Soup & Salad

 Soup & Salad: a classic combo. Pb & J, salt and pepper, Sonny and Cher, soup and salad. They just belong together!

 

 

So, here’s a couple different takes on a favorite lunch or dinner combination. First, a fresh, summery salad with our cheesy Tortellini soup. And second, a warm eggplant and kale salad with our black bean soup.

Tomato and Cucumber Salad

A fresh, super simple salad with a tangy and flavorful dressing. And it only takes a few minutes to prepare!

INGREDIENTS

For the Salad:

  • About 3 cups or 2 medium cucumbers, peeled and chopped
  • 3 medium tomatoes, sliced into chunks
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh basil

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3/4 cup apple cider vinegar
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon fresh dill weed
  • 1 teaspoon
  • salt and pepper to taste
INSTRUCTIONS
  1. Combine salad ingredients in a large bowl.
  2. Mix dressing in a small bowl, then add to salad and stir well to combine.

Pair this salad with our Thorpellini Tortellini for an easy lunch or dinner.

Warm Eggplant and Kale Salad


A warm and tasty salad with creamy goat cheese and crunchy toasted walnuts. Gluten free and vegetarian!

INGREDIENTS

For the Salad:

  • 1 large eggplant, cut into 1 inch cubes
  • 2 cups cremini mushrooms, cut in half
  • 4 large kale leaves, roughly chopped
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup goat cheese, crumbled
  • 4 sprigs fresh thyme, finely chopped

For the dressing:

  • 1 clove garlic, crushed
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/2 tsp  honey
  • salt and pepper to taste
INSTRUCTIONS
  1. Preheat oven to 425 degrees F.
  2. Toss eggplant and mushrooms in a tablespoon of olive oil on a parchment lined cookie sheet and roast 20 minutes, stirring occasionally.
  3. Toss kale and an additional tablespoon of olive oil on another parchment lined cookie sheet and roast 10 minutes or until crispy.
  4. Meanwhile, prepare the dressing. In a small saucepan, combine dressing ingredients and heat on low until thickened, about 10 minutes.
  5. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Stir and serve immediately.

Pair with our Shoshone Falls Black Bean Soup for a hearty and filling meal that’s healthy and full of flavor.

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