Panzanella with Marinated Fresh Mozzarella (Tuscan Bread Salad)

Panzanella with Marinated Fresh Mozzarella (Tuscan Bread Salad)
MOZZARELLA FRESCA

1 large loaf crusty Italian bread, cut in 3/4- to 1-inch cubes
2 cucumbers, quartered lengthwise, peeled, seeded and diced
10 medium tomatoes, diced
1/4 medium red onion, thinly sliced
1 bunch fresh basil, coarsely chopped
1 22
1/2-ounce container Mozzarella Fresca*
marinated fresh mozzarella balls
1/2 cup reserved marinade
1/2 cup red wine vinegar
Kosher salt
Freshly ground black pepper
1. Place bread cubes on a baking sheet and let sit out overnight to dry.
This can also be done in a 200°F oven, but take care not to dry to the point
where it looks/feels like croutons.
2. In a salad bowl, combine bread cubes with cucumbers, tomatoes, onion
and basil; set aside.
3. Remove cheese balls from marinade and set aside.
4. Place 1/2 cup marinade in a mixing bowl. Add vinegar and salt and pep-
per to taste. Add to the salad, tossing gently. Let stand for 30 minutes.
5. Right before you’re ready to serve, add mozzarella balls to the salad
and gently mix.
Makes 6-8 servings.

Grilled Hearts of Romaine Salad

Grilled Hearts of Romaine Salad

Olive oil cooking spray
2 Andy Boy* romaine hearts
2 tomatoes, halved
Salt and pepper
4 ounces crumbled blue cheese, or
1/2 cup shredded
Parmesan cheese
1/4 cup prepared low-fat balsamic vinaigrette dressing (optional)
1. Preheat grill to medium-high.
2. Spray grill rack with cooking spray.
3. Lightly spray romaine hearts and tomatoes with cooking spray; season to taste with salt and pepper.
4. Place tomatoes and romaine hearts on the grill. Grill tomatoes, turning once, until tender. Grill romaine, turning occasionally, for 5-7 minutes, or until the outside leaves are slightly charred and begin to wilt.
5. Transfer grilled romaine hearts to a cutting board and immediately slice coarsely with a serrated knife. Chop tomatoes.
6. Place romaine on a large platter. Top with tomatoes and blue cheese or Parmesan.
7. Drizzle with vinaigrette. Makes 4 servings.
Tip: Arrange your favorite grilled steaks, chicken breasts or fish fillets on
top of this delicious smoky salad.

California-Style Pistachio Salad

California-Style Pistachio Salad SETTON PISTACHIO/SETTON FARMS

1 garlic clove,minced
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
6 tablespoons orange juice (1 orange, freshly squeezed)
3 cups mixed baby greens (watercress, arugula, frisée, radicchio, curly
endive and edible flowers)
1 tart apple, quartered, cored and sliced
1/2 cup crumbled blue cheese
1/2 cup Kirkland Signature California pistachios, shelled

1. Place garlic,mustard, vinegar and orange juice in a small bowl and whisk
to combine. Set aside for 5 minutes to let flavors mellow.
2. Wash and dry greens; divide equally among 4 salad plates.
3. Top greens with apples, blue cheese and pistachios.
4. Drizzle with dressing.
Makes 4 servings.