Please accept this recipe book from - Kean Miller LLP

Red and Green Leaf Salad with Balsamic Vinaigrette
1 head red leaf lettuce
1 head green leaf lettuce
4 to 5 Roma tomatoes, chopped
1 purple onion, chopped
1 small can sliced black olives
1 pkg. crumbled feta cheese
Vinaigrette:
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 tsp. Italian herbs
dash of garlic salt
dash of pepper
3 Tbsp. sugar or 3 packets of Equal
(depending on taste)
Combine greens, tomatoes, onion, olives and feta in large bowl. Stir together vinaigrette and toss
with greens right before serving. Serves 4-6.
by Kevin Curry (Baton Rouge), a partner practicing in the areas of estate planning, probate and
taxation
Chicken Vegetable Pasta Salad
3 to 4 stalks celery, chopped
1 onion, chopped
1 to 2 toe(s) garlic, minced or pressed
1 small can chopped ripe or green olives
sun-dried tomatoes, chopped (in oil or dried)
1 can artichoke hearts, chopped
Mix in a large bowl any or all of the vegetables that you may have in your pantry or fridge. Toss
well. Cook pasta in salted water. Drain, do NOT rinse. Add hot, drained pasta to the tossed
vegetables. Add chopped chicken and toss. Check for seasoning and to see if you have enough
dressing to bind it together.
VOILA - Let’s eat!
1 can hearts of palm, chopped (optional)
1 can shoepeg corn
1 bag tri-colored pasta
4 chicken breasts, cooked and chopped
1 Tbsp. Grey Poupon mustard (optional)
creamy Caesar or creamy Italian dressing
by Ben Miller (Baton Rouge), a partner practicing in the business, corporate and real estate areas
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