We are definitely ready for Spring around here! I thought I’d share a few Salad Recipes for a great Springtime Supper!

Asian Pasta Salad

1/4 cup rice vinegar
1/4 teaspoon fresh lime juice
1/4 cup honey
3 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 pound rotini pasta
1/2 pound sugar snap peas
1 pound pork tenderloin, sliced thin
1 teaspoon ginger
2 cloves garlic, minced
1 tablespoon oil
1 red bell pepper, sliced
1 cup carrots, shredded
2 tablespoons green onions, chopped

*Combine rice vinegar, juice, honey, oil and soy sauce in large serving bowl and mix well. Cook pasta as directed on package, adding peas during last 2 minutes of cooking. Drain.

Heat 1 tablespoon oil in a heavy skillet over medium high heat. Cook pork, ginger, and garlic in skillet for 5 minutes, stirring frequently, until pork is done. Combine all ingredients and serve with toasted sesame seeds.

Spinach Chicken Salad

6 slices bacon, cooked and crumbled
6 cups baby spinach leaves
2 cups chicken, cooked and chopped
1 red bell pepper, chopped

Dressing: (this dressing is a favorite of mine I use on all kinds of salads!)
1 cup olive oil
1/4 cup sugar
1/3 cup ketchup
1/4 cup apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash of pepper

*Mix dressing ingredients and refrigerate. Combine salad ingredients and top with dressing. Top with toasted almonds, if desired. Serve immediately.

Taken from my book 25-Minute Meals – 120 Tasty Recipes By MariLee Parrish / Barbour Publishing. You can purchase this countertop recipe book and more in the cookbook section here: http://www.christianmomsbusinessresource.com/book-shop.html