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Antipasto Pasta Salad with a Zesty Dressing

Antipasto Pasta Salad

My grandmother passed me a container of some of the best dressed pasta salad I had eaten in a long time.  She had gotten the recipe out of a magazine.  I will make the salad dressing from now on as a zesty Italian dressing.  The salad can contain any or all of the following ingredients.  What vegetables your family will eat will work and just leave the meat out to make it vegetarian.

Antipasto Pasta Salad with a Zesty Dressing:

  • 1 pound pasta, cooked
  • green peppers
  • tomatoes
  • garbanzo beans
  • salami, chopped or cubed
  • pepperoni, mini or chopped
  • cheese (provolone, cheddar, mozzarella,or Monterey jack),cubed or shredded
  • olives
  • artichoke hearts
  • broccoli,blanched
  • zucchini
  • cucumbers
  • grapes
  • avocado

Dressing:

  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 Tbs dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup olive oil

 

Combine any combination of salad ingredients in a large bowl.  Chopping all vegetables to bite size pieces or smaller.

In a jar whisk together all dressing ingredients but olive oil.  Once sugar is dissolved slowly whisk in olive oil.  Place lid on jar and give it a good shake.

Top salad with 1/2 of dressing and add more as needed.

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Light Spinach and Artichoke Dip

I fell in love with this Light Spinach and Artichoke Dip.  Not only is it half the calories than normal but I think it tastes twice as good.  I got this recipe out of a Cooking Light cookbook a few years ago.  Be warned this dip feeds a crowd, so either make half or prepare eat this all week-long.  Or just sit and eat the whole thing, I know I could.

Lite Spinach and Artichoke Dip

Light Spinach and Artichoke Dip:

  • 2 cups mozzarella, shredded and divided
  • 1/2 cup fat-free sour cream
  • 1/4 cup grated fresh parmesan cheese, divided
  • 1/4 tsp black pepper
  • 3 garlic cloves, crushed
  • 14 oz. can artichoke hearts, drained and chopped
  • 2 (8 oz.) blocks of 1/3 less fat cream cheese, softened
  • 1/2 (10 oz.) package of frozen spinach, thawed and drained well

Preheat oven to 350 degrees.

Mix 1/2 cup mozzarella and 2 Tbs parmesan cheese, and set aside.

Combine the remaining ingredients, mix until well combined.

Spoon into a lightly greased 1 1/2 quart baking dish.

Sprinkle with the cheese mixture.

Bake for 30 minutes or until bubbly and golden brown.

Serve warm with tortilla chips or crackers.Lite Artichoke and Spinach Dip

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