Tricolore Salad with Balsamic Vinaigrett
Source of Recipe
Suzanne Somers Daily Recipe
Recipe Introduction
Tricolore Salad with Balsamic Vinaigrette
PROTEINS/FATS AND VEGGIES; LEVEL ONE
SERVES 4 AS AN ENTREE OR 8 TO 10 AS A STARTER
When I was growing up, I had never heard of balsamic vinegar. Now it is one of the staples in my kitchen. This is a great, all-purpose salad to serve alone as lunch (topped with fresh shaved Parmesan) or as a first course with any dinner entree.
List of Ingredients
1 pound mixed lettuce (radicchio, arugula, endive, or other), rinsed and dried
Balsamic Vinaigrette
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
6 tablespoons olive oil
Recipe
Tear the lettuces into medium pieces. You should have 8 cups loosely packed. Place the lettuces in a large bowl and toss with the vinaigrette just before serving. Season with salt and pepper.
Place the vinegar in a mixing cup with salt and pepper to taste. Add the olive oil in a slow stream, constantly whisking until the oil is emulsified. For a tangier dressing, add more balsamic vinegar.
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