Lemon Tarragon Pasta
- 1 lb bow tie pasta
- 4 green onions chopped
- 50 red grapes cut in half
- 1/2 cup finely sliced almonds
- 3 celery stalks chopped
- 1 cup mayonnaise
- 2 (6 oz) containers lemon yogurt
- 2 Tbsp. lemon juice
- 1/4 cup milk
- 1 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1 tsp lemon zest (approx. 1/2 a lemon)
- 1 1/2 tsp. tarragon finely chopped
Cook pasta per package directions. Drain and rinse with cold water until pasta is no longer warm. In a different bowl add all ingredients and stir well. Pour over cooled pasta and refrigerate at least 2 hours. (FYI - the salad may appear to be too wet with too much dressing, but after it refrigerates it will thicken up nicely!)
Spinach Turkey Wraps
Ingredients needed:
- 1 pkg cream cheese
- 1/2 C mayo
- 1/2 C sour cream
- 1 envelope ranch dip mix
- tortilla wraps
- bacon bits
- lunch meat
- lettuce
- salsa
Cream cheese mixture:
- 8 oz of softened cream cheese
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 envelope of ranch dip mix
Beat all ingredients with hand mixer, until well mixed. Chill for 2 hours or longer (even overnight).
Making the wraps:
- Spread 2 Tbsp. of cream cheese mixture evenly on one side of the wrap.
- Sprinkle bacon bits down the center of the cream cheese.
- Lay lunch meat horizontally in one line across the wrap, slightly off center but almost in the middle.
- Spread chopped lettuce on top of the meat.
- Spread salsa on top of lettuce.
- Roll short side of wrap on top of the meat mixture and fold in the sides (about 1 inch) before finishing rolling.
- Cut in two, on a slight angle and cover with plastic wrap.
- chill.