Salad and Salad Dressings

PASTA SALAD
 Dressing
2/3 C Canola oil part Olive oil
1/2 C white wine vinegar
1 T Dijon mustard
1 tsp salt
1/2 tsp pepper
2 cloves garlic, pressed
2 tsp. sweet basil
 In a big bowl mix together:
Cauliflower flowerettes, cooked tender crisp (I use a whole head or more)
Broccoli floweretts, cooked tender crisp
Frozen Green beans, cooked tender crisp  (I use about a bag or more)
1 can ripe black olives
Tomatoes diced
1 C jack cheese, cubed
1 pkg rotelle (spiral pasta), cooked and drained
    Cook the pasta in boiling water for about 20 minutes... or less.   Add vegetables and cheese to dressing.  Chill.  Makes about 12 Cups.  Is best served at room temperature.  I use this as dinner. 

RICE SALAD WITH SUGAR SNAP PEAS
 1 1/2 C fresh sugar snap peas
1/2 C Water
3 C cooked brown rice (1 C uncooked)
1 medium cucumber or more, peeled, seeded, and chopped
1/4 C chopped red bell pepper
1/4 C chopped fresh parsley (or 1/2 that and used dried)
Dressing:
1/3 C olive oil
1/3 C white wine vinegar
1 T sugar
1 T lemon juice
1/2 tsp salt
1/4 tsp. pepper
        In medium sauce pan, bring water to a boil.  Add peas.  Reduce heat; cover and simmer 3-4 minutes or until bright green and crisp tender.  Immediately rinse with cold water; drain well.  In large bowl, combine dressing ingredients.  Combine cooked peas, rice, chopped cucumber, pepper, and parsley with the dressing in the bowl.  Mix well.  Serve immediatly or refrigerate until serving time.  Beware, it doesn't taste good the next day.  I love this salad!  mmm good!  

SALAD DRESSINGS:

BALSAMIC AND RED WINE VINEGAR DRESSING
5 T olive oil
1 T red wine vinegar
1 T balsamic vinegar
salt and fresh ground pepper
     In a small bowl, whisk together the oil and vinegars.  Season to taste with salt and pepper.  Makes about 1/2 C.  Whisk well before using.  Carefully pour on your green salad and enjoy!

RANCH DRESSING
1 C plain non-fat yogurt
1 C buttermilk
1 tsp salt
1 tsp course ground pepper
1 tsp garlic powder
1 tsp onion powder
    Pour everything in a jar, cover with a lid and shake.  If it's thick add a little bit of water until you reach the desired consistancy.  Serve over your favorite green salad or with your favorite veggies.  Store left overs in refrigerator. 

VINAIGRETTE
1/3 C salad oil
1/3 C white wine vinegar or vinegar
1 T sugar
2 tsp fresh thyme, oregano, or basil or 1/2 tsp dreid thyme, oregano, or basil (I like basil best)
1/2 tsp Paprika
1/4 tsp dry mustard or 1 tsp Dijon style mustard
1/8 tsp pepper
    Pour everythin in a jar, cover with a lid and shake well.  Serve over your favorite salad.  Store in refrigerator up to two weeks.