I was asked to make a salad for the Teacher Appreciation Luncheon a week or so ago.  Back when I was teaching, Beverly Dawkins made this Linguini Salad every year for our luncheon. It is sooooo yummy! Thank you, Mrs. Beverly, for the recipe.

Linguini Salad

1-12 ounce pkg. linguini

1 bottle of McCormick Salad Supreme

1-16 ounce bottle Italian Dressing

1 bunch broccoli, cut into bite-sized pieces

3 zucchini, sliced

1 pkg. mushrooms (I left these out-I don’t really like mushrooms.), sliced

4 or 5 carrots, sliced

•Boil linguini and drain.

•Rinse in cold water.

•Sprinkle  ALL of the Salad Supreme over noodles.

•Slice carrots and blanch.

To blanch…

a.  to scald briefly and then drain, as peaches or almonds to facilitate removal of skins, or as rice or macaroni to separate the grains or strands.
b.  to scald or parboil (meat or vegetables) so as to whiten, remove the odor, prepare for cooking by other means, etc.
In other words, boil ’em a little while then throw ’em in some ice water to stop the cooking.

•Add all the veggies and toss with the 3/4 of the salad dressing.

•Refrigerate at least 8 hours.

•Before serving add the rest of the dressing and give it all a good toss.

Sooo yummy!

I hope the teachers liked it. The bowl DID come back empty!