Bresaola With Exotic Fruit Salsa Recipes
TROPICAL FRUIT SALSA
Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.
Provided by By Betty Crocker Kitchens
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- In glass or plastic bowl, mix all ingredients.
- Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg
BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE
Categories Beef Cheese Leafy Green No-Cook Buffet Fennel Arugula Spring Bon Appétit
Yield Makes 18
Number Of Ingredients 6
Steps:
- Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
- *Available at Italian markets and some specialty foods stores.
TROPICAL FRUIT SALSA
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients.
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