Fly Me to the Moon....

Every once in a while we pull out the binder of saved recipes to mix up an old favorite.  Moonbeam Salad is one of them.  This is a recipe from 1996 that my hubby originally made one summer.  Light, refreshing and quite tasty.  Well this weekend we were looking to make a couple of sides to go along with a new recipe we found.  (Chicken Pot Pie to be posted later)  Our daughter recommended that we make the Moonbeam Salad.  So, out came the binder and the recipe from the cupboard and the pantry was checked against the ingredients list.  The only things we need was the plum tomatoes and the Vidalia onion.  And while you are reading this don't you hear Frank Sinatra Singing...

Fly me to the moon

   Let me play among the stars

Let me see what spring is like

On a, Jupiter and Mars

In other words, hold my hand

In other words, baby, kiss me

Fill my heart with song

And let me sing for ever more

You are all I long for

All I worship and adore

In other words, please be true

In other words, I love you

Fill my heart with song

Let me sing for ever more

You are all I long for

All I worship and adore

In other words, please be true

In other words, in other words

I love you.

 

Moonbeam Salad

Ingredients

2 teaspoons Olive Oil, divided

1 teaspoon dried oregano

1 garlic clove, minced

1/4 cup cider vinegar

2 (16 oz.) cans cannellini beans or other white beasn, drained and rinsed

1 1/2 cups diced plum tomato

1/2 cup chopped Vidalia or other sweet onion

1/2 cup (2 oz.) crumbled blue cheese

1/3 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teasoppn of pepper

Heat 1 teaspoon oil in non stick skillet over medium-high heat.  Add oregano and garlic, saute 30 seconds.  Add vinegar, and remove from heat.  Combine Vinegar mixzture and beans in bowl.  Cover and chill for 30 minutes.

Add 1 teaspoon oil, diced tomato ad the next 5 ingredients (tomato through pepper) to bean mixture, and toss well.  Serve as side salad or with crostini.