You are here: Seasoned Cooking » All Issues » January 2000 Issue » This Article » Page 3
 
January 2000 Issue
Salad to Soup
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Shake Off the Sugar

Helping you stay on a healthy low carbohydrate diet, using low glycemic carbs, increased fiber, healthy fats, and adding to your knowledge of nutri...

Thai Foods!

This site promotes famous hot & spicy foods of Thailand : Tom Yum Koong , Pad Thai ,Som Tam etc. All with recipes.

FoodTips.com

Use this tool to get to one of many grocery store sites, where you can find ideas for dinner, save with internet coupon specials and keep the kids ...

Kids in the kitchen free cooking website

The KIDS IN THE KITCHEN WEBSITE offers free recipes and tips for cooking with your children.

Home Cooking

Easy to cook Indian & Fussion Vegetarian cooking.
 

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
 

Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.