Guest guest Posted August 27, 2000 Report Share Posted August 27, 2000 post 2 <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 5.0 " date= " August 27, 2000 " > <Summ> <Nam> Black Bean And Papaya Salad </Nam> <Nam> Couscous Salad With Fresh Mango </Nam> <Nam> Emeril & apos;s Farmers Market Salad </Nam> <Nam> Fingerling Potato Salad </Nam> <Nam> Jill & apos;s Fresh Pear And Maytag Farms Blue Cheese Salad With A Toasted Walnut Vinaigrette </Nam> <Nam> Roasted Pears With Gorgonzola And Hazelnuts </Nam> <Nam> Smoked Mozzarella And Sun-Dried Tomato Salad </Nam> <Nam> Tomato, Mozzarella And Basil Salad </Nam></Summ> <RcpE name= " Black Bean And Papaya Salad " author= " Vegetarian Times Website " > <RTxt> <![CDATA[ * Exported from MasterCook * Black Bean And Papaya Salad Recipe By :Vegetarian Times Website Serving Size : 0 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ripe papayas 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lime juice 1 tablespoon plus 1 tsp. soy sauce 1 teaspoon ground cumin 1/2 teaspoon sugar 1 cup cooked or canned black beans -- rinsed and drained i 4 medium plum tomatoes -- seeded and finely di 1 fresh serraño chile or jalapeño pepper -- minced 2 tablespoons finely chopped red onion 10 basil leaves -- finely shredded (10- basil leaves for garnish Halve 2 papayas lengthwise, then seed and set aside. Peel, halve, seed and cube remaining papaya. In large bowl, whisk together oil, lime juice, soy sauce, cumin and sugar until well combined. Stir in papaya cubes, black beans, tomatoes, serraño chile, onion and shredded basil. Season with salt and freshly ground pepper. Spoon about 1/2 cup black bean salad into each papaya half. Serve at room temperature with remaining salad on the side, garnished with basil leaves. PER SERVING: 264 CAL.; 6G PROT.; 11G TOTAL FAT _(2G SAT. FAT); 39G CARB.; 0 CHOL.; 357MG SOD.;_9G FIBER A:Recipe adapted from Nicole Routhier's Fruit Cookbook (Workman Publishing, 1996). S:4 D:Dairy-free Served in brightly colored papaya shells, this salad makes a very festive presentation. You could also offer it as a salsa with tortilla chips. Copyright: " Vegetarian Times 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 439 Calories (kcal); 42g Total Fat; (81% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " ripe papayas " qty= " 3 " ></IngR> <IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 3 " ></IngR> <IngR name= " fresh lime juice " unit= " tablespoons " qty= " 3 " ></IngR> <IngR name= " plus 1 tsp. soy sauce " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " ground cumin " unit= " teaspoon " qty= " 1 " ></IngR> <IngR name= " sugar " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " cooked or canned black beans " unit= " cup " qty= " 1 " > <IPrp> rinsed and drained if canned </IPrp> </IngR> <IngR name= " plum tomatoes " unit= " medium " qty= " 4 " > <IPrp> seeded and finely diced </IPrp> </IngR> <IngR name= " fresh serraño chile or jalapeño pepper " qty= " 1 " > <IPrp> minced </IPrp> </IngR> <IngR name= " finely chopped red onion " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " basil leaves " qty= " 10 " > <IPrp> finely shredded (10-12) </IPrp> </IngR> <IngR name= " basil leaves for garnish " ></IngR> <DirS> <DirT> Halve 2 papayas lengthwise, then seed and set aside. Peel, halve, seed and cube remaining papaya. In large bowl, whisk together oil, lime juice, soy sauce, cumin and sugar until well combined. Stir in papaya cubes, black beans, tomatoes, serraño chile, onion and shredded basil. Season with salt and freshly ground pepper. </DirT> <DirT> Spoon about 1/2 cup black bean salad into each papaya half. Serve at room temperature with remaining salad on the side, garnished with basil leaves. </DirT> <DirT> PER SERVING: 264 CAL.; 6G PROT.; 11G TOTAL FAT _(2G SAT. FAT); 39G CARB.; 0 CHOL.; 357MG SOD.;_9G FIBER A:Recipe adapted from Nicole Routhier & apos;s Fruit Cookbook (Workman Publishing, 1996). S:4 D:Dairy-free Served in brightly colored papaya shells, this salad makes a very festive presentation. You could also offer it as a salsa with tortilla chips. </DirT> </DirS> <CpyR> Vegetarian Times 2000 </CpyR> </RcpE> <RcpE name= " Couscous Salad With Fresh Mango " author= " Vegetarian Times Website " > <RTxt> <![CDATA[ * Exported from MasterCook * Couscous Salad With Fresh Mango Recipe By :Vegetarian Times Website Serving Size : 0 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup uncooked whole-wheat couscous 2 tablespoons orange juice 1 tablespoon tahini 1 cup plain low-fat yogurt or soft tofu 1/2 teaspoon ground cumin pinch of ground ginger 1 ripe large mango -- peeled, pitted and d 1/2 cup cooked or canned chickpeas -- rinsed and drained i 1/4 cup golden raisins 1/4 cup chopped fresh cilantro In medium saucepan, bring 1 cup water to a boil. Stir in couscous, return to a boil, cover and turn heat off. Let stand until water is absorbed, 5 to 10 minutes. Meanwhile, in a cup, mix orange juice and tahini until well blended. In large bowl, whisk yogurt until smooth, then whisk in tahini mixture, cumin and ginger. Stir in mango, chickpeas and raisins. Fluff couscous with a fork. Stir into mango mixture along with cilantro. Serve chilled or at room temperature. PER SERVING: 242 CAL.; 9G PROT.; 3G TOTAL FAT (1G SAT. FAT); 47G CARB.; 2MG CHOL.; 37MG SOD.; 4G FIBER S:6 D:Lacto A ripe mango is a great salad ingredient. Choose one that smells sweet and gives slightly when you press it. Copyright: " Vegetarian Times 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 9g Total Fat; (30% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " uncooked whole-wheat couscous " unit= " cup " qty= " 2/3 " ></IngR> <IngR name= " orange juice " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " tahini " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " plain low-fat yogurt or soft tofu " unit= " cup " qty= " 1 " ></IngR> <IngR name= " ground cumin " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " of ground ginger " unit= " pinch " ></IngR> <IngR name= " ripe large mango " qty= " 1 " > <IPrp> peeled, pitted and diced </IPrp> </IngR> <IngR name= " cooked or canned chickpeas " unit= " cup " qty= " 1/2 " > <IPrp> rinsed and drained if canned </IPrp> </IngR> <IngR name= " golden raisins " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " chopped fresh cilantro " unit= " cup " qty= " 1/4 " ></IngR> <DirS> <DirT> In medium saucepan, bring 1 cup water to a boil. Stir in couscous, return to a boil, cover and turn heat off. Let stand until water is absorbed, 5 to 10 minutes. </DirT> <DirT> Meanwhile, in a cup, mix orange juice and tahini until well blended. In large bowl, whisk yogurt until smooth, then whisk in tahini mixture, cumin and ginger. Stir in mango, chickpeas and raisins. Fluff couscous with a fork. Stir into mango mixture along with cilantro. Serve chilled or at room temperature. </DirT> <DirT> PER SERVING: 242 CAL.; 9G PROT.; 3G TOTAL FAT (1G SAT. FAT); 47G CARB.; 2MG CHOL.; 37MG SOD.; 4G FIBER S:6 D:Lacto A ripe mango is a great salad ingredient. Choose one that smells sweet and gives slightly when you press it. </DirT> </DirS> <CpyR> Vegetarian Times 2000 </CpyR> </RcpE> <RcpE name= " Emeril & apos;s Farmers Market Salad " author= " foodtv.com " > <RTxt> <![CDATA[ * Exported from MasterCook * Emeril's Farmers Market Salad Recipe By :foodtv.com Serving Size : 0 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces goat cheese 1 loaf round focaccia -- cut into 1/2-inch sl 4 tablespoons extra virgin olive oil salt pepper 1/2 pound mesclun greens 1 cup toasted pine nuts 1/2 cup parmesan cheese 1 pint tear drop tomatoes 1/4 cup chives -- chopped 3/4 cup sprouts 1/4 cup sherry vinegar or balsamic vinegar 3/4 cup extra virgin olive oil chive flowers -- for garnish Preheat the oven to 350 degrees. Spread the goat cheese on the foccacia slices. Drizzle with olive oil and season with salt and pepper. Place the goat cheese croutons on a baking sheet and place in the oven. Bake for 10 minutes, or until the cheese has begun to melt and the bread is toasted. In a large bowl. Combine the greens, pine nuts, cheese, tomatoes, chives and sprouts and toss. Season with salt and pepper. In a small bowl, whisk together the vinegar and oil and season with salt and pepper. Drizzle the dressing over the salad and toss. Serve with the goat cheese croutons and garnish with the chive flowers. Y: 8 servings Source: " Recipe courtesy Emeril Lagasse, 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 2871 Calories (kcal); 289g Total Fat; (89% calories from fat); 70g Protein; 7g Carbohydrate; 210mg Cholesterol; 1335mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 51 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " goat cheese " unit= " ounces " qty= " 6 " ></IngR> <IngR name= " loaf round focaccia " qty= " 1 " > <IPrp> cut into 1/2-inch slices </IPrp> </IngR> <IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 4 " ></IngR> <IngR name= " salt " ></IngR> <IngR name= " pepper " ></IngR> <IngR name= " mesclun greens " unit= " pound " qty= " 1/2 " ></IngR> <IngR name= " toasted pine nuts " unit= " cup " qty= " 1 " ></IngR> <IngR name= " parmesan cheese " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " tear drop tomatoes " unit= " pint " qty= " 1 " ></IngR> <IngR name= " chives " unit= " cup " qty= " 1/4 " > <IPrp> chopped </IPrp> </IngR> <IngR name= " sprouts " unit= " cup " qty= " 3/4 " ></IngR> <IngR name= " sherry vinegar or balsamic vinegar " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 3/4 " ></IngR> <IngR name= " chive flowers " > <IPrp> for garnish </IPrp> </IngR> <DirS> <DirT> Preheat the oven to 350 degrees. Spread the goat cheese on the foccacia slices. Drizzle with olive oil and season with salt and pepper. Place the goat cheese croutons on a baking sheet and place in the oven. Bake for 10 minutes, or until the cheese has begun to melt and the bread is toasted. In a large bowl. Combine the greens, pine nuts, cheese, tomatoes, chives and sprouts and toss. Season with salt and pepper. In a small bowl, whisk together the vinegar and oil and season with salt and pepper. Drizzle the dressing over the salad and toss. Serve with the goat cheese croutons and garnish with the chive flowers. </DirT> <DirT> Y: 8 servings </DirT> </DirS> <Srce> Recipe courtesy Emeril Lagasse, 2000 </Srce> </RcpE> <RcpE name= " Fingerling Potato Salad " author= " Cooking Live with Sara Moulton " > <RTxt> <![CDATA[ * Exported from MasterCook * Fingerling Potato Salad Recipe By :Cooking Live with Sara Moulton Serving Size : 0 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fingerling potatoes and purple and red pot 4 tablespoons cider vinegar salt -- to taste pepper -- to taste 1 cup fresh mixed herbs -- coarsely chopped 1 1/2 shallots -- coarsely chopped 1 garlic clove -- coarsely chopped 1/4 cup extra-virgin olive oil 1/2 teaspoon grated lemon zest Cover potatoes with salted cold water by 1-inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.) Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper. While potatoes cook, in a food processor pulse mixed herbs, shallots, garlic until finely chopped. Add oil, zest and remaining 3 tablespoons vinegar in a food processor until finely chopped. Toss potatoes with herb dressing. Y: 4 servings Copyright: " Recipe adapted from Gourmet Magazine " - - - - - - - - - - - - - - - - - - - Per serving: 501 Calories (kcal); 54g Total Fat; (94% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " fingerling potatoes and purple and red potatoes " unit= " pounds " qty= " 2 " ></IngR> <IngR name= " cider vinegar " unit= " tablespoons " qty= " 4 " ></IngR> <IngR name= " salt " > <IPrp> to taste </IPrp> </IngR> <IngR name= " pepper " > <IPrp> to taste </IPrp> </IngR> <IngR name= " fresh mixed herbs " unit= " cup " qty= " 1 " > <IPrp> coarsely chopped </IPrp> </IngR> <IngR name= " shallots " qty= " 1 1/2 " > <IPrp> coarsely chopped </IPrp> </IngR> <IngR name= " garlic clove " qty= " 1 " > <IPrp> coarsely chopped </IPrp> </IngR> <IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " grated lemon zest " unit= " teaspoon " qty= " 1/2 " ></IngR> <DirS> <DirT> Cover potatoes with salted cold water by 1-inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.) Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper. </DirT> <DirT> While potatoes cook, in a food processor pulse mixed herbs, shallots, garlic until finely chopped. Add oil, zest and remaining 3 tablespoons vinegar in a food processor until finely chopped. </DirT> <DirT> Toss potatoes with herb dressing. </DirT> <DirT> Y: 4 servings </DirT> </DirS> <CpyR> Recipe adapted from Gourmet Magazine </CpyR> </RcpE> <RcpE name= " Jill & apos;s Fresh Pear And Maytag Farms Blue Cheese Salad With A Toasted Walnut Vinaigrette " author= " foodtv.com " > <RTxt> <![CDATA[ * Exported from MasterCook * Jill's Fresh Pear And Maytag Farms Blue Cheese Salad With A Recipe By :foodtv.com Serving Size : 0 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups walnut pieces 1/2 cup rice wine vinegar 2 tablespoons honey 2 tablespoons minced shallots 1 1/2 cups walnut oil salt freshly ground black pepper 8 cups mixed spring lettuces -- cleaned 6 fresh ripe pears -- cored and thinly sli 1/2 pound maytag farms blue cheese -- crumbled 1/4 cup parsley -- chopped Preheat the oven to 400 degrees F. Place the walnuts on a baking sheet and roast until golden, about 4 minutes. Remove from the oven and place in a medium mixing bowl. Add the vinegar, honey and shallots to the warm nuts. Allow to sit for 1 minute. Slowly whisk in the oil. Season with salt and pepper. In a large mixing bowl, toss the lettuces with the dressing. Season with salt and pepper. Fan the pears over the bottom of each serving plate. Mound the greens in the center of the pears. Crumble the cheese over the greens. Garnish with black pepper and parsley. Y: 12 servings Source: " Recipe courtesy Emeril Lagasse, 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 3056 Calories (kcal); 327g Total Fat; (93% calories from fat); 1g Protein; 46g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 65 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " walnut pieces " unit= " cups " qty= " 2 " ></IngR> <IngR name= " rice wine vinegar " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " honey " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " minced shallots " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " walnut oil " unit= " cups " qty= " 1 1/2 " ></IngR> <IngR name= " salt " ></IngR> <IngR name= " freshly ground black pepper " ></IngR> <IngR name= " mixed spring lettuces " unit= " cups " qty= " 8 " > <IPrp> cleaned </IPrp> </IngR> <IngR name= " fresh ripe pears " qty= " 6 " > <IPrp> cored and thinly sliced </IPrp> </IngR> <IngR name= " maytag farms blue cheese " unit= " pound " qty= " 1/2 " > <IPrp> crumbled </IPrp> </IngR> <IngR name= " parsley " unit= " cup " qty= " 1/4 " > <IPrp> chopped </IPrp> </IngR> <DirS> <DirT> Preheat the oven to 400 degrees F. Place the walnuts on a baking sheet and roast until golden, about 4 minutes. Remove from the oven and place in a medium mixing bowl. Add the vinegar, honey and shallots to the warm nuts. Allow to sit for 1 minute. Slowly whisk in the oil. Season with salt and pepper. In a large mixing bowl, toss the lettuces with the dressing. Season with salt and pepper. Fan the pears over the bottom of each serving plate. Mound the greens in the center of the pears. Crumble the cheese over the greens. Garnish with black pepper and parsley. </DirT> <DirT> Y: 12 servings </DirT> </DirS> <Srce> Recipe courtesy Emeril Lagasse, 2000 </Srce> </RcpE> <RcpE name= " Roasted Pears With Gorgonzola And Hazelnuts " author= " Cooking Live with Sara Moulton " > <RTxt> <![CDATA[ * Exported from MasterCook * Roasted Pears With Gorgonzola And Hazelnuts Recipe By :Cooking Live with Sara Moulton Serving Size : 0 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 firm-ripe bartlett pears -- halved lengthwise an 1/3 cup water 1/4 cup sugar 1/2 cup hazelnuts 12 ounces gorgonzola Preheat oven to 425 degrees. Mix sugar and water in a 13 x 9-inch baking dish. Put pears, cut sides down, in dish. Roast pears 15 minutes. Arrange pears, cut sides up, crumble hazelnuts and gorgonzola over pears. Return to oven for 3 to 5 minutes until cheese melts. Serve warm. Copyright: " Recipe adapted from Gourmet Magazine " - - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 44g Total Fat; (58% calories from fat); 9g Protein; 61g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " firm-ripe bartlett pears " qty= " 4 " > <IPrp> halved lengthwise and cored </IPrp> </IngR> <IngR name= " water " unit= " cup " qty= " 1/3 " ></IngR> <IngR name= " sugar " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " hazelnuts " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " gorgonzola " unit= " ounces " qty= " 12 " ></IngR> <DirS> <DirT> Preheat oven to 425 degrees. </DirT> <DirT> Mix sugar and water in a 13 x 9-inch baking dish. Put pears, cut sides down, in dish. Roast pears 15 minutes. Arrange pears, cut sides up, crumble hazelnuts and gorgonzola over pears. Return to oven for 3 to 5 minutes until cheese melts. Serve warm. </DirT> </DirS> <CpyR> Recipe adapted from Gourmet Magazine </CpyR> </RcpE> <RcpE name= " Smoked Mozzarella And Sun-Dried Tomato Salad " author= " Cooking Live with Sara Moulton " > <RTxt> <![CDATA[ * Exported from MasterCook * Smoked Mozzarella And Sun-Dried Tomato Salad Recipe By :Cooking Live with Sara Moulton Serving Size : 0 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup olive oil 1/4 cup dry white wine TIE TOGETHER IN A CHEESECLOTH BAG: 12 peppercorns 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 bay leaf 1/2 teaspoon salt 1/4 pound sun-dried tomatoes 1/2 pound smoked mozzarella -- cut into cubes 6 large romaine leaves 1/2 pound small white radishes -- peeled 2 red bell peppers -- cut crosswise into 1 1 cup pitted black olives 1 cup drained bottled pepperoncini (tuscan peppe parley sprigs for garnish In a heavy saucepan bring to a boil the olive oil and the wine with the cheesecloth bag and the salt over moderate heat, stir in the tomatoes, and simmer the mixture for 7 minutes, or until the tomatoes are softened. Remove the pan from the heat, let the mixture stand, covered, for 30 minutes, and discard the cheesecloth bag. Drain the mixture, reserving the steeping liquid as a salad dressing, and in a bowl combine the tomatoes with the mozzarella. Arrange the romaine leaves decoratively on a platter, top them with the tomato-mozzarella mixture, and arrange the radishes, red peppers, olives, and pepperoncini decoratively over it. Garnish the platter with the parsley and serve the salad with the dressing. PT: 0:35 TT:0:10 Copyright: " Recipe adapted from Gourmet Magazine " - - - - - - - - - - - - - - - - - - - Per serving: 1832 Calories (kcal); 162g Total Fat; (77% calories from fat); 19g Protein; 89g Carbohydrate; 0mg Cholesterol; 4632mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 32 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " olive oil " unit= " cup " qty= " 2/3 " ></IngR> <IngR name= " dry white wine " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " TIE TOGETHER IN A CHEESECLOTH BAG: " code= " S " ></IngR> <IngR name= " peppercorns " qty= " 12 " ></IngR> <IngR name= " dried basil " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " dried oregano " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " bay leaf " qty= " 1 " ></IngR> <IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " sun-dried tomatoes " unit= " pound " qty= " 1/4 " ></IngR> <IngR name= " smoked mozzarella " unit= " pound " qty= " 1/2 " > <IPrp> cut into cubes </IPrp> </IngR> <IngR name= " romaine leaves " unit= " large " qty= " 6 " ></IngR> <IngR name= " small white radishes " unit= " pound " qty= " 1/2 " > <IPrp> peeled </IPrp> </IngR> <IngR name= " red bell peppers " qty= " 2 " > <IPrp> cut crosswise into 1/4-inch rings </IPrp> </IngR> <IngR name= " pitted black olives " unit= " cup " qty= " 1 " ></IngR> <IngR name= " drained bottled pepperoncini (tuscan peppers) " unit= " cup " qty= " 1 " ></IngR> <IngR name= " parley sprigs for garnish " ></IngR> <DirS> <DirT> In a heavy saucepan bring to a boil the olive oil and the wine with the cheesecloth bag and the salt over moderate heat, stir in the tomatoes, and simmer the mixture for 7 minutes, or until the tomatoes are softened. Remove the pan from the heat, let the mixture stand, covered, for 30 minutes, and discard the cheesecloth bag. Drain the mixture, reserving the steeping liquid as a salad dressing, and in a bowl combine the tomatoes with the mozzarella. Arrange the romaine leaves decoratively on a platter, top them with the tomato-mozzarella mixture, and arrange the radishes, red peppers, olives, and pepperoncini decoratively over it. Garnish the platter with the parsley and serve the salad with the dressing. </DirT> <DirT> PT: 0:35 TT:0:10 </DirT> </DirS> <CpyR> Recipe adapted from Gourmet Magazine </CpyR> </RcpE> <RcpE name= " Tomato, Mozzarella And Basil Salad " author= " Cooking Live with Sara Moulton " > <RTxt> <![CDATA[ * Exported from MasterCook * Tomato, Mozzarella And Basil Salad Recipe By :Cooking Live with Sara Moulton Serving Size : 0 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 6 tablespoons balsamic vinegar 2 teaspoons minced garlic 1/2 teaspoon english dry mustard 1/4 teaspoon sugar salt -- to taste pepper -- to taste 2 large vine-ripened tomatoes -- cut into 1/4-inch-th 1/2 pound mozzarella cheese (preferrably fresh) -- cut into 1/4-inch-th 10 large fresh basil leaves -- sliced thin In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, and salt and pepper to taste. On a platter arrange tomato slices alternately with mozzarella and top with basil. Drizzle salad with vinaigrette. Y: 4 servings Copyright: " Recipe adapted from Gourmet Magazine " - - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 27g Total Fat; (86% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " balsamic vinegar " unit= " tablespoons " qty= " 6 " ></IngR> <IngR name= " minced garlic " unit= " teaspoons " qty= " 2 " ></IngR> <IngR name= " english dry mustard " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " sugar " unit= " teaspoon " qty= " 1/4 " ></IngR> <IngR name= " salt " > <IPrp> to taste </IPrp> </IngR> <IngR name= " pepper " > <IPrp> to taste </IPrp> </IngR> <IngR name= " vine-ripened tomatoes " unit= " large " qty= " 2 " > <IPrp> cut into 1/4-inch-thick slices </IPrp> </IngR> <IngR name= " mozzarella cheese (preferrably fresh) " unit= " pound " qty= " 1/2 " > <IPrp> cut into 1/4-inch-thick slices </IPrp> </IngR> <IngR name= " fresh basil leaves " unit= " large " qty= " 10 " > <IPrp> sliced thin </IPrp> </IngR> <DirS> <DirT> In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, and salt and pepper to taste. On a platter arrange tomato slices alternately with mozzarella and top with basil. Drizzle salad with vinaigrette. </DirT> <DirT> Y: 4 servings </DirT> </DirS> <CpyR> Recipe adapted from Gourmet Magazine </CpyR> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.