Stir Fry Veggies, Radiatore and Chicken with Orange Ginger Dressing A nice Picnic Salad!

I am forever mesmerized with colorful salads.  Not only are they healthy for you but you can add almost any vegetable raw or slightly steamed to a cold pasta and create a splendid dish!

If you want to keep it light in carbs I recommend using the smaller pasta size**(Radiatore, small shells) or **half the usual amount of pasta and load up on the veggies..

Here is a basic recipe. **Note: I suggest you double the veggies and use 1/2 the pasta for lower calories.  There are some light Asian dressings you can use or you can make this dressing which works out wonderful.

1 box- 16 oz. small pasta cooked, rinsed , drained and cooled
1 pkg.  16 oz. frozen stir fry veggies
1 cup cooked chicken cubed
salt and pepper to taste
Asian dressing (All recipes.com)optional
Light in calories dressing of choice (not all bottled dressing are created equal)  Check back of bottle.


Spray skillet with cooking spray, add chicken and stir fry veggies.  Stir fry until crisp and chicken is thoroughly cooked.. Add cooled pasta and toss with dressing.  Refrigerate.

• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root (I use ginger powder)
• 3/4 cup olive oil
• 1/3 cup rice vinegar

• 1/2 cup soy sauce
• 3 tablespoons honey
• 1/4 cup water
  
  
  Note:  For less calories cut down to 1/4 cup soy sauce and only add 1 T honey
  
  
   In a medium bowl or  larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Whisk well,  heat bowl in the microwave for 1 minute just to dissolve the honey. Let cool, and whisk again before serving. Store covered in the refrigerator.

Happy Cooking from my kitchen to yours,

7/7/15