TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE
~ adapted from The Common Grill Cookbook
12 cups Mesclun salad greens mix
Sweet Balsamic Vinaigrette
2 roasted & julienned red peppers*
2 roasted & julienned yellow peppers*
* Broil or grill peppers until black & blistered. Place in paper bag or cover with plastic wrap until cool enough to handle. Peel off skin and cut peppers in half. Remove seeds and membrane.
3 grilled & sliced Portobello mushrooms *
* Refer to January Archives (January 24 ~ Grilled Portobello Mushroom Sandwich)
24 pitted Kalamata olives
6 Tbsp. sun dried tomatoes
Place salad greens in large bowl and toss with Sweet Balsamic Vinaigrette. Divide among 6 serving plates.
Distribute yellow peppers, red peppers, and Portobello mushrooms over each salad. Top with Garlic croutons, Kalamata olives, and sun dried tomatoes.
SWEET BALSAMIC VINAIGRETTE
1 1/2 cups olive oil
1/2 cup white balsamic vinegar
2 tsp. minced garlic
2 Tbsp. sugar
2 Tbsp. dry mustard
2 tsp. kosher or sea salt
1 tsp. cracked black pepper
Combine all ingredients in bowl and mix thoroughly. Refrigerate until ready to serve.
Sizzle 3 minced cloves garlic in 6 Tbsp. extra-virgin olive oil. Add 6 cups firm bread (good wheat & hearty white). Toss and slightly brown. Pop in 350 degrees oven until toasted and dry, stirring often.