Pesto Pasta Salad

Now that spring has finally decided to arrive in earnest, I'm loving the idea of salads, salads and more salads. Please share your favorites with me! 

Today, I tried something a little different for lunch. Using Ree Drummond's inspiration, I created my own pesto pasta salad, adding baked salmon for some added protein. It was absolutely delicious! 

Bake salmon in a foil pocket, skin side down, seasoned with a tablespoon of butter and garlic salt, until it separates easily with a fork. Salmon is one of those Baby Boomer must-eat foods, full of omega-3 fatty acids for heart health, memory and cognition.

I used basic egg noodles, but vegetable rotini would be really good. Cook pasta according to directions, rinse with cold water and drain. Add a couple of tablespoons of pesto and toss. Add halved cherry tomatoes, chopped fresh basil, mozzarella pearls and fresh sliced mushrooms. Top with baked salmon pieces.

This is one of those go-with-the-flow dishes... the ingredient possibilities are unlimited. Any number of cheeses would work with it, including Parmesan or Romano. Also, Ree included black olives, another food rich in free radicals, essential for the oxidation of cholesterol, as well as anti-inflammatory benefits. Lord knows we all need those!!

No dressing needed, this salad is simple and filling, with few calories! Perfect for an easy summer meal. I enjoyed this with a nice Chardonnay and seasoned crackers. Perfection!

 

Asian Slaw

This salad is super crisp, with a sweet and sour sesame dressing that is very low in calories. 

I used about two cups of shredded cabbage, about 1/2 cup carrot straws, two sliced mushrooms, sliced radishes, red onion and cucumber to taste, 2 tbsp finely chopped fresh parsley, and 1/2 cup water chestnuts. 

The dressing is 1/4 cup rice vinegar (or regular white vinegar), 3 tbsp sesame oil (you could use olive oil and season with sesame seeds, but sesame oil is about 1/3 the calories of olive oil), 1 tbsp light soy sauce, 1 tsp teriyaki sauce, 1 tsp ground ginger, 1 tsp ground mustard, 1/2 tsp garlic salt, 1/2 tsp lemon pepper (or use lemon juice and ground pepper) and 1 tbsp honey. Amounts can be adjusted according to your own taste. Mix the dressing ingredients well, pour over the salad and toss.

Finally, before serving, throw in some crunchy chow mein noodles.

Green Pea Salad

A family favorite, green pea salad always signaled the arrival of spring, as it was always served at our Easter gathering. Two cups of frozen peas are blanched or steamed, just until slightly tender, then quickly cold shocked in icy water. Add to the peas, diced cheddar cheese, onions, sweet pickles, hard-boiled eggs, shredded lettuce and about two tablespoons of preferred salad dressing. Add diced ham for even more flavor. This salad keeps well in the refrigerator for several days, but never lasts that long at my house.