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Try to plan just the right amount of
foods to take. That way, you won't have to worry about the storage or safety of
leftovers.
When taking foods off the grill, put them on a clean plate, not the same platter
that held raw meat.
When preparing dishes like chicken or cooked meat salads, use chilled
ingredients. In other words, make sure your cooked chicken has been cooked and
chilled before it gets mixed with other salad ingredients. |
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Gazpacho Bread Salad
1 1 lb. loaf crusty Italian Bread
4 plum tomatoes (quartered, seeded)
2 roasted red peppers (cut in strips)
2 C. cucumbers (peeled, seeded, diced)
2 T. parsley (chopped)
1 C. basil (chopped)
1/2 bunch Green Onions (chopped)
1 C. Calamata or Black Olives
Gazpacho Vinaigrette
4 plum tomatoes seeded, chopped
1/2 C. red onions chopped
1/2 C. balsamic vinegar
1/4 C. olive oil
2 garlic cloves
salt and pepper to taste
Cut Italian bread in bite-size pieces (1/2" by 1/2"). Toast the bread in the
oven for about 7 minutes or until golden brown.
While bread is toasting, roast red peppers over an open flame until the skin is
black and charred. Place the charred peppers in a bowl and cover with plastic
wrap to steam. This helps peel the skin off the peppers.
Prepare the tomatoes and cucumbers, basil, parsley and green onions. Set aside.
Mix all the ingredients in a large bowl except the dressing. Add dressing right
before serving and toss gently.
Let stand for about 10-15 minutes so the bread soaks up the gazpacho
vinaigrette.
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