May 2, 2009

Two Favorite Salad Recipes

Marinated boneless barbecued chicken breasts are a favorite when I host a barbecue, as well as two of my favorite salads to make. The first has already been posted to this blog, my Corn, Cabbage and Cheese salad. It's delicious.

There's also a very good chance that I'll be making a special pasta salad that started out as a recipe from a diabetic site, but I have made it so many times without looking at the recipe that it's taken on a life of it's own. Here's what I include:

  • 1 10 - 12 oz. package of frozen, or fresh, broccoli crowns (if frozen, don't get the pieces, get the fancy crowns so that you don't get a lot of stalk cuttings) - cooked - tip - I cook this right in with the pasta, adding it during the last 5 or so minutes of cooking time for the pasta, and drain together in colander. All is going to be mixed in the end anyway :-)
  • 1 12 oz. box of tri-colored pasta noodles - any shape you prefer - cooked and cooled running cold water through while in colander
  • 1 can of Red Kidney Beans, drained and rinsed
  • 1 can of cut Asparagus, drained
  • 1 large or 2 small/med Tomatoes, cut up in bite size pieces
  • 2-3 stalks green onion, chopped
  • 1 ripe Avocado, peeled, pitted and cut into pieces
  • 1/2 15-16 oz. can sliced black olives or 1 small can drained
  • 1 8 oz. container of crumbled Feta Cheese - non-fat if avoiding fat
  • Salt, Pepper and Fat free Italian Dressing to taste
Simply prepare each item as described and toss together, seasoning to taste. In fact, this sounds so good, I think I'm going to make it for dinner tonight!

Updated 3/19/16

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