Tucson Az. has lots of 100+ degree days, so cooking is not always an option for Frankie & the girls. However, a Healthy meal always is a priority for them. So a good balanced salad is a preferred choice.
For this salad, Ashlee very carefully rolls the deli meats, while Hailey cuts the meats and tomatoes with a plastic knife for safety, Frankie prepares the Parmesan Toasts, and Ashlee arranges salad on platters.
It’s a quick, easy, balanced ‘Family Dinner’, prepared in less than 30 minutes, almost ‘no-clean-up’, to be enjoyed ‘Picnic Style’ on the livingroom floor, watching a good family movie.
I hope that you & your children enjoy this ‘Picnic Dinner’ together.
Ingredients:
1 loaf fresh Italian bread, sliced crosswise * approx. 2 slices per person *
Olive oil flavored cooking spray
Grate Parmesan cheese
1, 16 oz. pkg. mixed salad greens * European-style is their favorite *
4 slices, thinly sliced, Deli Roast beef , approx. 1/4 pound of meat
4 slices, thinly sliced, Deli Turkey meat, approx. 1/4 pound of meat
1 pint of Cherry Tomatoes, rinsed, cut in half
1, 4oz. container of Blue Cheese, crumbled
Raspberry Vinaigrette * any dressing will do. Fruit flavered gives a fresh summer flavor*
Directions:
On individual platters arrange salad greens.
Place roast beef and turkey on cutting board, layed out flat.
Stack two slices of roast beef on two slices of turkey, roll jelly- roll style, cut crosswise into one inch pieces, arrange on salad greens.
Arrange cut Cherry tomatoes around each platter.
Crumble Blue cheese around salad evenly.
On foil lined baking pan, place slices of Italian bread.
Gently spray each slice with olive oil spray and top each slice with about 1 tsp. of Parmesan cheese.
Broil about 3 1/2 inches from heat source until lightly browned, about 5-6 minutes.
Remove from heat, transfer to salad plates.
Drizzle Raspberry vinaigrette evenly over salad.
Serve cubed melon and strawberry slices over plain low fat yogurt for dessert.
{ 1 trackback }