• Postcards
• May 3, 2021

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The post Popcorn Salad appeared first on Postcards Magazine.

1/4 cup water 

15 oz frozen French-cut green beans 

1 (15 oz) can whole kernel corn, drained 

1 (15 oz) can black beans, rinsed and drained 

1 (14.5 oz) can diced tomatoes, undrained 

4 stalks celery, chopped (optional) 

1 med green bell pepper, chopped (optional) 

1 med onion, chopped 

1 cup distilled apple cider vinegar 

3/4 cup white sugar 

1/2 cup olive oil 

1 tsp salt 

1 tsp ground black pepper 

Directions 

1. Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water. 
2. Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion. 
3. Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight. 

The post Marinated Green Bean Salad appeared first on Postcards Magazine.

1/2 (16 oz) pkg mezze (short) penne pasta 

1 cup sliced and quartered cucumber 

1 cup halved cherry tomatoes 

2 Tbs minced shallot 

1 (2.6 oz) pouch wild-caught pink salmon 

Vinaigrette: 

1/4 cup extra-virgin olive oil 

1 Tbs white wine vinegar 

1 Tbs freshly squeezed lemon juice 

1 tsp lemon-pepper seasoning 

1/2 tsp Dijon mustard 

1/2 tsp salt 

1/4 tsp dried dill weed 

Directions 

1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl. 
2. Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top. 
3. Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine. 

The post Mediterranean Salmon Pasta Salad appeared first on Postcards Magazine.

1 (3.4 oz) package instant pistachio pudding mix

1 (8 oz) can crushed pineapple, with juice

1 cup miniature marshmallows

½ cup chopped walnuts

½ (8 oz) container frozen whipped topping, thawed

Directions

1. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

The post Watergate Salad appeared first on Postcards Magazine.

2 (15 oz) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 oz) can black olives, drained and chopped

1 oz crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 tsp garlic salt

1/2 tsp ground black pepper

Directions

1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt, and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

The post Greek Garbanzo Bean Salad appeared first on Postcards Magazine.

2 cups penne pasta

¼ cup red wine vinegar

1 Tbs lemon juice

2 cloves garlic, crushed

2 tsp dried oregano

salt and pepper to taste

⅔ cup extra-virgin olive oil

10 cherry tomatoes, halved

1 small red onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

½ cucumber, sliced

½ cup sliced black olives

½ cup crumbled feta cheese

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

The post Greek Pasta Salad appeared first on Postcards Magazine.

• 1/2 cup pecan halves (or more, to taste)
• 3/4 cup orange juice, divided
• 2 tsp cornstarch
• 1 1/2 Tbs honey
• 1/4 cup extra-virgin olive oil
• 1/2 lime, juiced
• 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
• salt and ground black pepper to taste
• 1 (8 oz) pkg herb salad mix
• 2 Fuyu persimmons, peeled and each cut into 8 pieces
• 1 large pomegranate, peeled and seeds separated

Directions

1. Preheat oven to 375 degrees.
2. Spread pecans onto a baking sheet.
3. Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
4. Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
5. Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.

The post Persimmon and Pomegranate Salad appeared first on Postcards Magazine.

Directions:

1. Preheat oven to 400 degrees. Grease a baking sheet.
2. Mix the cheese, butter, flour, and paprika together using an electric mixer or food processor. Take tablespoon-size pieces of the dough and one olive per tablespoon of dough. Roll the dough around the olive, so that the olive is completely enclosed in the center of the dough. Arrange the olive and cheese balls on the prepared baking sheet.
3. Bake for 15 minutes.

The post Olive Cheese Appetizers appeared first on Postcards Magazine.

Directions

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With the machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. In a large serving bowl, toss together the romaine lettuce,
   shredded Swiss cheese, cashews, dried cranberries, apple,
   and pear. Pour dressing over salad just before serving; toss to coat.

The post Winter Fruit Salad with Lemon Poppyseed Dressing appeared first on Postcards Magazine.

•  1 (.7 oz) package dry Italian-style salad dressing mix
• 14 oz frozen green beans
• 1 (16 oz) pkg frozen lima beans, thawed
• 2 green onions, thinly sliced
• 1/4 cup pimentos
• 1 head iceberg lettuce – rinsed, dried, and shredded

Directions:

• Prepare Italian salad dressing according to instructions.
• In a salad bowl, combine 1/2 cup of the Italian salad dressing, green beans, lima beans, green onions, and pimentos. Refrigerate overnight. Serve chilled over shredded lettuce.

The post Holiday Bean Salad appeared first on Postcards Magazine.