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California Pizza Kitchen's White Balsamic Provencal Salad

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ready in: 1-2 hrs
serves/makes:   8

recipe id: 13135

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Vinaigrette Dressing

1 cup white balsamic vinegar plus
2 tablespoons white balsamic vinegar
1 1/4 tablespoon minced garlic
1/2 tablespoon dried herbs
1 teaspoon salt
3/4 tablespoon finely grated lemon zest
1/4 teaspoon crushed black pepper
1 cup olive oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons olive oil


1 head romaine lettuce
1/4 pound baby arugula leaves
3 cups slivered red cabbage
6 roma tomatoes, cut and diced
18 sun-dried tomatoes
1/4 pound feta cheese
24 kalamata olives, pitted and cut in half


Vinaigrette: In a mixing bowl, use a handheld electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.

Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.

Salad: In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.

Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

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400 calories, 37 grams fat, 16 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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