Summertime Salad

Friday, September 2, 2011

This salad is light, delicious, and fresh. Perfect for a Saturday lunch or a side dish to an outdoor summer dinner. I say it serves two to four because 2 people can easily polish off the entire dish even though it is meant to serve 4. The bacon adds a nice saltiness to compliment the sweet vegetables. The dressing is light and doesn't overwhelm the fresh flavors that you want to shine though. (Photo from Taste of Home magazine)

Serves: 2-4
Start-to-Finish: 35 minutes
Recipe By: Betty Fulks


2 cups uncooked spiral pasta (I like to use rainbow spiral pasta)
1/2 cup mayonnaise
1 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/8 cup sliced green onions
6-8 bacon strips, cooked and crumbled
2 cups shredded romaine lettuce
1 cup fresh sugar snap peas, trimmed and halved
1 cup fresh cauliflower, chopped
1 cup fresh broccoli, chopped
1 large sweet red bell pepper, chopped


1. Cook pasta according to package directions.
2. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar and garlic powder; set aside.
3. Wash and chop green onions, romaine lettuce, sugar snap peas, cauliflower, broccoli,  and red bell pepper.
3. Drain pasta and rinse in cold water.
4. In a large salad bowl combine pasta, mayonnaise dressing, crumbled bacon, green onions, romaine lettuce, peas, cauliflower, broccoli, and red bell pepper.
5. Toss to mix.
6. Cover and refrigerate until serving.


Joel and Crystal said...

This looks amazing! Will you be doing your Halloween recipes again this year?

Amber said...

Absolutely! This year I am featuring lunches. I have already started prepping for it and I am very excited