This salad can serve as a small meal or as a side to a nice dinner.
Ingredients
- 6 T of Extra Virgin Olive Oil
- 4 T of Balsamic Vinegar
- 2 T of Dijon Mustard
- 3-6 Crushed Cloves of Garlic (to taste)
- 1 bag of mixed greens
- 3-4 Roma Tomatoes (sliced to ~1/8" thick)
- 2-4 Large Buffalo Mozzarella Balls (sliced to ~1/8" - 1/4" thick)
Directions
Combine the first 4 ingredients and whisk until emulsified (thickened). You can add more mustard or garlic to taste. Additional dijon will soften the bite of the vinegar. Mix the greens with some of the dressing to lightly coat the leaves. Plate the salads and add tomato slices around the salad and top each slice with a mozzarella slice. Drizzle additional dressing across the mozzarella.
Recipe Variations
You could make this a stand-alone meal by adding some chicken tenders. Just pound the chicken flat, and marinate the chicken in about a 1/4 cup of the dressing for an hour. Then cook the chicken in a heated skillet (on high) for ~2 minutes on each side. Then drape the chicken pieces on top of the salad.
You could also make this more of a capresse salad by eliminating the mixed greens, and adding basil leafs in between the tomato and buffalo mozzarella.
( 4 Votes, Average: 4.75 out of 5 )
| < Prev |
|---|
