Level: | Easy |
Total: | 15 min |
Active: | 15 min |
Yield: | 8 to 10 servings |
Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons Champagne vinegar
- 1 tablespoon minced shallots
- 1 teaspoon Dijon mustard
- 1 clove garlic, chopped
- Kosher salt and freshly ground black pepper
- 3 ounces mixed field greens
- 1 head romaine lettuce, chopped
- Kosher salt and freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 8.5 ounces small mozzarella balls (boccancini)
- 3 tablespoons pine nuts, toasted
- 15 fresh basil leaves, sliced
Instructions
- For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
- For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
- Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.
Nutrition Facts
Serving Size | 1 of 8 servings |
Calories | 213 |
Total Fat | 18 g |
Saturated Fat | 5 g |
Carbohydrates | 6 g |
Dietary Fiber | 3 g |
Sugar | 3 g |
Protein | 9 g |
Cholesterol | 24 mg |
Sodium | 404 mg |
Reviews
This is delicious and easy, I make this frequently, everyone loves it.
This quickly became a family favorite. We have three teenagers, with very different taste, but all of them like this salad. If you don’t anticipate consuming the entire salad in one meal, I recommend serving the dressing on the side. It lasts longer.
Very tasty. The dressing is superb. I combined butter lettuce with the spring mix. I didn’t have pine nuts so used walnuts but it was fine.
Will make it again often,
Will make it again often,
Fabulous salad and dressing! Served it Thanksgiving 2015 and have it requested with EVERY dinner! Easy to change up…the Vinaigrette is outta sight! Highly recommend!