This recipe comes from the Monday to Friday Cookbook by Michelle Urvater. I love this cookbook. Not because it is filled with recipes that my family loves, because it isn’t. Michelle Urvater is from New England, and that diet is completely different than the one I grew up on, so the book is filled with recipes using smoked oysters and arugula, instead of black beans and shrimp.
What the cookbook is filled with is notes. Notes from my mother on whether a given recipe turned out well or not. My mother gave the cookbook to me, when I needed some cooking strategies and inspiration. And I have treasured it ever since. Like I said, not every recipe is a winner for our family, but the ones that are are the recipes we make over and over again – Polenta Soup; Mediterranean Skillet Dinner; Barbecued Black Beans and Rice (one of my son’s favorites); Fettuccine with Artichokes, Feta, and Tomatoes; Apple Dill Dressing; and this salad – A Manhattan Salad: Mozzarella, Tomatoes, and Rice.
It is tangy, brightly colored, cheesy, and filled with greens. I thought it would be a great candidate for putting in a jar (have you seen the latest thing in salads??), and tried it today. NOM! I made a double batch of the dressing (basic vinaigrette) and put half in another jar for the Vietnamese Pulled Pork Salad I have planned. Then I layered the dressing, a cup of grape tomatoes, 2 oz. of bocconcini cut into bite sized pieces, a handful of watercress, 1/2 cup of cooked rice (short grain, since it was in the fridge all morning and I didn’t want it to be crunchy), and topped off with lettuce. Shake it up, eat it out of the jar.
This was excellent, and I am definitely doing it again.