Mixed Salad
This mixed salad ensures you “eat the rainbow” and the bright pops of color make for a pretty presentation. Prepare this simple vinaigrette, or feel free to use a vinaigrette you prefer.
This mixed salad ensures you “eat the rainbow” and the bright pops of color make for a pretty presentation. Prepare this simple vinaigrette, or feel free to use a vinaigrette you prefer.
Ingredients
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1 tablespoon vinegar
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1 clove garlic, peeled
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1/2 teaspoon Italian seasoning
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1/4 cup olive oil
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1 pinch salt
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1 pinch black pepper
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1 pinch sugar
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4 heads artisanal lettuce, torn
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5 ounces mixed spinach and arugula
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3 mini cucumbers, sliced on the diagonal
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2 carrots, sliced into thin coins
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1 cup halved gourmet cherry tomatoes
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1 red onion, sliced into slivers
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3 ounces shaved Parmesan cheese
Method
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In a food processor, add vinegar, garlic clove, and Italian seasoning. Add lid. Turn to purée and slowly stream in olive oil. Adjust seasoning by adding salt, pepper and sugar to taste.
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Add lettuce, spinach, arugula, cucumbers, carrots, tomatoes, and red onion to a large bowl. Toss to combine.
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Dress salad greens with vinaigrette and add shaved Parmesan cheese. Serve immediately.
