It
might not be very warm yet, but this is spring and soon will be
picnic and or outdoor eating season. This is a quick cold salad
favorite for any get together.
It
is best mixing any salad dry ingredients and sealing them to
refrigerate overnight along with a separate container of the
“dressing”. Pasta will suck up just about any fluid you put on
it. So don't mix it all together until “you have reached your
destination”.
½
box “rotini” pasta cooked “al dente”
1
stalk celery, diced
1
lbs package thawed mixed vegetables
4
hard cooked eggs
3
slices bacon cooked crisp
½
cup chopped red onion
¾
cup low fat mayonnaise
Decorate with a touch
of paprika
Directions:
Do
your cutting. Chop the red onions and celery
Put
on the pot of water for the pasta. You will want to cook this “al
dente” or the shortest time listed on the box. For example if it
says 10 to 12 minutes, plan on just 10 minutes.
While
that is cooking fix your hard coked eggs and cut the 3 slices of
bacon in half then cook until crisp, turning as needed. You will
know it is ready when all of a sudden the pan is full of grease that
wasn't there just a minute before. Drain the bacon on paper towels.
Peel the eggs and allow to completely cool.
When
the timer goes off for the pasta, scoop it out of the boiling water
with a large slotted spoon. (Slave uses a “spider” here).
Then
reset timer for 3 minutes and add the thawed vegetables. Have
a large bowl of ice water ready to dish out the vegetables at the end
of 3 minutes. This will stop them from overcooking.
Cut
up the eggs.
Once
everything is back to room temperature, carefully mix together all of
the dry ingredients.
It
will fill a large bowl. Cover with plastic and refrigerate for at
least two hours to blend the flavors.
Just before serving, add the
low fat mayonnaise and stir well.
The
pasta will absorb any of the dressing fairly quick so if you are
taking this dish anywhere, carry the dressing in a separate
container, then mix on the spot.
Slave
will be splitting this up for several of our residents here. Anytime
you have a mixture of eggs and mayonnaise, you don't want to keep it
long in the refrigerator, maybe 3 days tops!
Serving
my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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