Tuesday, April 1, 2014

Salad A Day: Take 2 Day 16

Today, in honor of April Fool's day, I made Pistachio Salad.  Hey!  I'ts green... It has pineapple... :)

  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 6 to 7 drops green food coloring, optional
  • 3 cups miniature marshmallows
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1/2 cup chopped pistachios or walnuts
  • Directions

    1. In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Yield: 12 servings.

  • Ok... in case you thought I've lost it... I did eat leftovers of the yummy cucumber salad I made yesterday and I tried this new recipe:
  • Zucchini Gratin
  • Basically a big frittata filled with vegetables and a bit of cheese making it a healthy choice for dinner!

    Ingredients
    • 2 small zucchini (about 1 lb)
    • 1 onion, finely chopped       
    • 2 cups whole milk
    • 1 cup fresh bread crumbs
    • 3 eggs, beaten
    • 3/4 cup Parmesan cheese
    • 1/2 cup uncooked white rice
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 teaspoons fresh thyme
    • Extra-Virgin Olive oil

  • All very tasty dinner items.

No comments:

Post a Comment