Tuesday, July 31, 2012
My Idea of Fast Food #3
I can't believe it happened so quickly, but here's another in this little series of mine. It's that kind of season, a time for speedy suppers, maybe even assembly only. Again.
This throw together salad supper is zippy and zingy by virtue of kalamata olives, pepperoncini, and pepperoni. (Dang, I should have said peppy!) The beans and cheese, along with the pepperoni, add creamy, chewy texture and protein, so it feels like dinner instead of a bowl of leaves. Gotta have that bottom note to make it to bedtime without a snack. A hunk of crusty bread to mop up the last of the viniagrette helps, too. Quite continental, but so easy. A little slicing and stirring, and dinner's done.
The stirring would be for the vinaigrette. Please promise me that you'll make your own. It's just too simple and easy to leave to some factory and their God-knows-what additives. I mean, you're not even cooking. What's a little whisking?
This is another dinner that doesn't need a recipe really, but since it's handy I'll include it. Now, gotta go. I just thought of two more things I need to do tonight. Yikes!
Pepperoni and White Bean Salad
Adapted from Cooking Light Super Fast Suppers
6 cups baby spinach
2 cups grape tomatoes, halved
24 pepperoni slices, cut into thin strips
1 15-ounce can of white beans (navy or cannellini), drained and rinsed
1/3 cup sliced pepperoncini peppers, drained
1/4 cup sliced kalamata olives (or other black olives)
1/2 cup chopped parsley if desired
1/3 cup of your favorite vinegar
2 tablespoons or so extra virgin olive oil
Salt and pepper to taste
1/2 cup shredded Parmigiano-Reggiano
Combine the first 7 ingredients in a large bowl.
In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Pour dressing over mixture and toss well.
Spoon salad onto individual plates. Sprinkle with cheese.