FRITOS CORN SALADCategoriesRecipes
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FRITOS CORN SALAD

yield: 10 SERVINGS 

prep time: 15 MINUTES 

total time: 15 MINUTES

INGREDIENTS

  • 2 (15 ounce) cans whole kernel corn, drained
  • 1 red bell pepper, finely diced
  • 2 cups shredded Mexican blend cheese
  • 1 cup mayo (can substitute light mayo)
  • ¼ teaspoon black pepper
  • 1 (9.25 ounce) bag Chili Cheese Fritos, lightly crushed
  • fresh cilantro, for garnish

INSTRUCTIONS

  1. In a large mixing bowl, stir together corn, diced bell pepper, shredded cheese, mayo, and black pepper.
  2. Right before serving, stir in crushed Chili Cheese Fritos.
  3. Garnish with fresh cilantro if desired.
GREEK PASTA SALADCategoriesRecipes
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GREEK PASTA SALAD

yield: 8 

prep time: 10 MINUTES 

cook time: 10 MINUTES 

total time: 20 MINUTES

INGREDIENTS

FOR THE VINAIGRETTE: 

  • 2 Tablespoons balsamic vinegar 
  • 1 Tablespoon Dijon mustard
  • 1 lemon, juiced 
  • ½ teaspoon dried Italian seasoning 
  • ⅓ cup olive oil 

FOR THE PASTA SALAD:

  • 1 (16 oz.) box pasta*
  • 1 cup cherry tomatoes, halved
  • 8 oz. feta cheese, crumbled
  • 1 (5 oz.) jar sliced olives, drained
  • Salt and pepper, to taste
  • fresh parsley or basil for garnish, if desired

INSTRUCTIONS

  1. In a small bowl, combine the vinaigrette ingredients and whisk to combine.
  2. In a large pot of boiling water, cook the pasta al dente according to the instructions on the package. Drain well and transfer to a large bowl. 
  3. Add the vinaigrette to the bowl with the pasta and toss to combine. Add the cherry tomatoes, feta, and olives; toss gently to combine. Season with salt and pepper to taste.
  4. Serve immediately or refrigerate for later. Enjoy chilled or at room temperature. Garnish with freshly sliced parsley or basil before serving, if desired.

NOTES

* Use any short pasta for the recipe: rotini, penne, elbow macaroni, bow ties, etc…

As a shortcut, skip making the dressing from scratch and substitute with 1 cup of Greek salad dressing.

Add anything you like to this pasta salad! Sliced cucumbers, sliced red onions, chopped green pepper, and chickpeas would all be delicious additions.

orange creamsicle saladCategoriesRecipes
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Orange Creamsicle Salad

PREP TIME 35 mins

CHILL TIME 2 hrs

TOTAL TIME 2 hrs 35 mins

INGREDIENTS 

  • 1 3-ounce box orange flavored gelatin
  • 1 3.4 ounce box vanilla instant pudding
  • 1 cup boiling water
  • ½ cup cold water
  • 8 ounce tub whipped topping thawed
  • 1 28-ounce can mandarin oranges drained (reserve 8 – 10 for garnish)
  • 2 cups mini marshmallows
  • ¼ cup mini marshmallows (optional garnish)

INSTRUCTIONS 

  1. Using a medium size heat safe bowl, stir together the orange flavored gelatin and boiling water. Stir until the gelatin is completely dissolved.
  2. Stir in the cold water. Place in the refrigerator for 15 minutes.
  3. Remove the cooled gelatin from the refrigerator, and whisk in the vanilla instant pudding until completely incorporated. Cover the bowl and return to the refrigerator for 20 minutes.
  4. Remove the bowl from the refrigerator. Fold in the whipped topping, drained mandarin oranges and mini marshmallows. Return to the refrigerator and chill for 2 hours or overnight.
  5. Just before serving, garnish with the reserved mandarin oranges and mini marshmallows.
KFC-Copycat-ColeslawCategoriesRecipes
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KFC Copycat Coleslaw

PREP TIME 15 minutes

TOTAL TIME 45 minutes

SERVINGS 5

You will need:

  • ½ head of green cabbage, finely chopped (about 4 cups)
  • ½ medium carrot, finely chopped 
  • 2 tablespoons buttermilk 
  • 4 ¼ teaspoons white vinegar 
  • 1 ½ tablespoons onion, finely chopped 
  • 2 tablespoons whole milk 
  • ¼ cup mayonnaise 
  • 2 teaspoons lemon juice 
  • 4 teaspoons sugar 
  • ¼ teaspoon salt 
  • ⅜ teaspoon pepper

Pro Tip: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

HOW TO MAKE THIS KFC COPYCAT COLESLAW RECIPE

STEP ONE: Using a food processor, chop the head of cabbage, pulsing until finely chopped. For best results, it might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium or large bowl. 

PRO TIP: The easy way to chop cabbage is in the food processor, but you can also chop it by hand if you prefer.

STEP TWO: In a separate small bowl, combine the rest of the ingredients to make the KFC coleslaw dressing. Mix until smooth. Pour over the cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long. 

STEP THREE: Refrigerate for at least 30 minutes before serving. This allows for the dressing and the moisture from the cabbage to meld well. Stir before serving.

BBQ-Pasta-SaladCategoriesRecipes
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BBQ MACARONI SALAD

yield: 8-10 SERVINGS

prep time: 15 MINS

cook time: 12 MINS

total time: 27 MINS

INGREDIENTS

  • 8-12 ounces diced ribs or any other meats
  • 1 pound elbow macaroni
  • 1 red bell pepper, seeded and finely chopped
  • 1 celery rib, finely chopped
  • 4 green onions, sliced thinly
  • 2 tablespoons cider vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon chili powder
  • ⅛ teaspoon garlic powder
  • Pinch of cayenne pepper
  • 1 cup low-fat mayonnaise
  • ½ cup BBQ sauce

INSTRUCTIONS 

  • In a large nonstick skillet, heat 1 teaspoon canola oil over medium heat until shimmering.
  • Add the chopped meat and cook until browned, about 5 minutes.
  • Transfer the meat to a paper towel-lined plate and let it cool slightly before using in the recipe.
  • In a large pot, bring 4 quarts of water to a boil.
  • Add 1 tablespoon salt and the macaroni and cook until nearly tender, about 6 minutes.
  • Drain the pasta in a colander and rinse with cold water until cool, draining again briefly.
  • Transfer the moist pasta to a large bowl.
  • Stir in the meat, bell pepper, celery, green onions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper.
  • Let the pasta sit for about 5 minutes to absorb the flavors.
  • Stir in the mayonnaise and barbecue sauce.
  • Season with salt and pepper to taste and serve.
  • The salad can be covered and refrigerated for up to 2 days.
  • Check the seasonings before serving and stir in a few tablespoons of warm water before serving, if needed to bring the salad back to its creamy texture.