Friday, December 16, 2011

Best Salad That Ever Lived (Dinner Thursday, December 15, 2011)

This salad combines so many flavors and interesting ingredient combinations. I am in love with anything Mediterranean and this recipe takes that love to a whole new level.  If this salad doesn't knock your socks off you probably aren't wearing socks.

I am a girl that probably can't survive without hummus and in this recipe the main ingredient of the dressing is just that. I believe in being daring and bold when you are cooking and combining things that on their own taste delicious but when combined make for an explosion of flavor. 


For the Salad:

3    cups Fresh Spinach roughly chopped 
3    cups Mixed Baby Greens roughly chopped
1    cup Grape or Cherry Tomatoes quartered
1    cup Fresh Mozzerella pulled apart or cubed
1    cup Feta Cheese crumbled
1    cup Sundried Tomatoes chopped
1    medium red onion halved and thinly sliced

For the Dressing:

1/4 cup Roasted Red Pepper Hummus pre-made (store bought is fine)
1/4 cup Aged Balsamic
1/4 cup Red Wine
4    T. Extra Virgin Olive Oil

Combine all of the ingredients for the salad in a large salad bowl and toss. For added flavor I combined the grape tomatoes and mozzerrella the night before with a little bit of fresh basil, balsamic and extra virgin olive oil and refrigerated over night. 

In a separate bowl combine the ingredients for the dressing and whisk until combined. The arugala in the mixed baby greens is very peppery so I prefer not to salt and pepper the dressing but you can if you wish. 

Once your dressing is complete add as little or as much as you prefer to coat your salad, toss and enjoy. You can thank me later.

Food is Love and I Love Food. 



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