{"id":1246,"date":"2021-06-05T23:52:28","date_gmt":"2021-06-05T23:52:28","guid":{"rendered":"https:\/\/maderatribustg.wpenginepowered.com\/?p=1246"},"modified":"2026-05-13T18:22:45","modified_gmt":"2026-05-13T18:22:45","slug":"fill-that-salad-bowl","status":"publish","type":"post","link":"https:\/\/maderatribune.com\/es\/fill-that-salad-bowl\/","title":{"rendered":"Fill that salad bowl"},"content":{"rendered":"
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A lot of people love salads of all types. I like some, love some and just plain don\u2019t like some others I have tried. I think most of us are like that, as we can\u2019t be expected to appreciate every salad that comes along.<\/p>

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If I really like one, but have no way to get the recipe, I will pick and poke at it to try and figure out what\u2019s in there so I can take a stab at duplicating it at home.<\/p>

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There is a pasta salad I had great success with; in fact, I liked my version better than the original because I added some red onion.<\/p>

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It is fun to make salads, because you can customize the ingredients to suit your own tastes. Here are a few recipes I hope you will enjoy.<\/p>

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Cat\u2019s wacky pasta salad<\/h2>

<\/p>

1 package (12-oz.) Wacky Mix colored pasta shapes or tri-color spirals<\/strong><\/p>

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2 small cans sliced ripe olives, drained (even better is to use 1 can chopped and 1 can sliced)<\/strong><\/p>

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8 ounces roasted red bell peppers, diced (such as Mezzetta brand that comes in jars)<\/strong><\/p>

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2 small jars (or 1 large) marinated artichoke hearts, drained and chopped (save marinade)<\/strong><\/p>

<\/p>

3 cups frozen corn kernels, cooked, drained and cooled<\/strong><\/p>

<\/p>

3\/4 cup chopped red onion<\/strong><\/p>

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1 dry packet Good Seasons Zesty Italian salad dressing mix<\/strong><\/p>

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Olive oil and cider or wine vinegar, for mixing the dressing<\/strong><\/p>

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Lawry\u2019s Seasoned Salt, to taste (don\u2019t overdo, as there will be additional seasonings in the dressing)<\/strong><\/p>

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Freshly ground black pepper, to taste<\/strong><\/p>

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1. Cook pasta according to package directions. (Make sure it doesn\u2019t get overcooked, as this can happen very quickly if you get distracted.) Pour into a colander and cool under running water; drain thoroughly and set aside.<\/p>

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2. In a large serving or mixing bowl, combine olives, red peppers, artichokes, corn and red onion. Add pasta shapes and mix lightly; season with the Lawry\u2019s salt and the pepper.<\/p>

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3. Prepare the salad dressing as directed on package (use some of the reserved artichoke marinade as a replacement for part or all of the olive oil the directions call for); pour desired amount (I found I needed the whole amount) over the pasta salad and mix well.<\/p>

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4. Chill several hours before serving, stirring the mixture once or twice during cooling<\/p>

<\/p>

Avocado corn salad<\/h2>

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1 pound cherry or grape tomatoes, halved or quartered<\/strong><\/p>

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3 ears of corn, cooked and cut off the cob<\/strong><\/p>

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2 avocados, peeled, pitted and sliced<\/strong><\/p>

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1\/2 red onion (medium), thinly sliced<\/strong><\/p>

<\/p>

1\/4 cup cilantro, chopped<\/strong><\/p>

<\/p>

2 tablespoons extra virgin olive oil<\/strong><\/p>

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2 to 3 tablespoons lime juice from 1 or 2 fresh limes<\/strong><\/p>

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2 garlic cloves, pressed or finely minced<\/strong><\/p>

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1 teaspoon sea salt or 3\/4 teaspoon table salt<\/strong><\/p>

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1\/8 teaspoon black pepper<\/strong><\/p>

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1. In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1\/4 cup chopped cilantro and the pressed or minced garlic cloves.<\/p>

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2. Drizzle with olive oil, lime juice, then add salt and pepper. Toss just to combine and serve. Makes 6 servings.<\/p>

<\/p>

Crunchy pea and cashew salad<\/h2>

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I like to add a can of chopped water chestnuts to this.<\/em><\/p>

<\/p>

8 slices bacon<\/strong><\/p>

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1 package (10-oz.) frozen peas, thawed and drained well<\/strong><\/p>

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1\/4 to 1\/2 cup chopped celery<\/strong><\/p>

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1\/4 to 1\/2 cup chopped green onions<\/strong><\/p>

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2\/3 cup sour cream<\/strong><\/p>

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1 cup coarsely chopped cashews (I use roasted and salted ones)<\/strong><\/p>

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Sal y pimienta, al gusto<\/strong><\/p>

<\/p>

1. In a skillet, cook bacon until it is browned and crisp. Crumble and set aside.<\/p>

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2. In a medium bowl, combine peas, celery, green onions and sour cream. Toss gently to mix.<\/p>

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3. Just before serving, add cashews and bacon. Season with salt and pepper. Makes 6 servings.<\/p>

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Coleslaw<\/h2>

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I usually add a little more carrot to this recipe. People say it tastes like KFC coleslaw but I can\u2019t verify that.<\/em><\/p>

<\/p>

8 cups finely chopped cabbage (about 1 head) *See note<\/strong><\/p>

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1\/4 cup shredded carrot (1 medium carrot) *See note <\/strong><\/p>

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2 cucharadas de cebolla picada <\/strong><\/p>

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1\/3 cup granulated sugar <\/strong><\/p>

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1\/2 cucharadita de sal<\/strong><\/p>

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1\/8 teaspoon pepper <\/strong><\/p>

<\/p>

1\/4 cup milk <\/strong><\/p>

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1\/2 cup mayonnaise <\/strong><\/p>

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1\/4 cup buttermilk <\/strong><\/p>

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1 1\/2 tablespoons white vinegar (or cider vinegar)<\/strong><\/p>

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2 1\/2 tablespoons lemon juice<\/strong><\/p>

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*Note: Be sure cabbage and carrots are chopped up into very fine pieces, about the size of rice. <\/em><\/p>

<\/p>

1. In a large bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat mixture until smooth.<\/p>

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2. Add the cabbage, carrots and onion and mix well.<\/p>

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3. Cover and refrigerate for at least 2 hours before serving.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

A lot of people love salads of all types. I like some, love some and just plain don\u2019t like some others I have tried. I think most of us are like that, as we can\u2019t be expected to appreciate every salad that comes along. If I really like one, but have no way to get […]<\/p>\n","protected":false},"author":18,"featured_media":39723,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[18],"tags":[38],"class_list":["post-1246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/comments?post=1246"}],"version-history":[{"count":0,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1246\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media\/39723"}],"wp:attachment":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media?parent=1246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/categories?post=1246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/tags?post=1246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}