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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe came from Relish Mag. I just joined a CSA and had lots of herbs so I tried this salad and it was a huge hit. I added tomatoes and radishes because I had them to use. Ingredients:
1/2 cup extra-virgin olive oil |
2 to 3 garlic cloves, pressed |
1/4 cup chopped herbs (original recipe called for basil, oregano, parsley or thyme but i added a bit of everything - basil, mint, oregano, dill, and rosemary - whirled it in a mini processor then added to rest of the dressing ingredients.) |
1 tablespoon dijon mustard |
1 tablespoon lemon juice |
1/4 teaspoon salt |
coarsely ground black pepper |
6 cups mixed salad greens |
1/4 cup grated parmesan or asiago cheese |
Directions:
1. Combine all ingredients, except salad greens and cheese, in a jar. Shake well to blend.
2. Place salad greens (and any extras you might want to add) in a large bowl. Pour half the dressing over the greens; toss. Sprinkle cheese on top; toss again.
3. Store any extra dressing in refrigerator up to 1 week.
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