|-Asparagus spears (4 per person), blanched and sliced on the diagonal into 2 inch pieces
-Roma tomatoes (1 per person), cut into bite sized pieces
-Mozzarella cheese cut into bite sized cubes (approx. 1 ounce per person)
-Boneless, skinless chicken breast, cooked (1/2 – 1 per person) and cubed
|Mix all ingredients and drizzle with olive oil and balsamic vinegar. Top with a sprig of fresh basil.
Variation: When fresh asparagus is not available, substitute fresh zucchini.
|6 ears corn, cooked, kernels removed from cob
2 small zucchini, thinly sliced
4 green onions, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 cup flat-leaf parsley, finely chopped
|In a salad bowl, mix together all of the vegetables. Top with your favorite vinaigrette, or make your own fresh dressing with 1/2 cup olive oil and 1/4 cup fresh lime juice.|
|1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup soy sauce 1/2 cup vinegar
1 (3 pound) whole chicken,
cut into pieces
|Place chicken in a slow cooker. In a small bowl mix the
onion, garlic, soy sauce, and vinegar, and pour over the
chicken. Cook on Low for 6 to 8 hours.
Serve hot with rice and vegetables. Makes 4 servings