Recipe(tried): Favorite Salad and Dressing

FAVORITE SALAD AND DRESSING

I had gained significant weight during this last year. Even though I am tall by my generation standards (5 feet 7 inches) I am now weighing 175 pounds. Bad for my heart, for my controlled diabetes and for my always hurting back. I had developed a few delicious recipes trying to control my weight, but the truth is that they are so good that I eat more than convenient. This is Seilita's and Carmen Carro's favorite Salad & Dressing. Buen Provecho for all & I certainly hope that your discipline is better than mine.

BOW TIE PASTA SALAD

1 package of bow tie pasta, boiled in salty water with a Tb olive oil.
2 chopped tomatoes or 1 can tomatoes, drained & chopped
1 onion, chopped
1 red bell pepper chopped
3 ounces of Provolone cheese, chopped (you can use cheddar or Monterey Jack)
6 ham slices, chopped by hand
1/4 cup pine nuts
1/4 cup sliced almonds
1/4 cup golden raisins (if not available, you can use black raisins)
12 sliced stuffed with pimentos green olives (well drained before slicing)
2 tb cocktail small capers, drained
1/2 cup shredded fresh Parmesan (I use the one already shredded from SAMS or COSTCO)
Gladys Special Salad Dressing, to taste

Mix all the ingredients in a big bowl. Refrigerate for at least 1 hour so that the taste and aroma of the salad improves. Serve directly from the bowl in the dinner table. I usually serve it with baked chicken or meat. Also with broiled fish or seafood stew. It stands alone by itself with a green salad or steamed vegetables.

GLADYS SPECIAL SALAD DRESSING

5 or to taste garlic cloves, peeled & crushed in a mortar
2 tb white vinegar
1/2 cup good white wine
1 tb white Worcestershire sauce
1/4 cup fresh chopped cilantro
1 tb chopped fresh basil (I love the aroma)
1 tb brown sugar
1 tsp salt
2 dashes of TABASCO Sauce
1/2 envelope Good Season for Italian Dressing (Powdered Seasoning)
1 cup olive oil or to taste (could be more, but never less)

Mix all ingredients in the food processor with the exception of the olive oil. Add the olive oil slowly while processing the dressing. It will look somewhat like a creamy light green vinaigrette. The remaining dressing can be kept in the refrigerator, best in a glass container with cover. You can use this dressing as a marinade also. It is great!!!