Asparagus Avocado Salad

1 lb. asparagus
8 fresh mushrooms, sliced
1 ripe avocado, peeled and cubed
1 med. zucchini, diced
1 large tomato, chopped
1 med. red onion, diced

Dressing:
2 T. lemon juice
2 T. olive oil
1 T. basalmic vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper

Trim Asparagus and cut into 1 1/2 inch pieces. Place in a microwave dish and add 2 T. water. Cover and microwave 3-6 mins until tender-crisp. In a large bowl, combine all the vegetables; toss gently.

Combine the remaining ingredients in a jar with a tight fitting lid. Shake well and pour over salad; toss to coat. Cover and refrigerate until serving.

Farmer's Market Pasta Salad

2 cups halved baby tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips
1 cup frozen corn kernels
2 cup diced firm, ripe fresh peaches (about 4 medium)
1/2 cup thinly sliced green onions, opt.
Vinaigrett Dressing (see below)
4-oz. package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro

Toss together first seven ingredients, and set aside. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil, cilantro, and Parmesan cheese.

Vinaigrett Dressing

1/2 cup olive oil
2 teaspoons lemon zest (from one lemon)
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
1 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Adapted from: http://www.myrecipes.com/recipe/farmers-market-pasta-salad

So fresh and tasty! Perfect for a summer picnic.

Taco Salad

1 lb. ground turkey
1/2 red bell pepper
1/2 zucchini
1/2 red onion
1 tsp. salt
1/2 tsp. pepper
1 T. minced garlic
2 tsp. cumin
1/2 tsp. chili powder

Brown turkey in a large skillet. Put pepper, zucchini, and onion in a food processor. Pulse until very fine. Add to browned meat, then add spices. Cook another 10 mins.  Serve on lettuce, tomato and avocado.

Western Broccoli Salad

4 cups fresh broccoli florets
1 med. tomato, chopped
1 can (16 oz.) kidney beans, rinsed and drained
3/4 c. chopped sweet onion
1 c. shredded cheddar cheese
1/4 tsp. salt
3/4 c. ranch dressing

Fill pot with 1 in. water and broccoli and boil for 1 min. Cover and remove from heat; let stand for 3-4 mins until tender-crisp. Drain and allow to cool.

In a serving bowl, toss broccoli and all other ingredients together until thoroughly coated with dressing. Refrigerate until serving.

Yummy, colorful, and healthy!