COLD BROCCOLI RAISIN SALAD RECIPES

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COPPER PENNIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Copper Pennies Recipe: How to Make It - Taste of Home image

This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.—Agnes Circello, Belle Rose, Louisiana

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 cups.

Number Of Ingredients 11

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 144 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 210mg sodium, CarbohydrateContent 21g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

ITALIAN CHICKEN PASTA SALAD RECIPE | GEOFFREY ZAKARIAN ...



Italian Chicken Pasta Salad Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
3 cups dried elbow macaroni 
1/2 cup plus 2 tablespoons extra-virgin olive oil 
1 cup cubed rotisserie chicken 
1 cup diced English cucumber (about 1/3 cucumber) 
1 cup halved cherry tomatoes 
1/2 cup chopped pitted Nicoise olives 
1/2 cup chopped roasted red peppers (about 1 whole) 
1/2 cup 1/4-inch diced hard salami (about 4 ounces) 
1/4 cup diced red onion (about 1/2 small) 
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese 
1/3 cup red wine vinegar 

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
  • Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
  • In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

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