Summer Salads

My husband is busy with work this week and hasn't been getting home until after our usual dinner time. I came up with a couple of recipes that I could make during the day, go ahead and eat, and put back in the refrigerator for when he gets home in the evening AND doesn't require heating up! Plus, I thought with is being summer, salad would be refreshing!



Greek Pasta Salad
1 1/2 cups uncooked penne pasta
1/2 cup cubed cooked turkey or chicken
1 can (3.8 oz) sliced ripe olives, drained
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
1/3 cup Caesar salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, meat, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving. Serves 4.

Layered Summer Salad
4 cups torn spinach
1 1/2 cups shredded mild cheddar cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg (10 oz) frozen green peas, cooked, drained and cooled
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt serving bowl. Mix mayo, sour cream and basil. Spread over salad, completely covering top of salad. Refrigerate at least 5 hours. Sprinkle with remaining 1/2 cup cheese and the bacon just before serving. Makes 12 servings, 1 cup each.