When the sun is shining and the temperature is just right, there’s nothing that satisfies my cravings quite like a fresh, vibrant salad. That’s why I absolutely adore this Best Ever Salad. Packed to the brim with crisp vegetables and tossed with fine spaghetti bits, it’s a dish that brings together the best of nature’s bounty in a symphony of flavors and textures. With its colorful medley of chopped onion, green pepper, celery, tomatoes and a hint of curry, every bite is a delightful surprise. What really sets this salad apart, however, is the addition of spaghetti bits. They add a unique twist to the traditional salad, giving it an extra crunch that makes it all the more satisfying. Plus, it’s incredibly easy to prepare! Whether you’re looking for a quick lunch, a light dinner, or a dish to bring to your next potluck, this salad is sure to impress. So why do I love this recipe? Well, it’s simple, delicious, and healthy – a winning combination in my book! So grab your chopping board and let’s get started on this incredible salad adventure.
Ingredients
- 8 oz. fine spaghetti, broken into bits or 7 oz. Mexican angel hair pieces
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 1/2 c. chopped celery
- 2 c. chopped tomatoes
- salt and pepper
- 1/4 tsp. curry
- 1 can cream of celery
- small amount of mayonnaise
Salad Assembly
- Cook spaghetti and let it cool off.
- Add all vegetables and spices.
- Stir in celery soup and if too stiff add small amount of mayonnaise.
Calorie: 200
Total cooking time: 20 minutes
Difficulty level: Easy
The Saga of the Best Ever Salad
Welcome to my kitchen, fellow food lovers! Today we are going to embark on a gastronomic journey, a culinary odyssey if you will, to create the Best Ever Salad. And no, we’re not talking about your average leafy green affair. We’re getting wild and adventurous with… fine spaghetti. Yes, you read that right: spaghetti salad. Buckle up, folks!
The Spaghetti Showdown
Our journey begins with 8 oz. of fine spaghetti, broken into bits or if you’re feeling a bit adventurous, 7 oz. of Mexican angel hair pieces. Now before you run for the hills, let me tell you, cooking spaghetti for a salad is not as daunting as it sounds. In fact, it’s just like making regular spaghetti, but with a twist. You cook it, you let it cool off, and then you resist the temptation to douse it in marinara. Easy, right?
The Veggie Vortex
While your spaghetti is soaking up the cool air, it’s time to get chopping. We’ve got a colorful array of veggies to contend with: 1/2 c. chopped onion, 1/2 c. chopped green pepper, 1/2 c. chopped celery, and 2 c. of chopped tomatoes. Now, I know what you’re thinking: “That’s a lot of chopping!” And you’d be right. But think of it this way: each chop is a step closer to the Best Ever Salad. Plus, it’s a great arm workout!
The Spice Life
Now, we’re going to jazz things up with a little bit of salt and pepper, and a 1/4 tsp. of curry. Curry in a salad, you ask? Why, yes! Trust me, it’s the unexpected hero of this salad saga. It’s like the plot twist in a thriller movie that makes you gasp, “I did NOT see that coming!”
The Soup Surprise
Our next ingredient might raise a few eyebrows: 1 can of cream of celery. Yes, soup in a salad. I know, I know, it sounds as crazy as socks with sandals but bear with me. This creamy concoction adds an unexpected depth of flavor that takes our salad from “Meh” to “Mmm!”
The Mayo Mystery
Last but not least, we add a small amount of mayonnaise. Now, don’t go slathering it on like sunscreen at the beach. We’re talking a small dollop, just enough to loosen things up if your salad is feeling a bit uptight.
The Final Countdown
Now it’s time to bring all our players together. Stir in your veggies and spices with the cooled spaghetti, followed by the cream of celery. If things are looking a bit stiff (like your uncle’s dance moves at a family wedding), add that touch of mayo. And voila! You’ve just made the Best Ever Salad.
So there you have it, folks! A wild ride of spaghetti, veggies, spices, soup, and just a hint of mayo. It’s a salad saga that’s sure to get your taste buds tingling. And remember, in the kitchen, as in life, don’t be afraid to mix things up a little!
