FV26-13-1010
I went to our nearby bowling alley and ate green salad with balsamic vinaigrette... fell in love with it and vowed I'll copy it somehow. It's on the tangy side and I love tangy... especially on those days of the month when I crave like a pregnant woman.
It's still a working progress and I will definitely welcome your suggestions and versions...
INGREDIENTS:
Balsamic Vinaigrette Dressing
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
2 garlic clove, peeled and crushed through a garlic press
1/2 cup extra-virgin olive oil
1/2 lemon extract
Salt and freshly ground pepper, to taste
Green Salad, 4-5 cups
Asparagus, poached
Arugula leaves
Baby spinach
Pine nuts, toasted
Parmesan cheese, shaved
209 Calories per Serving
In a small bowl, mix together dressing ingredients almost emulsifying the whole mixture.
Before serving, place all the leaves in a salad bowl and pour one tablespoon of vinaigrette dressing at a time. Using your hands, mix and toss leaves. This ensures leaves are just lightly coated and not soaking wet.
Take a handful of salad and place it on a plate. Sprinkle with pine nuts and topped with asparagus and shaved parmesan.
If you want your salad drenched in dressing goodness, then add some more on your plate :)
Serve this as a side dish or entree and enjoy!
I went to our nearby bowling alley and ate green salad with balsamic vinaigrette... fell in love with it and vowed I'll copy it somehow. It's on the tangy side and I love tangy... especially on those days of the month when I crave like a pregnant woman.
It's still a working progress and I will definitely welcome your suggestions and versions...
INGREDIENTS:
Balsamic Vinaigrette Dressing
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
2 garlic clove, peeled and crushed through a garlic press
1/2 cup extra-virgin olive oil
1/2 lemon extract
Salt and freshly ground pepper, to taste
Green Salad, 4-5 cups
Asparagus, poached
Arugula leaves
Baby spinach
Pine nuts, toasted
Parmesan cheese, shaved
209 Calories per Serving
In a small bowl, mix together dressing ingredients almost emulsifying the whole mixture.
Before serving, place all the leaves in a salad bowl and pour one tablespoon of vinaigrette dressing at a time. Using your hands, mix and toss leaves. This ensures leaves are just lightly coated and not soaking wet.
Take a handful of salad and place it on a plate. Sprinkle with pine nuts and topped with asparagus and shaved parmesan.
If you want your salad drenched in dressing goodness, then add some more on your plate :)
Serve this as a side dish or entree and enjoy!
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