Mother's Day Recipes

We hope you enjoyed a relaxing and pampered Mother's Day! Here are the yummy recipes that were served in Relief Society during our luncheon. Thank you for being such strong and devoted members of our worldwide Sisterhood!

Greek Pasta Salad
2 lb Curly tri-color pasta
1 1/2 bottles Kraft Greek Vinaigrette
cut up Pepperoni
2 cans red kidney beans, drained and rinsed
1 can chick peas, drained and rinsed
grape tomatoes-halved
1 can olives-halved
zucchini cut up
shredded parmesan cheese

Boil the noodles according to box directions. Rinse noodles in cold water. Add one bottle of vinaigrette dressing. Add pepperoni, beans, peas, olives, zucchini, tomatoes. Chill. Just before serving, add more dressing and add parmesan cheese.


Poppy Seed Dressing
Recipe from Our Best Bites

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the "hairy" end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.


Spinach Mandarin Poppy Seed Salad
Recipe from Our Best Bites

8 oz. (1/2 bag) of baby spinach
1/2-1 head Romaine lettuce, chopped
1/2 thinly sliced medium red onion
1 large avocado, cubed
8 oz. mozzarella or Swiss cheese, shredded
1 12-oz. package bacon, cooked and crumbled
1 large can Mandarin oranges, drained
Poppy Seed Dressing (recipe above) to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.