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Tomato and feta cheese

8 cups torn mixed salad greens
12 ounces cooked skinless chicken or turkey breast, lean beef, or pork, sliced
1 cup cherry tomatoes, halved
1/2 cup sliced, halved cucumber
1/4 cup small fresh basil leaves
1/4 cup crumbled reduced-fat feta or goat cheese (1 ounce)
1 tablespoon pine nuts, toasted
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallots
11/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
In a very large bowl combine greens, meat, tomatoes, cucumber, and basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Top with feta cheese and pine nuts. Serve immediately.
Red Wine Vinaigrette: In a small bowl combine vinegar and shallots. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.
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