Wednesday, June 10, 2009
What is it?? Wednesday
How about a pretty summer layered salad???? I was inspired by a picture and recipe I saw in last months issue of Better Homes and Garden. It would be terrific to assemble a colorful stacked salad to take to a picnic, make ahead for brunch or feed a crowd for dinner tonight! This is a Basil-Red Pepper salad...the original recipe called for tomatoes...but I don't care for them in my salad, so I substituted red peppers....I love the splash of red! I also made my homemade croutons . So if you'd like to try this layered salad.....here's the recipe:
1 recipe Lemon Vinaigrette, below
fresh basil, torn
1/2 red pepper chopped
1/2 cup soy nuts
Your favorite cheese....I used gorgonzonla.
Combine the lettuce and basil. In your canister layer the greens, pepper, cucumber, cheese and nuts. Serve with the Lemon Vinaigrette.
In small screw top jar combine 1/2 cup olive oil, 1 tsp. finely shredded lemon peel, 1/3 cup lemon juice, 4 cloves garlic-minced, 1 tsp. sugar, 1/2 tsp. salt, 1/2 tsp. ground black pepper. Cover, shake well.