Confettisalsa Recipes

Steps:

• In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.

Steps:

• Cook pasta according to package directions. Rinse in cold water, and drain.
• In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Steps:

• Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
• In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

Steps:

• In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

Steps:

• Place ingredients in a large heavy bottomed pot and cook for 10 minutes until mixture is very hot.
• Pack in hot pint jars.
• Place in water bath for 10 minutes.

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

Steps:

• Combine all vegetables in large bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.) Toss salad with enough Ranch Dressing to coat. Season to taste with salt and pepper and serve.

Steps:

• In a large bowl, combine the first six ingredients.
• Combine the salad dressing and salsa and pour over cheese mixture.
• Toss gently and serve with chips.
• Refrigerate leftovers.

Steps:

• In a large bowl, combine the first six ingredients. Combine the salad dressing and salsa; pour over cheese mixture and toss gently. Serve with chips. Refrigerate leftovers.

Steps:

• To make the salsa: combine all the salsa ingredients in a bowl; mix well; cover and set aside to let flavors blend.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
• To make the patties: combine the sausage, turkey, olives, dried plums, basil, parsley, and Zinfandel in a large mixing bowl.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Divide the mixture into 6 portions; form each portion into a patty to fit the rolls.
• When the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once, 4 minutes on each side or until juices run clear.
• During the last few minutes of cooking, place the rolls, cut side down, around the outer edges of the rack to toast lightly.
• To assemble: place a patty on each roll bottom; top with a spoonful of salsa; add roll tops and serve.