On Wed, 11 Jun 2008 17:42:42 -0400, "kilikini"
> wrote:
>Lou Decruss wrote:
>> On Wed, 11 Jun 2008 12:48:26 -0400, "kilikini"
>> > wrote:
>>
>>> Dimitri wrote:
>>>> Mine is up in the air;
>>>>
>>>> Who's cooking?
>>>> What's cooking?
snip to my lou of a great pasta salad recipe.
>
>I feel like an idiot; thanks! A pasta salad would go over well and this
>looks excellent. Recipe saved!
>
>kili
>
kili
Another option might be the watermelon salad kimberly posted. I've
made it several times, it's cool and refreshing and is always a big
hit.
I add cucumber instead of the green tomato and a nice amount of feta
cheese.
When I travel with it, I put the ingredients in seperate ziploc bags
and assemble it when I get where I'm going.
Watermelon salad
1/2 Vidalia onion, thinly sliced (if you can't find a Vidalia, you can
use a white
onion)
2 tablespoons red-wine vinegar
2 tablespoons orange juice (preferably fresh)
2 teaspoons honey
1/2 jalapeņo, seeded, veined and finely minced
1 small garlic clove, halved
1 teaspoon salt
1/2 teaspoon freshly ground black peppercorns
6 tablespoons extra-virgin olive oil
3-pound seedless watermelon, rind removed, cut into 11/2-inch chunks
(about 6 cups)
1 medium green tomato, halved and thinly sliced
1/4 cup fresh whole mint leaves
4 cups arugula, tough ends removed
.. Soak the onions in a large bowl of ice water for 20 minutes. Drain,
blot with a
paper towel, and set aside.
.. While the onions soak, whisk the red-wine vinegar, orange juice,
honey, jalapeņos,
garlic halves, salt and pepper in a medium bowl. Set aside for 10
minutes, then
remove and discard the garlic and slowly whisk in the olive oil. Taste
for seasoning
and adjust if necessary.
.. Place the watermelon, green tomatoes, onions and fresh mint leaves
in a large bowl.
Season with a little salt and pepper, add the arugula and the dressing
and gently
toss to coat. Taste for seasoning and serve immediately.
It is *good*, even my 13 yr old liked it...and she is picky
kimberly
koko
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updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw