On Mon, 09 May 2011 14:11:11 -0600, Janet Bostwick
> wrote:

>On Mon, 09 May 2011 08:56:48 -0400, Brooklyn1 <Gravesend1> wrote:
>snip
>>
>>Back to topic... last night's dinner was a delicious pasta salad:
>>http://i53.tinypic.com/11sjott.jpg
>>Red leaf lettuce, broccoli (including barked stems), bok choy (leaves
>>and stems), cucumbers, carrots, celery, green bell peppers, grape
>>tomatoes, garbanzos, and pasta. Dressing; EVOO, apple cider vinegar,
>>black pepper, white pepper, dijon mustard, honey, Penzeys Italian herb
>>blend, salt. Julie needn't comment, I realize that she
>>wouldn't/doesn't eat anything on that plate.
>Gosh that looks good.
>Janet US

Thanks. And it couldn't be easier to prepare. I like to prep enough
veggies for four big platefuls, may as well while I'm at it... makes
four full meals and uses the full pound of pasta a fourth for each
plate. Then I vary the additions and dressings according to mood and
what's on hand. I actually prefer to eat pasta as this type of salad
than as the typical in tomato sauce style, especially during warm
weather... I use no recipe or measurements, salad is limited only by
ones imagination. And that's one of the four new every day dinner
plates I picked up at Walmart for $1.78 each, really very nicely made
plates, and they look as elegant as dinnerware costing twenty times
that price. I have a full set of service for 12 Alpico that cost me a
mint that I rarely use... but at $1.78 I don't even think about
breakage.