REC - Laguna Pasta Salad / Fennel, Lettuce and Lime Salad - RFC
Cookbook page 17 - Page 16 of the RFC Cookbook is blank.

rec.food.cooking - cookbook - page 17 (page 16 is blank)
Soups, Salads & Vegetables

Laguna Pasta Salad

This salad is something I came up with after having a similar one for
lunch one day in Laguna Beach, California.

1 pound (450 g) box of any pasta (bow tie is good)
1 jar (8 oz / 230 g) sun-dried tomatoes in oil, julienned
1 cup (about 125 g) feta cheese, crumbled
1/4 cup (about 45 g) Parmesan cheese, grated
1 small can sliced black olives
1/4 cup (about 30 g) pine nuts
1/4 cup fresh basil chopped
2 grilled chicken breasts cut into strips

Cook the pasta; drain and cool. Toss all ingredients and refrigerate
before serving. The chicken is optional.

Source: Donna Rosser - Georgia, USA

Fennel, Lettuce and Lime Salad
(Insalata di Finocchio, Latuga e Cedro)

1/2 large fennel bulb, cut into thick matchsticks
6 whole olives, black and salt cured
1/4 head lettuce - iceberg
1/4 head lettuce - red-leafed
1/4 head butter lettuce
1/8 cup (about 5 g) cilantro, chopped fine
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) extra virgin olive oil
1/4 cup (about 45 g) Parmesan cheese, freshly grated

Place the lime juice, the olive oil, the cilantro and the fennel into
a small bowl and mix well. Let sit for 30 minutes, stirring from time
to time.

Chop all of the lettuce coarsely. Add these and the rest of the
ingredients to a large salad bowl, and leave in the refrigerator until
the dressing is ready.

At the end of this time, combine the dressing and all of the lettuce.
Mix well, but gently for 2-3 minutes.

Serve cold. Sprinkle each serving with Parmesan cheese.

Source: Jerry De Angelis - California, USA