Friday, July 20, 2007

Mediterranean Salad With Fresh Balsamic Vinaigrette

1 bag of salad (or 1 bunch of romaine leaves)
1 tomato
1/4 c. pine nuts
1/4-1/2 c. feta cheese
6-8 Greek olives

Wash the lettuce and put about half of the bag in a large bowl. Chop the tomato into bite-sized pieces and put on top of the lettuce. Add the pine nuts and feta cheese. Pit the olives and then add to the bowl.

8 tsp. (2 T. and 2 tsp.) olive oil
8 tsp. (2 T. and 2 tsp.) balsamic vineger
1 tsp. sugar
1/4 tsp. dried oregano
1/2 tsp. dijon mustard
1/2 clove minced garlic
1/16 tsp. black pepper

Add all ingredients to a small Tupperware dish, fit cover on tightly, shake vigorously for about thirty seconds. About two servings.

Notes: This is a fabulous meal for one or two. The flavors really come together and the crunch of the pine nuts really makes the dish.

Source: I recreated this salad from one I had at Winberie's Restaurant in Summit, NJ.

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