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Tuesday, July 30, 2013

Super Tasting Salad

Being able to use all the really fresh vegetables of the season in a salad is the best.  Making a salad that you could eat all day is even better.  The salad posted today is delicious.  Even if you make lots of substitutions, the salad cannot go wrong.  Take a look.

2 cups halved baby heirloom tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips
1 cup fresh corn kernels
1 cup diced firm, ripe fresh peaches (about 2 medium)
1/2 cup thinly sliced green onions
1 (8-oz.) package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro

1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.
2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.
*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted. 
Parmesan Dressing
             1 garlic clove
             1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
3 tablespoons minced fresh basil
1/2 oz parmesan, finely grated (1/4 cup)
1/4 teaspoon black pepper
1/2 cup olive oil

Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
Add oil in a slow stream, whisking until well blended.

Southern Living
JUNE 2013
I hope you will try it!
Meanwhile ,,, keep it simple and make it real.

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