PASTA SALAD

by Robert Richman
(Encino, California)

INGREDIENTS:


1 Package Barilla Bow Tie Pasta
5 Cloves of roasted garlic
1/2 cup virgin olive oil
1 Tablespoon salt
Dash of black pepper
6 OZ. Parmesan Cheese
6 OZ. Grated Mozzarella Cheese
1/2 cup balsamic vinegar
1 Teaspoon oregano
1 teaspoon Mint Leave, chopped
1 Head romaine lettuce
1/2 cup chopped red cabbage
1 cup chopped spinach
1/2 cup sliced hard boiled eggs
1/2 cup sauteed almonds
1 cup chopped iceberg lettuce
1/2 cup chopped bell peppers
1/2 cupsliced tangerines, seedless
1/2 cup crushed blue cheese

DIRECTIONS:

BOIL PASTA AND THEN DRAIN. SET ASIDE IN WOODEN BOWL. POUR IN SOME OLIVE OIL ON PASTA.

TAKE LETTUCE, SPINACH, BELL PEPPERS, GARLIC, EGGS TANGERINE. SLICES, MOZZARELLA CHEESE, PARMESAN CHEESE, ALMONDS, MINT, RED CABBAGE, SALT AND PEPPER, OREGANO, AND PUT IN MIXING BOWL AND TOSS.

MAKES DRESSING FROM VIRGIN OLIVE OIL, BALSAMIC VINEGAR, BLUE CHEESE. PUT IN JAR AND SHAKE WITH SALT AND PEPPER.

PUT LETTUCE, ETC., IN MIXING BOWL AND MIX. THEN PUT IN WITH PASTA AND STIR WELL. CHILL. WHEN READY TO SERVE, TOSS IN DRESSING. ENJOY.

This is the perfect compliment to my tai chi and karate instruction. I was told once I would never walk again, however, through cooking, proper diet, and doing tai chi and karate I overcame this.

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May 27, 2010
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Interesting combo
by: jb

This is an interesting combo here; and would love to try this summer. I never heard of using tangerines for this type of salad. thanks! ps. glad to hear your doing much better with your health

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