1 saucepan
2 cups olive oil
5 cups tomatoes – halved
3 cups red onions – chopped
1 large salad bowl
½ cup basil leaves
2 bags salad mix
3 tsp fennel seeds
2 tsp vinegar
1 tsp sea salt
2 Tbsp black pepper
3 cups blue cheese – crumbles
2 cups olives – pitted and halved
2 cups olive oil
5 cups tomatoes – halved
3 cups red onions – chopped
1 large salad bowl
½ cup basil leaves
2 bags salad mix
3 tsp fennel seeds
2 tsp vinegar
1 tsp sea salt
2 Tbsp black pepper
3 cups blue cheese – crumbles
2 cups olives – pitted and halved
In a saucepan, Heat 2 cups of olive oil over “Medium” heat. When the oil starts to bubble, add tomatoes and red onions. Cook the ingredients until the onions are tender. Reduce your stove's heat to “Low” and stir the ingredients for 5 minutes. Turn off the heat and let the mixture cool. Next, in a large salad bowl, combine basil leaves, salad mix, fennel seeds and vinegar. Toss the salad until it is well blended and then blend the tomato/onion mixture into the salad. Freeze the salad for 30 minutes. Lastly, remove the salad from your freezer and blend sea salt, black pepper, blue cheese and olives into the mixture. Toss the salad thoroughly before serving with any chicken or meat dish.
