Tortellini Bacon Broccoli Salad

Ingredients

• 2 (9 ounce) packages refrigerated three-cheese tortellini
• 1 pound bacon
• 4 cups chopped broccoli
• 1 pint grape tomatoes, halved
• 2 green onions, finely chopped
• 1 cup bottled coleslaw dressing

Directions

1. Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
3. Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.

Cucumber Salad With Thai Sweet Chili Vinaigrette

Cool, spicy, and sweet.

• 2 tablespoons rice vinegar
• 2 tablespoons Thai sweet chili sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white sugar
• 1/4 teaspoon granulated garlic
• 1 pinch salt to taste
• 1 cucumber, thinly sliced
• 1 green onion, thinly sliced

Directions

1. Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.

2. Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

Cauliflower and Edamame Salad

Ingredients

• 1 head cauliflower, cut into bite-size pieces
• 1/2 (12 ounce) package frozen shelled edamame (green soybeans)
• 4 hard-cooked eggs, chopped
• 3 ribs celery, chopped, or to taste
• 1 large bell pepper, chopped, or to taste
• 1 (5.3 ounce) container plain Greek yogurt
• 1 bunch radishes, sliced, or to taste
• 4 green onions, chopped, or to taste
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard (such as Grey Poupon(R))
• 2 kosher dill pickles, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 sprig fresh dill, chopped
• salt and ground black pepper to taste

Directions

1. Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
2. Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.

Bacon Ranch Pasta Salad

Ingredients

• 1 (12 ounce) package uncooked tri-color rotini pasta
• 10 slices bacon
• 1 cup mayonnaise
• 3 tablespoons dry ranch salad dressing mix
• 1/4 teaspoon garlic powder
• 1/2 teaspoon garlic pepper
• 1/2 cup milk, or as needed
• 1 large tomato, chopped
• 1 (4.25 ounce) can sliced black olives
• 1 cup shredded sharp Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Classic Potato Salad

Ingredients

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1 tablespoon prepared mustard
• ground black pepper to taste
• 1/4 cup mayonnaise

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Pansy and Chicken Tossed Salad

Pansies and violas can have a mild, fresh flavor or a more prominent wintergreen taste depending on the variety and how much you eat (a whole flower tastes stronger than petals alone). Only eat flowers that are grown specifically for consumption. Unfortunately, pansies and violas grown by Bob's are only intended for your flower beds and containers. It's a good idea to grow pansies yourself if you plan to consume them, or order from an edible-flower source.  If you're feeling adventurous, here a recipe that incorporates pansies.

Ingredients

• 4 cups torn mixed salad greens
• 2 cups cubed cooked chicken
• 1 cup shredded red cabbage
• 1/2 cup chopped walnuts
• 1/2 cup edible pansies
• 1/2 cup fresh raspberries
• 1/4 cup olive oil
• 1/4 cup raspberry vinegar
• 1 teaspoon minced fresh mint
• 1/4 teaspoon salt
• Additional edible pansies

Directions

In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, mint and salt; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and drizzle over salad; toss to coat. Garnish with additional pansies if desired. Yield: 4 servings.