Happy Summer to everyone from Good Living Products. I wanted to share a very good summer receipt I found the other day. It is great to have with your lunch or dinner or at a family BBQ. We have been having alot of those lately and its so fun with.
Basil-Tomato Salad Ingredients
1 recipe Lemon Vinaigrette, recipe below
1 small baguette or French roll
2 Tbsp. olive oil
2 cloves garlic, minced
1 small head green leaf lettuce, torn (6 cups)
3 cups fresh basil, torn
2 cups grape tomatoes, halved, or chopped plum tomatoes
1/2 cup pine nuts, toasted
2 oz. Parmesan cheese, shaved
Directions
1. Prepare Lemon Vinaigrette; set aside.
2. Preheat oven to 425 degrees F. Split baguette in half horizontally. In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.
3. In large bowl combine lettuce and basil. In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese . Serve with breadsticks and Lemon Vinaigrette. Makes 6 servings.
Lemon Vinaigrette: In small screw-top jar combine 1/2 cup olive oil, 1 tsp. finely shredded lemon peel, 1/3 cup lemon juice (1 large lemon), 4 cloves minced garlic, 1 tsp. sugar, 1/4 tsp. salt, and 1/4 tsp. ground black pepper. Cover; shake well.
1 small baguette or French roll
2 Tbsp. olive oil
2 cloves garlic, minced
1 small head green leaf lettuce, torn (6 cups)
3 cups fresh basil, torn
2 cups grape tomatoes, halved, or chopped plum tomatoes
1/2 cup pine nuts, toasted
2 oz. Parmesan cheese, shaved
Directions
1. Prepare Lemon Vinaigrette; set aside.
2. Preheat oven to 425 degrees F. Split baguette in half horizontally. In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.
3. In large bowl combine lettuce and basil. In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese . Serve with breadsticks and Lemon Vinaigrette. Makes 6 servings.
Lemon Vinaigrette: In small screw-top jar combine 1/2 cup olive oil, 1 tsp. finely shredded lemon peel, 1/3 cup lemon juice (1 large lemon), 4 cloves minced garlic, 1 tsp. sugar, 1/4 tsp. salt, and 1/4 tsp. ground black pepper. Cover; shake well.
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