Wednesday, July 25, 2012

CAPRESE SALAD WITH A TWIST


It’s been a while since I’ve posted, & I hope you’ll like what I came up with tonight.  I made an easy salad with summer vegetables (some from my sister-in-law’s garden) that was a quick, light, & perfect for a hot summer night. 

INGREDIENTS
Yield = 2 large or 4 small servings
1
Large yellow/crook-neck squash, cut lengthwise in ~5mm slices
1
Large red bell pepper, cut into wide lengthwise strips
½
Red onion cut in quarters (keep segments together)
3-5
Small tomatoes, cut in wedges (sixths)
1 cup
Mozzarella cheese cut into bite sized pieces
½
Lemon (fist-sized), juiced
?
Olive oil, amount equal to lemon juice
1
Garlic clove, minced or crushed
?
Fresh basil, cut into thin strips.  I used two sprigs that yielded about 3-4 Tbsp

PREPARATION
1.  Grill the squash, red bell pepper, & onion either in a grill basket over a BBQ, or on the stove top.  You may have to work in batches depending on your pan size.   Brush the veggies with a little olive oil before cooking.
2.  Set the grilled vegetables aside to cool

3.  In a large bowl, whisk the garlic, olive oil, & lemon juice together.    

4.  Once the grilled veggies have cooled a little, cut them into bite-sized pieces.  Add them to the large bowl with the lemon dressing.  Toss gently to coat with dressing.
5.  Add the tomatoes, basil, & mozzarella cheese.  Toss gently to combine everything & coat well with the dressing.


6.  Chill in the refrigerator if you wish, or serve slightly warm.

Enjoy!

SUGGESTIONS
Use left-over kabob veggies if you have them
Omit the tomatoes if you avoid them 

YOU DON’T HAVE A MORTAR & PESTLE, ZESTER OR JUICER? 

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Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
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1 comment:

  1. This looks yummy, thank you for posting!

    ReplyDelete

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