Mediterranean salad of young greens with herb vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === FOR SALAD === | ||
| 8 | cups | Mixed young greens |
| (leaf lettuce escarole; radicchio, | ||
| Curly endive; arugula, red chard, | ||
| Mustard or spinach) | ||
| Feta cheese; crumbled | ||
| === FOR VINAIGRETTE === | ||
| ½ | cup | Virgin olive oil |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Honey |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground pepper |
| 2 | tablespoons | Finely minced herbs -; (to 4 tbspns) |
| (basil; marjoram, thyme, parsley | ||
| And rosemary) | ||
| 1 | Garlic clove; minced | |
Directions
Prepare the dressing by shaking or whisking ingredients until well combined. Wash and dry the greens. Divide the salad among four chilled bowls and drizzle with dressing. Top the salads with cheese and serve immediately.
Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...
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