Saturday, May 15, 2010

Super Veggie Salad

Super Veggie Salad with a side of citrus-marinated mushrooms and roasted rosemary potatoes with ketchup.

This is my favorite salad-- hands down! It's loaded with peppers, olives, cheese, and pine nuts and has a balsamic vinegar dressing. Salty and sweet!

It's really easy to put together-- the most labor intensive parts are slicing the peppers and toasting the pine nuts.

1/4 to 1/2 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
1 Tbsp. of granulated sugar
1 teaspoon of Dijon mustard

1/2 lbs. mixed baby lettuce
1 cup broccoli slaw
1 cup shredded carrots
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 cup crumbled feta or goat cheese (I use feta because I like its salty flavor)
1 cup of kalamata olives
1/2 cup of pinenuts, lightly toasted

First, mix up the dressing. I like to do this a few hours before I'm going to serve the salad so the sugar has time to dissolve.

In a very large bowl, combine the ingredients for the salad. Add the dressing and then toss to coat. Serve!

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