SALAD RECIPES

Blue Cheese Pasta Salad

8 ounces pasta, dried
4 ounces blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tablespoons mayonnaise
1/8 teaspoon white pepper and salt
3 tablespoons parsley, minced

Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayo, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refigerate until serving. You may need to add a little more mayonnaise if the salad seems dry. Sprinkle with the parsley and serve slightly chilled.

Note:
This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. Keep in the refigerator.


Southwestern Bean and Rice Salad

1 cup uncooked white rice
1 3/4 cups water
1 can black beans, rinsed and drained
1 can corn niblets, rinsed and drained
1 green pepper, diced
1 red pepper, diced
1/2 jar hot salsa

Put the rice and water in a large, microwave safe container. Cook on high for 3 minutes, then on medium for 17 minutes. Fluff rice and let cool. Add rinsed canned ingredients and diced peppers. Toss it all together. Add salsa and mix until rice is evenly colored throughout. You can add more or less salsa to taste. Chill. Serves 4.