Muffaletta Pasta Salad

 If you love the flavors of the classic Muffaletta sandwich, you have to try this deconstructed pasta dish. It combines the tangy olives with creamy provolone cheese and crunchy fresh vegetables.

Ingredients:

16 oz. pasta, cooked and rinsed with cold water
1 c. provolone cheese, cubed
4 oz. dry salami (Busseto Foods Classico Nuggets Dry Salami), sliced into strips
1 green bell pepper, diced
2 stalks celery, diced
1 c. kalamata olives, pitted, sliced
1/2 c. small green olives, pitted, sliced
2 Tbs. fresh parsley, chopped

Combine the cooled pasta, green pepper, salami, celery, olives and provolone cheese together in a large bowl.

Vinaigrette:

1/2 c. extra virgin olive oil
1/3 c. red wine vinegar
1 tsp. dried minced garlic
1 tsp. sugar
1 tsp. dried oregano
1/2 tsp. fresh cracked black pepper
1 tsp. salt

In a small bowl, whisk the vinaigrette ingredients together.

To assemble the pasta, pour the vinaigrette over the pasta and stir everything together until everything is well mixed. Sprinkle the pasta with fresh chopped parsley before serving.

Gouda Chicken Salad

This salad, as weird as it is going to sound, was an awesome combination of random ingredients. I love Gouda cheese, especially smoked Gouda, and pairing it with the balsamic vinaigrette tasted amazing. The salty cheese, sweet tomato, and tangy vinaigrette made for a great salad!

Ingredients:

2-3 Tbs. shredded smoked Gouda cheese
1/2 tomato, seeded and chopped
1 rotisserie chicken breast, sliced or chopped
3 c. mixed lettuce
Balsamic vinaigrette

This recipe, being a salad, is very easy to put together. Top the lettuce with the tomato, cheese and chicken and drizzle the vinaigrette on top!

Make sure that you save the bones, skin and any chicken fat instead of throwing it out. It can be made into a homemade chicken broth! You can always freeze it until you are ready to use.

Cranberry Chicken Salad

I never usually have a craving for a big salad. Even though lately that is usually what I choose but not at all for the fact that I want one, but am trying to lose weight. On this particular occasion, I just wanted a big chicken salad with Craisins in it.That is how this salad got created. I eat mine without pecans, I am still warming up to eating them not in baked goods. But with out without the nuts, this salad was delicious and will be my go-to any time I am craving a plate of leafy greens.

Ingredients:

Romaine lettuce (about 1 1/2 - 2 heads for two salads), chopped
2 Rotisserie chicken breasts, chopped
1/2 c. Craisins (mine were blueberry)
1/2 c. shredded Parmesan cheese
2 Tbs. toasted (or raw) Pecans
Balsamic Vinaigrette (I use Wish-Bone)

To assemble this is pretty easy, and self explanatory (since it is a salad and all..). Place the chopped lettuce on each plate. Top with the sliced chicken breast, Craisins, shredded Parm, roasted pecans and then finish with a drizzle of balsamic vinaigrette. Super easy, and you didn't even have to cook the chicken! (Although, you could use grilled, baked or boiled chicken breast also.)

Zucchini Caprese Salad

Caprese salad is one of my favorites. I love the tomato, fresh Mozzarella and basil combination. This salad mixes it up a bit and adds some Italian seasoning and fresh zucchini. It started off with having a fresh zucchini and tomato, and ended up as something delicious!

Ingredients:

1 medium zucchini, washed and chopped into 1 inch cubes
1 large tomato, cored and cut into roughly 1 inch pieces
1/2 pkg. Mozzarella pearls, cut in half
6 basil leaves, julienned (thinly sliced)
4 Tbs. olive oil
2 Tbs. balsamic vinegar
1 Tbs. Italian seasoning mix

Place the chopped zucchini, tomato, Mozzarella and basil into a medium size bowl. In a small bowl, combing the olive oil, balsamic and Italian seasoning and stir together until the seasoning gets mixed in. The olive oil and balsamic will still look separated, which is fine. Pour the vinaigrette into the salad and mix everything together. Easy peasy!

Spring Vegetables with Dijon Vinaigrette

Ingredients:

1 bag organic mixed color baby carrots, each cut in half lengthwise
1 bag pearl onions (about 15), boiled for three minutes and skin peeled off
1 large bunch asparagus, cut into thirds
2 Tbs. extra virgin olive oil
2 tsp. sugar
Salt and pepper
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
2 Tbs. fresh chopped parsley
1 Tbs. fresh chopped dill


In a large skillet, heat the oil on medium heat. Cut each pearl onion in half, and put the cut side down in the pan with hot oil. Sprinkle with the sugar, about 1/2 tsp. of salt and pepper. Let cook for about 3 minutes, wiggling the pan every once in a while so that they don't stick. Add in the carrots and asparagus and continue to cook for about 3-4 minutes. In a small bowl, combine the red wine vinegar and mustard. Pour on top of the vegetables, bring to a simmer and cook for another 2 minutes. Add the fresh chopped herbs and toss to combine.

Vegetables in Honey-Dijon Vinaigrette

Dressing:
1/8 c. olive oil (unless tomatoes are really juicy, then add less)
1/4 c. Dijon mustard
2 tbs. honey
1 tsp. salt
1 tsp. fresh ground pepper
(whisk all dressing ingredients)


2 large tomatoes, cut in wedges
1 bag fresh snap peas

This recipe may not look all that fancy, but the vinaigrette is SO good. You can really put it on anything, or use it as a dip. I love making homemade dressings.