Reuben Pasta Salad

For those with German heritage, this variation on German salad is a scrumptious treat!! Serve at picnics and parties and you will be sure to win over every nationality!

Reuben Pasta Salad
Serves: 16 3/4-cup servings
  • 4 cups uncooked egg noodles
  • 1/3 cup packed brown sugar
  • 1/4 cup Stengel Oils Flax Oil
  • 1/4 cup Cal’s Healthy Gourmet Honey Mustard salad dressing
  • 2 Tbsp. cider vinegar
  • 1 1/2 caraway seeds
  • 6 cups coleslaw mix
  • 8 oz. sliced deli corned beef, cut into strips
  • 1/4 cup Swiss cheese, shredded
  1. In a large saucepan, cook noodles according to package directions. Drain and set aside.
  2. Meanwhile, in a small saucepan over low heat, combine the brown sugar oil, dressing, vinegar and caraway seeds. Cook and stir for 3-5 minutes or until heated through.
  3. In a large bowl, combine the coleslaw mix, noodles, corned beef and warm dressing; toss to coat.
  4. Sprinkle with cheese. Serve warm or at room temperature.
  5. Refrigerate leftovers. (Just as good served cold the next day!)


Marinated Italian Salad

Marinated salad is a busy cook’s best friend, especially when preparing for guests or family get-togethers. This salad is easy, Omega-3 filled and a great go-to recipe that is sure to be everyone’s favorite.

Marinated Italian Salad
Serves: 12 servings
  • 4 cups fresh broccoli florets
  • 3 cups fresh cauliflower florets
  • 1/2 lb. sliced fresh mushrooms
  • 2 celery ribs, chopped
  • 4 green onions, thinly sliced
  • 1 can (8 oz.) sliced water chestnuts, drained
  • 3/4 cup Italian salad dressing
  • 1/4 cup Stengel Oils Flax Oil
  • 1 pint cherry tomatoes, halved
  • 1 can (2 1/4 oz.) sliced ripe olives, drained
  1. In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts.
  2. In a small bowl, whisk the salad dressing, flax oil and dressing mix; drizzle over vegetables and toss to coat.
  3. Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.


Vanilla Fruit Salad

This bulk fruit salad is great for potlucks because it goes well with many different entrees. It has a sweet taste, so it also makes a perfect light dessert.

Vanilla Fruit Salad
Serves: 32 1/2-cup servings
  • 2 cans (20 oz. each) plus 1 can (8 oz.) pineapple chunks
  • 2 pkgs. (5.1 oz. each) instant vanilla pudding mix
  • 1/3 cup Stengel Oils Flax Oil
  • 4 cans (15 oz. each) mandarin oranges, drained
  • 5 medium red apples, chopped
  1. Drain pineapple, reserving juice; set pineapple aside.
  2. Add enough cold water and flax oil to juice to make 6 cups.
  3. In a very large bowl, whisk juice mixture and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  4. Stir in the oranges, apples and reserved pineapple.
  5. Refrigerate until chilled.