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25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson
More than a mere vehicle for sustenance, food unites us all. This couldn’t be more true when it comes to dessert: The one, great equalizer. But a good dessert doesn’t just taste sweet. It restores the palate and invites diners to explore greater future culinary depths. The right dessert makes everything else seemed balanced and at peace. Rather than an expected conclusion, a dessert completes, surprises, and leaves a lingering sense of wonder on the tongue. Yes, dessert can do all this. And it does when you’ve got the Spot Light Café to guide you.
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Food & Wine Recipes Main Course Rankin Ranch Pasta Salad
Rankin Ranch Pasta Salad
Description
24-3 Dream Homes Issue
Recipes
The menu features many old family recipes. Sixth-generation Sarah Rankin Wilder considers Di’s pasta salad one of the best: “Our guests rave about it!”
Ingredients
- 1 box (1 lb) bow tie pasta
- 1 crown fresh broccoli
- 1 red onion
- 1 cup chopped bacon
- 1/4 cup sliced almonds
- 1/2 cup granulated sugar
- 1/2 cup mayonnaise
- 1 tbsp. apple cider vinegar
Methods/steps
- Cook pasta until tender. Drain and set aside.
- Cut bacon into bite-sized pieces, fry and set aside in a small bowl.
- Dice onion and cut up broccoli into bite-sized pieces. Mix pasta, onion and broccoli in a large bowl.
- Mix together sugar, mayonnaise and apple cider vinegar in a small bowl.
- Add to the ingredients in large bowl. Place the salad in the refrigerator until time to serve.
- Just prior to serving, add bacon bits and almonds.