Ingredients
1 lb. broccoli cut into 1"pieces
1 12 oz package bow tie pasta
1 10 oz package fresh spinach
1 lb turkey breast (optional)
1 pt. cherry tomatoes halved
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/3 cup pine nuts, toasted
For Versatile Vinegarette:
2/3 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup water
1 1/2 teaspoon sale
1 T fresh ground pepper
1 garlic clove pressed
Preparation
Cook broccoli in boiling water for one minute Drain and plunge into ice water
cook pasta, drain and combine with versatile vinegarette. Place in heavy duty zip loc bag and chill two hours or overnight.
Remove stems from spinach and wash thoroughly, combine with vinegarette and res of ingredients and toss.
For Vinegarette:
Combine ingredients in jar, cover tightly and shake vigorously (yield 1 cup)
