Chicken Salad

Karen G.

5 13 oz cans of chicken
2 cups mayonnaise (for enrichment I tripled the recipe and instead of 6 cups used 5)
1/4 cup minced fresh parsley
1/2 tsp garlic
1/8 tsp marjoram
salt and pepper to taste
1 cup grapes cut in half
1/2 cup chinese noodles

Rainbow Pasta Salad

Rainbow Pasta Salad

Amy M.

1 (16 oz.) package tri-colored pasta assortment

2 large tomatoes, diced (or 1 carton grape tomatoes, halved)

1 large cucumber, peeled and diced

1 red onion, finely chopped

1 (16 oz.) bottle Italian-style salad dressing (I used Newman's Italian)

1 can olives, sliced

1 package grated parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to boil. Add past and cook 8-10 minutes or until al dente; drain and rinse in cold water.

2. In a large bowl, combine tomatoes, cucumbers, onion, olives, cooled pasta, and Italian dressing. Refrigerate overnight or at least 1 hour.

3. Toss with parmesan cheese shortly before serving.

"Bloom Where You Are Planted" May 2009 Enrichment Salads

Island Pork Tenderloin Salad (serves 6)

Pork Tenderloin (2-2 1/2 lbs)

Pork Rub:
2T salt
1/2 T pepper
1 T cumin
1 T chili powder
1 T cinnamon
Glaze:
1 c dark brown sugar
2 T garlic chopped
1 T tabasco

Vinaigrette:
3 T lime juice
1 T oj
1 T dijon mustard
1 T curry powder
1/2 t. salt
1/4 t. black pepper
1/2 c olive oil

Salad
6 cup baby spinach
4 c napa cabbage sliced thinly
1 red bell pepper cut in strips
1/2 cup golden raisins (optional)
2 firm avacados, sliced
3 oranges peeled & sliced

Grilled Chicken Spinach Pasta Salad (Serves 30)

2 big Sam’s clear boxes baby Spinach
2 cooked boxes bow tie pasta
10 grilled chicken breasts (seasoned with lemon pepper and olive oil)
1 tub Butoni pesto
3 tubs crumbled feta
2 bags almond accents (toffee flavor)
6 sliced roma tomatoes or cherry tomatoes

Equal parts Newman’s Caesar dressing and Cardinis Italian dressing.