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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This is from my good friend Anita - it has a great mixture of yummies and makes an all in one meal. Ingredients:
1 head romaine lettuce |
1 (16 ounce) bag baby spinach or 1 (16 ounce) bag iceberg lettuce |
1 purple onion, thinly sliced |
1 (8 ounce) can black olives, pitted |
1 (4 ounce) package pine nuts |
1 (8 ounce) feta cheese, crumbled |
1 (8 ounce) bag bow tie pasta, cooked and tossed in salad dressing |
1/4 cup craisins |
2 lbs salmon (basa or talipia) (optional) |
1 (8 ounce) bottle paul newman parmesan salad dressing (or olive oil and balsamic vinegar or olive oil and lemon) |
Directions:
1. Fish:.
2. Bake ahead with cajun seasoning (or old bay, etc.). Something with a little bite works well in this salad.
3. Bowtie Pasta:.
4. Cook per package instructions and toss with some dressing to coat.
5. Salad:.
6. Tear or cut the lettuce into bite size pieces.
7. Add onion, black olives, feta cheese, pine nuts, craisons and bowtie pasta.
8. Add dressing to coat - fresh washed hands works best.
9. Put into individual bowls.
10. Add broken pieces of fish on top.
11. Serve.
12. Enjoy!
13. Ingredients can be prepped ahead, however put it together when ready to serve.
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