California Pizza Kitchen's White Balsamic Provencal Salad Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
***Vinaigrette dressing***
1 cup White balsamic vinegar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons White balsamic vinegar
1 1/4 tablespoon Minced garlic
1/2 tablespoon Dried herbs
1 teaspoon Salt
3/4 tsbp. 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
***salad ingredients***
1 head romaine lettuce
1/4lb. Baby argula leaves
3 cups slivered red cabbage
6 roma tomatoes, cut and diced
18 sun dried tomatoes
1/4 pound Feta cheese
24 Kalamat olives,pitted and cut in half

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Directions:

Vinaigrette Preparation:

1. 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.

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

Salad Preparation:

1. In a large mixing bowl, use salad servers to toss toegther the romaine, arugula, cabbage and dressing.

2. 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.

This recipe from CDKitchen for California Pizza Kitchen's White Balsamic Provencal Salad serves/makes 4

Recipe ID: 13135

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