Greek Salad

Lemon Dressing-
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Salad-
7 oz spinach, torn into bite-size pieces (5 cups)
1 head Boston lettuce, torn into bite-size pieces (4 cups)
1 package (4 oz) crumbled feta cheese (1 cup)
4 medium green onions, sliced (1/4 cup)
24 pitted ripe olives
3 medium tomatoes, cut into wedges
1 medium cucumber, sliced


1. In tightly covered container, shake all dressing ingredients.
2. In large bowl, toss salad ingredients and dressing. Serve immediately.




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Pasta and Grilled Veggie Salad

2 cups uncooked gemelli or rotini pasta (8 ounces)
1 small red onion, cut into thin wedges
1 1/2 cups baby-cut carrots
1/2 cup balsamic vinaigrette dressing
1/2 teaspoon seasoned salt
8 ounces fresh asparagus spears, cut into 2-inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and liquid reserved
2 slices bacon, crisply cooked and crumbled


1. Heat coals or gas grill for direct heat. Cook and drain pasta as directed on package.
2. Place onion and carrots in large bowl; drizzle with about 1/4 cup of the dressing. Sprinkle with seasoned salt; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.
3. Cover and grill onion and carrots 4 to 6 inches from medium heat 15 minutes, shaking basket or stirring vegetables occasionally. Add asparagus to dressing in bowl; toss to coat. Add asparagus to onion and carrots in grill basket. Cover and grill 8 to 10 minutes longer or until vegetables are crisp-tender.
4. Add cooked pasta, grilled vegetables and artichoke liquid to remaining dressing in bowl. Drizzle with remaining 1/4 cup dressing; toss to mix. Stir in artichokes. Sprinkle with bacon.


Submitted by Bethany Gillham in memory of Jack Ryan Gillham