Life University Staff Council Newsletter Volume 8 Issue 3 | Page 9
Recipes
7-Layer Salad
Note: It’s very important that this salad is chilled for a few hours
before serving.
Pasta Salad
INGREDIENTS
1 lb spiral pasta
1/4 cup olive oil
2 Tbsp butter
1/2 onion
1 tsp minced garlic
1 red and green bell pepper (chopped or sliced)
2 cups Broccoli florets
1 can black olives (sliced)
1 carton cherry tomatoes (halved)
1/4 cup feta cheese
juice of 1 lemon
2 Tbsp basil
INSTRUCTIONS
Boil pasta; add broccoli last 2 min. While pasta is boiling, sauté
onion and garlic in olive oil and butter. Combine all ingredients
while pasta is still hot, add salt and pepper and sprinkle with
feta cheese
Source: https://www.pinterest.com/pin/58617232625278059/
INGREDIENTS
1 head of lettuce (Iceberg)
1 package frozen peas, rinsed, thawed and drained
1 chopped medium green bell pepper
2 cups chopped celery
½ cup chopped green onions
1 8 oz. can chopped water chestnuts
2 chopped hard boiled eggs
½ to 1 cup chopped crisp bacon
1 cup Shredded Monterey Jack and cheddar cheese combo
2 cups mayonnaise
2 Tbsp sugar
INSTRUCTIONS
1. Shred lettuce.
2. Layer separately or mix together the peas, bell pepper, celery,
green onions and water chestnuts.
3. Layer the lettuce with the above ingredients, ending with lettuce
on the top.
4. Mix together 2 cups mayonnaise and 2 Tablespoons of sugar
5. Spread the mayo mixture over the top layer of the lettuce, sealing
completely to the edge of the bowl.
6. Refrigerate for 24 hours .
7. B
efore serving, top with the cheese, eggs and bacon.
Serve chilled and enjoy!
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LIFE AT LIFE VOL 8. Issue 3
9