 |
|||||
| SUMMER SALAD | |||||
| 1/4 pound fresh green beans 1/4 pound fresh pea pods 1/8 pound small Crimini mushrooms 2 dozen cherry tomatoes 1 thinly sliced red onion 12 oz Rainbow Rotini 1/4 cup olive oil 1/2 cup Balsamic vinegar 6 cloves garlic (mashed) 1 teaspoon basil 1 teaspoon salt 1/2 cup red table wine Blanche the green beans and pea pods well. Place in a large non-reactive bowl with the onion, mushrooms, tomatoes, and Rotini (cooked until al dente). In a food processor mix the red wine, olive oil, balsamic vinegar, garlic, salt, and basil. Pour this over the salad and toss until it is evenly coated. Chill in the refrigerator for three to four hours tossing once every hour. This is excellent served topped with Romano cheese and served with a good barbecued steak and a glass of Merlot or even a Cabernet Sauvignon. Enjoy! For the bacon lovers try the above recipe however, render 1/4 pound of finely chopped smoked bacon until crispy. Reduce the olive oil to two tablespoons and use the dressing to deglaze the pan. Now pour the entire mixture over the salad and toss until coated. Chill for one hour and serve. Yield: 8 to 10 servings |
|||||
| E-Mail Me At:
[email protected] |
|||||