Makes about 8 side servings.
- 8 ounces tri-color rotini, cooked and cooled
- 8 ounces pepperoni slices, halved
- 1 ½ cups tomatoes, diced, or small tomatoes, halved
- 1 bell pepper, diced
- 1 cup black olives, sliced
- 1 (8-ounce) jar marinated artichokes, drained and chopped (reserve marinade)
Reserved artichoke marinade
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons water
- 2 tablespoons balsamic vinegar
- 2 tablespoons Greek seasoning (like Cavender’s)
- 1 ½ teaspoons garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon white pepper
In a large mixing bowl, combine all salad ingredients. In a separate small bowl, combine all dressing ingredients. Pour dressing on salad, toss, and refrigerate until thoroughly chilled.
Note: This salad is colorful, tasty and filling! It can even serve four as a main dish for a light spring or summer supper.
Kay Christensen, Mabelvale
- 3 cups broccoli florets
- 1 cup seedless grapes, halved
- 1 (2.5-ounce) package shelled sunflower seeds
- 10-12 slices cooked, crisp bacon, crumbled
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1/3 cup sugar
In a large bowl, combine broccoli, grapes, sunflower seeds and bacon. In a separate small bowl, combine mayonnaise, vinegar and sugar to make dressing. Add dressing to broccoli mixture, tossing until evenly coated.
Naomi Butler, Rosston
Easy, Cheesy Julienne Potato Salad
- 2 (4.6-ounce) boxes Julienne potatoes (plus water, milk, butter to prepare)
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 1/4 cup dill pickle relish
- 4-5 hard-boiled eggs, chopped
- 1 (4-ounce) jar diced pimentos, drained
- 1/2 cup celery, chopped
- Black pepper to taste
- Garlic salt to taste
- 1/2 cup bell pepper, chopped (optional)
- 1 cup red onion, chopped (optional)
- Paprika (optional)
Prepare potatoes as directed on package. Refrigerate until chilled. Add all other ingredients — including optional bell pepper and red onion, if desired. Stir with an “Arkansas Living wooden spoon,” and sprinkle with paprika for color, if desired.
Note: This is an original recipe. I use Betty Crocker brand Julienne potatoes; au gratin potatoes can be substituted. This is especially good served with BBQ chicken or any cut of pork and baked beans.
Allen Swob, Pine Bluff