Melon Prosciutto Salad

Melon Prosciutto Salad

by | Jul 1, 2014 | Recipes

Melon Prosciutto Salad

Prep time:  
Total time:  
 
Serves: 8
 
This colorful salad recipe from Red Gold would be a fine addition to an Italian meal. Parmigiano-Reggiano provides a nutty contrast to the sweet melons.Melon Prosciutto Salad
Ingredients
  • ½ MEDIUM HONEYDEW MELON, CUBED
  • 1 MEDIUM CANTALOUPE, CUBED
  • 1 (28 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES, RINSED AND DRAINED OR 1 (28 OUNCE) CAN RED GOLD® DICED TOMATOES, RINSED AND DRAINED
  • 2 TABLESPOONS CHOPPED FRESH MINT
  • 1 TEASPOON FRESH LEMON JUICE
  • SALT AND BLACK PEPPER TO TASTE
  • 1 CUP SHREDDED LETTUCE
  • 2 OUNCES THINLY SLICED PROSCIUTTO, COOKED AND CUT INTO STRIPS
  • ½ CUP SHREDDED PARMIGIANO-REGGIANO CHEESE
 
Instructions
  1. IN A LARGE MIXING BOWL COMBINE THE FIRST 7 INGREDIENTS, TOSSING GENTLY TO COMBINE. ARRANGE THE MELON MIXTURE ON A SERVING PLATTER. PLACE PROSCIUTTO EVENLY OVER MELON MIXTURE AND SPRINKLE WITH CHEESE.
  2. GARNISH WITH CRACKED BLACK PEPPER AND FRESH MINT SPRIGS, IF DESIRED.
  3. SUGGESTION: COOK PROSCIUTTO, BETWEEN PAPER TOWELS, IN MICROWAVE FOR 2 TO 3 MINUTES OR UNTIL LIGHTLY CRISP.
 
 
 
 
 
 
 
 
 
 
 
 


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Garden Style Primavera

Garden Style Primavera

by | Jul 1, 2014 | Recipes

Garden Style Primavera

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Here’s a quick and easy recipe from Red Gold – perfect for the vegetarians in your household. Garden Style Primavera
Ingredients
  • 6 OUNCES BOW TIES PASTA, COOKED AND DRAINED
  • 1 (6 OUNCE) JAR ARTICHOKE HEARTS, SAVE MARINADE
  • 2 GARLIC CLOVES, MINCED
  • 1 TEASPOON DRIED ROSEMARY, CRUSHED
  • 1 GREEN BELL PEPPER, CUT INTO STRIPS
  • 1 CARROT, CUT INTO JULIENNE STRIPS
  • 1 ZUCCHINI, CUT INTO JULIENNE STRIPS
  • 1 (28 OUNCE) CAN RED GOLD® CRUSHED TOMATOES
 
Instructions
  1. TOSS THE PASTA WITH 3 TABLESPOONS OF THE ARTICHOKE MARINADE; SET ASIDE.
  2. CUT ARTICHOKE HEARTS IN HALF. IN A LARGE SKILLET COOK GARLIC AND ROSEMARY IN 1 TABLESPOON OF THE ARTICHOKE MARINADE. ADD GREEN BELL PEPPER, CARROT, ZUCCHINI AND RED GOLD® CRUSHED TOMATOES.
  3. COOK, UNCOVERED, OVER MEDIUM-HIGH HEAT FOR 5 TO 6 MINUTES OR UNTIL VEGETABLES ARE TENDER AND SAUCE IS THICKENED. ADD ARTICHOKE HEARTS AND SPOON OVER PASTA. OPTIONAL: SERVE WITH GRATED PARMESAN CHEESE.
 
 
 
 
 
 
 
 
 
 
 


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