The salad is organic baby greens from Costco with roasted beets (fantastic organic ones from Harmon's) and pistachios (Costco) or pieces of blanched asparagus, calamata olives (Costco), roasted butternut or banana squash, crumbled blue cheese. Use your imagination, but I would focus on just a couple of add-ons so the flavors don't become too confusing. The vinaigrette is then drizzled over the salad and tossed.
The proportions of the vinaigrette are 1/3 balsamic vinegar to 2/3 olive oil. Shake in a container with a tight lid until it is blended and emulsified. The measurements will depend on how much you want. I did 1/3 c. to 2/3c. but you could do more or less.
The secret seems to be the quality of the oil and vinegar. I used some delicious ones that Stephen and Ann gave us for Christmas.
D.
1 comment:
It is so good and anyone reading this he pours it over mixed greens, tosses in some pistachios and roasted beet root. YUM!
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