California Pizza Kitchen's White Balsamic Provencal Salad

Recipe Ingredients

		Vinaigrette Dressing
1 cup	237ml	White balsamic vinegar - plus
2 tablespoons	30ml	White balsamic vinegar
1 1/4 tablespoons	18ml	Minced garlic
1/2 tablespoon	7.5ml	Dried herbs
1 teaspoon	5ml	Salt
3/4 tablespoon	11ml	Finely-grated lemon zest
1/4 teaspoon	1.3ml	Freshly-crushed black pepper
1 cup	237ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
		Salad Ingredients
1		Romaine lettuce
1 lb	454g / 16oz	Baby arugula leaves
3 cups	711ml	Slivered red cabbage
6		Roma tomatoes - cut and diced
18		Sun-dried tomatoes
1 lb	454g / 16oz	Feta cheese
24		Kalamata olives - pitted, halved

Recipe Instructions

Vinaigrette: In a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.

Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.

Salad: In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.

Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

This recipe yields ?? servings.

Source:
Recipe Goldmine at http://pub22.ezboard.com/brecipegoldmine

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