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Classic Valdosta Mixed Greens Salad
A healthy, year-round salad, that’s great for entertaining. Add leftover chicken for a delicious lunch.
- 2 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon lemon
- 4 cups assorted mixed greens, washed and spun dry
- 1/2 teaspoon dry mustard
- 4 ounces Sahale Snacks Valdosta Blend
- 1/2 teaspoon dry thyme
- Sea salt & freshly ground black pepper to taste
In a medium bowl, combine the balsamic vinegar, lemon juice, Dijon mustard, dry mustard, and thyme with a wire whisk. Slowly drizzle in the oils. Season to taste with salt and pepper. Reserve dressing. In a large bowl, combine the lettuce with the Valdosta Blend and crumbled goat or feta cheese. Drizzle in 2-3 tablespoons of dressing along with a pinch of sea salt and freshly ground black pepper and gently toss.
Serve immediately.
Makes 4 small or 2 large servings.
Enjoy!
Cooks Note:
- Verjus is the juice of tart unripe wine grapes. It is sometimes used in areas where lemons are not grown when desiring to cook locally.
- The vinaigrette makes 6 ounces and is best made a day in advance to allow flavors to blend.
- Tip For Always Fresh Crisp Greens:
- 1. buy the freshest greens at your local farmers market
- 2. always use a salad spinner to wash lettuce (wash until the water is free of dirt and spin dry). Place in a plastic bag and cut a few small holes to allow lettuce to breath. If washed and stored as mentioned for one day before use – the lettuce will have a chance to crisp up and be at its peak.
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