Spaghetti & Slaw Salad

This is a great dish to take to a picnic, because it makes so much!  I happened to make this when Corinne was here visiting and she [reluctantly] tried it.  She doesn't like anything with a mayonnaise base.  Just as we both thought, she hated it.  (Weirdo)  

But everyone else on the planet will love this cold salad.  Just keep some extra dressing on hand, because as the spaghetti sits in the refrigerator  it soaks up some of the dressing, so you need to add a little more before you serve it.  

You can either buy a head of cabbage and shred it yourself, or buy a bag of prepared cabbage in the produce section.  

INGREDIENTS
1 box thin spaghetti, cooked and drained
4 cups shredded cabbage
Shredded carrots (optional)
1/2 - 3/4 cup chopped onion
Pepper to taste
Mrs. Dash seasoning
1 teaspoon ground mustard
1-16 oz. bottle Marzetti's Slaw Dressing (I use Lite)
1-EXTRA 16 oz. bottle slaw dressing

Mix all ingredients together, keeping extra bottle of slaw dressing on hand if needed.  Refrigerate for at least 2 hours.  

Enjoy

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Green Bean Salad with Feta

Every now and then I come across a recipe that I go crazy over…this is one of them. A few months ago I visited my friend in Indianapolis and we went to a local farmers market at a creamery outside the city. One of the stands had a little recipe card with this green bean salad on it and I took one and put it into my purse. When the weather actually got warmer I decided it was time to make this salad and wow did I LOVE it! My husband was making fun of me because I wouldn’t shut up about how good the salad was. It is so light and refreshing and healthy that I would eat it every single day if I could! I will definitely be taking this to some summer picnics this year.

Ingredients:
1 lb. fresh green beans
1 cup cherry tomatoes, quartered
1/2 cup crumbled feta cheese
1/2 cup almonds
2 TBS. lemon juice
2 TBS. olive oil
2 TBS. chopped fresh dill
Salt & Pepper

1. Cut the green beans into bite-sized pieces and cook them in boiling water until cooked but still crunchy. About 6-7 minutes.

2. Drain the green beans and rinse with cold water, set aside.

3. In a salad bowl, whisk together olive oil, lemon juice, dill and a dash of salt and pepper. (I also zested about half of the lemon into the bowl for extra flavor).

4. Add in cooled green beans and toss.

5. Lastly, add in quartered cherry tomatoes, feta cheese and almonds and gently toss everything. Taste and add more salt and pepper if needed.

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Cous Cous Salad

I was looking around for something different to take to a summer picnic last year and I sort of invented this recipe from a few other recipes that I saw online. I wanted something light and refreshing, unlike the usual potato salad crap! I know, I'm weird and I don't like mayonnaise which cuts out like half of the stuff we usually eat at summer picnics. This dish is so refreshing and healthy, I usually make this big batch and take the leftovers in my lunch all week. It has a lot of flavor with the balsamic dressing and the crunchy vegetables. Definitely a great alternative to the usual heavy side dishes.

Ingredients:
2 cups whole wheat dried cous cous
1 cup diced red pepper
1 cup diced cucumber
1/2 cup feta cheese
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp. dried oregano
1 tsp. dried basil
Salt & Pepper

1. Cook 2 cups of dried cous cous according to box directions. Mine says boil 2 cups of water and 1 Tablespoon of olive oil and then remove from heat, add in 2 cups of cous cous and cover. Let stand for 5 minutes and then fluff with a fork.
2. Cut red pepper and cucumber into small cubes and place into a bowl.

(This photo taken by my sis, the photography major! So pretty, thanks Kels!)

3. Add cooled cous cous to the vegetables. Make sure cous cous is cooled, you can place it in the refrigerator if you are pressed for time. Just don't add the hot cous cous to the raw vegetables, you do not want to cook the vegetables.

4. In a small bowl, mix balsamic vinegar, olive oil, oregano, basil and a dash of salt and pepper. Mix together with a fork or whisk.

5. Add balsamic dressing to the cous cous and vegetables and stir. Lastly, add in the 1/2 cup of feta cheese. Serve cold!

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