California Pizza Kitchen White Balsamic Provencal Salad
photo by Huda salih
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Vinaigrette Dressing
- 1 cup white balsamic vinegar
- 2 tablespoons white balsamic vinegar
- 1 1⁄4 tablespoons minced garlic
- 1⁄2 tablespoon dried herbs
- 1 teaspoon salt
- 3⁄4 tablespoon finely grated lemon zest
- 1⁄4 teaspoon crushed black pepper
- 1 cup olive oil, plus
- 2 tablespoons olive oil
-
Salad
- 1 head romaine lettuce
- 1 lb baby arugula leaf
- 3 cups slivered red cabbage
- 6 roma tomatoes, cut and diced
- 18 sun-dried tomatoes
- 1 lb feta cheese
- 24 kalamata olives, pitted and cut in half
directions
- Vinaigrette Preparation.
- n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
- Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
- Salad Preparation:.
- In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
- 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.
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Reviews
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.