June Salad - Creamy Coleslaw

OK so I sort of feel like this was way to easy to count as my June salad but IT WAS SUPER EASY....doing it my way. Instead of the Martha Stewart way which is a good back up plan.

Creamy Coleslaw - From Everyday Food

1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced

In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.

I can't review the taste of this recipe yet because I made it for tomorrow. I can tell you that it took no time at all doing it my way which is buying the already made coleslaw mix instead of chopping up everything yourself. The only thing it doesn't have is the scallions but that is OK because I wasn't too sure about them any way.

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).
DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and Neufchatel cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
CUT chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.

Heres another pasta chicken salad I made for Kevin one night. It was very good..and also very easy.

Recipe Rating: Prep Time: 10 minTotal Time: 10 minMakes: 4 servings, 3 cups eachNutrition InformationKraft Kitchens TipsRatings and commentsYou may also enjoy
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6 cups torn romaine lettuce
1-1/2 cups chopped cooked boneless skinless chicken breasts
1 cup cooked small pasta, such as fusilli or rotini
1 cup cauliflower florets
2 large tomatoes, chopped (about 2 cups)
1 large green pepper, chopped (about 1 cup)
1/2 cup KRAFT Natural Italian* Cheese Crumbles
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
PLACE 1-1/2 cups of the romaine in each of four salad bowls.
COMBINE chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.
SPRINKLE with Parmesan cheese.

KRAFT KITCHENS TIPS
Special Extra This main-dish salad provides 1-1/2 cups of the recommended 2-1/2 cups of vegetables per day.Substitute Prepare as directed, substituting 1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.SubstituteJazz It UpSubstitute

Hi Girls - heres the pasta chicken salad I made for our girls weekend. You can improvise on what you put in...I added brocolli instead of cauliflower, my mom made it and added some onions. I also added chunks of cheese which my family loved last time I made it. Its a very easy and tasty salad for the summer months.

Enjoy =)

Garden Pasta Salad

I created this with a couple of ideas from Kraft Foods and amended based on what I had in the house. It's a nice summer salad, as it can stay out and not be refridgerated for awhile.

INGREDIENTS
3 cups (8 oz.) Barilla Cellentani pasta, cooked, drained
1 package grape tomatoes

1/2 Burpless (seedless) cucumber
1 bottle (8 oz.) KRAFT Italian Dressing (or Fat Free/Reduced Dressing)
4 chopped basil leaves
1/2 cup slivered red onion

1/2 cup KRAFT 100% Grated Parmesan Cheese

DIRECTIONS
MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled. Shake or mix ingredients every so often to ensure full marination.

Note: Picture is for a different salad, but shows the pasta used.