Recipe Exchange

"A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues." Ingredients 1 pound tri-colored spiral pasta  6 tablespoons salad seasoning mix  1 (16 ounce) bottle Italian-style salad dressing  2 cups cherry tomatoes, diced  1 green bell pepper, chopped  1 red bell pepper, diced  1/2 yellow bell pepper, chopped  1 (2.25 ounce) can black olives, chopped Directions In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

"This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado." Ingredients 6 slices bacon  3 eggs  1 head iceberg lettuce, shredded  3 cups chopped, cooked chicken meat  2 tomatoes, seeded and chopped  3/4 cup blue cheese, crumbled  1 avocado - peeled, pitted and diced  3 green onions, chopped  1 (8 ounce) bottle Ranch-style salad dressing Directions Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with your favorite dressing and enjoy.