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Mediterranean Salad




Source of Recipe


Internet


List of Ingredients




1/2 pound mesclun mix (see note)
3 whole canned Spanish artichoke hearts, quartered
6 asparagus spears, boiled, cooled, stored in vinaigrette dressing in refrigerator overnight
5 Roma tomatoes, sliced
24 kalamata olives
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Dash of freshly ground tellicherry pepper (see note)
Dash of salt


Recipe



Divide mesclun among serving plates. Divide artichoke quarters, asparagus spears, tomatoes and olives among plates. Combine vinegar, oil, pepper and salt. Drizzle over salads. Serve immediately.

Note: Mesclun mix is available at specialty food stores. Tellicherry peppercorns can be found at specialty food stores and spice shops