Zesty Salad Greens with Easy Balsamic Vinaigrette Recipe

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Zesty Salad Greens with Easy Balsamic Vinaigrette Recipe

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Served over a bed of crisp mixed greens with tasty toppings, this vinaigrette adds a touch of restaurant flair. The good news is, both the salad and dressing are simple enough to prepare in your own kitchen!
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 garlic clove, peeled
  • 1 tablespoon diced sweet red pepper
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • 1 package (10 ounces) mixed salad greens
  • 1/2 cup shredded Parmesan cheese
  • 1/2 small red onion, thinly sliced
  • 2 hard-boiled large eggs, peeled and chopped

Directions

Place garlic and red pepper in a food processor. Cover and process until minced. Add vinegar, Italian seasoning, mustard, salt and pepper. Cover and pulse until blended. While processing, gradually add oil in a steady stream. Process mixture until thickened.
In a large serving bowl, combine mixed greens, cheese, red onion and eggs. Drizzle dressing over salad; toss to coat. Yield: 6 servings.
Originally published as Zesty Salad Greens with Easy Balsamic Vinaigrette in Taste of Home Cooking School Collection Spring 2008, p35

  • 1 garlic clove, peeled
  • 1 tablespoon diced sweet red pepper
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • 1 package (10 ounces) mixed salad greens
  • 1/2 cup shredded Parmesan cheese
  • 1/2 small red onion, thinly sliced
  • 2 hard-boiled large eggs, peeled and chopped
  1. Place garlic and red pepper in a food processor. Cover and process until minced. Add vinegar, Italian seasoning, mustard, salt and pepper. Cover and pulse until blended. While processing, gradually add oil in a steady stream. Process mixture until thickened.
  2. In a large serving bowl, combine mixed greens, cheese, red onion and eggs. Drizzle dressing over salad; toss to coat. Yield: 6 servings.
Originally published as Zesty Salad Greens with Easy Balsamic Vinaigrette in Taste of Home Cooking School Collection Spring 2008, p35

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