What You Need:
6 cups torn romaine lettuce
1-1/2 cups chopped cooked boneless skinless chicken breasts (I used ham)
1 cup cooked small pasta, such as fusilli or rotini
1 cup cauliflower florets
2 large tomatoes, chopped
1 large green pepper, chopped
1/2 cup KRAFT Natural Italian* Cheese Crumbles
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
Make It:
PLACE 1-1/2 cups of the romaine in each of four salad bowls.
COMBINE chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.
SPRINKLE with Parmesan cheese.
I cut it into 1 inch pieces and cooked it for 5 minutes before running it under cold water for a quick chill.
I cut the recipe in half, since there were only three of us around the table tonight. Here are all of the veggies: torn romaine lettuce, cauliflower florets, chopped tomato, and asparagus.
Now for some cooked rotini pasta. I used the tri-color kind.
And the protein. I couldn’t find the Italian cheese crumbles at my local grocery, so I used cheddar and jack crumbles. We just had chicken last night and I was in a hurry, so I chopped some deli ham. Finally, I dumped on about 1/4 cup of grated Parmesan.
Now toss.
Here’s how it translated into dinner for me and the kids. Rather than toss the whole salad in Italian dressing, I dished up the individual bowls and then used different dressings. My 4 year old loves Ranch dressing. So it was Ranch for her and the baby and Italian for me. I threw a couple of breadsticks from the freezer into the oven. It was almost like a night out at the Olive Garden…minus the check + tip. You can see the lovely professional picture of this recipe on the magazine in the background. That’s what it’s supposed to look like.
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
Subscribe and let’s get cooking!!
