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Tomato Bread Salad
Garden fresh vegetables make this salad a delicious and nutritious summer salad. A great way to consume part of the recommended 5 servings per day of fruits and vegetables.
2 crushed garlic cloves
5 tablespoons extra virgin olive oil
1/4 cup red wine vinegar
4 or 5 large tomatoes, cut into chunks
1 burpless cucumber,
partially peeled, cut in half lengthwise, seeds removed, and sliced into half moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, halved and thinly sliced
4 thick slices crusty Italian or Sourdough bread
1 cup torn basil leaves
1. Combine 1 garlic clove, vinegar and olive oil in small bowl and whisk until blended.
Season with salt and pepper.
2. Combine tomatoes, cucumber, peppers and onions in a bowl and pour dressing over the vegetables. Cover and set aside for 1 hour.
3. Grill or broil the bread slices until golden. While still hot, rub with remaining garlic clove.
4. Just before serving, tear bread into bite-size pieces and add to the salad. Add basil and toss.
5. Serve with pan-fried walleye.
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Checca Known as Alla Checca and pronounced keh-kuh, this is a delightful sauce for pasta, especially during the dog days of summer. Prepare your pasta in a Pasta Express, put together the sauce ingredients and you will be ready for dinner without using any heat!
4 tomatoes, seeded and coarsely chopped
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint, optional
1/2 cup olive oil
Salt to taste
Grated Parmesan cheese
1/2 to 1 pound pasta
1. Combine tomatoes, garlic, basil, and olive oil in a glass bowl. Season with salt. Cover with plastic wrap. Allow to sit at room temperature at least 1 hours, or up to 8 hours.
2. Cook pasta until al dente. Drain. Pour uncooked sauce over hot pasta, and toss.
3. Add grated Parmesan cheese to your liking and serve with Italian bread
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Crunchy Chicken Salad Savory, Sweet and Crunchy!
1 pear, cored and cut bite size
1 Golden Delicious apple, cored and cut bite size
3/4 Red Delicious apple, cored and cut bite size
1/2 cup thinly sliced celery hearts
2 tablespoons chopped red onions
2 cooked breast halves (from a rotisserie chicken)
1 cup finely shredded Swiss cheese
1 cup walnuts halves or coarsely chopped
3/4 cup Mayonnaise
1/4 cup Honey Mustard Breadsmith's French Peasant bread Breadsmith'French Peasant bread
1. In a large bowl, combine pear, apples, celery, onion, chicken, cheese and walnuts. Toss to mix.
2. In a small bowl, combine mayonnaise and honey mustard and whisk to blend.
3. Add 3/4 of the dressing to the salad and toss well.
4. Spread remaining dressing on bread slices. Place leafy lettuce leaves on bread, spoon salad on lettuce and top with second slice of bread. Cut sandwich in half at an angle crosswise.
5 Garnish with remaining red apple , cut into thin wedges. |
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