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Ingredients
- Salad
- 1 bunch romaine, torn
- 4 c fresh baby spinach
- 2 c grape tomatoes
- 14 oz water packed artichoke hearts, rinsed, drained & quartered
- 1 med zucchini, thinly sliced
- 1 sm green pepper, sliced
- 1 sm sweet red bell pepper, sliced
- 1 c thinly sliced fresh mushrooms
- 1 c thinly sliced red onion
- 4 oz shredded part skim mozzarella cheese
- 1/2 c pepperoncini
- 2 1/4 oz can sliced ripe olives, drained
- Vinaigrette
- 2/3 c canola oil
- 1/2 c red wine vinegar
- 1/4 c minced fresh basil
- 1 1/2 t garlic powder
- 1 1/2 t ground mustard (can substitute Dijon)
- 1 t honey
- 1/2 t salt
Details
Preparation
Step 1
In lg bowl combine the salad ingredients. In sm bowl whisk the vinaigrette ingredients.
Just before serving, pour 3/4 c vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.
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