14 oz Farfalle Paste, cooked to Al Dente (about 7oz dry pasta)1.5 oz Artichoke hearts, diced (1/4”)
4 firm, ripe pears (Bosc or Bartlett) peeled, cored and cut into 8 slices1 teaspoon olive oil8
4 C. Cubed cooked potatoes1 1/2 C. Cut green beans, cooked and drained1/2 C.
½ C. Italian dressing¼ C Sugar1 Jalapeño pepper, finely chopped (optional)6
Taco Dressing1 Tbs. Dry Ranch salad dressing mix1 Tbs. Dry taco seasoning mix
3 Cans (19-oz). Cannellini (white kidney beans), rinsed and drained
½ C. Diced red onion
2 C. Fresh pineapple, cubed1 Fresh avocado, cubed1 Fresh mango, cubed½ C.
4 Chicken Breasts (boneless, skinless)1 Cup Chili Garlic Sauce1 Large carrot, cut into 3”
1 C. Grilled chicken breast, sliced into 1/2-inch strips3/4 C. Mild chili pepper, thinly sliced
1 Pkg. (7-oz.) Iceberg/Romaine lettuce mix
1 Macintosh apple
1 Bartlett pear