We're having this tonight with dinner
Creamy Bacon, Tomato and Avocado Pasta Salad
6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced
Cook bacon until crisp. Transfer to a paper towel lined plate.
Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
I make a lot of my own salad dressings. If you can make a vinegarette, you can make a cream style dressing, which is much simpler. A local restaurant uses 1/2 cup bottled Ranch dressing and adds a mashed avocado to it. Very good.
I like this
Avocado Ranch Dressing
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
1/2 cup flaked cooked crabmeat
1/2 cup cooked small shrimp
½ cup peeled and diced cucumber
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1 taspoon fresh dill, minced
1 pinch salt
1 pinch ground black pepper
1 pinch paprika
In a bowl, mix the crab, shrimp, cucumber, mayonnaise, parsley, dill, salt and pepper. Cover, and chill until serving.
Slice the avocados lengthwise, and remove the pit. Slice and sprinkle with fresh squeezed lime juice. Serve salad mounded on top of sliced avocado. Sprinkle the top with paprika, and serve with a slice of lime..
For over 80 years, 4 generations have served customers at the famous restaurant Louis Pappas Restaurant in Tarpon Springs, near the sponge docks. This is one of their most famous dishes.
Louis Pappas Greek Salad
For 4 salads:
6 potatoes1/4 cup fresh parsley, finely chopped1/2 cup whole green onions, thinly sliced1/2 cup mayonnaise1 to 2 tablespoons red wine vinegar Salt to taste
1. Cook unpeeled potatoes in unsalted water until tender, about 20 minutes.2. Cool until you can handle them. 3. Peel potatoes; cut into chunks in large bowl. 4. Sprinkle with vinegar and salt; add chopped green onions; toss.5. In small bowl combine parsley, sliced green onions, mayonnaise and salt. 6. Add to potatoes; mix well.
1 medium head iceberg lettuce3 cups potato salad12 roka (Greek vegetable) leaves or 12 sprigs watercress2 ripe tomatoes cut into 6 wedges each1 cucumber, peeled and cut lengthwise into 8 fingers1 avocado, peeled and cut in wedgesJuice from 1/2 lemon4 (3-inch-square) portions feta cheese (or use crumbled cheese)1 green bell pepper, cut into 8 rings each4 canned beet slices4 large shrimp, cooked and peeled4 anchovy filets12 Greek olives12 Greek Salonika peppers (from a jar)4 to 8 radishes, cut into flowers4 to 8 whole green onions1/2 cup distilled white vinegar1/2 cup olive oilOregano
1. Line large platter with outside lettuce leaves; mound potato salad in center. 2. Shred remaining lettuce; place on top of potato salad; top with roka or watercress. 3. Place tomatoes around the outer edge, with a few on top.4. Place cucumber wedges between tomatoes. 5. Sprinkle lemon juice on avocado to prevent browning. Add avocado.6. Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta. 7. Place olives, Salonika peppers, radishes and green onions around the edge. 8. Sprinkle with vinegar, then oil. Sprinkle oregano on top.
Mango and avocado are a good flavor combination, strange as that may seem. lol
1/2 cup oil
1/4 cup lime juice
4 tsp. sugar
1 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
2 heads romaine lettuce torn into pieces
2 cups mangos, cubed
1 large avocado sliced
Blend together oil, lime juice, sugar, onion powder, salt and pepper. Toss lettuce, avocado and mango. Pour on dressing.
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