Summer Sunshine On A Salad Plate Recipes

Steps:

• For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
• For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
• Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

Steps:

• Combine spinach and lettuce in large bowl; chill in fridge while prepping toppings.
• Just before serving: in a small bowl, combine shallots and mashed egg, mashing a bit to meld flavors; add mayo, honey and juice, and stir to blend; set aside.
• Drizzle dressing over greens, tossing well to coat everything evenly.
• Portion greens onto six serving plates; then add one-sixth of the toppings, ending with the cheese sprinkled artfully on top.
• Garnish with one or two fresh strawberries.

Steps:

• Grate carrots, and combine in a bowl with raisins, pineapple chunks and basil.
• Whisk honey, lime juice and ginger together and mix with other ingredients.

Steps:

• Combine orange and lemon jello; dissolve in boiling water.
• Measure out one cup; chill until slightly thickened.
• Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
• Stir well.
• Pour into a decorative mold.
• Chill until set but not firm (about 45 minutes).
• Blend yogurt with reserved jello; spoon into mold.
• Chill until firm (3-4 hours).
• Unmold and serve.

Steps:

• Cook the farfalle until it is al dente, about 8 to 10 minutes.
• While the farfalle is cooking, add turmeric to the water to turn pasta a bright yellow color.
• Cook the pasta shells in a separate pot of boiling salted water until it is al dente, about 8 minutes.
• Drain both rinsing in cold water. Place in a large bowl, toss with 1 tablespoon of the olive oil and set aside.
• In a medium saucepan of boiling salted water, blanch the broccoli until bright green, about 30 seconds. Drain and rinse under cold running water and add to the pasta. You may also do the same for the cauliflower but it will NOT turn bright green no matter how hard you try.
• In a small bowl, combine the orange juice and zest, the lemon juice, and salt and cayenne to taste.
• Whisk in olive oil until blended, then pour dressing over pasta. Add the veggies and chickpeas if using and toss to combine. Sprinkle on sunflower seeds.
• Note: you can omit the cauliflower and use all broccoli.

Steps:

• Tear the crab meat into strands with two forks. Put 2 -3 tbsps of mayo (or to taste) into a salad bowl. Add the grated ginger, red pepper flakes and a dash of ground allspice. Add the crab meat and grapefruit juice and stir to combine. Refrigerate until required.
• Lay out 4 salad plates with salad greens. Top with tomato slices and cucumber slices; English cucumbers don't need to be peeled but do peel if preferred. Add the grapefruit segments, cut shallots or spring onions into fine rings and add to salad. Lightly salt the tomatoes and cuces, careful if you are using capers. Divide olives and capers, if using, scatter on top.
• Drizzle salad dressing of your choice over each plate, I used a home made citrus vinaigrette.
• Remove the crab salat from the fridge, divide into 4 portions and mound on top of each plate, serve at once. Enjoy!