Bow Tie Pasta Salad
(No fancy name for this non complicated but great recipe)
Provided by Trish Ethier who brought it to our July 2009 meeting


½ box of cooked bow tie pasta (directions on the box)  I prefer the mini pasta

Add to pasta after cooked:

½ chopped red or orange bell pepper (I used red this time)
A few chopped fresh basil leaves or 1 tablespoon of dried
(I used dried for our meeting so it works, but fresh is even better)
¼ cup of fresh grated parmesan cheese
½ bottle of creamy Caesar salad dressing

Make at least a day or two before serving.

Optional:  sliced cherry or grape tomatoes or put salami in it for a compete meal


* * * *

Sweet Potato Salad with Chili-Lime Dressing
From Jeanette Heath who brought it to the March 2009 meeting

2 lbs. sweet potatoes, peeled and cut into 1-inch chunks
4 Tbs. olive oil
3 Tbs. fresh lime juice
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/4 cup finely chopped fresh cilantro
1 medium-size red bell pepper, seeded and cut int 1/4-inch chunks
1 bunch scallions, finely chopped
1 tsp. salt
1 tsp. pepper

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7-10 minutes. Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing: whisk together the olive oil, lime juice, chili powder, cumin, and cilantro in a small bowl. Add the red bell pepper and scallions to the drained potatoes and toss with the dressing. Add the salt and pepper. Serve warm or refrigerate and bring to room temperature before serving. Serves 6.

Calories: 260                         Sodium: 420. mg
Total Fat: 10 grams               Cholesterol: 0 mg
Saturated Fat: 2 grams         Carbohydrate: 41 grams
Fiber: 4 grams                       Protein: 3 grams

I got this recipe from Nutrition Action, a newsletter from CSPI (Center for Science in the Public Interest), which always has really good and healthy recipes.

* * * *

Rice, Black Bean & Feta Salad
From Jeanette Heath – who contributed it to the pot luck on 2/8/09

1 can (15 oz.) black beans, rinsed, drained
1 1/2 c. chopped tomatoes
1 1/2 c. cooked rice (I used brown)
1 pkg. (4 oz.) Crumbled Feta Cheese
1/2 c. each chopped celery and green onions
1/2 c. Italian dressing
2 Tbsp. chopped fresh cilantro or parsley

MIX all ingredients. Refrigerate. Makes 5 servings.

I always double this recipe.

* * * *