Garden Bounty Fontina Salad Recipes

GARDEN BOUNTY FONTINA SALAD

Garden Bounty Fontina Salad image

Out of ideas for using all that summer produce? This is the ticket to turning zucchini, tomatoes and sweet corn into something special.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients

4 cups torn arugula
1 1/2 cups cherry tomatoes, cut in half
6 oz fontina cheese, cubed
2 small zucchini, cut in half lengthwise, then sliced
2 ears fresh sweet corn, cooked, corn cut off, ears discarded
1 small cucumber, peeled, seeded, diced
1/2 cup walnut halves, toasted
1/4 cup olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper

Steps:

In 3-quart bowl, layer salad ingredients in order listed.
In small jar with tight-fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; toss salad with dressing just before serving.

Nutrition Facts : Calories 240, Carbohydrate 11 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g

GARDEN BOUNTY PANZANELLA SALAD

Garden Bounty Panzanella Salad image

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
4 large tomatoes, coarsely chopped
1 English cucumber, coarsely chopped
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup Italian salad dressing

Steps:

In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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