Nan's kitchen was a busy place as 8 "chefs" worked on their salad creations featuring 4 new dressings from Wishbone. It was fun to see/taste what everyone came up with.
This next one is a Tuscan Bread Salad, with Greek Vinaigrette. Toasted pita bread, cucumber, tomatoes, feta, kalamata olives, and fresh flat leaf parsley, cilantro, and spearmint...
Next is Warm Squash and Spinach Salad. The chef baked cubed acorn and butternut squash with pearl onions and pine nuts for 20 minutes. She served the squash on a bed of baby spinach and topped it with thin slices of rare fillet mignon and shavings of fresh parmesan cheese, all lightly drizzled with Italian dressing..
And remember the marinated grilled chicken I started with? Here's my salad- a pizza inspired pasta salad...
Pizza Pasta Salad 3 C. dry pasta, cooked and chilled
2 boneless, skinless chicken breasts, (marinated in 1/2 C. Bruschetta Italian Dressing & lime juice)
4-6 C. assorted vegetables, roasted or raw (colorful peppers, zuchinni, red onion, mushrooms, tomatoes, finely chopped kale, parsley)
1 can black olives, drained
1/2 lb. fresh mozarella, cubed
1 can artichoke hearts, drained
1 C. buttermilk
1 lime, juiced
1/2 pound salami, cubed or sliced
red pepper flakes
3/4 C. pecorino romano cheese and parmesan cheese, grated
1 small bunch fresh basil chopped (reserve sprig for garnish)
Marinate chicken in refrigerator for one hour or more. Bring to room temp and grill until juices run clear. Set aside. Toss vegetables in 1/4 C. dressing. (Roast for 15 minutes in 450 degree oven if desired.)
Whisk together remaining dressing, buttermilk, lime juice, and red pepper flakes.
Slice chicken breasts.
In large bowl, combine artichoke, olives, cheese, pasta and salami. Add vegetables and chicken. Toss. Garnish with grape tomatoes and fresh basil.Makes 10 main dish servings.
Our salad party was a fun way to spend a beautiful summer afternoon!
Make it a Wonderful Day!
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