Salad days

... My salad days, when I was green in judgment, cold in blood ...

Yes, I'm harking back to my earliest blogging days with a little Shakespeare (that's Cleopatra at the end of Act I of Antony and Cleopatra).

After receiving an email plea from Aubrey for meal ideas, I decided to share a few of my favorite recipes. Right now I'm into salads because the weather here is finally turning warm and I'm wanting to eat light to avoid heartburn (one of those lovely side effects of pregnancy). So, without further ado ... this blog's for you, Aubrey!


Citrus Chicken and Feta Caesar Salad

4 boneless skinless chicken breast halves, grilled or broiled and cut into ¼-inch strips
6 c torn romaine lettuce
1 pkg. (6 oz.) crumbled feta cheese
½ c thinly sliced red onion
½ orange pepper, cut into rings
¼ c olive oil
3 T orange juice concentrate
1 T white wine vinegar (substitute balsamic vinegar)
2 t finely chopped green onion

Toss chicken, lettuce, cheese, red onion, and orange pepper in serving bowl. Mix remaining ingredients in separate bowl. Pour over salad, toss lightly. Serves 6.


Katie’s Greek Pasta Salad

8 oz. dry orzo (or rotini or bowtie) pasta
4.25 oz can chopped black olives
½ c sliced green olives
8 oz (1 c) crumbled feta cheese
2 c chopped marinated artichoke hearts
½ c chopped red pepper
½ c chopped green pepper
¼ chopped red onion
½ c chopped fresh parsley
½ c olive oil
½ c vinegar
½ t basil
1 t Italian herb mix
½ t garlic powder (1 clove fresh garlic, pressed)
½ t mustard powder
salt and pepper to taste

Cook pasta per package’s instructions. Drain, rinse, and cool in refrigerator for 1 hour. In a large bowl, combine pasta with black and green olives, feta, artichoke hearts, red and green peppers, onion and parsley. In small bowl or bottle, combine oil, vinegar, garlic, herbs and spices, and shake well to mix. Drizzle dressing over pasta mixture and toss to coat completely. Chill for an additional hour before serving. This salad tastes even better after being refrigerated over night. Optional: add 8 oz. pepperoni or salami slices, cut in halves or quarters. Makes six 1½ cup servings.


Katie's Spinach Sesame Pasta Salad

Sauce:
1 t chicken bouillon
2 T brown sugar
¼ c rice vinegar
½ c oil
1 T soy sauce
1 T sesame oil
½ t ground ginger

Salad:
3-4 c fresh spinach
1 13-oz. box spiral pasta (try whole wheat spirals)
2 stalks celery, chopped
1 can mandarin orange slices
1 cucumber, peeled, seeded and sliced
2-3 green onions, chopped

Cook pasta according to package instructions. While pasta is cooking, mix all sauce ingredients. When pasta is cooked, drain toss with sauce, and let cool in fridge in large mixing bowl. Chop all vegetables. When pasta has cooled, toss in vegetables and orange slices to coat with sauce. Serve.