After last week’s debacle with my attempts to master the DQ blizzard, I decided that I would use one of my Main Mans recipes. He is an AMAZING cook, and while I instinctively want to throw in the line, “YOU DON’T EVEN KNOW”…. The truth is, you can know and you will…as soon as you make this recipe. It is a REALLY simple Bruschetta Salad. It was so freaking good I ate an entire bowl of it without even breathing. But, this recipe is not only mind-blowing because of its deliciousness, it is also pretty healthy. That’s right, in this bad boy you’ll find, Tomatoes, Spinach and Cucumber… oh my.
We all know spinach is a great source of Vitamin K and Iron, but what is great about Tomatoes? Well, according to http://www.whfoods.com, the carotenoid, lycopene, found in tomatoes has been extensively studied for its antioxidant and cancer-preventing properties. Not bad, eh?
So, without further ado: here is Chef St-Aubin’s Bruschetta Salad.
– 8 Roma Tomatoes
– Half a package of fresh Basil (works out to be approximately 60 grams)
– 4 Green Onions
– Half a Cucumber
– 1-3 Cups of Spinach (depending on if you want the spinach or the tomatoes to be the main feature of the salad)
– 3 Teaspoons of Pesto
– 1 Cup of Olive Oil
– ½ Cup of Fig Balsamic Vinegar (or regular balsamic)
– 1 Teaspoon of Sea Salt
– 1 Teaspoon of Fresh Pepper
- Slice Tomatoes and then cut then into quarters
- Chop Basil
- Finely chop Green Onions
- Slice Cucumbers and then cut into quarters
- Combine Tomatoes, Basil, Green Onions, Spinach and Cucumbers
- In a separate boil, combine Pesto, Olive Oil, Balsamic, Sea Salt and Fresh Pepper
- Add liquid into the vegetable mixture. You may even want to drizzle some more balsamic over the top of your dish.