| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Home5 |
1 |
servings |
INGREDIENTS
| 6 |
c |
Mixed greens or lettuces |
| 1/2 |
|
Cucumber; halved & sliced |
| 6 |
|
White mushrooms; sliced |
| 1 |
|
Carrot; shredded |
| 1/2 |
c |
Walnuts; toasted |
| 3 |
oz |
Goat cheese; crumbled (optional) |
|
|
For the salad: Place all ingredients in a |
|
|
; large bowl. |
|
|
Add dressing; to taste, and toss |
|
|
; well. |
| 1 |
lb |
Ripe roma tomatoes; halved & seeded |
| 1 |
lg |
Garlic clove; minced |
| 1/4 |
c |
Olive oil |
| 6 |
tb |
Red wine vinegar |
| 2 |
tb |
Chopped fresh herbs OR 1 T. dried herbs; such as |
|
|
Parsley; chives or basil |
| 1/2 |
c |
Olive or canola oil |
|
|
Salt & pepper; to taste |
INSTRUCTIONS
FOR THE DRESSING
In a mixing bowl toss the tomato halves with the garlic and 1/4 cup olive
oil. Arrange them cut side down, on a baking sheet sprayed with non-stick
cooking spray, and bake at 375° for 20 minutes. Transfer the tomatoes, with
any juices from the pan, to a blender or food processor. Add the vinegar
and herbs and blend until smooth. With the machine still running, slowly
pour in the oil. Season with salt and pepper. Will hold in an airtight
container for 1 week in the refrigerator. Shake well before using. Yields:
1 1/2 cups
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”