Kami Kilgore, of No Diets Allowed visited The PLACE to share two simple summer salad recipes. Both are quick, easy, and healthy.
Fresh Fruit Salad
1 fresh pineapple, cut into chunks
4 large apples, washes and cut into chunks
4 cups red grapes, washed
In a large bowl, combine all ingredients.
Using a spoon, scrape the inside of pineapple to squeeze out remaining juices. Stir and coat fruit, especially, well with pineapple juice.
Easy Italian Pasta Salad
1 (12 oz) tri-color rotini pasta, cooked according to package directions
1 small can of black olives, drained
1 large cucumber, washed and cut into chunks
4 cups cherry tomatoes, washed and halved
16 oz of fresh mozzarella, cut into small cubes
1 to 2 cups Zesty Italian dressing
In a large bowl, combine ingredients and stir until coated well with dressing.
For best results, refrigerate for at least 2 hours before serving.
