Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Vegetable - Red Onion, Tomato And Cucumber Salad With Vanilla And Melon Vinaigrette
Famous Authors (View All Authors)
Salads And Dressings - Vegetable -  Red Onion, Tomato And Cucumber Salad With Vanilla And Melon Vinaigrette Post by :Esther_Bowen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1478

Click below to download : Salads And Dressings - Vegetable - Red Onion, Tomato And Cucumber Salad With Vanilla And Melon Vinaigrette (Format : PDF)

Salads And Dressings - Vegetable - Red Onion, Tomato And Cucumber Salad With Vanilla And Melon Vinaigrette

2 cucumbers
1 teaspoon Kosher salt
1 red onion, thinly sliced
5 tomatoes, medium size, cubed
Vanilla Dressing (see recipe below)
Melon Vinaigrette (see recipe below)
1/2 pound arugula


Cut the hothouse cucumbers in half and seed them with a spoon. Slice the cucumbers fine and place them in a stainless steel bowl. Add the salt and mix well with the cucumbers; allow to sit for half an hour at room temperature. Drain all the water from the cucumbers and mix with the red onions and tomatoes. Mix in the Vanilla Dressing; add salt and fresh ground black pepper to taste. Reserve 1-2 Tablespoons of the dressing to coat arugula with the dressing.

To serve, mound the salad in the center of a round plate. Drizzle with Vanilla Dressing; add Melon Vinaigrette with cottage cheese and basil around the mound of salad.

In a stainless steel bowl, mix the arugula with the vanilla dressing and salad mix. Place the dressed arugula atop and serve immediately.

Vanilla Dressing:
1 cup white balsamic vinegar (specialty shops)
1/2 teaspoon vanilla bean seeds or 1 tablespoon vanilla extract
1/2 cup extra virgin olive oil
1 dash fresh ground black pepper
Pinch of Kosher salt


Mix all ingredients together and adjust seasoning to taste. Reserve until ready to use.


Melon Vinaigrette with Cottage Cheese and Basil Chiffonade:
1/2 cup cantaloupe melon juice, fresh squeezed
3/4 cup watermelon juice, fresh squeezed
Pinch of Kosher salt and freshly ground black pepper
1/2 cup lemon juice, fresh squeezed
1 cup extra virgin olive oil
1/2 cup cottage cheese
1 Tablespoon basil leaves, finely sliced


Pour the cantaloupe melon and watermelon juices in a large bowl. Add the salt and black pepper; mix in the lemon juice. Whisk in the olive oil and adjust seasoning, if needed. When ready to serve, mix in the cottage cheese and the finely sliced basil leaves.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Roasted Corn Salad Salads And Dressings - Roasted Corn Salad

Salads And Dressings - Roasted Corn Salad
4 ears of corn, husked 1/2 cup corn oil, divided 1 cup prepared barbecue sauce 1 red bell pepper, diced 1 green bell pepper, diced 1 red onion, diced 2 TBSP. fresh lime juice 1 1/2 tsp. chopped garlic 2 TBSP. balsamic vinegar 1 bunch fresh cilantro, chopped Prepare hot indirect-heat fire in grill; oil grill rack. Rub corn with corn oil and place on grill. Baste corn with 1/4 cup barbecue sauce and turn continuously to avoid burning. Remove corn and let cool. In large bowl, combine red and green bell peppers, onion, lime juice and garlic.
PREVIOUS BOOKS

Salads And Dressings - Vegetable -  Quick Picante Salad Toss Salads And Dressings - Vegetable - Quick Picante Salad Toss

Salads And Dressings - Vegetable -  Quick Picante Salad Toss
6 cups torn romaine 2 cups tortilla cips or corn chips 2 medium tomatoes, cut into thin wedges 2/3 cup ripe olive slices 1/3 cup Pace picante sauce 1/3 cup bottled Italian dressing 1/2 cup (2 oz.) freshly shredded cheddar or Jack cheese 3 cups crispy cooked bacon slices, crumbled Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine picante sauce and dressing in screw-top jar or small bowl; shake or mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional picante sauce. Makes 6 servings
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT