July 27, 2014

Mixed Green Salad with Sherry Vinaigrette

In a family quest to find something delicious to make with a bottle of sherry vinegar that was too tall to fit in the pantry, I found the best dressing and salad to share with you!
When you make it, which you really, really should, please pair it with this Greek Marinated Chicken.
It was the perfect combination and the leftover salad toppings went like butta on top of the leftover chicken the next day!
  • 1 large clove garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
  • 1 red bell pepper, seeded and diced
  • 1/2 cup pitted kalamata olives, halved
  • 2 ounces feta cheese, coarsely crumbled
    Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
    Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

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