SOUTHWEST PASTA SALAD and SEARED PEAR, BACON AND ARUGULA PANZANELLA and ASPARAGUS, GRAPE AND GOAT CHEESE SALAD

Here are three salads that are great with lunch or dinner - with the addition of grilled chicken, they would make a complete, simple, easy to clean-up meal.

I do love the combination of the toasted bread, seared pear and bacon in the panzanella, the freshness of the asparagus, grapes and goat cheese, and the mix of cool, creamy and spicy in the pasta salad.

SOUTHWEST PASTA SALAD



1/2 cup ranch dressing
1/3 cup mayonnaise
zest and juice from 1 lime
2 teaspoons hot pepper sauce
1/2 teaspoon ground cumin
2 cups macaroni, cooked and drained
1 1/2 cups halved cherry tomatoes
3/4 cup canned black beans, rinsed (I used the whole can)
4 green onions, thinly sliced

Mix dressing, mayonnaise, lime zest, juice, pepper sauce and cumin in a large bowl.
Add remaining ingredients, mix lightly.
Refrigerate 1 hour.
Enjoy!

Recipe adapted from Food and Family, Summer 2011
www.kraftrecipes.com

SEARED PEAR, BACON AND ARUGULA PANZANELLA

Half a loaf of country bread, cut into 1/2 inch cubes
1/2 cup pine nuts
3 tablespoons butter, melted
salt and pepper to taste
5 ounces of bacon, cut into 1 inch pieces
2 pears, cored and cut into cubes
2 shallots, thinly sliced
2 tablespoons cider vinegar
4 cups baby arugula
1 1/2 tablespoons chopped fresh thyme leaves

Heat oven to 400F.
Scatter the bread cubes and pine nuts on a baking sheet and toss with the butter, season with salt and pepper. Spread in a single layer and bake, stirring halfway through, until golden, about 10 minutes. Let cool.
Meanwhile, in a large skillet, crisp the bacon over medium heat for about 12 minutes. Transfer to a paper towel lined plate. Pour out all but 2 teaspoons of the drippings and reserve in a bowl. Return the pan to medium high heat.
Add the pears, season with salt and cook until just beginning to brown, 3 to 4 minutes. Transfer to a large bowl with the bread, pine nuts, bacon and shallots.
Whisk the vinegar into the reserved bacon drippings. Pour the dressing over the pear mixture, add the arugula and thyme and toss.
Enjoy!

Recipe adapted from Rachael Ray Magazine
www.rachaelraymag.com/

ASPARAGUS, GRAPE AND GOAT CHEESE SALAD

1 pound of fresh asparagus
4 cups salad greens
2 cups seedless red grapes
8 cooked bacon slices, crumbled
4 ounces goat cheese, crumbled
4 green onions, sliced
1/4 cup pine nuts
balsamic vinaigrette

Snap off and discard tough ends of asparagus, arrange asparagus in a steamer basket over boiling water.
Cover and steam 2 to 4 minutes or until asparagus is crisp tender. Cut into 1 inch pieces.
Arrange salad greens on a serving platter, top evenly with asparagus, grapes and next 4 ingredients. Serve with vinaigrette.
Enjoy!

Recipe adapted from Southern Living, March 2007
www.southernliving.com/