Tomato-Balsamic Salad

Last night we had a grilled pork tenderloin and brown rice for dinner. I wanted a quick salad to go with it. So I made one with what I had on hand - and it was great. Here’s what I did:

Tomato-Balsamic Salad

2-3 fresh tomatoes, cut into bite-size pieces

1 green onion, thinly sliced

1 carrot, shredded or cut into thin slices

1/4 cup, cheddar cheese, shredded

2 Tablespoons Balsamic vinegar (more or less, depending on your taste)

2 Tablespoons extra virgin olive oil (more or less, depending on your taste)

salt and pepper to taste

Toss ingredients in a bowl and serve.

BLT Bites

Here’s an easy appetizer to take to one of those many holiday parties:

BLT Bites

2 dozen cherry tomatoes

1 lb. bacon, cooked and crumbled

1/2 cup mayonaise

1/3 cup green onion, chopped finely

3 Tablespoons Parmesan cheese, grated

3 Tablespoons fresh parsley, chopped finely

Cut a small slice off the top of each tomato. Scoop out and discard the pulp. Invert the tomatoes on a paper towel to drain while you make the filling. In a small bowl, combine all the remaining ingredients and mix well. Spoon into the tomatoes and refrigerate for 2-3 hours before serving. You can garnish with a sprig of celergy or sprinkle a little Parmesan cheese on top.