Tag Archives: Baby spinach

Roasted Red Pepper Rotini Caesar

Posted by Brenda K. Agresta in Summer Salads and tagged with , , , ,

Spinach and rotini salad

Fast, fresh and delicious. The perfect summer salad for your Memorial Day celebration.

Roasted Red Pepper Rotini Caesar Salad
(recipe from Ronzoni Pasta)

Ingredients:

1 12 oz. box Rotini pasta

1 (12 oz.) jar of roasted red peppers, sliced

4 cups of fresh baby spinach

1 cup of your favorite creamy Caesar dressing or creamy Peppercorn dressing

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper

Kosher salt

Directions:

Cook pasta according to package directions. Drain in a colander.
In a large mixing bowl, toss rotini, dressing, red peppers and spinach until well combined.
Add salt and pepper to taste.
Refrigerate until ready to serve.
Add parmesan before serving.

Spring Mix with Fresh Fruit and Grilled Chicken

Posted by Brenda K. Agresta in Summer Salads and tagged with , , , , , , , , ,

A cool, refreshing and healthy summer salad perfect on a hot day for lunch or as a light dinner and a great way to use up left over grilled chicken.

Grilled Chicken with Fresh Fruit Salad

Spring Mix with Fresh Fruit and Grilled Chicken

(makes 4 servings)

1- 5 ounce package Half and Half salad mix, which is 1/2 Spring Mix and 1/2 Baby Spinach

8 ounces sliced fresh strawberries

1/2 pint fresh blueberries

8 ounce container fresh or canned pineapple chunks, drained

8 ounce can mandarin oranges, drained

2 large grilled boneless, skinless chicken breasts cut into bite size pieces

4 ounces gorgonzola, crumbled or any cheese you prefer in bite size cubes. (White cheddar, mozzarella, jack)

Raspberry Vinaigrette ( I used Ken’s Steakhouse LITE Raspberry Walnut Vinaigrette)

Pecans or Walnuts (optional)

Divide greens among 4 large salad bowls or plates. Evenly distribute the chicken, fruit and cheese over greens and top with desired amount of vinaigrette. Sprinkle with a few nuts for an added crunch. Serve with warm focaccia bread.