Thursday, July 29, 2010

Summer Salad that I can taste just reading the intro!!!

If you love salads and pizza, this is for you.  We grill pizzas at home quite often and really enjoy the taste.  Good luck standing in front of a grill on a 98 degree day, with it pumping out 500-600 degrees of cooking heat.  That's just asking too much for me.  I found this recipe and it helps create a margherita pizza flavor without the heat.  For a bread on the side, you can panini (or George Foreman) some dough with italian spices and avoid a hot kitchen as well.  Read the article and recipe below (sorry no picture):

Why didn't we think of this a long time ago? Chopped Margherita Salad is a cross between a margherita pizza and a buffalo-mozzarella salad - with a little romaine thrown in for summer crunch.


It's a light yet satisfying salad that's perfect for a sweltering summer evening. Of course, if you're a committed carnivore, feel free to include some grilled chicken chunks, a flaky whitefish fillet or seared salmon, or even a few sautéed shrimp or scallops.


If you are traveling to a friend's house and have volunteered to bring the salad, this is a showstopper. Be sure to dress the salad just before serving.


Serve it with hearty sourdough bread and a glass of crisp, chilled white wine, and you've got summer dining - at home or away - covered. For another hearty dinner salad, visit our website at www.KitchenScoop.com. Check out our updated twist on a classic Cobb Salad.

Chopped Margherita Salad

1 cup romaine lettuce, torn into bite-size pieces
1/4 cup sliced fresh mozzarella cheese
1/2 cup sliced grape tomatoes
2 fresh basil leaves
2 tablespoons balsamic vinaigrette

COMBINE the lettuce, cheese, tomatoes and basil in a medium bowl. Turn the ingredients onto a large chopping board and, using a sharp chef’s knife, chop the salad well. Return to the bowl, drizzle the dressing over the salad, and toss well. Serve immediately.

Note: Salad can easily be doubled, tripled or more. If you are serving several people, it’s easier to chop the individual ingredients and place into a bowl than to chop the entire salad on a cutting board.

Yield: 1 serving
Per serving: calories, 191; fat, 15 grams (70% of calories), carbohydrates, 9 grams; cholesterol, 23 milligrams; fiber, 2 grams; protein, 6 grams; sodium, 324 milligrams.

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