Italian Salad

Dressing an Italian salad

According to an Italian proverb, it takes four people to dress a salad well: a wise person for the salt, a generous person for the extra-virgin olive oil, a stingy person for the red wine vinegar, and a patient person to toss it all together. (Sometimes the proverb calls for a wealthy person adding balsamic vinegar.)

My daughters have a large project in Fashion Design at school that has been taking my time getting supplies and playing mommie chauffeur so I made the lasagna last night for dinner tonight. I put it all together, covered it and put in the frigerator. I will take it out and place it in the oven while I prepare some garlic bread and a salad. It will be a simple salad and most liley will not have all of the items listed in the ingredients. It will be nice to just put a few things together tonight. While it is baking I will make some pita bread to have for Wednesday night to warm up. Once you have good pita bread it is hard to go back to the store stuff.

Ended up gettting home late again. Threw together a salad and heated up th lasagan and made soem garlic bread by using texas toast. Very interesting is all I can say about the toast.










Garden Italian salad



1 cup broccoli florets
1 cup cauliflower florets
1/2 cup sliced carrot
1/4 cup chopped green pepper
1/4 cup chopped celery
1/2 medium cucumber, sliced
1/2 cup prepared fat-free Italian salad dressing
1/2 cup cherry tomatoes, halved
1/2 cup sliced fresh mushrooms

Bring 4 quarts of water to a boil in a large pot. Drop in broccoli, cauliflower, and carrots and blanch for 3 minutes. Remove vegetables and run cold water over them to cool. Drain well. In a large bowl, toss together broccoli, cauliflower, carrots, green pepper, celery, and cucumber. Pour dressing over mixed vegetables. Cover the bowl and allow to marinate for at least 4 hours. Add tomatoes and mushrooms just prior to serving.