Turning healthy into hearty
I turned pasta into my favorite salad. It's my new thing and I already have an idea for my next salad. I'm going to Big Mac it. A little hamburger, cheese and some special thousand island dressing. I'm even going to make it a hot salad.
It's my way of turning healthy into hearty. Of course, one might argue cobb salads aren't exactly healthy, but I beg to differ. As long as you don't make your salad all dressing, you have a perfectly nutritious meal.
This salad is as fresh as it looks. Is it me, or does this little number remind you of spring, which is about to smack us all in the face? It was sunny yesterday when I went to the store to make something to brighten my kitchen. And true to my nature, I didn't even know what I was going to make until the produce jumped out and grabbed my attention. The only thing I forgot that I decided would make this dish even better was green onions. Because, really, what screams spring better than fresh green onions? Of course, bacon turns anything that's "eh" into "oh, wow, somebody bring me a chair because I'm going to be here awhile."
When I posted it last night on Facebook, the reviews were surprising to me. See, salads don't always get rave reviews. The men aren't huge fans of such light cuisine and children -- well, we know they aren't leaf eaters. So, replace it with pasta and you have something they'll raise an eyebrow for. Which is exactly what my son did. He loved it.
COBB SALAD BOWTIE PASTA
1/2 lb. bow tie pasta, cooked according to package
1/2 cup sliced grape tomatoes
1/2 cup chopped red onions
2 boiled eggs (6 minutes), sliced
1/2 cup crumbled bacon
1/2 cup feta cheese
torn basil pieces
toasted bread squares
1/2 cup chopped cucumbers
Bottle of your favorite ranch dressing
Mix all the ingredients and serve.
Janet McCormick is the author of "10-Minute Meals." She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.