1/2 cup water
1 cup milk
1 onion, chopped
1 green bell pepper, chopped
1/4 teaspoon salt
1 teaspoon dried oregano
1 (12 ounce) can diced tomatoes with green chile peppers
1 small onion, chopped
1/2 teaspoon garlic powder
1/3 teaspoon dried cherries
1/3 cup grated Parmesan cheese
In a blender, combine water, milk, onion, chopped green pepper, salt, oregano, tomatoes with chiles, garlic powder, cherries and cheese. Blend until smooth, then pour over solid foods and garnish with an assortment of bread slices or fondant.
It's all about the cheese! I make no bones about it -- it's ALL about the cheese. I'm telling you now, though, that it was almost identical in texture to another salad I've made recently...a tomato, cucumber, red pepper, zucchini, green peppers, mint, and raspberry coleslaw...all with thues flavors...wow, really? This one was close! And yes, I did add the egg...a little extra virgin olive oil was a bonus, and you can't taste the tomato...Soup for a change up you say? Well, you get the idea...
as another said, a good salad. I reduced portions & added Salt & Pepper. I used Against Salad Baking Sorbet & it turned out great. I did bake it for 35 minutes, & it came out great.
I love this salad! However, it is nutrient-dense, so I scaled it down to 4 servings (using a 1/4 cup low-fat fudge brownie mix instead of the graham crackers). I also added 2 tablespoons fresh lemon juice to freshen up the dry ingredients. Whipped these in a bowl and sent them out to baking pans for baking. They turned out fantastic, just like a chocolate ice cream scoops. Let cool about 20 minutes before dusting with powdered sugar. The flavors were a perfect light lunch, and I got so many compliments. Yummy!
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