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Salad And Salad Dressings


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19 replies to this topic

#16 kareng

 
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Posted 03 July 2012 - 06:13 AM

But are you eating the pasta salad pretty much immediately? Have you ever refrigerated it overnight? My old gluten recipe, I made the pasta salad the day before so that all the ingredients/dressing/flavors would meld.


Usually, I make it in the a.m. For dinner at night. We find the next day it's starts to fall apart but still tastes good. My parents were eating it for 2 days and thought it was good the second day. Another of my sneaky plans to get more calories in my mom- used full fat and oil Italian dressing on hers and extra salami. :ph34r:
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#17 IrishHeart

 
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Posted 03 July 2012 - 06:24 AM

Another of my sneaky plans to get more calories in my mom- used full fat and oil Italian dressing on hers and extra salami. :ph34r:


Good idea, K!
(and that could explain MY tight pants....aha, the salami....)

Yeah, it is not really as "good" the second day, but I gave it a little dash of dressing and it perked up enough.
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#18 sora

 
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Posted 03 July 2012 - 06:42 AM

I call this my KISS dressing, it's great for roasted beet salad.

1 olive oil
1/3 Balsamic vinegar
A good size dollop of grainy mustard.

It's good on warm or cold beets.
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#19 JNBunnie1

 
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Posted 04 July 2012 - 06:07 PM

I have found with the rice pasta that I need twice as much dressing as I think i do, and it will be fine the next day. Mine always gets harder with time.
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#20 ~**caselynn**~

 
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Posted 04 July 2012 - 06:43 PM

I'm glad I saw this thread, I was just saying to my mom today that I'd love to have a new salad recipe! Thanks ladies! I don't really have anything fancy salad wise but I did make a yummy Italian pasta salad today.
I'm not much for measuring so here it is:
Italian pasta salad
1 bag gluten-free pasta (I use elbows usually)
1/2 pkg pepperoni chopped small
1tomato chopped
1cucumber chopped
Cheddar cheese chopped to taste( 1/2 block perhaps)
Italian dressing- I use Kens gluten-free. Enough to season salad to your liking
Salt and pepper
Mix all ingredients together( I make a couple hours ahead of eating to let everything mix together)

Wicked easy, and pretty basic lol
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