Instructions: Bring a large pot of salted water to boil. Toast a handful of pine nuts in a small skillet and set aside. Add bow-tie pasta to the boiling water.

Meanwhile, rinse a package of mixed baby greens. Cut red bell pepper into matchstick size pieces, and thinly slice mushrooms. Toss the peppers and mushrooms with the greens.

Drain cooked pasta, rinse with cold water until cooled, and add to the salad mix. Toss the salad-pasta mix with low-fat balsamic vinegar dressing (to taste).

Place salad-pasta mix on plates and add smoked turkey or cooked chicken. Top with toasted pine nuts. Pour a nice glass of Merlot, slice some crusty French bread and enjoy.

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