Recipes, memories and random thoughts from my kitchen
Friday, August 10, 2007
Favorite Ingredients Friday for August 10
It's the Salad Edition of Favorite Ingredients Friday! Here's my very favorite:
GREEK PASTA SALAD
2 cups cold cooked chicken in bite-size pieces 8 ounces rotini, cooked as package directs 2 ribs celery, chopped 1/2 large sweet red pepper, chopped 3 or 4 green onions, thinly sliced Small can sliced black olives, or as many whole black olives as you like 2 to 4 ounces feta cheese, crumbled
Mustard-Tarragon Dressing (recipe follows) OR 1 cup Italian dressing
Mustard-Tarragon Dressing: 2/3 cup vinegar 1/3 cup olive oil 2 cloves garlic, split (or use 1/2 tsp. dried minced garlic) 1 Tblsp. Dijon mustard 2 tsp. salt 1 tsp. sugar 1/2 tsp dried tarragon 1/2 tsp. pepper Combine all in a jar and shake very well.
Combine dressing with salad ingredients in a large bowl. Refrigerate until ready to serve. It should be served cold.
Yield: 6 to 8 servings.
This recipe is from Cook & Tell, my favorite cooking newsletter. This salad always goes over well whenever I serve it. If I want to make it as a side dish, I just leave out the chicken.
I often make a batch of the dressing to have on hand. It's a good marinade and also a quick dressing for any pasta or veggie salad.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.