Tuesday, July 20, 2010

One Salad, Two Ways

This week I had the opportunity to make two salads that contained almost the same ingredients. All I did was get all the ingredients, and then made two half recipes and voila! One Salad, Two Ways!

The first was Salad Capricciosa (Recipe number 185 in Rachel Ray's 365: No Repeats Cookbook). It's kinda like an Italian version of a chef salad. There's romaine lettuce, artichokes, tomatoes, onion, basil, parsley, prosciutto (which I sub-ed in bite size pepperoni pieces), peas, and mozzarella cheese. Mix this with a lemon pesto vinaigrette and you've got yourself a steller (and easy) salad. This went to a potluck dinner, and there were NO left-overs. It was fresh and light, especially with the lemon in the dressing.

The second recipe, Caprese Hot-or-Cold Pasta Toss (recipe number 79), was a slightly different take on the Salad Capricciosa. Instead of the lettuce, you add cooked penne rigate (any short cut pasta would work), everything else was the same! You do a slightly different prep too. All the salad ingredients (artichokes, tomatoes, onions, etc) get sauteed in some garlic and olive oil, tossed together and you're good to go. This one was great because you could serve it hot out of the pan or chilled. Perfect for leftovers! I love meals that are tasty hot and cold!

Chalk one up for versatility!

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