Submitted by Gena Page

Salad Ingredients:

• 1 lb. mixed spring greens
• One container of grape or cherry tomatoes sliced in
• half or 3 chopped tomatoes or sliced Roma tomatoes
• 1 can artichoke hearts – drained very well and sliced
• Shredded carrots – handful
• 3 green onions – diced (optional)
• 1 c. grated fresh/shredded Parmesan cheese
• 1 lb. cooked bowtie pasta
• 1 c. toasted pine nuts (or a whole bag of slivered
• almonds – toasted)
• Vinaigrette dressing (see below)

Dressing:

• 1 c. extra virgin olive oil
• ¼ c. mild white vinegar (rice wine or champagne
• vinegars are good)
• Half of fresh lemon
• 1 clove minced garlic (optional)
• 1 tbs. Dijon mustard
• 1 tsp. of dry Italian seasoning blend (or tbs. chopped
• fresh basil)
• Salt and pepper to taste

Blend all ingredients together except the OLIVE OIL.  Then, slowly stream olive oil into mixture while whisking it. *Dressing tastes best if you can make a day ahead and refrigerate.  Shake well before adding to salad.

Salad directions:
Mix dressing together
Cook pasta al dente and drain
Toast nuts and cool
Put ½ dressing on the warm pasta, so it marinates.
Before serving salad, mix remaining salad ingredients together and add rest of dressing then toss.
Can be made ahead (I’ve even done overnight, covered), but don’t add dressing until just before serving.