Southwest Layer Salad
Serves approx. 6 to 8 people
1 1/2 cups sour cream
3/4 cup salsa (chunky works well)
1 (15 oz.) can black beans, drained and rinsed
1 large orange or yellow bell pepper, diced
2 to 3 medium tomatoes, diced
1/2 cup diced red onion OR thinly sliced green onion (with tops)
12 to 16 oz. (or about 10 cups) iceberg lettuce salad mix
1 to 2 cups shredded cheddar cheese
1/2 cup sliced black olives
In a small bowl, stir together the sour cream and salsa. Mix well and set aside.
After preparing the vegetables, layer the beans, bell pepper, tomatoes, green onions, and lettuce in a large bowl (shallow is better). Evenly spread the sour cream/salsa mixture over the top and sprinkle on the cheese. Top with the black olives and refrigerate until ready to serve.
Note: Because of the layered nature of this salad, it is easiest to serve it with a large flat spatula, as you would serve lasagna. If you prefer, you can toss it all together instead of layering it.
Miss Kathryn's Pasta Salad
Serves approx. 6 people
1 tsp. Dijon mustard
1/2 tsp. dried basil
1/3 cup Italian salad dressing
3 cups penne pasta (or other pasta), uncooked
20 pitted black olives
16 cherry tomatoes
1 medium cucumber
1/4 cup grated Parmesan cheese
In a small bowl, whisk together mustard and basil. Gradually stir in dressing and whisk until smooth. Set aside. Cook pasta according to package directions; drain in colander. Rinse with cold water and drain well. Place pasta in large bowl.
While pasta is cooking, cut olives and cherry tomatoes in half. Cut cucumber in half lengthwise, peel, and remove seeds if desired. Cut cucumber halves crosswise into slices. Add olives, tomatoes, and cucumbers to pasta in the large bowl. Pour dressing over pasta mixture and mix lightly. Add Parmesan cheese and toss. Cover and refrigerate for 30-60 minutes, and serve.