What's for Dinner: Luau Salad

The warmer spring weather has us eating lighter, but still, there's always that question: What's for dinner? Tonight I used a little creativity and came up with a twist on the old standby of grilled chicken and salad, and we were all pleasantly surprised with the result, hereafter known as the Luau Salad.

 

So what's in it?

1/2 bunch romaine lettuce, washed/dried/chopped

2 handfuls baby spinach (from a bag)

1 cup sliced fresh strawberries

1 cup fresh pineapple, cut into 1 inch pieces

1/4 cup diced red onion

1 cup uncooked campanelle pasta

1/4 cup chopped dried mango

1/4 cup walnut pieces (or macadamia nuts would be great too!)

bottled raspberry vinaigrette and/or poppy seed salad dressing

Cook pasta in salted water according to package directions. Drain, and rinse in cold water to cool rapidly to avoid it becoming mushy. Put spinach, lettuce, onion, pineapple, and strawberries into a large salad bowl, add pasta and toss. Top with walnuts and mango.  

I topped ours with grilled chicken, which was first marinated in the raspberry vinaigrette dressing for 20 minutes. The same dressing is wonderful over the whole salad, or change it up with poppy seed dressing-I like Paul Newman's.

This was both kid and husband tested and approved!