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Tuesday, December 30, 2014

Toss It for a Great Salad

Janet Groene’s
Cubic Cheese Salad Dressing
    Mild mozzarella cheese marinates in zesty dressing to create a final flourish when you toss it with the salad greens of your choice.
8-ounce brick of mozzarella cheese, diced
½ cup olive oil
1/4 cup red wine vinegar
1 teaspoon each dried parsley flakes, dried chives, crumbled thyme, ground pepper
½ teaspoon salt
½ cup chopped, stuffed salad olives
About 10 cups salad greens
    Dice the cheese in small bites, enough for a burst of flavor but not so large it overwhelms a forkful of salad greens. Whisk oil, vinegar and herbs. Stir in olives and diced cheese. Chill an hour or more, stirring occasionally so flavors can blend. Toss with the salad of your choice and serve at once. Serves 6 to 8. 

        Cook's note: I put washed, dried salad greens in a big plastic bag, add dressing, seal and toss. Serve salad with tongs and throw the bag away. Cuts down on dishwashing.

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