesday: Penne with spicy sausage and tomatoes

Wednesday: Corn chowder with bacon

Thursday: Shrimp in white wine + garlic

We eat out on Friday nights a lot, and we'll probably make homemade pizza on saturdays.

I'm also planning on making this garlic vinegar dressing this week. It looks amazing.

My Favorite Vinaigrette

I made this salad for Thanksgiving one year and fell in love with the dressing. I found it on the Food Network website under Rachael Ray's recipes. I always have all of the ingredients on hand so it's always a go-to.

Here's the vinaigrette:

1 tablespoon orange marmalade (I've also made it with apricot jam)

2 tablespoons balsamic vinegar

1/2 teaspoon dried rosemary (I like to chop it up a bit)

1/4 teaspoon dried red pepper flakes

1/4 cup olive oil

Mix it all together in a bowl with a whisk. I like to make vinaigrette instead of buying bottled dressings- I haven't found a bottled dressing that I really love.