Thursday, July 15, 2010

Greek pasta and spinach salad

Greek Pasta and Spinach Salad

When it's too hot to even think of cooking, I think cold salads. This is a quick and refreshing idea for a light meal on a hot day.

Salad ingredients might include:
feta cheese
good black olives- pitted
salad peppers
thinly sliced sweet onions
short, fat pasta
baby spinach leaves
diced, cold chicken breast

Here's a great way to cook chicken breasts:
use breasts with the bone in and the skin on
drizzle with olive oil and liberally season with salt and pepper
place them skin side up on a baking sheet - be sure to use one that has sides, not the flat kind
roast in a 350 degree oven for about 35-40 minutes or until the juices run clear and a knife inserted into the thickest part of the meat slides out easily
cool for 1/2 hour
peel off the skin, tear the meat away from the bone and slice

The dressing is very light:
lemon zest (I used the entire lemon)
lemon juice (fresh is always best)
olive oil
a touch of sugar
dried oregano

Don't over dress the salad...... perfect for those super hot summer days!


  1. Made the Tomato Appetizer Pie again last night for my family and once again they loved it. I did make some changes such as, I rolled out the pie crust into a rectangle and curled up the edges. I then put it on a cookie sheet to bake. I also used regular mustard, since my family doesn't like Dijon.I added some zucchini and peppers from my garden and I did reduce the cooking time to 30 minutes. Result was my family eating it up so fast I should have made two.

  2. Thanks Laura! Your changes sound great!

  3. The salad looks great, Tracy. On a hot summer day a delicious salad is extra appealing.


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