Recipe...
Salata BalsamicoSalad:
4 cups of Mixed Greens
1 Yellow Bell Pepper (cored, seeded, sliced)
½ Sweet Red Onion (skinned, thinly sliced)
1 Tbs. Capers
4 Small ripe tomatoes (sliced into 16 wedges)
16 Black Olives (pit if desired)
1 can of Albacore Tuna (chunk, drained)
¼ Cup Pine Nuts
Parmesan Cheese (freshly grated)
Dressing:
¼ Cup
Estate Grown Olive Oil
1/8 Cup Balsamic Vinegar
1/8 Cup fresh squeezed lemon juice
1 Tbs.
Herbes de Provence Spice Blend
2 Cloves garlic (skinned, finely minced)
Dash of ground black pepper
Kosher Salt to taste
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- Place mixed greens, yellow pepper, red onion, and capers in a large
bowl. Set aside.
- Put olive oil, balsamic vinegar, lemon juice, Herbes de Provence,
garlic, and ground pepper in a large jar. Seal the jar, shaking ingredients
until well blended.
- Pour 2/3 of dressing over greens, pepper, onions, and capers.
- Lightly toss until all flavors are blended.
- Set aside remaining salad dressing.
- Take four individual salad plates and layer evenly, starting with
the greens, onions and capers mixture.
- Then put on the tomato wedges, olives, tuna, and pine nuts.
- Drizzle remaining dressing evenly over each plate.
- Top each serving with fresh ground pepper and Parmesan cheese.
This recipe serves 6
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