Warning: Reading these musings may cause the reader to wonder, ponder health, mental or spiritual matters, scratch their head, be informed yet gain zero useful information or breakout in laughter. All thoughts are the property of my pea sized brain. All the information is as true as I beleive it to be... as I walk the journey of "releasing with a vote of thanks" my fat cells for a job well done.
OK... I've decided it may be time to try doing a salad a day again. However, this time I want to have help. Pinterest to the rescue. I started with a collection of salad recipes I found on Pinterest. Now I am going to make a salad a day and post the recipe of the salad I make. Not only will it keep me on task (I hope), the people on Pinterest take better pictures of Salad than I do. In addition, I with a recipe or on idea I am hoping to get away from eating lettuce with dressing over and over again. :) so here is the recipe for the day:
6 ounces uncooked pipette pasta, or your favorite pasta
1 pound cooked chicken breast meat, cut into 1-inch pieces
½ cup sweet red bell pepper, cut into bite-sized pieces
½ cup green bell pepper, cut into bite-sized pieces
1/3 cup red onions, cut into small thin strips
½ cup pitted black olives, roughly chopped
1 teaspoon garlic minced
2 tablespoons fresh parsley, chopped
1 pitted and cleaned avocado, cut into bite-sized pieces
½ cup feta cheese, crumbled
Note: Prepare the vinaigrette before you start cooking the pasta – it gets added while the pasta is still hot just after cooking.
Cook pasta according to package directions and drain well. Place in large bowl and pour the vinaigrette over the pasta. Toss and let sit at room temperature while you prepare the rest of the ingredients.
Once pasta is at room temperature, add cooked chicken, both peppers, onions, olives, garlic and parsley. Toss to combine.
Gently add avocado and toss. Top with feta cheese and serve.