3 cups Rotini pasta (cooked Al Dente according to directions)
2 cups cherry tomatoes (halved)
1 large green bell pepper (seeds removed , diced finely)
1 large cucumber (peeled and diced)
1/3 cup scallions (chopped finely)
1/4 cup green olives (pitted and thinly sliced)
2/3 bottle red wine vinaigrette dressing
Rinse pasta in cold water and drain. Place pasta in large bowl and combine with vegetables. Add dressing and toss. Refrigerate covered for 2 hours tossing occasionally. Enjoy!
One good handful each (about one cup each) purple, green and yellow bush beans
1/4 cup thinly sliced red onion
leaf lettuce for serving
juice of one lemon
1/4 cup walnut oil
freshly ground black pepper
1/4 teaspoon salt
1/4 cup shaved Parmesan cheese
In large bowl, whisk together lemon juice, oil, salt and pepper.
Wash and dry beans and cut off stem ends. Cut each bean lengthwise (French style) and place in bowl with onion. Allow to stand at room temperature for about 15 minutes (or refrigerate up to one hour, then remove from refrigerator 15 minutes before serving.
Place lettuce leaves on four individual salad plates and top with beans. Scatter cheese over top.
This colorful and surprisingly delicious salad is a great way to get your kids to love eating greens!
2-3 handfuls Fresh Spinach washed and trimmed (Malabar Red Stem or Renegade Hybrid are good choices)
1/2 cup Sliced Strawberries (Earliglow is a good choice)
1/4 cup chopped scallions (Red Baron Hybrid is a good choice)
2 Tablespoons balsamic vinegar
2 Tablespoons sugar
1/2 cup light salad oil
1 teaspoon chopped fresh herb of your choice:
basil (Mrs. Burns Lemon or Cinnamon Basil are good choices)
cilantro (Delfino is a good choice) or tarragon.
Salt and pepper to taste
Combine dressing ingredients and mix well. Pour into salad ingredients and toss. Serve immediately.