Our Recipe Menu
- Recipe For Chicken Tacos
- Garlic Smashed Potatoes
- Delicious Shrimp Casserole
- Hearty Lasagna
- Seafood Scampi Linguine
- Delicious Apple Crisp Recipe
- Grilling A Great Tasting Steak
- Recipe For Orange Glazed Baked Ham
- Pecan Pumpkin Pie
- Asparagus and Artichoke Pasta Salad
- Pasta Salad With Roasted Vegetables
- Shrimp Stuffed Mushrooms
- Seafood Lovers Lobster Salad
- Old Time Popcorn Balls
- Beer Battered Onion Rings
- All American Barbecued Chicken
- Cooking Fresh Lobster
- Simple Turkey Recipe
- Delicious Meatball Hoagies
- Recipe For Classic Potato Salad
- Easy Spaghetti Pie
- Recipe For Perfect Prime Rib
- Frosted Chocolate Brownies
- Christmas Brie Appetizer
- Homemade Turkey Stuffing
- Recipe For Delicious Lemon Yogurt Cake
- Pineapple Upside-Down Cupcakes
- Grilled Filet Mignon
- Strawberry Shortcake Recipe
- Spicy Low Calorie Chicken Cacciatore
- Chicken Noodle Soup Recipe
Asparagus and Artichoke Pasta Salad
Just in time for summer. A delicious easy to make healthy
salad.
Ingredients required:
6 slices bacon
10 asparagus spears,
ends trimmed
1/2 (16 ounce) package rotini, elbow, or penne pasta
3
tablespoons mayonnaise
3 tablespoons balsamic vinaigrette salad dressing
2
teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 (6 ounce) jar
marinated artichoke hearts, drained and coarsely chopped
1 cooked chicken
breast, cubed
1/4 cup dried cranberries
1/4 cup toasted sliced
almond
1/4 cups diced celery
salt and pepper to taste
Place bacon
in a large, deep skillet. Cook over medium high heat until evenly brown. Drain,
crumble and set aside.
Bring a large pot of lightly salted water to a boil.
Add asparagus and cook until tender, about 1 minute. Strain asparagus out of
water and immediately place into a bowl filled with ice water; let sit in ice
water until completely cold, then cut into 1 inch pieces. Next, add pasta to
boiling water and cook for 8 to 10 minutes drain, rinse with cold water until
chilled, then drain well.
Stir together mayonnaise, balsamic vinaigrette,
lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke,
chicken, cranberries, almonds, celery, crumbled bacon, and asparagus. Season to
taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least
1 hour before serving. Makes 6 servings.
