Thursday, January 3, 2013

Update from the Field: Mediterranean Salad

According to eyewitnesses, a Huey helicopter crashed in the northeastern corner of Coweta County, Georgia. No determination can be made as to the cause of the crash but witnesses claim to have heard sniper fire before the pilot lost control of the craft. From the brief observations made by locals, the helicopter may have belonged to a U.S. Army outpost in the area.

Local residents did make an attempt to locate the wreckage. After searching for most of the following day, the crash site was found. Unfortunately, there were no survivors  and the wreckage had already been picked clean by scavengers. As more information becomes available, we will keep you updated.

In addition to providing updates on regional developments in Survivor camps and accurate Walker movements the WDSCB will continue to provide timely nutritional information for the health and welfare of all Survivors

This week we present Mediterranean Salad; adapted from an original recipe courtesy of Krista. A tangy garlic vinaigrette turns these humble pantry ingredients into a memorable and nutritious main dish. Cannellini beans provide both protein and complex carbohydrates to keep your Group satisfied and fast on their feet. The inspired addition of shelf-stable Roka blue cheese spread and capers can almost be called gourmet.  

Krista...we don't know how we've survived this long in the Zombie Apocalypse without your Mediterranean Salad but fortunately; we no longer need to!

Mediterranean Salad

1 (15 oz) can Artichoke Hearts, drained and quartered
1 (15 oz) can Black Olives, drained and sliced
1 (15 oz) can Diced Tomatoes, drained
1/2 cup Pickled Onions, drained and chopped (sweet variety if you can scavenge it)
1 (15 oz) can Cannellini beans, drained
1 small jar capers (about 4-5 tablespoons), drained

1 (5 oz) jar Roka Blue Cheese Spread

3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Red Wine Vinegar
2 Tbsp. Water
1 tsp. Oregano
1 tsp. Black Pepper
1 tsp. Sea Salt
1 tsp. Garlic Powder
1 tsp. Dijon Mustard
1/4 cup dried Parsley

In a large bowl, combine all salad ingredients except the blue cheese spread. Chop the artichoke hearts if they are in large pieces. 

In a small bowl, combine all of the vinaigrette ingredients and whisk until well blended.

Pour gently over salad ingredients. Using two large serving spoons, toss salad and vinaigrette until well blended. Allow salad to sit for at least 30 minutes before serving to allow flavors to blend. Stir well again before serving to make sure each serving has plenty of dressing.

Serve on plates and top each serving with four or five tiny dollops of blue cheese spread.

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