Wednesday, July 1, 2009


These are from my childhood friend Ray. I share them with you. Enjoy!

Ray's Mediterranean Salad

1 8 oz. bag tri-color pasta, cooked - for more flavor add the drained liquids to cooking water to make the correct amount

1 6 oz. jar marinated artichoke hearts, drained and chopped, save the liquid

1 4 oz. can sliced ripe olived, drained, save the liquid

1 cup frozen English peas, thawed

1 medium red pepper, chopped or 1 jar of roasted red pepper in oil, chopped, save the liquid
1 small zucchini, chopped

1/2 small purple onion, sliced

For the dressing: mix 1/2 cup mayo., 1/2 cup Italian dressing, 1 t. chopped parsley , 1/2 t. chopped dill, 1/2 t. pepper

Place the pasta and vegetables in a large bowl, add the dressing and mix. Right before you serve the salad add 1/2 cup (or more) of freshly grated good quality Parmesan cheese.

This recipe can be doubled or trippled with good results. Also good with the addition of shrimp or chicken. Excellent summer party salad.

Jo Jo's Corn Salad

6 ears of sweet corn to make 4 cups ( depending on the age of the corn, blanch slightly or cook before cutting off the cobb - be careful not to over cook - put in an ice bath if needed)

2 cups grape tomatoes halved

1 bunch scallions, sliced thin or Vidalia onions, sliced thin

8 oz. fresh mozzerella, cut into cubes
1 1/2 cup fresh basil leaves, chopped

For the dressing: wisk together 3 T. white wine vinegar ( red works also), 2 t. kosher salt, ground black pepper, 1/4 cup extra virgin olive oil

Mix all together and let stand 15 minutes to 2 hours. I like to add the mozzerella right before the salad is served. Delicious!

Thanks, Ray! Yum!!!

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