Italian Flag Salad (Valerie Bertinelli)

Photo by Cindy Q.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Dressing:

  • 1/2

    cup olive oil

  • 1/2

    cup red wine vinegar

  • 1

    tablespoon crumbled goat cheese

  • 1/2

    small shallot, minced

  • Kosher salt and freshly ground black pepper

  • Salad:

  • 5

    ounces spring lettuce mix

  • 1

    head romaine, chopped (about 4 cups)

  • 2

    cups cherry tomatoes, halved

  • 1

    cup sliced radishes

  • 1

    cup pecans

  • 3

    tablespoons crumbled goat cheese

Directions

To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside. To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/italian-flag-salad.html?oc=linkback

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