An Easy Recipe

During this bleak purgatory where it’s not really winter anymore but you can’t quite call it spring, I find myself cooking constantly. Baked good are always my preferred method of madness but a girl can only eat so many muffins and cookies.

One way I try to lift the bleak cloud of grayness that seeps in through my windows is to buy a bunch of brightly colored over-priced veggies and eat them in a salad or soup. It makes me think of when I will go to the farmers market  this summer and buy all those same veggies for a fraction of the price.

Tonight’s dinner was salad and both boys ate some of it.

Asian Noodle Salad:

  • 3 carrots
  • 1/3 purple cabbage, shredded
  • 1 stalk of celery
  • 1/2 red pepper
  • 3 green onions
  • handful of baby spinach
  • 1/3 cup slivered onions
  • spaghetti noodles
  • mandarin oranges
  • 2 chicken breasts
  • Trader Joes Spicy Peanut vinaigrette (you can use any favorite dressing)

Chop all veggies  and put them in a big bowl with oranges and almonds. Bake chicken breasts drizzled in dressing at 350 degrees for about 30 minutes. Let cool and then shred. Add to salad. Boil pasta in water. Drain when al dente, let cool. Add to salad. Dress salad in vinaigrette, toss, serve and enjoy.

You could skip the noodles all together or swap with quinoa for a healthier version.

Tasty, fresh, colorful, and an easy way to fight the late-winter, early spring blues.

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2 Responses to “An Easy Recipe”


  1. 1 Julie Vance March 16, 2012 at 10:36 am

    that looks delicious! Coming from a fellow baker who always has muffins and cookies in the house this is a welcome meal to “lighten” up our days! Excited to try it.

  2. 2 Libby March 16, 2012 at 12:43 pm

    wait…did you say quinoa?!


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