tortellini, corn, and tomato salad

This is one of our very favorite summer recipes! It is the perfect little recipe that can be served as lunch, or a light dinner. It's perfect to serve as a side at your Fourth of July cookout this weekend! I found this recipe a few years ago and can't remember where. I wrote it down on a post it note and did not reference it. So I apologize for not being able to site where it is from. But all that's important is that you make this!

It's so simple and you'll love it!

18 oz. refrigerated cheese tortellini 

1/2 cup olive oil 

1/2 cup parmesan cheese 

3 tablespoons fresh lemon juice 

2 garlic cloves 

1 teaspoon Worcestershire 

1/2 teaspoon salt 

2 cups cherry tomatoes, halved 

1 cup fresh corn kernels 

1/2 cup sliced green onions 

1/2 cup chopped fresh basil 

salt and pepper 

Prepare tortellini according to package directions. Put olive oil and next 5 ingredients in a blender and blend until smooth. Toss olive oil mixture with tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Enjoy!

Fruit Salad with Blackberry-Basil Vinaigrette

This is our absolute favorite summer salad recipe. Oh it is so delicious. All of the yummy fresh fruit with tender salad greens, red onion and creamy avocado makes for a perfect combination.

Fruit Salad with Blackberry-Basil Vinaigrette
8 cups salad greens
2 mangos, sliced
1 1/2 cups strawberries, sliced
1 cup fresh blackberries
1 large avocado, sliced
1/2 red onion, thinly sliced
1/2 (10-ounce) jar seedless blackberry preserves
1/4 cup red wine vinegar
6 fresh basil leaves
1 garlic clove, sliced
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
3/4 cup canola oil

Combine salad greens, mango, strawberries, blackberries, avocado and red onion in a large salad bowl. Using a blend, combine blackberry preserves, vinegar, basil, garlic, salt and seasoned pepper. Then slowly stream in the canola oil.

Toss the dressing with the salad and serve. Perfect!

Layered Cornbread Salad

Lady made this recipe so many times and it is one of those that I never got tired of. It is perfect in the summer paired with yummy grilled chicken or smoked brisket.

It can be made in advance so you can spend most of your time with your family. This will be perfect to make this weekend for the 4th of July. Each flavor blends so well together and looks beautiful served in a trifle bowl. I love this salad!

Layered Cornbread Salad

1 (6 oz) package Mexican cornbread mix

1 small can chopped green chilies

dash of sage

1 package ranch dressing mix

1 (8 oz) container reduced fat sour cream

1 cup mayo

2 cans pinto beans, rinsed and drained

1 cup chopped green bell pepper

2 cups frozen corn, thawed

3 large tomatoes, chopped

10 slices bacon, cooked and crumbled

1 (8 oz) package shredded cheddar cheese

4 green onions, sliced

Prepare cornbread mix according to package directions, adding green chilies and sage. Bake and cool completely.

Combine ranch dressing mix, sour cream and mayo. Set aside.

Crumble half of cornbread into a bowl. Top with 1/2 of the beans, 1/2 of the sour cream mixture, 1/2 of the green bell pepper, 1/2 of the corn, 1/2 of the tomatoes, 1/2 of the bacon, 1/2 of the cheese and 1/2 of the green onions. Repeat layers.

Cover and refrigerate for at least 2 hours.

Pork Tenderloin Salad

I love love love this salad! The super tender pork tenderloin is such a great alternative to the normal grilled chicken you usually find on salads. Paired with the sweet pears, tart cranberries and tangy vinaigrette you will find your taste buds dancing. Again, this salad is so perfect for a quick supper and would be even more fabulous sitting out on your back porch this summer!

Pork Tenderloin Salad

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
3/4 teaspoon brown sugar
4 cloves garlic, minced, divided
1 1/4 teaspoons dried thyme, divided
1 pound pork tenderloin, trimmed and cut into 1/4 inch thick slices
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons flour
3 tablespoons olive oil, divided
1/4 cup sliced green onions
1/4 cup dried cranberries
1/4 cup cranberry juice
10 ounces baby spinach
1 ripe red Anjou pear, thinly sliced

Combine vinegar, mustard, sugar, 1/2 of the garlic, and 1/4 teaspoon thyme; set aside.

Combine pork and remaining garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 minutes.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add green onions to saucepan; cook 3 minutes or until green onions are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining salt, and remaining black pepper, stirring well with a whisk. Cover and keep warm.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet.

Combine spinach and pear in a large bowl. Drizzle with cranberry mixture; toss well to coat. Top with pork.

Adapted from Cooking Light

Balsamic Vinaigrette

John loves salad. My husband would rather have salad as a late night snack than anything else. I know..he's so weird. And he's so weird that it has to be a homemade vinaigrette. This one is one of his favorites.

It is very easy to put together and can be stored in the fridge for up to a week.

Balsamic Vinaigrette

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup extra virgin olive oil

Combine first 7 ingredients. While whisking, slowly pour in olive oil. Serve over salad greens.

Buttermilk Ranch Dressing

Tangy Buttermilk Ranch dressing. So much better than the prepared stuff or the powdered stuff.

This is great as a dip for fresh cut veggies or obviously tossed with some lettuce and tomatoes. My favorite way to eat this is with butter lettuce, halved grape tomatoes and a drizzle of dressing.

This would also be great if you added some mashed avocado to make an avocado ranch. Also take the recipe and add salsa and you have a fabulous salsa ranch. The possibilites are endless!

Buttermilk Ranch Dressing

1 cup low-fat buttermilk
1/2 cup reduced fat mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1 small clove minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh dill

In a large bowl whisk together buttermilk, mayo and lemon juice. Add remaining ingredients. Keeps in an air-tight container in the fridge for about a week.

Tortellini Salad

Y'all..for real. This salad is perfect. For us, tonight, it was the perfect summer dinner. It had the perfect blend of flavors and colors. It is delicious and beautiful and delicious.



The tangy banana peppers with the sweet tomatoes and basil and cheese tortellini are the best combination. This is delicious served warm, at room temperature or cold. I'm serious. You must make this.

And best of all, it's healthy!



Tortellini Salad
adapted from Cooking Light

1 (9 ounce) package fresh cheese tortellini
2 cups halved grape tomatoes
2 cups fresh baby spinach, coarsely chopped
1/2 cup chopped banana peppers
1/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil
1 (16 ounce) can navy beans
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting oil.

While the pasta is cooking combine tomatoes, spinach, banana peppers, parmesan cheese, basil, and beans in a large bowl. Drain pasta and rinse with cold water. Add pasta, lemon juice and oil to tomato mixture; toss gently.

Serving size: 1 cup

Nutritional Information
208 calories
7 g fat (2.3 g saturated fat)
26.7 g carbohydrate
10.8 g protein
4.8 g fiber
955 mg sodium

Green Chicken Salad

So you may or may not know that the hubs and I have been doing the South Beach Diet. We have both been very successful so far and it has not been difficult at all. I love chicken salad..all kinds. One of my favorites involves grapes, walnuts, and dried cranberries. However, on phase 1 of South Beach we were not able to eat fruit so I had to adapt my recipe. I made this during phase 1 and again now that we are on phase 2 (and are able to eat fruit) and I love it.

Green Chicken Salad

4 boneless skinless chicken breasts

1 tablespoon seasoned pepper

2 teaspoons seasoned salt

1 bay leaf

4 stalks celery chopped

1 green bell pepper chopped

3 tablespoons fresh chives chopped

1 teaspoon garlic (this is the only time I use pre-minced garlic in a jar. Fresh is too overpowering.)

3/4 cup reduced fat mayonnaise

1/2 teaspoon white pepper

Place chicken breasts in a medium pot and cover with water. Add the seasoned pepper, seasoned salt and bay leaf. Bring to a boil and cook until chicken is done. Remove chicken from pot and discard cooking liquid. Shred or chop chicken and put in a large bowl. Add celery, bell pepper, chives, garlic, mayonnaise and white pepper. Mix well, chill and serve!