Made this salad as part of the meal for my vegetarian girlfriend. I admire her will power to turn her back on meat. Me, being more of a carnivore than a herbivore, find it hard to turn away from crispy fried bacon or a good piece of tender grilled steak. This is a nice change for me, and I think I can handle a meal without bacon or fish. On second thought, I'm just going to raid my fridge for a piece of leftover fried chicken after this.
Mixed salad greens of your choice
Baby mozzarella cheese
Toss greens with desired amount of salad dressing. I used a balsamic vinaigrette (recipe below) and served the salad with toasted pecans on the side.
1/2 c balisamic vinegar
3 tbs dijon mustard
3 tbs honey
1/2 tsp minced garlic
1/2 tsp minced shallots
1/2 tsp cayanne pepper
1/2 tsp freshly grind black pepper
1 c olive oil
In a food processor, mix the first 8 ingredients. With the food processor on, drizzle the olive oil in and mix til combined. Makes about 1 1/2 cups.