FAST SUMMER MEALS
SALAD I PASTA IIV
BUFFALO CHICKEN COBB (9 )
Cook one 25.5-oz. package of
frozen
buffalo-style boneless chicken wings
according to package directions.
Meanwhile, slice 2
romaine hearts,
2 celery stalks,
and 1
carrot
for the
salad. Stir together a blue cheese
dressing by mixing
l/2
cup
light
mayonnaise
with
V
a
cup crumbled
blue cheese,
the juice of half a
lemon,
and a big pinch of
black pepper.
Cut
remaining lemon half into wedges
for serving. Slice chicken and place
on top of salad. Pass the fresh blue
cheese dressing.
SPINACH, GRAPES + BACON (1 0 )
Pan-fry 8 slices
bacon
until crisp.
Drain on paper towels, reserving
about 3 Tbsp. drippings in skillet. Add
i
/4
cup
raspberry vinegar,
1 tablespoon
of
brown sugar,
and
salt
and
pepper
to
taste. Heat 30 seconds to warm.
Meanwhile, halve 2 cups of
grapes.
In
bowl toss about 6 cups
baby spinach
and the halved grapes with the warm
dressing to coat. Divide among 4
plates. Top with 4 oz. sliced
dilled
Havarti cheese
and bacon. Serve with
additional
grapes
and
pecans.
N e w
F la t b r e a d
M
e lt s
w ith a rtisa n
bread.
Enjoy on a p la te
or a p ed esta l.
california
PIZZA KITCHEN
Creativity on a CrastT
