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Brigit's Grilled Vegetable, Olive, Avocado, Tomato and Basil Salad
Ingredients (Per Person)
•
 Cold grilled vegetables (celery, mushrooms, bell peppers) to taste
•
 Pimiento stuffed mammoth olives to taste
1/3
 Avocado
1
 Tomato
•
 Extra Virgin Olive Oil (EVOO)
•
 Balsamic vinegar from Modena
•
 Freshly squeezed lime
•
 Sea salt and pepper to taste (advisable to freshly grind)
Preparation
•
 Slice cold grilled vegetables into bite sized pieces.
•
 Slice avocado, tomato and olives.
•
 Slice basil leaves and combine all ingredients on serving plate.
•
 Season with Spike Original Magic freshly ground pepper, extra virgin olive oil, balsamic vinegar, and lime juice to taste.
•
 Serve with toasted whole wheat Oroweat sandwich thin sprinkled with Spike Original Magic and drizzled with EVOO
Two Beans, Lettuce, Tomatoes, Orange Salad
Comments
•
 We totally love good leftovers which can be reinvented into creative combinations, as Brigit did with the leftover grilled vegetables. Brigit often says: "It's better the next day."
Wine and Beverage Pairing
•
 Vermentino Maremma Toscana IGT, Lambrusco di Sorbara DOC Rosa, Gambellara Classico DOC, Montepulciano d'Abruzzo DOC Avelisa.


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    July 16, 2010
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