Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
This is a terrific recipe. I made it for a road trip to Phelps, Kentucky to visit my Aunt Norm and Uncle Opie. It traveled in a cooler from Niceville, Florida and we ate it for lunch at a rest...
Liked this recipe a lot, found that for leftovers I needed to make more dressing.I think you could add any ingredients you like in a pasta salad.
Wow, this little gem of a recipe only has 2 reviews (’02 & ’09) and was “faceless” for at least 11 years. I’m glad I discovered it, as my family loved it. I subbed black beans for the kidney b...
This salad was a real hit! I have made it twice and after 2 adjustments it is perfect for me. I used 1/3 C sugar and olive oil in place of the butter. That kept fork from getting coated with ...
Made this today for the first time, I used garbanzo beans, frozen pea's (thawed), fresh carrots, cauliflower, broccoli (what I had on hand) I also doubled the dressing and used Stevia in place o...