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With this meal you can add any vegetable that you like with the pasta. Below you will see what I had either out of the garden or on hand for this salad. This is perfect for using up leftover grilled chicken or shrimp.

Menu:
Pasta Salad with Lemon Dijon Dressing

Sliced grilled chicken or shrimp

Italian Bread with Olive oil and Vinegar

Lemon and Orange Water

 

Recipes:

Pasta Salad with Lemon Dijon Dressing

4 Cups cooked pasta of your choice

¼ red onion, diced

1 whole yellow pepper, diced

1 C cherry tomatoes

1 cucumber, quartered lengthwise and cut into ¼ inch pieces

1 C jicama, diced

¼ C kalamata olives, sliced in half

¼ C feta cheese

½ C basil and mint, fresh, sliced in half or left whole

Lemon Dijon Dressing

2 T lemon juice

2 T lemon flavored Extra Virgin Olive Oil

1 ½ t Dijon mustard

¼ C Extra Virgin Olive Oil

Zest of one small lemon

2 cloves garlic, minced

¼ t black pepper

½ t salt

Whisk all ingredients together and toss with pasta salad ingredients

Plating the Meal:

Start with greens

Place pasta salad on top

Place sliced grilled chicken or shrimp on the top of the pasta

NOTE:  The Chicken was marinated with Herb and Garlic Marinade and the leftovers placed in the refrigerator for this meal. The recipe for the marinade is on this blog at:

https://corriganscookday.wordpress.com/2012/06/13/herb-and-garlic-marinated-chicken-and-more/

An alternative to leftover Grilled Herb and Garlic Marinated Chicken is sauteed or grilled shrimp.

Lemon and Orange Water

2 small lemons

1 Valencia Orange

2 T sugar

6 drops Stevia

Ice

Put 2 Cups Ice in Vitamix Blender.

Slice skin off of the citrus, deseed and place in Vitamix.

Blend for 1 ½ – 2 minutes and pour contents into 2 quart pitcher.

Fill pitcher with ice and water to make full 2 quarts and serve over ice.

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