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Dear Listmates,

I had over forty requests for my recipes.  So here goes:

Lime marinade:
1/2c. corn oil
1/2c. lime juice (I used fresh sqeezed--about 4 limes)
2 T. chopped onions
1 T. chopped tarragon, or 2 t. dried
1/2 t. Tabasco sauce

Combine all ingredients in blender or food processor until smooth.  I put the
chicken and marinade in a ziploc bag and marinate in the refrigerator for a
few hours.  Give it a shake every once in a while.

Grill or broil as desired.


Pesto vinaigrette:
1 c. packed basil leaves
1/2 c. olive oil
1 T. red wine vinegar
1 T.  pine nuts
2 t. minced garlic
2 t.  parmesan cheese

Combine all ingredients in food processor.

For the salad, I used Tinkyada tri-color spirals (cook about 6 or 7 minutes).

Drain and rinse with cold water.  I used chopped salami, diced provolone,
sliced olives, chopped artichokes, sliced cherry tomatoes, chopped roasted
peppers, etc.  Mix with the salad dressing, and refrigerate for a couple of
hours.

Thanks for the interest in my recipes.  Enjoy.

Wendy
Chatham, NJ
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