Monday, May 30, 2011

Rustic Salad with cheese and Black Forest prosciutto

Today we went for a family outing to the Great Falls Discovery Center in Turners Falls. It was a nice little place with cute displays. We also included in a short walk down to the water to look at the falls. The water was quite high and fast, LittleGrouch enjoyed the sight of it. On the way back we stopped for lunch at the People's Pint in Greenfield, where they serve food made from local ingredients. The staff is friendly and they have some toys to keep the kids busy. We had burgers for lunch, so I decided to just prepare a nice cold salad for dinner. HubbyGrouch doesn't like lettuce, so I arranged his salad on a bed of baby spinach and mine on mixed greens.


Ingredients:
3-4 ounces salad greens of you choice (e.g. garden mix, baby spinach, spring mix)
4 inch piece of cucumber, quartered lengthwise, then cut into thin slices
1/2 of a yellow bell pepper, cut into 1 inch by 1/4 inch sticks
2 plum tomatoes, quartered lengthwise, cut into 1/4 inch thick slices
4 spring onions, thinly sliced
2-3 ounces Monterey Jack cheese, cut into 1 inch by 1/4 inch sticks
4 slices Black Forest Prosciutto, chopped
1/2 apple, cut into 1 inch by 1/4 inch sticks
12 stuffed green olives, halved lengthwise
2-3 tbsp chopped walnuts

salad dressing of your choice
rustic bread (e.g. pain au levain, peasant loaf, rye bread, multigrain)

Spread the greens onto to dinner plates. Then top with remaining ingredients in the given order (or other). Serve with dressing and bread of your choice.

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