Crispy Proscuitto Cups with Caprese Chopped Salad Recipe

January 28, 2013 in Appetizers

Proscuitto Cups 2

Crispy Proscuitto Cups with Cparese Chopped Salad

I decided to attempt some Sans-Fork salads by making edible cups. I had seen this wacky idea to make bacon baskets, but they just seemed too greasy . . and heavy, and UN healthy for my plan. Proscuitto to the rescue. Here’s the entire recipe: 1) get 1 pound of thinly sliced Proscuitto, 2) brush 12 muffin tins with vegetable oil, 3) heat up your oven to 400 degrees, 4) Line each muffin tin with a slice of proscuitto, 5) stuff the cup with aluminum foil so the Proscuitto “cup” will hold its shape while cooking, and 6) bake for 12 to 15 minutes, until, obviously, crispy. That’s it.

Oh yes, then cool and stuff with a favorite filling. Caprese chopped into little cubes sounded perfect. So, fresh mozzarella, tomatoes and basil tossed with a little of your favorite vinaigrette. Cinchy! Might try egg salad next!

Crispy Proscuitto Cups

Crispy Proscuitto Cups with Caprese Chopped Salad

– posted by Donna

Share

Avocado Chopped Salad Two Ways

June 15, 2011 in Healthy Fare, Side Dishes, Vegetarian Entrees

Potato Galette Avocado Salad Square

Potato Gallette Avocado Chopped Salad

I grew up in heat. Lots of heat. Giant blow-dryer heat. Cook-an-egg-on-the-sidewalk heat. Skin-sticks-to-the-chair heat.

They say in Tucson, “it’s a dry heat,” so it feels cooler. I disagree. If it’s 115 out, it’s hot, hot, HOT.

We kids used to do odd things to keep cool in the summers. We ran through the sprinklers. We laid in the shady carport so our bare stomachs could be against the cool smooth cement playing Go Fish.  We drank lemonade all day long. We rode around town at night with all the car windows rolled down. Sometimes we ate banana splits for dinner. And we ate tons and tons of cold salads.

One of my favorites is the simplest chopped salad you can make: cool, creamy avocados paired with ripe tomatoes and tart grassy green onions. All tossed with a light Cilantro Lime Vinaigrette. This is a salad that just screams “SUMMER” in your mouth, and on your plate.

Grilled Shrimp Avocado Square

Avocado Chopped Salad topped with Smoked Paprika Grilled Shrimp 

 

It’s also a healthy take on potato salad for the June Daring Cooks challenge and the potato version makes for a perfect Meatless Monday treat.

So, let’s summarize: easy, cool, refreshing, healthy. Summer conquered!

This post was just made a part of a link party for California Avocados! Check it out:  Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.

Read the rest of this entry →

Share