today was sunny & breezy here in the valley--went antiquing this am, then home to make this salad to go with boneless, skinless chicken breasts cooked on the George Forman grill (marinated in the new Citrus Splash dressing by Best Foods/Hellmans) & sourdough bread. I marinate the breasts for a few hours (I usually use Italian or Splash salad dressing-easy) & cook them until just done, it seems easy to overcook them. I test with a poke of a knife tip into the thickest part, if the juice is clear I take them off. I put the cooked breasts on a platter, cover it & let them 'rest' for 3-4 minutes, then serve. Nice & juicy!

For dessert, Fresh Strawberry Cobbler is in the oven! Yum! Cali : )

Cali's Pasta Primavera Salad

1 (12oz.) tri-color twist pasta, cooked, drained
& cooled
1 env. Good Seasons Italian salad dressing mix, pre-
pared as directed
3/4 C chopped red bell pepper
1 C sliced fresh mushrooms
3/4 C halved black olives
1/4 C chopped green onion
1/4 C minced fresh parsley
about 12 cherry tomatoes, halved
1 bunch broccoli, florets only (I like to blanch them
for about 30 seconds)
1 Tbsp. Salad Supreme (or to taste)
freshly ground black pepper
In large bowl combine pasta, all vegetables, & the seasonings. Add prepared salad dressing to taste & toss. Chill before serving.
note: great with artichoke hearts added!