Slice Of Frittata With Nutty Green Salad Balsamic Dressing Food

SLICE OF FRITTATA WITH NUTTY GREEN SALAD & BALSAMIC DRESSING

Steps:

• In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
• Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.

FRITTATA, FRUIT STUFFED CREPES, MANGO AND ARUGULA SALAD WITH BALSAMIC VINAIGRETTE DRESSING

Steps:

• Slice the mushrooms, dice the onions, chop the olives and grate the cheese. In a non-stick skillet add the 3 tablespoons of olive oil and saute the onions then add the mushrooms. Cook until there is no moisture. Add salt, pepper and olives. Add the cheese and 4 eggs and lower the flame. Cook for 1 minute and put skillet in a 375 degree F preheated oven until the frittata sets.
• Mix 1 egg, the flour, milk, sugar and butter until well blended. Pour 2 tablespoons of the batter into a hot (not too hot) skillet that is slightly greased. Cook for about 30 seconds or until the crepe is golden brown, then flip and cook for about 15 seconds on the opposite side. Remove from the heat and stuff with fruit.
• Slice or dice the mango and the red onion. Put in a bowl with the arugula.
• Combine the balsamic vinegar, remaining 1/2 cup of olive oil, salt and pepper, shake well and pour over the salad.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, combine the potatoes, green beans, onion and basil.
• Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
• Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
• Season with salt and pepper to taste.
• Serve chilled or room temperature.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.

NUTTY GREEN SALAD

Steps:

• In a bowl, combine the salad greens, carrot and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat.