Sunday, June 6, 2010

Gourmet Green Salad with Homemade Red Wine Vinaigrette

I love salad. I love salad even more when its served with a homemade dressing. This recipe takes two items I love and combines them well. This salad recipe is also easily adapted to ingredients you have on hand so don't think you can't make this just because you don't have all the ingredients listed. This came from one of my favorite blogs, Melanie and My Kitchen Cafe. We have the same taste in food and like many of the same recipes. If you haven't checked her out you really need to visit. This is a very simple salad recipe with a simple to make salad dressing. Making your own croutons is just an added bonus especially if your like me and can't stand the ones you buy.

Gourmet Green Salad with Homemade Red Wine Vinaigrette
My Kitchen Cafe

10-12 cups mixed greens
1 pound white button mushrooms, sliced
2 ripe, fresh pears, sliced thinly
1/4 cup thinly sliced Parmesan cheese (use a vegetable peeler to do this)
1 large carrot (or about 5-6 baby carrots), thinly sliced
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup thinly sliced red onion
5-7 slices of bacon, cooked and coarsely chopped
3 cups of homemade croutons (see Mel's blog for a how to recipe if you don't know how)

Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing below (or any other favorite salad dressing).

Red Wine Vinaigrette:
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I’ve found it gets a little thick if it is too cold so I’ll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).

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  1. Very similar to one of my favorite dressings! I use ground mustard though and add poppy seeds. SO GOOD! I usually do it with a spinach salad with red onions, strawberries, mushrooms, caramelized almond slivers, and swiss cheese. I think we went through 4 bunches of spinach last week with this salad!

  2. Norah - I'm so glad you liked this salad!


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