Spring Asparagus Salad

1 small Vidalia onion or small bunch of green onions
1 bunch thin asparagus
1⁄2 box (6-8 oz) Barilla penne pasta
4-6 Roma tomatoes
Fresh parsley or mint, 1⁄2 bunch, rough chopped
1 large fresh mozzarella ball, or a 6 oz container small size fresh mozzarella
 Newman’s Own Family Recipe Italian salad dressing

1. Bring pasta water to a boil. Cut asparagus into length similar to the pasta. Cook pasta, add asparagus during the last minute of cooking. Drain well and chill in a cold water bath, drain.

2. Place pasta and asparagus in a large bowl. Cut roma tomatoes, onions, and mozzarella into chunks the same length as the pasta, add to bowl. Add herbs and dressing to taste. Enjoy.

Courtesy of Mrs. Bale

Tabbouleh Tuesdays

I fell in love with Tabbouleh (Lebanese salad) while ordering from the take out menu at the local grocer. It helped that the server was absolutely GORGEOUS. Can't blame me for saying "Sure, I'll have some of that!" It is refreshing and very easy to make. Just perfect for this time of year. Some versions require about 5 hours preparation time if you want to let the ingredients set in. But here is a quick version from epicurious that can be prepared the same day.  If you do not have cucumbers, you can also add minced onions or leave them out. It is the fresh ingredients that make this salad so delicious. Enjoy!

Tabbouleh Salad - image from wikipedia

Lebanese Tabbouleh

yield: Makes 4 to 6 side-dish servings

active time: 40 minutes

total time: 40 minutes

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

Ingredients

• 1/2 cup fine bulgur
• 3 tablespoons olive oil
• 1 cup boiling-hot water
• 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
• 1/2 cup finely chopped fresh mint
• 2 medium tomatoes, cut into 1/4-inch pieces
• 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

* These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.