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
tomatoes
cucumbers
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!

3 comments:

  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.

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  2. Thanks Laura! Your changes sound great!

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

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