Alvhilds Burnt Almond Dressing

4 cups of Almonds - burnt on a pan

2 cups of olive oil 4 table spoons of mustard 2 Cups of honey 1 lime

Super easy macaroni salad

Ingredients

2 cups macaroni (I use whatever is in my cupboard)

1/2 cup cubed cheese (I prefer cheddar or co-jack)
1/2 cup cubed ham
1/2 cup Miracle Whip (can sub mayo your choice)
1 tablespoon mustard

Directions:

1 Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
2 Mix together cold macaroni, cheese, and ham in a bowl.
3 In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
4 Mix it all together and chill or serve immediately.

Griekse rysslaai

In plaas van ‘n normale Griekse slaai, sny jy hiervoor al die gewone bestanddele effens kleiner en gooi dit by rys vir ‘n heerlike koue rysslaai.

Vir 4 persone.
1 koppie rou rys
4 sprietuie, gekap
1 koppie gerasperde komkommer
ongeveer 300 g kersietamaties, gehalveer
75 g fetakaas, in klein blokkies gesny
6 swart olywe, ontpit en in kwarte gesny
sout en varsgemaalde swartpeper
paar handevol varsgekapte basiliekruid

Kook die rys met ‘n knippie sout tot gaar. Gooi dit uit in ‘n mengbak om af te koel.
Voeg die res van die bestanddele en sout en swartpeper na smaak by.

Aartappel en radysslaai

1 kg Mediterreense aartappels
2 bossies radyse, in skywe gesny
6 sprietuie, fyngekap
150 ml olyfolie
sap van 1 suurlemoen
1 knoffelhuisie, fyngekap
sout en varsgemaalde swartpeper na smaak
40 g vars roket
6 hardgekookte eiers

Kook aartappels tot sag. Dreineer en laat afkoel. Trek skille van aartappeltjies af. Meng die aartappels, radyse en sprietuie versigtig in 'n groot bak. Meng olyfolie, suurlemoensap en knoffel, gooi oor slaai en geur met sout en peper. Net voor jy die slaai voorsit, meng roket deur en rangskik eiers bo

Pasta Salad

Ingredients
3 cups uncooked penne pasta
1 large egg
2 garlic cloves, minced
1 1/2 cup 2% low-fat milk
1 cup (4 ounces) shredded sharp Cheddar cheese
4 ounces cream cheese
1 cup (4 ounces) shredded Gruyère or Swiss cheese
¾ cup (3 ounces) grated Parmigiano-Reggiano cheese
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter
12 saltine crackers, crumbled

Instructions
1. Cook pasta according to package directions, drain.
2. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish.
3. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly. Serves 8.

Pineapple Couscous salad

Ingredients
3/4 cup chicken broth
1 cup uncooked couscous
1 (20 ounce) can pineapple tidbits, drained
1 (4 ounce) can chopped green chilies, drained
1/4 cup chopped pecans, toasted
3 green onions, chopped
2 tablespoons olive oil
1 tablespoon minced fresh mint
1 garlic clove, minced
4 1/2 cups baby spinach leaves

Directions
In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.

Macaroni salad

Ingredients
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight

Carrot Apple Salad

Ingredients:
1 cup shredded carrot
3 medium Golden Delicious or Gala apples, unpared and diced
1 tablespoon lemon juice
1/2 cup raisins
1/3 cup cholesterol free, reduced calorie mayonnaise
salad greens for six servings

Directions:

Combine all ingredients except salad greens. Chill thoroughly. Serve on salad greens.

Calories 126 Fat 3 g Diber 2 g Sodium 89 mg.


This recipe from CDKitchen for Carrot-Apple Salad serves/makes 6

Print this recipe

Pastaslaai

250 g pasta skulpies (gekook saam met die knoffel)
3 knoffelhuisies
250 g rooi kersietamaties (fyn opgesny)
´n handvol ontpitte olywe (fyn opgesny)
2 eetlepels sprietuie (fyn opgesny)
´n handvol basiliekruid (fyn opgesny)
´n halwe komkommer (fyn opgesny)
3 eetlepels wit asyn
6 eetlepels olyfolie
sout
gemaalde swartpeper

Verwyder die knoffel sodra die pasta gekook is. Maak die knoffel fyn en meng met die asyn, olie en sout en peper. Gebruik dit as die slaaisous. Die res van die bestandele word gemeng om die slaai te maak.