Blue Tomato Salad
1
saucepan
2
cups olive oil
4
cups tomatoes – halved
2
cups red onions – chopped
1
large salad bowl
½
cup basil leaves
1
bag salad mix
2
tsp fennel seeds
1
tsp vinegar
1
tsp sea salt
1
Tbsp black pepper
2
cups blue cheese – crumbles
1
cup olives – pitted and halved
In
a saucepan, heat 2 cups of olive oil over “Medium” heat. When the
oil starts to bubble, add tomatoes and red onions to the oil. Cook
the ingredients until the onions are tender. Reduce your stove's heat
to “Low” and stir the ingredients for 5 minutes. Turn off the
heat and let the mixture cool. Next, in a large salad bowl, combine
basil leaves, salad mix, fennel seeds and vinegar. Toss the salad
until it is well blended. Blend the tomato/onion mixture into the
salad and then freeze the salad for 30 minutes. Lastly, remove the
salad from your freezer and blend sea salt, black pepper, blue cheese
and olives into the mixture. Toss the salad thoroughly before serving
with any chicken or meat dish.
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