Greek Pasta Salad

My dear friend Kelly introduced me to a salad that she enjoys making.  She told me how she makes it and told me I should try it sometime.  So tonight I decided to give it the good ol’ college try.  Though I didn’t replicate it exactly, I did make it to how I would like it.



Ingredients:
About half a bag of colored rotini pasta
Half a red onion chopped
1 small can of black olives
About a half cup of turkey pepperoni (sliced into fourths)
3/4 a small tub of feta cheese
1/4 cup of red wine vinaigrette (I might have used a little less but eye-ball it to make sure you don’t put too much)

Cook pasta according to package.  Drain pasta and run cold water over pasta.  Mix all ingredients in a bowl except the feta and dressing.  Once all ingredients are mixed, add the vinaigrette making sure not to put too much.  Lastly add the feta and mix.  Cover and set in fridge for an hour to cool.

It came out super yummy!  I know Kelly’s version is probably way better than mine but I guess she’ll just have to make it for me sometime when I see her!!

 

Chicken Parmesan with Tomato-Basil Salad

I made this delicious recipe yesterday and it was absolutely yummy!  I loved the chicken with the tomato basil dressing.  I will definitely make this again.  And you can’t beat the calorie count! =)

Ingredients

1 pound (16 oz) boneless, skinless chicken breasts
1/4 c all purpose flour
2 egg whites, beaten
3 oz parmesan cheese, grated
1 tsp Fines Herbes, dried (mixture of dried chives, parsley and tarragon)
3 plum tomatoes, de-seeded and chopped
2 tsp basil, shredded
2 Tbsp extra virgin olive oil
1 lemon, juiced
1 dash black pepper
4 cups mixed greens

Directions

Trim any visible fat from the chicken breasts. Slice into four servings. Place chicken between two sheets of wax paper or plastic wrap. Pound with the bottom of a pan or rolling pin until the meat is 1/4 inch to 1/2 inch thick. Prepare a breading station by placing the flour in a flat dish, egg whites in a second dish and cheese in a third dish. Toss the dried herbs in with the cheese. Working with one piece of chicken at a time, dip the meat in each dish to coat. Place a non-stick skillet over moderate heat. Spray with nonstick cooking spray. Saute chicken until no longer pink (approximately 5-6 minutes per side). While chicken is cooking, combine the tomato and basil in a small bowl. In a separate bowl, combine the lemon juice and pepper. Slowly whisk in the oil. Pour the mixture over the tomatoes.
Number of servings: 4
Serving size: 3 oz cooked chicken with 1 cup mixed greens and 1/4 cup tomato mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_MEG.
Number of Servings: 4

It was so yummy and filling!