Sarah Rose's Dad's Made-Up Kind of a Salad Sort of Thing

Name: Sarah Rose's Dad's Made-Up Kind of a Salad Sort of Thing
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 6
Cuisine: Global
Ingredients: 170 grams small pitted black olives, halved lengthwise; 1 Tbsp dried basil, divided; 340 grams package sliced fresh mushrooms; 2 cloves garlic, minced, divided; 2 pints grape tomatoes, diced; 6 servings salt and ground black pepper to taste; 54 milliliters olive oil, divided; 1 red onion, diced; 6 romaine lettuce leaves, torn into bite size pieces; 907 grams thin spaghetti, broken into 1 1/2-inch lengths

Sarah Rose's Dad's Made-Up Kind of a Salad Sort of Thing requires approximately 9 hours from start to finish. One serving contains 734 calories, 24g of protein, and 16g of fat. For $3.3 per serving, you get a main course that serves 6. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. This recipe from Allrecipes requires olives, olive oil, romaine lettuce leaves, and salt and ground pepper.

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broken spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes.

Ingredients you will need

Spaghetti

Pasta

Water

Equipment you will use

Pot

Drain well in a colander set in the sink.

Equipment you will use

Colander

Transfer to a salad bowl while still hot, and season to taste with salt, black pepper, half the minced garlic, half the basil, and 2 tablespoons of olive oil. Refrigerate to chill, about 30 minutes.

Ingredients you will need

Minced Garlic

Black Pepper

Olive Oil

Basil

Salt

Equipment you will use

Bowl

In another bowl, mix the remaining minced garlic, basil, 2 more tablespoons of olive oil, grape tomatoes, red onion, black olives, and sliced mushrooms. Lightly toss the chilled spaghetti mixture into the grape tomato mixture, and season with salt and black pepper if needed. For best flavor, allow the pasta mixture to chill overnight to blend the flavors.

Ingredients you will need

Salt And Pepper

Grape Tomato

Minced Garlic

Black Olives

Mushrooms

Olive Oil

Red Onion

Spaghetti

Basil

Pasta

Equipment you will use

Bowl

Just before serving, toss with the torn romaine lettuce.

Ingredients you will need

Romaine

Equipment

Pot

Colander

Bowl

Ingredients

Servings:

170grams

small pitted black olives, halved lengthwise 1Tbsp

dried basil, divided 340grams

package sliced fresh mushrooms 2cloves

garlic, minced, divided 2pints

grape tomatoes, diced 6servings

salt and ground black pepper to taste 54milliliters

olive oil, divided 1

red onion, diced 6

romaine lettuce leaves, torn into bite size pieces 907grams

thin spaghetti, broken into 1 1/2-inch lengths

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is St. Francis Old Vines Zinfandel. It has 4.4 out of 5 stars and a bottle costs about 19 dollars.

St. Francis Old Vines Zinfandel

When we say "old vines", we mean vines at least fifty and often up to a hundred years old. We've found a series of small vineyards in Sonoma County that date back to the turn of the last century. Because of their great age, these plots yield less than four tons per acre of exceptionally concentrated fruit. Petite Sirah and Alicante Bouschet vines planted among the Zinfandel add texture and color to the field blend. "We had harvest late, so that some of the grapes have become raisins, further intensifying the varietal flavors. Once crushed, the wine is fermented in stainless steel tanks for twelve to eighteen days, then aged in new American oak barrels from twelve to fifteen months. The wine is held another four to eight months after bottling. This is a plump, layered Zin with complex black cherry, raspberry, and black pepper flavors that unfold on the palate."