The salad uses your favorite pasta shape, in my case farfalle, cooked and strained. I usually rinse the pasta with some cold water to cool it down faster and keep it from sticking together.
So last time that I posted, I mentioned that one of my favorite things about summer is the fresh fruit (namely blueberries). Well I'd like to add on to that list of favorite things, and no I'm not going to start singing about rain drops on roses and blue satin sashes (although I do love those things too ;o) ). No, I'm going to add fresh salads to my list of summer favorites. Now, if you are like Nicole (the other author of this blog) you eat and love salads year around, every day, 360 days a year! I'm not kidding folks, Nicole is one of the healthiest people you'll ever meet! She's actually been a huge influence on my loving salads! Mostly because like many of you, she's discovered that salads aren't just iceburg lettuce, a few tomatoes, and your choice of dressing. No, no, no. Salads can be anything that you love on a bed of your favorite greens. Did you know that there are at least a dozen different kinds of lettuce sold at each of your local grocery store (and don't even ask how many there are at your local farmers' market because let me just say, LOTS!). Anyway, after I had my baby almost a year ago I got addicted to one salad in particular--it's delightful and light (I was able to skim off a bunch of the extra baby pounds eating it for lunch every day) and there several different ways you can change it up to your liking. But the variation that I'm going to give you today is Raspberry Walnut salad over a bed of spinach. Also you can serve it up side some chicken or pork for dinner, or you can eat it alone for lunch because it really is quite filling. So here you are:
Despite being the longest spring ever (we had snow just two weeks ago!) summer arrived this week with a bang. It suddenly went from chilly, wet weather to dry, hot summer days. Along with the change in seasons went my desire to bake things in the oven. It could be that my mom has drilled this idea in my head ever since I was little. We didn't have air conditioning growing up and I remember her making a big deal of not using the oven in the summer because she didn't want to heat up the kitchen. I don't know if it is because of that or just a natural occurrence, but when summer rolls around I crave fresh foods that require very little baking. Avocado chicken salad sandwiches fit that description perfectly. I don't think you can go wrong when you add avocado to anything, and I think cilantro makes everything taste fresh. Throw in a side of fresh fruit, some lemonade and a sunny day and you've got yourself a perfect summer lunch or dinner.
Start with cubed, cooked chicken and add some chopped cilantro.
'Tis the season for fresh fruit! One of my favorite fresh fruits by FAR are blueberries, but they are soooo expensive that I typically wait for them to go on sale and then snatch up a whole bunch. I then come home, clean them all (my sink is usually half full) and then I eat them until my eyes turn blue and freeze the rest. That is the rest with the exception of a cup and half which I set aside for homemade Blueberry Muffins--YUM! Now, if you are a person that buys the box blueberry muffins that you open the canned blueberries that are the size of peas--you NEED to try these. Just trust me, once you've had a muffin with fresh plump, juicy blueberries, you'll never ever go back to the box ones. Plus, when you make muffins, they really shouldn't be the color of the berry ie: Blueberry muffins shouldn't be blue!! Only the actual berry is allowed to be blue! This recipe is from America's Test Kitchen (yes, 90% of my recipes are from this book because hey I really do agree that these people test tons of different ways to make a recipe until it's basically perfection).