Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Mixed salad greens |
| 2 cups | Cooked cous cous |
| 2 tablespoons | Fresh lemon juice |
| 2 tablespoons | Chopped parsley |
| 1 tablespoon | Olive oil |
| 1 cup | Chopped celery |
| 1 cup | Roasted red peppers |
| 1 cup | Crumbled feta cheese |
| 1 cup | Diced tomatoes |
| 1 cup | Sliced cucumbers |
| ¼ cup | Seasoned rice wine vinegar |
| 1 | Soup can |
| ¼ cup | Raspberry vinegar |
| ¼ cup | Seasoned rice wine vinegar |
| 1 teaspoon | Dijon mustard |
| ½ cup | Olive oil |
RASPBERRY DIJON DRESSING
Directions: In a bowl, combine the cous cous with the lemon juice, chopped parsley, and olive oil. Add the rice wine vinegar to the cucumbers and let marinate. To assemble, remove both the top and bottom of the soup can.
Place the can on a salad plate. Place a small handful of the greens on the bottom, inside the can. Top with ¼ cup of the cous cous mixture. Continue layers with the celery, bell peppers, cheese, tomatoes, and cucumber. Press each layer down into the can as it is stacked. Gently slide the can upwards from the stack. Drizzle with the combined Raspberry Dijon Dressing. Garnish with parsley and a sprig of basil.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.