Veggie Spiral Pie With Spiced Tomato Sauce Chopped Salad Recipes

VEGETABLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
• Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
• Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
• Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
• Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
• Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
• To serve, cut into slices and serve warm.

VEGGIE SPIRAL SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture., In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate.

SAUCY VEGGIE SPIRALS

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium heat; saute onion, pepper and zucchini until crisp-tender, 6-8 minutes. Stir in tofu and pasta sauce; heat through. Stir in pasta.

VEGGIE CHOPPED SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.