Been doing a lot of camping this year. Totally burnt out on macaroni
and potato salad so I created this for the campers buffet table this
weekend. Any other suggestions for interesting, simple and travel safe
salads would be appreciated!

Thanks,

Barb

Greek/Roman Pasta Salad

Flavorful, colorful, easy and safe for the cooler. Feeds a crowd. Keeps
well in a cooler for a couple days.

2 lbs rainbow rotini, boiled, drained & cooled
parmesan cheese, large shreds
1/2 cup garlic flavored rice vinegar or
OR red wine vinegar, 1 clove of minced garlic and sugar or substitute
to taste
1 large red onion, thinly sliced quarters
good olive oil to taste
feta cheese crumbles, 6 oz
1 15oz(ish) can garbonzo beans, drained
12 oz jar kalamatta olives, pitted and halved
4 oz toasted pine nuts
juice of a lemon
salt
fresh black pepper
touch of dill
Optional- Greek peppers to garnish, and/or cherry tomatoes, halved

Note* I've found too many fresh vegies tend to get soupy after a couple
days in acidic/salty salads. Beans, celery and, to some degree, onion
holds up fairly well. Bell peppers, peas and other leafy vegies just
get mushy. Water chestnuts add an interesting crunch to salads, travel
well and are bland enough too blend with most cuisines.


Frog Eye Salad

There are lots of renditions of this one. The theme for Saturday night
is "Trailer Trash" so I'm bringing Frog Eye Salad. Hey, it's got
Miracle Whip, Cool Whip AND mini marshmallows. Gotta be a hit!

2 -3 large cans of basic fruit cocktail or the industial size can
spoonfull of cool whip
spoonfull of miracle whip
and a few handsful of mini marshmellows (the multi colored ones are
coolest)

Mix and serve! (Best prepared right before serving)

Hi, Barb,
Your salad recipe looked great. It mentions lemon juice, but no olive
oil. Just wondering ???

Nancree

Barb wrote:
> Been doing a lot of camping this year. Totally burnt out on macaroni
> and potato salad so I created this for the campers buffet table this
> weekend. Any other suggestions for interesting, simple and travel safe
> salads would be appreciated!
>
> Thanks,
>
> Barb

I made a simple salad for a picnic last weekend, and it was a hit:

4-5 med tomatoes, chunked
2 peeled and chunked English cukes
5-6 green onions finely sliced including most of the tops
1 med green pepper chunked
1 med yellow or orange pepper chunked
12 oz fresh mozzrella chunked
8 oz garlic and jalapeno stuffed green olives
(http://www.armstrongolives.net/)
1 small lemon, juiced over the other ingredients
dress with Zesty Italian dressing and season with fresh ground garlic,
to taste

You can let this marinate a few hours - overnight is too long, although
the leftovers are tasty (but not pretty) for a couple days afterward.

-L.

nancree wrote:
> Hi, Barb,
> Your salad recipe looked great. It mentions lemon juice, but no olive
> oil. Just wondering ???
>
> Nancree

I slipped it in at the beginning- was writing from memory. I usually
add a little olive oil to the pasta once they're drained and rinsed to
keep them from sticking together while they cool in the frig. Then I
add more at the end to round out the dressing. Use a good flavorful
olive oil- not cooking oil.

Aloha!

Barb

Looks tasty! Thank you!

Aloha,

Barb

-L. wrote:
>
> I made a simple salad for a picnic last weekend, and it was a hit:
>
> 4-5 med tomatoes, chunked
> 2 peeled and chunked English cukes
> 5-6 green onions finely sliced including most of the tops
> 1 med green pepper chunked
> 1 med yellow or orange pepper chunked
> 12 oz fresh mozzrella chunked
> 8 oz garlic and jalapeno stuffed green olives
> (http://www.armstrongolives.net/)
> 1 small lemon, juiced over the other ingredients
> dress with Zesty Italian dressing and season with fresh ground garlic,
> to taste
>
> You can let this marinate a few hours - overnight is too long, although
> the leftovers are tasty (but not pretty) for a couple days afterward.
>
> -L.

** PS for Halloween, add several drops of green food coloring into the
mix.
Oh, and drain the fruit cocktail- forgot to mention that.

Aloha!

Barb wrote:
>
>
> Frog Eye Salad
>
> There are lots of renditions of this one. The theme for Saturday night
> is "Trailer Trash" so I'm bringing Frog Eye Salad. Hey, it's got
> Miracle Whip, Cool Whip AND mini marshmallows. Gotta be a hit!
>
> 2 -3 large cans of basic fruit cocktail or the industial size can
> spoonfull of cool whip
> spoonfull of miracle whip
> and a few handsful of mini marshmellows (the multi colored ones are
> coolest)
>
> Mix and serve! (Best prepared right before serving)

Hi Barb,

This is a delicious and simple-to-make salad that travels well. PLUS no
mayo - so you don't have to worry about it sitting around! Healthy,
too.

Black Bean and Rice Salad

4 cups cooked brown basmati rice, cooled
1 15-oz can whole kernel corn, drained
2 15-oz cans black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 4.5-oz can chopped green chilies, drained (or to taste)
1 bunch green onions, chopped
Fresh chopped cilantro, to taste (optional)

1/2 cup tarragon vinegar
1/2 cup canola oil (I used olive oil)
4 (large) cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp cayenne pepper
1 tsp. salt
4 dashes tabasco, or to taste

Place rice in large mixing bowl. Add corn, beans, pepper, chiles,
onions & cilantro, if using. Mix well. Whisk together dressing
ingredients and toss well into rice mixture. Cover & chill until ready
to serve. Makes 12 servings.

Note: I found this made a lot - but it kept well in my fridge for a
week with no problem so we could actually finish it all.

Hope this helps,
Kris

Barb wrote:
> Been doing a lot of camping this year. Totally burnt out on macaroni
> and potato salad so I created this for the campers buffet table this
> weekend. Any other suggestions for interesting, simple and travel safe
> salads would be appreciated!
>
> Thanks,
>
> Barb
>
> Greek/Roman Pasta Salad
>
> Flavorful, colorful, easy and safe for the cooler. Feeds a crowd. Keeps
> well in a cooler for a couple days.
>
> 2 lbs rainbow rotini, boiled, drained & cooled
> parmesan cheese, large shreds
> 1/2 cup garlic flavored rice vinegar or
> OR red wine vinegar, 1 clove of minced garlic and sugar or substitute
> to taste
> 1 large red onion, thinly sliced quarters
> good olive oil to taste
> feta cheese crumbles, 6 oz
> 1 15oz(ish) can garbonzo beans, drained
> 12 oz jar kalamatta olives, pitted and halved
> 4 oz toasted pine nuts
> juice of a lemon
> salt
> fresh black pepper
> touch of dill
> Optional- Greek peppers to garnish, and/or cherry tomatoes, halved
>
> Note* I've found too many fresh vegies tend to get soupy after a couple
> days in acidic/salty salads. Beans, celery and, to some degree, onion
> holds up fairly well. Bell peppers, peas and other leafy vegies just
> get mushy. Water chestnuts add an interesting crunch to salads, travel
> well and are bland enough too blend with most cuisines.
>
>
> Frog Eye Salad
>
> There are lots of renditions of this one. The theme for Saturday night
> is "Trailer Trash" so I'm bringing Frog Eye Salad. Hey, it's got
> Miracle Whip, Cool Whip AND mini marshmallows. Gotta be a hit!
>
> 2 -3 large cans of basic fruit cocktail or the industial size can
> spoonfull of cool whip
> spoonfull of miracle whip
> and a few handsful of mini marshmellows (the multi colored ones are
> coolest)
>
> Mix and serve! (Best prepared right before serving)

Ok I had to try it again after letting this marinate overnight and
made couple adjustments:

I added about 3 TBs of honey, more black pepper
I added about 3/4 cup of dried pears, in slivers
I added about 1/4 cup of currants

The dried pears are an amazing addition --love the texture and the
not-too-sweetness of them.


Barb wrote:
>
> Greek/Roman Pasta Salad
>
> Flavorful, colorful, easy and safe for the cooler. Feeds a crowd. Keeps
> well in a cooler for a couple days.
>
> 2 lbs rainbow rotini, boiled, drained & cooled
> parmesan cheese, large shreds
> 1/2 cup garlic flavored rice vinegar or
> OR red wine vinegar, 1 clove of minced garlic and sugar or substitute
> to taste
> 1 large red onion, thinly sliced quarters
> good olive oil to taste
> feta cheese crumbles, 6 oz
> 1 15oz(ish) can garbonzo beans, drained
> 12 oz jar kalamatta olives, pitted and halved
> 4 oz toasted pine nuts
> juice of a lemon
> salt
> fresh black pepper
> touch of dill
> Optional- Greek peppers to garnish, and/or cherry tomatoes, halved

This sounds really yummy. Gonna have to bring this one to Fiesta
night. This is perfect!

Thanks so much!

Aloha,

Barb


Kris wrote:
> Hi Barb,
>
> This is a delicious and simple-to-make salad that travels well. PLUS no
> mayo - so you don't have to worry about it sitting around! Healthy,
> too.
>
> Black Bean and Rice Salad
>
> 4 cups cooked brown basmati rice, cooled
> 1 15-oz can whole kernel corn, drained
> 2 15-oz cans black beans, drained & rinsed
> 1 red bell pepper, seeded & diced
> 1 4.5-oz can chopped green chilies, drained (or to taste)
> 1 bunch green onions, chopped
> Fresh chopped cilantro, to taste (optional)
>
> 1/2 cup tarragon vinegar
> 1/2 cup canola oil (I used olive oil)
> 4 (large) cloves garlic, minced
> 1 tsp. ground cumin
> 1 tsp. chili powder
> 1/4 tsp cayenne pepper
> 1 tsp. salt
> 4 dashes tabasco, or to taste
>
> Place rice in large mixing bowl. Add corn, beans, pepper, chiles,
> onions & cilantro, if using. Mix well. Whisk together dressing
> ingredients and toss well into rice mixture. Cover & chill until ready
> to serve. Makes 12 servings.
>
> Note: I found this made a lot - but it kept well in my fridge for a
> week with no problem so we could actually finish it all.
>
> Hope this helps,
> Kris
>
> Barb wrote:
> > Been doing a lot of camping this year. Totally burnt out on macaroni
> > and potato salad so I created this for the campers buffet table this
> > weekend. Any other suggestions for interesting, simple and travel safe
> > salads would be appreciated!
> >
> > Thanks,
> >
> > Barb
> >
> > Greek/Roman Pasta Salad
> >
> > Flavorful, colorful, easy and safe for the cooler. Feeds a crowd. Keeps
> > well in a cooler for a couple days.
> >
> > 2 lbs rainbow rotini, boiled, drained & cooled
> > parmesan cheese, large shreds
> > 1/2 cup garlic flavored rice vinegar or
> > OR red wine vinegar, 1 clove of minced garlic and sugar or substitute
> > to taste
> > 1 large red onion, thinly sliced quarters
> > good olive oil to taste
> > feta cheese crumbles, 6 oz
> > 1 15oz(ish) can garbonzo beans, drained
> > 12 oz jar kalamatta olives, pitted and halved
> > 4 oz toasted pine nuts
> > juice of a lemon
> > salt
> > fresh black pepper
> > touch of dill
> > Optional- Greek peppers to garnish, and/or cherry tomatoes, halved
> >
> > Note* I've found too many fresh vegies tend to get soupy after a couple
> > days in acidic/salty salads. Beans, celery and, to some degree, onion
> > holds up fairly well. Bell peppers, peas and other leafy vegies just
> > get mushy. Water chestnuts add an interesting crunch to salads, travel
> > well and are bland enough too blend with most cuisines.
> >
> >
> > Frog Eye Salad
> >
> > There are lots of renditions of this one. The theme for Saturday night
> > is "Trailer Trash" so I'm bringing Frog Eye Salad. Hey, it's got
> > Miracle Whip, Cool Whip AND mini marshmallows. Gotta be a hit!
> >
> > 2 -3 large cans of basic fruit cocktail or the industial size can
> > spoonfull of cool whip
> > spoonfull of miracle whip
> > and a few handsful of mini marshmellows (the multi colored ones are
> > coolest)
> >
> > Mix and serve! (Best prepared right before serving)

Kris wrote:
> Hi Barb,
>
> This is a delicious and simple-to-make salad that travels well. PLUS no
> mayo - so you don't have to worry about it sitting around! Healthy,
> too. [snip good sounding recipe]

There have been several threads here in rfc that should have convinced
you already that mayo is not the problem in salads and sandwiches that
sit around. Don't worry about the mayo, worry about the chicken, or
the eggs, or the shrimp ..... -aem

Well, forgive my ignorance. I only recently re-joined this group after
several years' absense.

aem wrote:
> Kris wrote:
> > Hi Barb,
> >
> > This is a delicious and simple-to-make salad that travels well. PLUS no
> > mayo - so you don't have to worry about it sitting around! Healthy,
> > too. [snip good sounding recipe]
>
> There have been several threads here in rfc that should have convinced
> you already that mayo is not the problem in salads and sandwiches that
> sit around. Don't worry about the mayo, worry about the chicken, or
> the eggs, or the shrimp ..... -aem

You're very welcome! Tell me how you like it.

Kris

Barb wrote:
> This sounds really yummy. Gonna have to bring this one to Fiesta
> night. This is perfect!
>
> Thanks so much!
>
> Aloha,
>
> Barb
>
>
> Kris wrote:
> > Hi Barb,
> >
> > This is a delicious and simple-to-make salad that travels well. PLUS no
> > mayo - so you don't have to worry about it sitting around! Healthy,
> > too.
> >
> > Black Bean and Rice Salad
> >
> > 4 cups cooked brown basmati rice, cooled
> > 1 15-oz can whole kernel corn, drained
> > 2 15-oz cans black beans, drained & rinsed
> > 1 red bell pepper, seeded & diced
> > 1 4.5-oz can chopped green chilies, drained (or to taste)
> > 1 bunch green onions, chopped
> > Fresh chopped cilantro, to taste (optional)
> >
> > 1/2 cup tarragon vinegar
> > 1/2 cup canola oil (I used olive oil)
> > 4 (large) cloves garlic, minced
> > 1 tsp. ground cumin
> > 1 tsp. chili powder
> > 1/4 tsp cayenne pepper
> > 1 tsp. salt
> > 4 dashes tabasco, or to taste
> >
> > Place rice in large mixing bowl. Add corn, beans, pepper, chiles,
> > onions & cilantro, if using. Mix well. Whisk together dressing
> > ingredients and toss well into rice mixture. Cover & chill until ready
> > to serve. Makes 12 servings.
> >
> > Note: I found this made a lot - but it kept well in my fridge for a
> > week with no problem so we could actually finish it all.
> >
> > Hope this helps,
> > Kris
> >
> > Barb wrote:
> > > Been doing a lot of camping this year. Totally burnt out on macaroni
> > > and potato salad so I created this for the campers buffet table this
> > > weekend. Any other suggestions for interesting, simple and travel safe
> > > salads would be appreciated!
> > >
> > > Thanks,
> > >
> > > Barb
> > >
> > > Greek/Roman Pasta Salad
> > >
> > > Flavorful, colorful, easy and safe for the cooler. Feeds a crowd. Keeps
> > > well in a cooler for a couple days.
> > >
> > > 2 lbs rainbow rotini, boiled, drained & cooled
> > > parmesan cheese, large shreds
> > > 1/2 cup garlic flavored rice vinegar or
> > > OR red wine vinegar, 1 clove of minced garlic and sugar or substitute
> > > to taste
> > > 1 large red onion, thinly sliced quarters
> > > good olive oil to taste
> > > feta cheese crumbles, 6 oz
> > > 1 15oz(ish) can garbonzo beans, drained
> > > 12 oz jar kalamatta olives, pitted and halved
> > > 4 oz toasted pine nuts
> > > juice of a lemon
> > > salt
> > > fresh black pepper
> > > touch of dill
> > > Optional- Greek peppers to garnish, and/or cherry tomatoes, halved
> > >
> > > Note* I've found too many fresh vegies tend to get soupy after a couple
> > > days in acidic/salty salads. Beans, celery and, to some degree, onion
> > > holds up fairly well. Bell peppers, peas and other leafy vegies just
> > > get mushy. Water chestnuts add an interesting crunch to salads, travel
> > > well and are bland enough too blend with most cuisines.
> > >
> > >
> > > Frog Eye Salad
> > >
> > > There are lots of renditions of this one. The theme for Saturday night
> > > is "Trailer Trash" so I'm bringing Frog Eye Salad. Hey, it's got
> > > Miracle Whip, Cool Whip AND mini marshmallows. Gotta be a hit!
> > >
> > > 2 -3 large cans of basic fruit cocktail or the industial size can
> > > spoonfull of cool whip
> > > spoonfull of miracle whip
> > > and a few handsful of mini marshmellows (the multi colored ones are
> > > coolest)
> > >
> > > Mix and serve! (Best prepared right before serving)

You're very welcome! Tell me how you like it.

Kris

Barb wrote:
> This sounds really yummy. Gonna have to bring this one to Fiesta
> night. This is perfect!
>
> Thanks so much!
>
> Aloha,
>
> Barb
>
>
> Kris wrote:
> > Hi Barb,
> >
> > This is a delicious and simple-to-make salad that travels well. PLUS no
> > mayo - so you don't have to worry about it sitting around! Healthy,
> > too.
> >
> > Black Bean and Rice Salad
> >
> > 4 cups cooked brown basmati rice, cooled
> > 1 15-oz can whole kernel corn, drained
> > 2 15-oz cans black beans, drained & rinsed
> > 1 red bell pepper, seeded & diced
> > 1 4.5-oz can chopped green chilies, drained (or to taste)
> > 1 bunch green onions, chopped
> > Fresh chopped cilantro, to taste (optional)
> >
> > 1/2 cup tarragon vinegar
> > 1/2 cup canola oil (I used olive oil)
> > 4 (large) cloves garlic, minced
> > 1 tsp. ground cumin
> > 1 tsp. chili powder
> > 1/4 tsp cayenne pepper
> > 1 tsp. salt
> > 4 dashes tabasco, or to taste
> >
> > Place rice in large mixing bowl. Add corn, beans, pepper, chiles,
> > onions & cilantro, if using. Mix well. Whisk together dressing
> > ingredients and toss well into rice mixture. Cover & chill until ready
> > to serve. Makes 12 servings.
> >
> > Note: I found this made a lot - but it kept well in my fridge for a
> > week with no problem so we could actually finish it all.
> >
> > Hope this helps,
> > Kris
> >
> > Barb wrote:
> > > Been doing a lot of camping this year. Totally burnt out on macaroni
> > > and potato salad so I created this for the campers buffet table this
> > > weekend. Any other suggestions for interesting, simple and travel safe
> > > salads would be appreciated!
> > >
> > > Thanks,
> > >
> > > Barb
> > >
> > > Greek/Roman Pasta Salad
> > >
> > > Flavorful, colorful, easy and safe for the cooler. Feeds a crowd. Keeps
> > > well in a cooler for a couple days.
> > >
> > > 2 lbs rainbow rotini, boiled, drained & cooled
> > > parmesan cheese, large shreds
> > > 1/2 cup garlic flavored rice vinegar or
> > > OR red wine vinegar, 1 clove of minced garlic and sugar or substitute
> > > to taste
> > > 1 large red onion, thinly sliced quarters
> > > good olive oil to taste
> > > feta cheese crumbles, 6 oz
> > > 1 15oz(ish) can garbonzo beans, drained
> > > 12 oz jar kalamatta olives, pitted and halved
> > > 4 oz toasted pine nuts
> > > juice of a lemon
> > > salt
> > > fresh black pepper
> > > touch of dill
> > > Optional- Greek peppers to garnish, and/or cherry tomatoes, halved
> > >
> > > Note* I've found too many fresh vegies tend to get soupy after a couple
> > > days in acidic/salty salads. Beans, celery and, to some degree, onion
> > > holds up fairly well. Bell peppers, peas and other leafy vegies just
> > > get mushy. Water chestnuts add an interesting crunch to salads, travel
> > > well and are bland enough too blend with most cuisines.
> > >
> > >
> > > Frog Eye Salad
> > >
> > > There are lots of renditions of this one. The theme for Saturday night
> > > is "Trailer Trash" so I'm bringing Frog Eye Salad. Hey, it's got
> > > Miracle Whip, Cool Whip AND mini marshmallows. Gotta be a hit!
> > >
> > > 2 -3 large cans of basic fruit cocktail or the industial size can
> > > spoonfull of cool whip
> > > spoonfull of miracle whip
> > > and a few handsful of mini marshmellows (the multi colored ones are
> > > coolest)
> > >
> > > Mix and serve! (Best prepared right before serving)