Colored Pencils Assignment 02/19

More to come in class:::::

Pineapple Beet Salad

(4 servings)
Pineapple (peeled, cored & cut into bite sized pieces)
3 Red Beets  (scrubbed, trimmed and cut in half)
Baby Spinach (1-10 ounce package)
Strawberries (1 cup of sliced )

Combine ingredients. Mix with a splash of Extra Virgin Olive Oil and Red Wine Vinegar.

Salt and Pepper to taste.

Recipe #2

Italian Bow Tie Pasta

18 servings

Prep: 30 min + chilling time

Ingredients

• 1 package (16 ounces) bow tie pasta
• 2 cups grape tomatoes
• 7 ounces fresh mozzarella cheese, cubed
• 1 medium sweet yellow pepper, chopped
• 1 small red onion, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup fresh basil leaves, thinly sliced
• DRESSING:
• 3/4 cup olive oil
• 3/4 cup red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried basil

Directions

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion,  olives, salami and basil.
• In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 18 servings.