| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Salad | 4 | Servings |
INGREDIENTS
| 4 | c | Mixed baby salad greens |
| *see note | ||
| 1/2 | Head young romaine lettuce | |
| 1/4 | c | Julienned carrot |
| 1/2 | c | Thinly sliced assorted |
| exotic mushrooms | ||
| 1/4 | c | Cooked fresh corn kernels |
| 1/2 | Artichoke hearts, rinsed and | |
| drained coarsely chopped | ||
| 1/2 | c | Canned garbanzo beans |
| rinsed and drained | ||
| 2 | T | Toasted pine nuts |
| 1/4 | c | Raspberry vinegar |
| 2 | T | Balsamic vinegar, or sherry |
| vinegar | ||
| 1/2 | c | Olive oil |
| 1/2 | t | Sugar, optional |
| Salt and freshly ground | ||
| pepper to taste | ||
| 1/2 | c | Olive oil |
| 1/4 | c | Balsamic vinegar, can vary |
| the vinegar | ||
| 1 | Clove garlic, minced | |
| 2 | T | Chopped fresh oregano, or |
| 1 | T | Dried oregano, crumbled |
| 2 | T | Finely chopped fresh basil |
| or | ||
| 1 | T | Dried basil |
| 1/2 | t | Sugar, optional |
| 3 | t | Dijon mustard, or coarse- |
| grained | ||
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
From: Linda Shapiro <[email protected]> Date: Fri, 19 Jul 1996 00:54:12 -0400 Recipe By: LSS Collection Make dressing of choice (or make both!) and chill til serving time. Gently wash and dry greens. Arrange on pretty plates. Divide remaining ingredients equally among plates, arranging decoratively. Refrigerate til serving time. Pass dressing(s) at the table. VARIATION: Can also at the table, toss all salad ingredients in a large bowl together with dressing(s). Serve on chilled salad plates. RASPBERRY VINAIGRETTE: In a mini processor or blender, combine all ingredients. Cover tightly and chill til serving time. Before serving, process again briefly if separate. YIELD: Approximately 3/4 cup FRESH ITALIAN VINAIGRETTE: In a food processor or blender, combine olive oil, balsamic vinegar, garlic, oregano, basil, mustard and sugar. Process til well blended. Cover tightly and chill. Can store for several days in refrigerator...just process again briefly to recombine ingredients. YIELD: Approximately 1 cup NOTES : * I like to use a combination of baby lettuces, frisee, arugula, radicchio, spinach, red chard, etc. to provide a balance of sweet with bitter greens. The prepackaged ones are also excellent if VERY fresh. JEWISH-FOOD digest 267 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 606
Calories From Fat: 509
Total Fat: 57.9g
Cholesterol: 0mg
Sodium: 364.1mg
Potassium: 459mg
Carbohydrates: 22.1g
Fiber: 7.5g
Sugar: 2.1g
Protein: 5.5g