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La Parma House Salad
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- #54756
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 head romaine lettuce
1/4 cup chopped red onion
1/4 cup chopped black olives
1/4 cup chopped green olives
1/2 cup chopped tomato
3/4 cup cubed fresh mozzarella cheese
1 tablespoon olive oil
2 cloves minced garlic
3/4 cup balsamic vinegar
1/2 cup pickled or roasted bell pepper strips
6 canned artichoke hearts, cut in half
1 teaspoon dried basil
salt and freshly ground black pepper to taste
directions
Tear the romaine leaves to the size desired and place in a serving bowl. Add the red onion, black and green olives, tomatoes and mozzarella.
Heat the oil in a saucepan over medium heat. Add the garlic and cook until golden, 2 to 3 minutes, being careful not to burn it.
Add the vinegar, increase the heat to medium-high and bring to a boil. Add the pepper strips, artichoke hearts, basil and salt and pepper to taste.
Pour the warm dressing over the salad.
added by
suzannaw
nutrition data
118 calories, 7 grams fat, 10 grams carbohydrates, 6 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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