Pep-Up Your Mid-Winter Salad (January 13 – January 19)

Pop a popular anti-pasta favorite onto your salad for peppy starter. The Italians are masters of many things including the preparation of Bruschetta. Basically, this consists of marinated baby tomatoes stacked onto crostini bread. It is delightfully flavorful. My suggestion is to make the marinated the baby tomatoes and then add the “Bruschetta” onto your favorite salad greens. There is no need for salad dressing because the marinade creates its own “dressing.” Simply cut fresh baby tomatoes in half. In a bowl with a sealing lid, hand-whip ¾ part high quality olive oil and ¼ part of a quality balsamic vinegar. Add a generous dash of kosher salt. Add the baby tomato halves and shake vigorously with the lid on. Marinate the tomatoes in the refrigerator for at least 6 hours. Shake again before layering the tomatoes onto of the salad greens. The tomato infused oil and vinegar serves as the “dressing.” Crusty garlic flavored croutons are a perfect addition, along with fresh Parmesan sprinkles to finish off this fantastic and fun salad. © Kelly McBride Loft

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