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Pampered Chef: A Camping salad?

  1. mom4angela

    mom4angela Member

    160
    1
    I'm "in charge" of a salad for our second day of camping. I'll have a small refrigerator, so don't want a lot of ingredients. I guess I could make a potato salad ahead of time...?? ugh.. or does anyone have another suggestion?
     
    Aug 30, 2009
    #1
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Pasta Salad - it can be packed in ziploc bags! Take your collapsible bowl, and assemble it there.
     
    Aug 30, 2009
    #2
  3. janezapchef

    janezapchef Veteran Member Gold Member

    1,103
    1
    I second that one!
     
    Aug 30, 2009
    #3
  4. mom4angela

    mom4angela Member

    160
    1
    OK... Here's the deal.. I don't "do" pasta salad. Any chance for a recipe. I'd love one with maybe brocolli in it? Or is that weird? I'm thinking spiral pasta, black olives, red onion, roasted red pepper.. how am I doing? what else? thx
     
    Aug 30, 2009
    #4
  5. janezapchef

    janezapchef Veteran Member Gold Member

    1,103
    1
    That sounds yummy! I use cavatappi noodles (the spiral tube pasta). Black olives, red onion, cukes, carrots, broccoli, cauliflower, cheddar and muenster cheese in chunks, red pepper. Then, for the dressing I do the Good Seasons Italian (the kind you make yourself) made with vegetable oil and red/white wine vinegar and water. I get rave reviews whenever I make it.
     
    Aug 30, 2009
    #5
  6. my3angels

    my3angels Member

    53
    0

    This is basically how I do mine except that I usually add some "italian" meat...pepperoni or something of that sort.
     
    Aug 30, 2009
    #6
  7. Teresa Lynn

    Teresa Lynn Legacy Member Gold Member

    3,474
    2
    Here are my favorite camping salads We have a camper but I usually make it at home and just keep it in the fridge

    CONFETTI SALAD
    1 bunch broccoli
    1 head cauliflower
    1 small jar sliced green olives drained
    12 oz cubed cheese (I use co-jack cut with garnisher)
    6 ribs celery
    1 small red onion diced
    DRESSING
    1 pkg Hidden Valley Buttermilk dressing
    1 cup sour cream
    1 cup buttermilk
    Mix and stir into veggies and cheese.refrigerate overnight


    Southwestern Layered Salad

    I always double it so this is "MY VERSION" (Sometimes at the grocery store I can find a bag of the flavored tortilla strips & I add those like croutons)



    Teresa

    Salad layer in a clear bowl it's really pretty

    2 heads of romaine lettuce torn

    2 cans black beans (drained and rinsed)

    2 can whole kernal corn (drained)

    1 large jar diced pimentos

    1/ 2 medium red onion (finely diced)

    2 cans black olives (drained)

    1/2 bunch cilantro (snipped)

    1 pkg shredded co-jack cheese

    Mix corn, onions, pimentos and cilantro

    Layer lettuce, black beans, olives and corn mixture, add more lettuce, repeat layers

    Top with cheese

    Dressing (make early in the day or the night before) It will be very full but shouldn't overflow

    In a blender Mix

    1 8 oz pkg cream cheese (softened)

    1 1/2 cups buttermilk

    16 oz sour cream

    1 pkg dry hidden valley dressing

    1 tsp cumin

    2 cans rotel

    3 avacadoes or 1 bag of premade refrigerated guacamole

    2 cloves garlic crushed

    GREEK SALAD
    2 heads romaine lettuce

    1 small carton feta cheese

    1/2 jar pepperocini peppers

    1 cup kalamata olives

    1 small red onion sliced

    capers for topping

    (you can add artichokes if you like I forgot them)



    Dressing make 2 days before serving

    3 cups olive oil

    4 cups red wine vinegar

    3/4 - 1 cup (I used about 1 1/4 cups) parmesan

    2 1/2 TBSP garlic powder

    2 1/2 TBSP oregano

    2 1/2 TBSP basil

    2 TBSP pepper (I use Lawrys seasoned pepper blue lid)

    2 TBSP onion powder

    2 TBSP dijon mustard (I use a good grainy one)

    salt to taste

    mix all dressing ingr. in blender keeps for 1 week
     
    Aug 31, 2009
    #7
  8. Teresa Lynn

    Teresa Lynn Legacy Member Gold Member

    3,474
    2
    Tortellini Antipasto Salad
    2 packages (9 oz. each) DiGiorno three cheese tortellini, cooked, drained and rinsed
    1 envelope Good Seasons Italian Salad Dressing Mix, prepared
    1 small red onion, finely chopped
    8 oz. mozzarella cheese, cut in small cubes
    1 large green pepper, chopped
    2 cups cherry tomatoes, halved
    1 small can sliced pitted ripe olives, drained
    Combine all ingredients, cover and chill several hours.






    Pizza Pasta salad
    Dressing (I triple this)

    fresh ground pepper
    1/3 cup extra virgin olive oil
    2 TBSPS. red wine vinegar
    1 rounded TBSP. tomato paste
    1 tsp garlic salt
    1 tsp Italian seasoning

    1 cup tomatoes diced or 1 carton grape tomatoes
    1 can black olives sliced
    1 bell pepper chopped
    1 package sliced pepperoni (I sliced it in half)
    1 pound cooked & cooled pasta I used the mini Barilla penne
    20 leaves of fresh basil thinly sliced
    1 pound cubed mozzarella cheese

    Stir all vegetables, pasta and cheese in a big bowl. Mix dressing ingredients with a wire whisk until well blended. Pour over salad, refrigerate.
     
    Aug 31, 2009
    #8
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