PUBLIC OUTCRY!

... is probably not forthcoming.  But a girl must get up in the morning, shake the dust of distractions off her boots, and get on with business.  Today's business includes organizing my thesis and donating a $100 gift certificate to the food shelf. I'll lick my wounds another time.

Today's business also includes Ravioli BLT Salad.  This particular salad may not win any awards this week, but it is the first to go at every party I've ever brought it to. 

Ravioli BLT Salad
½ package frozen ravioli, cooked according to directions on package and cooled
1/3 cup parmesan cheese
5 ounce package mixed greens
1 cup cherry tomatoes, halved
6 strips bacon, crisped and broken into pieces
3 green onions, chopped
¼ - ½ red pepper, sliced into thin strips
¼ cup finely chopped fresh basil

Dressing:
1 cup buttermilk
½ cup Greek style yogurt
1 tablespoon lemon juice
2 teaspoons dried dill weed
1 teaspoon sugar
½ teaspoon garlic paste (optional)
A good handful of finely chopped tarragon, parsley, and chives or tops of green onion
Salt and pepper to taste

Dressing makes about 1 ½ cups, and you will not need all of the dressing for this salad; store unused portion in refrigerator up to a week.

Arrange salad ingredients in serving dish. Serve with dressing.