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Recipes from Saturday, August 11

THE OPEN LINE ~ Saturday, August 11, 2018


10 slices bacon, diced into 1-inch pieces

1⁄2lb farfalle pasta, cooked according to package directions

1 lb cherry tomatoes, cut in half

1⁄4cup chopped red onion

4 cups shredded romaine lettuce

1⁄2cup buttermilk

1⁄3cup sour cream

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1⁄2teaspoon granulated garlic

1⁄2teaspoon granulated onion

1 pinch cayenne pepper

1⁄4cup chopped parsley (garnish)

 kosher salt

In a large skillet over medium heat, cook bacon until crisp, about 5-8 minutes. Remove and drain on a towel lined plate. Place half of the drained bacon in a large bowl with cooked farfalle, cherry tomatoes, red onions, romaine, salt and pepper. Set aside.

In a medium bowl, whisk to combine buttermilk, sour cream, lemon juice, dijon mustard, granulated garlic, granulated onion, cayenne and salt to taste. Pour dressing over pasta salad and toss to combine. Serve topped with remaining bacon and a sprinkle of chopped parsley. ground black pepper

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