The “Rubber Chicken Dinner” season has begun; let the cheap
wine flow!
A Culinary Diva likes culinary challenges, but getting
through the Rubber Chicken Dinner Season is particularly difficult for me. I usually avoid the buffet tables and merely
nibble for appearance sake during a sit-down dinner ordeal. So I find it advisable to eat before the
event or afterwards and am always looking for something light to accommodate
these needs. As part of the FoodBuzz Tastemaker Program with Marzetti
Simply Dressed, I received a complimentary bottle of Marzetti Simply
Dressed Salad Dressing. This gift presented
the perfect opportunity to do a little experimentation for some quick and easy
dishes for the busy social season ahead of me.
There are ten varieties of Marzetti Simply Dressed Salad
Dressing to select from and, trust me, selection is no small task given the
wide variety and uniqueness of their salad dressings. The Marzetti products are made from all-natural
ingredients and do not contain preservatives – which is a major plus in my
book. I ended up purchasing four more
because they sounded so interesting.
For my first experiment, I selected the Greek Feta salad
dressing made with extra virgin olive oil and sea salt. This salad dressing has
a light and creamy texture and will not weigh down your salad like so many
creamy dressings do. I thought this
would perfectly compliment the salad’s principal ingredients: cantaloupe and feta cheese.
This salad was inspired by a local CSA website that featured
a recipe with cantaloupe and feta cheese.
Cantaloupe and feta cheese are a natural pairing with the saltiness of
the feta cheese working well with the sweet, luscious flavors of the
cantaloupe. But I thought the Marzetti
salad dressing could support a broader platform of tastes. So I chose spicy arugula for the greens and
added freshly crisped bacon and cool, refreshing cucumber. The result is an explosive taste sensation,
rather like the image conjured by a Jackson Pollock painting. This salad can be an appetizer or an
entrée. Either way, it is a showstopper.
Cantaloupe, Feta and
Arugula Salad
Ingredients:
1 small cantaloupe, seeded and diced
1 small cucumber, peeled, seeded and diced
½ cup crumbled feta cheese
10 Kalamata Olives sliced
4 strips of crisped bacon, crumbled
¼ cup Marzetti Simply Dressed Greek Feta Salad Dressing
1 bag arugula
Place ¼ cup of Marzetti Simply Dressed Greek Feta Salad
Dressing in bottom of large bowl. Add
the arugula and toss until coated. Add
in ¾ of the diced cantaloupe, cucumber, feta cheese, olives and bacon to the coated
arugula. Mix well.
Divide salad into four first course portions or two main
course portions. Garnish with remaining
cantaloupe, cucumber, feta, olives and bacon.
We paired the salad with a discovery from a recent trip to Lodi, California. The Van Ruiten 2008 Reserve Double Barrel Chardonnay accentuated the flavors of the salad. The wine is light in alcohol at only 12%, has a crispness about it with slightly spicy overtone .
Enjoy!
To locate Marzetti Simply Dressed near you:
To explore the Van Ruiten Wines:
This is one of several posts I've read highlighting T.Marzetti's dressing. I'll have to get some and try it out!
ReplyDeleteLove it! Sounds refreshing in more ways than one.
ReplyDeleteLooks delicious. I will have to try that dressing as well.
ReplyDelete