Italian Pizzeria Salad
This is a recipe my husband and I played around with to make our own. We love it!
Ingredients:
Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Salad:
10 cherry tomatoes, halved (optional)
8 oz. ciliegine mozzarella (cherry-size mozzarella balls), halved
6 ounces pitted medium black olives, drained
(we add kalamata and large green olives too)
1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
5 oz. spring mix lettuce
2 TBS chopped fresh basil
1 tablespoon chopped fresh oregano
Kosher salt
For the vinaigrette:
In a jar or bowl, combine the vinegar, oil, honey, mustard and salt. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
For the salad:
Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.