Simply Satisfying Salads (NAPSA)—When you haven’t got the timeor inclination to cook a meal, salads can be a natural. Often, the cooking processis little more than boiling water for pasta or grain or for blanching a vegetable. Bulking up salads with fresh vegetables, fruits, flavorful cheeses or a handful of nuts can makefor delicious versatility and satisfy the appetite without overindulging. Confetti Pasta Salad: Cook 8 ounces tricolor pasta until al dente, drain and toss while it’s warm with 4 cup pine nuts, 1% cups shredded Jarlsberg cheese and 2 cups each celery root (cut matchstick style) and chopped green (or yellow) pepper. Vinaigrette: Combine 6.5ounce jar of marinated artichoke hearts with % cup red wine vinegar, 1 tablespoon country mustard and % cup chopped sun-dried tomatoes. Toss with pasta. Serves 4-6. Creamy BLT Salad: Cook 8 ounces fusilli pasta until al dente, drain and toss while it’s warm with % pound chopped cooked bacon, 2 cups cherry tomato halves, 1 packed cup fresh chopped basil or spinach, % cup chopped walnuts and 1 4-ounce log fresh goat cheese, crumbled (such as Woolwich Dairy Chevrai). Cool Green Bean Salad: Blanch and immediately cool % pound skinny string beans. Chop and combine with cooked couscous (enough to serve 4), 1 large can albacore tuna (drained), % cup slivered almonds, 4 cup chopped marinated sun-dried tomatoes and 2 cups (small cubed) Jarlsberg. Colorful and nutritious, a pasta salad can be a delicious meal without a lot of fuss. Vinaigrette: Whisk together % cup fresh lemon juice with % cup olive oil, % teaspoon mustard and, to taste, sea salt and fresh-ground black pepper. Tip: You can also use cooked, cool potatoes instead of couscous. Blueberry Penne Pasta: Cook 8 ounces penne pasta until al dente, drain and toss while it’s warm with % cup coarsely chopped pecans or almonds, 1 packed cup baby arugula, 1% cups blueberries and % cup golden raisins (or chopped dried cherries). Toss with Cool Green Bean vinaigrette, adding a touch of honey to it. Top with shavings of Gran Maestre Manchego, a Spanish sheep’s milk cheese. Learn More A mild part-skim-milk cheese rich in calcium and protein, Jarlsberg has a buttery, rich texture with mild flavor. For more recipes, tips and entertaining ideas, visit www.norseland.com.
