Brewers Pub

Prosciutto, Tomato & Bocconcini Salad

December 09, 2007 By: Debbie Lee Category: Salad No Comments →

Yield Information

Yield:	4	servings
Number of Portions:	4

Quantity	Unit	Ingredient
250	grams	cherry-sized bocconcini cheese	halved
2	packages	cherry tomatoes	halved
1/2	cup	olive oil
2	tablespoons	balsamic vinegar
1	tablespoon	lemon juice
1/4		red onion	thinly sliced
6	slices	prosciutto
7		basil leaves	chopped
		salt and pepper	to taste

Place sliced tomatoes, cheese, onions, and basil in a bowl

In a separate bowl, whisk olive oil, vinegar, lemon juice, and salt and
pepper.

Pour oil mixture over tomatoes and cheese and toss.

Preheat oven to 300 F

Place prosciutto on a lined baking sheet and heat in the oven for 5 to 7
minutes or until brittle. When cool, break into pieces.

Top salad with prosciutto pieces and serve.

Enjoy…so yummy!

Contributed by Jennifer

Cucumber-Tomato Chunky Cheese Salad with Jumbo Croutons

September 10, 2007 By: Debbie Lee Category: Salad No Comments →

Yield Information

Number of Portions:

12

Quantity	Unit	Ingredient
1/3	Cup	olive oil
1/4	cup	white wine vinegar
2	teaspoons	fresh Basil	Chopped
1	teaspoon	fresh Oregano	chopped
1/4	teaspoon	granulated sugar
		salt and pepper
2		English Cucumbers
1	large	Red Onion
1		sweet Red and Green Peppers
3/4	pound	Dilled Havarti Cheese
20		jumbo black olives	pitted
2	pounds	Cherry Tomato
1/4	cup	Fresh Parsley	Chopped
		Jumbo Croutons

In a large salad bowl, whisk together oil and vinegar; stir in basil, oregano, sugar, and salt and pepper to taste.Trim cucumbers. With vegetable peeler, peel off strips 1/2 inch (1 cm) apart to create stripes. Cut into large chunks and add to bowl.

Slice onion thinly; add to bowl. Cut red and green peppers into 1/2 inch (1 cm) dice. add to bowl.

Cut Cheese into 1 inch (2.5 cm) cubes. Quarter olives lengthwise. Add cheese and olives to bowl along with tomatoes and parsley, toss to combine.

Coleslaw with Cumin-Line Vinaigrette

September 10, 2007 By: Debbie Lee Category: Salad No Comments →

Yield Information

Yield:	8
Number of Portions:	8

Quantity	Unit	Ingredient
1/3	cup	fresh lime juice
1/5	teaspoon	ground cumin
2	cloves	garlic	chopped
	dash	hot sauce a few
1/2	cup	olive oil
3		Carrot	peeled and shredded
1	medium	head of cabbage	shredded
1		red bell pepper	julienned
1		red onion	thinly sliced
1/2	cup	cilantro Fresh
		salt and pepper

Place first 6 ingredients in a blender and process until smooth.Combine rest of ingredients in a large bowl. Toss with dressing and season with salt and pepper to taste