Today I’m making something entirely new, a combination of the classic chicken pasta salad and Greek Salad, except I’m making it with Mrs T’s Potato, spinach and feta pierogies. Since it is going to be 100 degrees today, I will cook pierogies according to package directions, browning 3 minutes per side and then chill. I will buy a turkey breast and slice in long strips. Same with an assortment of colored peppers, carrots, and green onions. After placing all of the above on a bed of greens that include spinach, the glorious salad will be topped with vintage tomato slices and more (low fat) feta cheese. Any lighter variety of oil and vinegar dressing jazzes the taste. I will be all set to hostess a family pool party.