Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.


Leave a comment

Summer Macaroni Salad 🥗

img_7978

Are friends coming by for a cook out and need a salad? This pasta salad is it! Have fun with switching out the vegetables to be ones you enjoy or have on hand. I made this up this week when a family of eight came for dinner on the end of their road trip—we had more than enough.

1 lb. elbow macaroni, cooked

1 cup onion, chopped

1 cup yellow pepper, chopped

2 cups chopped celery

Dressing:

1 cup mayonnaise

5 Tblsp. apple cider vinegar

3 Tblsp. prepared yellow mustard

½ tsp. paprika

1 tsp. dried parsley

Mix together the dressing ingredients. Place the rest of the ingredients in a large bowl. Add the dressing to the pasta and vegetables and mix. Refrigerate until ready to serve. Makes 10-12 servings.

Copyright 2018

P.S. Thank you for stopping by! I insert affiliate links, such as from  Amazon, into my posts to share interesting books and products. If you buy something or start a registry, I receive income (at no extra cost to you!), for which I am thankful. So….

— Use this link to shop on  Amazon

–shop at my Etsy photo card/notecard/art shop: Trees of Transition Art & Design

–keep on reading this blog.

Thank you again, and peace to you and your family!

~Mary Hope

Advertisements


Leave a comment

Cherry Turkey Green Salad 🍒 

🍒 Summer heat inspires me to figure out new salads, so here is my newest mixture…inspired by an amazing turkey breast that Stephen grilled/smoked yesterday and what we had in the fridge. Feel free to adjust the fruit to what you have currently… peaches or apples would work well too. Continue reading


4 Comments

Curried Quinoa and Chickpea Salad

IMG_9388

A few weeks ago this recipe came to my mind, and the refreshing citrus and salty textures are a winner!

Ingredients:

2 c. cooked quinoa

1 (15.5 oz) can cooked chickpeas

1/2 c. chopped fresh parsley

1/2 c. chopped tomatoes

1/3 c. black olives

Continue reading