CRISP ROMAINE AND TOMATO SALAD
Steps:
- To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
- In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.
TOMATO SALAD WITH PANCETTA CRISPS
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven, let cool, then crumble.
- Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
- Combine the tomatoes, cucumbers and onions in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
- Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.
ROMAINE SALAD WITH PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
- Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
- Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.
PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden.
- Cool slightly and loosen with a metal spatula. Serve at room temperature.
VEGETABLE CHEESE SALAD
Here's a satisfying salad that's garden-fresh. It stars three delicious cheeses and refreshing vegetables like crisp cucumber, bell peppers and juicy tomatoes. This unique summer salad makes a nice light lunch or super side dish. -Shary Geidner, Clear Lake, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine cheeses, cucumber, tomato, onion and peppers. In a small bowl, combine sour cream, mayonnaise, lemon and lime juice, garlic, mustard and seasonings; mix well. Pour over salad and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
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