50+ Lifestyles

 Bow Tie Pasta Salad

• 1 cup chopped pecans
• 1/2 (16-oz.) package farfalle (bow-tie) pasta
• 1 pound fresh broccoli
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 2 cups seedless red grapes, halved
• 8 cooked bacon slices, crumbled

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Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat.

Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Southwestern Green Goddess

• 5 cups chopped romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup canned corn kernels, drained
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantroleaves
• 1 avocado, halved, seeded, peeledand diced
• 1/4 cup tortilla strips, for garnish

Cilantro Lime Dressing:

• 1 cup loosely packed cilantro, stems removed
• 1/2 cup Greek yogurt 2 cloves garlic
• Juice of 1 lime Pinch of salt
• 1/4 cup olive oil 2 tablespoons apple cider vinegar

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May be tossed together, or plated individually and served as shown.

West Coast Spaghetti Salad

• 1 pound thin spaghetti, broken into 1 inch pieces
• 1 pint cherry tomatoes, chopped in half
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green bell pepper, diced
• 1 red bell pepper, diced
• 1 large red onion, diced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained

DRESSING:

• 1 bottle (16 ounces) Italian salad dressing
• ¼ cup grated Parmesan cheese
• 1 tablespoon sesame seeds

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Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.

To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated.
Cover and refrigerate for 3 hours or overnight

Taco Salad

• 4 cups shredded lettuce
• 1 – 1 lb can kidney beans, washed and drained
• 2 tomatoes, chopped
• 1 teaspoon chopped green chili
• 1/2 cup chopped bell peppers (any color or combination)
• 1/2 cup sliced or chopped ripe olives
• 1/4 cup sliced or chopped green olives

Toss together and chill

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Dressing

• 1 large avocado, mashed
• 2 Tablespoons Italian dressing
• 1/2 cup sour cream
• 3/4 teaspoon chili powder
• 3/4 teaspoon chili powder
• 1 teaspoon instant onion
• salt and pepper

Mix well and chill

• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup coarsely crushed Fritos

When ready to serve, combine salad and dressing together.

Top with the cheese and Fritos

Cheery Cherry Pineapple Salad

• 1 can sweet black cherries, drained
• 1 can Royal Anne cherries, drained
• 1 can pineapple chunks or tidbits,
  drained
• 1 cup slivered almonds
• 1 cup miniature marshmallows
• 1 cup cool whip

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Mix all ingredients together. Can be made a day ahead.

 Ella’s note:
Add meat to any of the above salads, except the Cheery Cherry. Any of the following would work – cooked and sliced chicken breast, pork chop or loin, beef steak, tuna or salmon steak, or canned chicken breast or albacore tuna. Shrimp could even be added.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]