Sarasotas Sweet Spicy Tomato Salad Dressing Recipes

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
• For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
• For the bruschetta: Heat a grill pan over medium-high heat.
• Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

Steps:

• Blend vegetable oil, sugar, vinegar, ketchup, salt, celery seed, paprika, and dried minced onion in a blender until smooth.

Steps:

• Combine the olive oil, vinegar, sugar, mustard, Sriracha, ginger, celery seed, salt, pepper and 1/8 cup water in a blender. Blend well. Adjust the seasoning to taste.

Steps:

• 1. In small bowl whisk together oil, vinegar, honey, oregano, mustard, red pepper and garlic. Set aside.2. Cook MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS according to package directions.3. In large bowl toss together tofu, tomato, cucumber, beans, olives, onions and parsley.4. Arrange greens on 4 serving plates. Top with tofu mixture. Sprinkle with chik'n strips. Whisk oil mixture. Drizzle over each salad. Serve immediately.

Steps:

• Shrimp Salad -- In a medium size bowl, add the mayonnaise, yogurt (you can use all mayonnaise if you want, but I love the light flavor the yogurt adds. Also, if you like your salad a bit creamier, just add a bit more mayonnaise or yogurt. Stir in the lime juice, chipotle, salt and pepper and add in the cilantro, celery, olives, onion and diced shrimp. Toss well to combine.
• Sandwiches -- Just pile high. Shrimp salad, then avocado, tomato and cheese. Now croissants have plenty of butter in them, so just spray your grill pan or saute pan with a little non stick spray. If using whole wheat bread, I like to butter each side of the bread slices and then grill. If you don't want to grill, this is also just as good served cold with lettuce.
• When grilling I weigh them down slightly but not too much and grill just until the bread or croissant is golden brown and the cheese is melted. Using a heaving pan is a simple way to weigh them down.
• One NOTE: These are great served open face as well.
• Just Enjoy!

Steps:

• Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
• Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
• Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
• Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
• Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.

Steps:

• Simply add the mustard, sour cream, vinegar, worcestershire, garlic, sugar into a blender or small food processor and blend until smooth and creamy, just a minute or so. Then slowly add in the oil with the blender on low. Last, add the dill in the last few seconds, pulse to combine and check for salt and pepper seasoning.
• Refrigerate and serve over your favorite salad. I like to serve this over Recipe #413909.

Steps:

• Dressing -- In a small bowl or measuring cup, just mix the vinegar, oil, mustard, seasoning, salt and pepper. Set to the side.
• Tomatoes -- In a 13x9" pan, add just a couple tablespoons of the dressing in the bottom and set your tomato slices in it. Coat both sides well. Just let them hang out about 1 hour. You can put in the fridge, but I just keep them out at room temperature which is just fine.
• Topping -- Just mix the parmesan cheese and bread crumbs and slice your mozzarella for the topping on the tomatoes.
• Baking -- on a cookie or baking sheet line it with foil or parchment paper and lay out your marinaded tomato slices. Heat the oven to 425 and bake 10 minutes on the middle shelf until soft but not over done. Remove and then top with a slice of the mozzarella and then a tablespoon or so of the bread crumbs and parmesan mixture and a drizzle of olive oil. Put back in the oven for about 5 minutes until the mozzarella begins to melt and the topping gets slightly brown.
• Salad -- Just toss the salad in a bowl with the red onion, the juice of 1/2 lemon and some of the balsamic vinaigrette. NOTE: Depending on how much salad, you may have a little dressing left over. Just keep it for later, it is a great dressing.
• Plating -- Serve up the salad lightly dressed on each plate and top with a couple of the tomato slices.
• You can easily add some pan fried pancetta or bacon to the salad mix or even fresh cucumbers or mushrooms if you want. But I love just the spinach and tomatoes. ENJOY!

Steps:

• Well -- Directions are simple. For each sauce, simply mix all the ingredients in a small measuring cup and then brush on the meats or seafood or poultry as they grill, roast, broil, bake or pan sear. Nothing more. A simple idea to make your dish a bit unique.
• And remember, don't be afraid to add some extra flavors, or chopped nuts, or more spice, or more seasoning. But remember these are meant to be quick easy sauces for a quick dinner.
• Give them a try and enjoy!

Steps:

• Corn Bread -- Rough chop the corn bread. Some will be in crumbles and some in chunks. That is perfect. Put the cornbread on a baking sheet or cookie sheet and bake at 250 degrees for 1 1/2 hours until dry and very crispy. Every 30 minutes I give it a quick toss.
• Vegetables -- In a large bowl, add the red and green peppers, onion, parsley, cilantro, scallions, garlic, jalapeno, salt and pepper and toss well. Then add in the corn bread and toss well to combine.
• Dressing -- In a small cup or measuring cup or small tupperware container, add the oil, vinegar, lime juice and chili powder. Add to the salad and lightly toss.
• Served room temperature ENJOY!

Steps:

• Dressing -- Just mix all in a small bowl or dish and chill until ready to use.
• Serve -- Over your favorite. As I mentioned, I love iceberg lettuce, bacon, onion, cucumber and hard boiled eggs. But use your favorite.