A red wine vinaigrette dresses this summertime salad.
"The Electric Kitchen" airing in June features "Ship to Shore Recipes with the U.S. Navy."
Parmesan gives salad a spark
"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.
Here is a recipe from petty officer Terry Moller. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Rub a large salad bowl with the cut garlic. Add lettuce, onion, cheese, mushrooms and tomato to bowl; toss lightly.
Midsummer Salad1 clove garlic, cut in half
1 head romaine, torn
1 small onion, thinly sliced
1/4 cup grated Parmesan cheese
1 cup thinly sliced mushrooms
1 tomato, diced
1 to 2 cups croutons
2 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
Combine dressing ingredients; whisk well. Add to salad and toss. Sprinkle with croutons and serve immediately. Serves 6.
Nutritional information unavailable.
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