Contributed by: Robert Cerello
This is a light salad with several variations I designed several years ago, to use up leftover turkey, ham or albacore tuna creatively. Or try your own variation.
In a large salad bowl, or individual salad bowls or plates, combine the greens, hearts of palm, cherry tomatoes and 1/2 the oregano plus the olives.
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, sasoned salt, basil, the rest of the oregano, white pepper, black pepper, and sugar.
Add the white wine last and stir to mix evenly, slowly and thoroughly.
Taste and adjust seasoning as desired one last time.
Serve either in individual bowls or from the main bowl once the dressing has been poured over the salad.
Serve this dish with Italian bread, with or without butter, and the same wine used in preparing the dish.
Of course "heat" ingredients, different tomatoes or other leftover medium fish, capicolla or the like may be substituted or added to this versatile autumn crow-pleaser.
Serving Size: Makes 6 Servings
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