By Jacqui Pini

• 1 bags Dole butter/red leaf salad (or lettuce of your choice)
• 1 cup of red kidney beans, drained and rinsed with water
• 1 1/4 cup of chick peas, drained and rinsed with water
• 1 1/2 cup of corn
• 3/4 cup Gorgonzola cheese
• 1 cucumber
• 1/2 cup salted sunflower seeds (out of the shell)
• Light-Italian dressing

1. Wash and drain the lettuce, set it aside in the salad bowl
2. Cook the corn, drain it and let it sit so it cools off. Then add to salad bowl.
3. Clean and drain the beans and add to salad bowl.
4. Peel and slice the cucumber and add to salad bowl
5. Mix well and sprinkle the Gorgonzola cheese and sunflower seeds

Notes:

• This is up to you- but I say, add the dressing and mix it up. It is so blended so much better and easier for your guests, especially if you are having a party.
• If you are in the Boston-area, use Fanny's Italian dressing (sold at local grocery stores or order through here). It is a light dressing that compliments the salad perfectly. If you are elsewhere ... go for your favorite Italian dressing.

Serves 4-6

Labels: bacon salad, Beet and pomegranate salad, Dinner ideas, dinner recipes, gorgonzola, lunch recipes, sunflower seeds

• 1/2 cup shelled green pistachio nuts
• 6 small zucchini
• Grated rind and strained juice of 1 lemon
• Salt and pepper, to taste
• 5 tablespoons olive oil
• 1 small piece (about 1/4 pound) Parmesan

1. In a dry skillet over medium heat, lightly toast the pistachios, shaking the pan often, for 10 minutes or until they are aromatic. Let them cool slightly. Chop them coarsely.
2. Using a Swiss vegetable peeler, hold one of the zucchini lengthwise over a large bowl and work the peeler along the zucchini to make thin strips. Continue with the remaining zucchini. Or use a mandoline to cut strips.
3. In a small bowl, combine the lemon rind and juice with a large pinch of salt and pepper. Whisk in the olive oil. Pour the dressing over the zucchini and toss to coat it. Add more salt and pepper, toss again, and taste for seasoning.
4. Add the pistachios and toss again.
5. Using the peeler, shave thin slices from the piece of Parmesan. Arrange the salad on each of 4 plates, and top with thin slices of cheese.

Labels: bacon salad, chicken salad, Dinner ideas, dinner recipes, lunch recipes, Zucchini-ribbon pistachio salad

• 6 slices bacon
• 2 whole boneless, skinless chicken breasts, cut into 1/2-inch strips
• 1 medium red onion, thinly sliced in rings
• 1 head romaine lettuce, torn into bite-size pieces or 1 (8-ounce) bag chopped romaine lettuce
• 1/4 cup balsamic vinegar, plus more if needed
  

In a skillet over medium-high heat, fry bacon until crisp. Drain bacon on paper towels, saving drippings in pan. Add chicken strips and onion rings to drippings and saute until chicken is cooked through and onion rings are soft. In a large salad bowl, add lettuce. Pour contents of pan on top of salad and toss to combine. Add vinegar to skillet and bring to a boil, scraping up any bacon bits stuck to the pan with a spatula. Pour over salad and toss thoroughly. Crumble bacon over salad and toss again. Season to taste with salt and pepper. Taste and add more vinegar if desired. Serve warm.

Per serving: 181 calories (percent of calories from fat, 30), 25 grams protein, 6 grams carbohydrates, 2 grams fiber, 6 grams fat, 62 milligrams cholesterol, 217 milligrams sodium.

Labels: bacon salad, chicken salad, Dinner ideas, dinner recipes, salad recipes