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Tuesday, February 9, 2010

Italian Mix Green Salad

Several weeks ago BD and I had some family over for a Sunday supper. We planned on making lobster ravioli in a tomato cream sauce for the main course, so I went in search of a new salad that would go well with pasta. I came across this idea and ran with it. Since that dinner, his cousin G, has asked about it a few times and I promised her that I would stop being such a slacker at posting and would get it up tonight. So somewhere in between catching up on my favorite show, doing homework, cooking dinner, and cleaning up after BD, I managed to find the time!

Italian Mix Green Salad

Serves 6-8

- 10oz Spring Mix
- 4oz prosciutto
- 1 pint grape tomatoes
- Half a large red onion
- 6oz fresh mozzarella
- ¼ cup Balsamic Vinegar
- ¾ cup EVOO
- S&P


1. Prepare the fresh ingredients: cut tomatoes in half, red onion thinly sliced, mozzarella in bite-sized cubes, prosciutto in short strips.

2. Prepare the balsamic vinaigrette: add the vinegar, S&P, and EVOO to a small bowl and whisk vigorously. You could also use one of those salad shaker things, which is what I did. I wasn’t sure who would like the Balsamic Vinaigrette so I gave everyone several choices. If I’m making a small amount of dressing I use the bowl/whisk method, but for larger amounts that I intend on serving a crowd the dressing shaker is perfect.

3. Add all the fresh ingredients to a large salad bowl and toss. You can choose to drizzle the balsamic vinaigrette over the salad and toss together, or serve on the side.

Thoughts: This salad has a lot of bold flavors but it really works well together. I think adding some sliced grilled chicken would make for an excellent entrée salad for lunch or dinner.

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