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January 2000 Issue
Salad to Soup
by Ronda L. Halpin
Table of Contents | Single-page view

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Spinach and Tomato Salad

This refreshing salad is perfect for serving with bistro-style chicken or steak sandwiches. It's also a welcome guest at any backyard barbeque.
  • 1-2 large tomatoes, depending on your tastes
  • 3 c. torn spinach leaves
  • 3 T. olive oil
  • 3 T. balsamic vinegar
  • 2 garlic cloves, minced
  • 1 T. minced basil
  • 1 T. minced oregano
  • 1 T. minced parsley
  • 3 T. grated parmesan cheese
Cut tomatoes into bite-sized chunks. Combine with the spinach leaves in a large serving bowl. Set aside.

For the dressing, combine the oil, vinegar, garlic and herbs in a screw-top jar. Position the lid on the jar and shake vigorously to mix. Pour the dressing onto the prepared vegetables and toss to coat. Sprinkle with grated cheese and serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes


Italian Garden Soup

Adding the remains of a Spinach and Tomato Salad -- dressing and all -- to this soup gives it a slight tang and a colorful appearance.
  • Cooking spray
  • 1 c. sliced zucchini
  • 1/2 c. coarsely chopped onion
  • 1/2 c. coarsely chopped red pepper
  • 5 c. chicken or vegetable broth
  • 1 c. white kidney beans, rinsed and drained
  • 2 c. Spinach and Tomato Salad
Heat the cooking spray in a stockpot. Add the zucchini, onion and pepper and sauté over medium heat until softened, but not browned. Add the broth and simmer, covered, for 10 minutes. Add the kidney beans and Spinach and Tomato Salad and continue cooking for an additional 10 minutes. Serve hot with a bit of crusty bread.
  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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