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Macaroni and Vegetable Salad
RECIPE
macaroni and vegetable salad
PREP TIME: 20 MINUTES PLUS REFRIGERATING
2 CUPS (7 OUNCES) SHELL MACARONI, COOKED, DRAINED
1½ CUPS (6 OUNCES) GREAT VALUE COLBY CHEESE, CUBED
2 CUPS 1-INCH BROCCOLI PIECES
1 CUP CHERRY TOMATO HALVES
1 CUP CUCUMBER SLICES, CUT IN HALF
¾ CUP ITALIAN DRESSING
• ADD ALL INGREDIENTS; TOSS LIGHTLY. REFRIGERATE
SEVERAL HOURS OR OVERNIGHT. TOSS BEFORE SERVING.
MAKES 6 TO 8 SERVINGS.
Card 1 Back: blank
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# Macaroni and Vegetable Salad
*Great Value*
*Makes 6 to 8 servings*
## Ingredients
- 2 cups (7 oz) shell macaroni, cooked, drained
- 1 1/2 cups (6 oz) Great Value Colby cheese, cubed
- 2 cups broccoli pieces, cut in 1-inch pieces
- 1 cup cherry tomato halves
- 1 cup cucumber slices, cut in half
- 3/4 cup Italian dressing
## Instructions
1. Add all ingredients and toss lightly.
2. Refrigerate several hours or overnight.
3. Toss again before serving. -
Green Bean, Cherry Tomato & Feta Salad
Green Bean, Cherry
Tomato & Feta Salad
pictured on page 132
Summer simplicity: Steam some
green beans, chop fresh mint, and
cut cherry tomatoes in half. Toss it
all together with a lemony dressing
and top with crumbled feta cheese.
PREP 20 minutes
COOK about 10 minutes
MAKES 6 accompaniment servings
salt
1 pound green beans, stem ends
trimmed
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon ground black pepper
1 can (15 to 19 ounces) white kidney
beans (cannellini), rinsed and drained
3 cups red and yellow cherry tomatoes,
each cut in half
¼ cup loosely packed fresh mint leaves,
coarsely chopped
4 ounces feta cheese, crumbled (1 cup)
Back:
1. In 12-inch skillet, heat ½ inch wa-
ter and ½ teaspoon salt to boiling
over high heat. Add green beans;
heat to boiling. Reduce heat to medi-
um-low; simmer, uncovered, 5 to 7
minutes or until beans are tender-
crisp. Drain beans and rinse under
cold running water to stop cooking.
Drain again; set aside.
2. In large serving bowl, with wire
whisk or fork, mix oil, lemon juice,
pepper, and ½ teaspoon salt. Stir in
kidney beans, tomatoes, mint leaves,
and green beans, and toss gently to
coat. Sprinkle feta on top to serve.
---
# Green Bean, Cherry Tomato & Feta Salad
## Ingredients
- Salt
- 1 pound green beans, stem ends trimmed
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/4 tsp ground black pepper
- 1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
- 3 cups red and yellow cherry tomatoes, each cut in half
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped
- 4 ounces feta cheese, crumbled (1 cup)
## Instructions
1. In a 12-inch skillet, heat 1/2 inch water and 1/2 tsp salt to boiling over high heat. Add green beans; heat to boiling. Reduce heat to medium-low; simmer, uncovered, 5 to 7 minutes or until beans are tender-crisp. Drain beans and rinse under cold running water to stop cooking. Drain again; set aside.
2. In a large serving bowl, with a wire whisk or fork, mix oil, lemon juice, pepper, and 1/2 tsp salt. Stir in kidney beans, tomatoes, mint leaves, and green beans, and toss gently to coat. Sprinkle feta on top to serve.