Springmixinpastasalad Recipes

Steps:

• For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
• For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
• When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

Steps:

• Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill.
• Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper.
• Pour the dressing over the pasta salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
• When ready to serve, bowl it up. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.

Steps:

• In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
• In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Steps:

• Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using), and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste.
• Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more.
• Can be eaten right off or chilled for later.

Steps:

• In a medium sized skillet melt butter over medium heat. Add onion and carrots. Stir frequently and cook until carrots are tender and onion is translucent, approximately 10 minutes. Add peas, cook another 5-6 minutes until peas are heated through.
• In medium bowl use a fork to toss pasta, vegetable mixture, italian dressing and parmesan cheese together. Serve warm or cold.

Steps:

• Prepare the dressing and pasta ahead. You may opt to prepare the dressing as instructed, but this will boost the fat content. Toss the remaining ingredients in with the pasta and dressing. Chill for a minimum of fifteen minutes before serving.

Steps:

• Top baby greens with remaining ingredients.
• Add whatever other vegetables you have in your refrigerator.
• Add your favorite dressing.

Steps:

• Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
• Place drained noodles in a large bowl and add the next five ingredients. Mix well.
• In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
• Pour dressing onto the noodle/vegetable mix and toss to coat.
• Chill for several hours before serving.

Steps:

• heat olive oil and garlic in large sauce or frying pan until garlic is golden; not dark brown.
• add chicken and cover; cook on medium-low until chicken is cooked through but not dry (about 20 min).
• wash mesclun mix well (unless you have bought prewashed) and add mesclun mix and sundried tomatoes and cover; cooking on low for about 10 minutes, keeping an eye to be sure greens don't get wilty.
• they will be done when they are soft but not wilted (you really just want them warmed).
• toss in cheese and cook an additional 5 minutes.
• serve alone or over a bed of linguine.