A salad we had for part of our Labor Day celebration is going to be forever known as
“THE” salad
“This salad is really good…”
“I’ve got to have more of that salad!”
“Oh my, I didn’t see the salad!”
“Hey mom, I like salad now!”
“Oh, what is in this salad?”
Okay, so before you get too impressed, I confess…
This is just basically a “dump” salad…
you dump in some of this and some of that
and add a few of these and some more of that,
Toss with dressing
Sprinkle with cheese…
And all of a sudden you are a rock star!
You can make this for 1 or for 20
The Barilla Ready Pasta is located in the dry pasta section of the grocery store
You microwave it for 1 minute and it’s done!!
No boiling, no draining, nothing to clean up
THE Salad
Ingredients
- 4 pkgs 8.5 oz, Barilla Ready Pasta {or any cooked pasta}
- 1 6 oz baby spinach leaves
- 2 heads romaine lettuce
- 1 pint cherry tomatoes
- 10 oz. frozen sweet corn kernels, thawed
- 6 oz. mini pepperoni
- 1 English cucumber
- Chopped cooked bacon pieces or packaged real bacon pieces
- 6 oz. shredded Gouda cheese
- 3 oz. grated or shredded Italian blend cheese or Parmesan
- Bottled or homemade Italian vinaigrette {I used Ken’s Chef Reserve Italian}
Instructions
- Microwave pasta according to package directions.
- Chop spinach and romaine into bite sized pieces.
- Cut cucumber into slices, then quarter the slices.
- Quarter or half cherry tomatoes.
- Place in a large salad bowl and top with corn, pepperoni, bacon and Gouda cheese. Add 2 oz. of the Italian cheese. Toss well. Add dressing to taste and toss again. Top with remaining cheese and refrigerate until serving time.
Enjoy!
🌽🥒🧀🥬🍅
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity What’s for Dinner?
Between Naps on the Porch, Make it Pretty Monday Celebrate and Decorate,
All About Home Common Ground & Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday