Bruschetta Salad

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INGREDIENTS

3 C roma tomatoes, chopped

1/2 red onion, chopped

1/4 C fresh basil, chopped

1/2 teaspoon salt

1/3 teaspoon black pepper

2 Tbs balsamic or red wine vinegar

1 Tbs olive oil

2 C croutons

DIRECTIONS

  1. Combine tomatoes, onion, basil, salt, black pepper, vinegar and oil in a bowl.

  2. 2 Stir croutons in the salad and serve.

TIP

If you do not plan to serve the salad right away, wait until just before serving to add croutons.

Kale Caesar Pasta Salad

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UT Extension agent Lindsay McGheean served up this delicious Kale Caesar Pasta Salad on Jan. 12, 2019 at the Winter Farmers’ Market. Be sure to stop by her booth through the end of the season… she’s always featuring something new! Here’s the recipe:

INGREDIENTS:

1 pound bowtie pasta

1 pint small tomatoes (grape or cherry)

1 tablespoon extra virgin olive oil

Salt and ground pepper

1 bunch kale, stemmed and chopped

2 cups creamy Caesar dressing (1 cup and the rest is to taste)

4 ounces Parmesan cheese, grated

DIRECTIONS

  1. Bring a pot of water to boil and season with salt. Cook the pasta. Drain and place in large bowl.

  2. Preheat over to 425 degrees. Place the tomatoes on small tray, drizzle with extra virgin olive oil and toss. Season with salt and black pepper. Roast about 8 to 10 minutes.

  3. Chop kale into small pieces and add to the pasta and tomatoes. Pour 1 cup of dressing onto salad and gently toss. Sprinkle with Parmesan cheese. Refrigerate for one hour before serving.