Fresh Summer Salads from Tyler Florence
Updated 4:29 PM EST, Mon, May 3, 2010
from Tyler Florence
Arugula, Roasted Cherry Tomatoes and Bocconcini SaladServes: 4
Preparation Time: 35 Minutes
Cook Time: 15 Minutes
32 cherry tomatoes, on vine
1/4 cup olive oil
2 cloves garlic, thinly sliced
4 sprigs fresh thyme leaves
6 cups lightly packed baby arugula or baby spinach leaves
3/4 cup Wish-Bone® Italian Dressing
24 bocconcini (fresh mozzarella cheese balls)
1/2 cup fresh basil leaves
Preheat oven 350°.
Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper. Roast 15 minutes or until tomatoes are tender and start to burst.
Toss arugula with Wish-Bone® Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper.
Grilled Italian Chicken Salad With Romaine Spears And Roasted Red Peppers
A Tyler Florence Recipe
Preparation Time: 15 Minutes
Marinate Time: 1 Hour
Cook Time: 1 Hour
4 large boneless, skinless chicken breasts (about 1-1/2 lbs.)
1-1/2 cups Wish-Bone® Italian Dressing, divided
4 lemons, cut in half
1 red bell pepper, sliced into thick strips
2 cups panko bread crumbs
1/2 cup flat-leaf parsley
1/4 cup extra virgin olive oil
1 clove garlic, minced
Kosher salt and ground black pepper
3 heads romaine lettuce hearts, quartered lengthwise
1. Preheat oven 350°.
2. Add chicken and 1 cup Wish-Bone® Italian Dressing in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator 1 hour.
3. Remove chicken from marinade, discarding marinade. Heat large nonstick grill pan over medium heat and cook chicken, turning once, 15 minutes or until chicken is thoroughly cooked. Grill lemons and red pepper, turning once, 5 minutes; set aside.
4. Pulse bread crumbs, garlic, parsley, olive oil and salt and pepper in food processor several times until crumbs turn bright green. Spread crumbs on baking sheet, then bake 7 minutes or until crispy.
5. Arrange lettuce on large platter, then top with grilled chicken and peppers. Drizzle with remaining Dressing. Sprinkle with some of the toasted bread crumbs, reserve remaining crumbs to use another day. Then squeeze grilled lemons over salad. Garnish, if desired, with parsley.
First Published: Apr 27, 2010 3:57 PM EST