Fell down on the job and did not post for over a week, so you get two in a row now. One today and one tomorrow and one for the weekend!
Today I have a quick vegetable salad with a dressing made from Backyard Patch NEW Salt-free Ranch Dressing
We have made a Ranch Dressing for years, but it contained salt, so I spent a couple years perfecting a salt-free version that is as tasty as my original. And it is the perfect compliment to veggies and pasta.
1 1/2 cups uncooked tri-color pasta spirals
1/2 cup fresh broccoli florets
1/2 cup cauliflower florets
1/2 cup celery, chopped
1/3 cup carrots, sliced thin or julienned
1/4 cup tomatoes, chopped
1/4 to 1/3 cup prepared BYP salt-free Ranch Dressing
Cook pasta according to package directions. Drain and rinse with cold water. Place in a large bowl and add vegetables. Drizzle the salad dressing over the entire bowl and toss to coat. Cover and refrigerate 1 to 2 hours before serving. I like to serve it over spring greens, but you can just serve the pasta salad as it's own dish.
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2019 so you can find them all.
The themes are:
Today I have a quick vegetable salad with a dressing made from Backyard Patch NEW Salt-free Ranch Dressing
We have made a Ranch Dressing for years, but it contained salt, so I spent a couple years perfecting a salt-free version that is as tasty as my original. And it is the perfect compliment to veggies and pasta.
Pasta Vegetable Salad
1 1/2 cups uncooked tri-color pasta spirals
1/2 cup fresh broccoli florets
1/2 cup cauliflower florets
1/2 cup celery, chopped
1/3 cup carrots, sliced thin or julienned
1/4 cup tomatoes, chopped
1/4 to 1/3 cup prepared BYP salt-free Ranch Dressing
Cook pasta according to package directions. Drain and rinse with cold water. Place in a large bowl and add vegetables. Drizzle the salad dressing over the entire bowl and toss to coat. Cover and refrigerate 1 to 2 hours before serving. I like to serve it over spring greens, but you can just serve the pasta salad as it's own dish.
RECIPE THEME
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year. To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018.
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2019 so you can find them all.
The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes
August 2019 - National Mustard Day – mustard recipes
September 2019 - Quiche
October 2019 - Crock Pot meals
November 2019 - Pies
December 2019 - Mocktails
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