#276 The Case of Garden Salad

Have you been to chain restaurant East Side Mario’s? Many of their menu items come with a choice of unlimited Garden Salad. Crunchy, fresh, sweet and tangy. What’s not to like? I’ve switched the hot pepperoncini peppers to mild yellow pepper, added optional cucumber. I think I’ve got the vinaigrette spot on!

3 tablespoons pine nuts

1/4 cup oat milk

1/2 cup olive oil

2 tablespoons lemon juice

2 tablespoons red wine vinegar

2 garlic cloves

1 teaspoon salt

1 tablespoon Italian seasoning

1/4 teaspoon red pepper flakes

1 teaspoon sugar

2 small iceberg lettuces

2 cups grape tomatoes or tomato wedges

1/4 cup red onion, thinly sliced

1 cup black olives, pitted

2 cups croutons (or serve with Italian bread and olive oil and balsamic for dipping)

1 yellow pepper, sliced

1 cup sliced cucumber (optional)

In a blender, pulse the pine nuts and oat milk for 30 seconds.

Slowly stream in the olive oil and blend until thickened and creamy.

Add the lemon juice, red wine vinegar, garlic, salt, Italian seasoning, red pepper flakes and sugar. Blend for another 30 seconds. Add a little more salt, if needed.

Break the lettuce into bite-size pieces and toss with the rest of the ingredients, including the vinaigrette to taste. (I like lots.)

Makes 4 big, beautiful salads just like at East Side Mario’s.

❤️ Becki

Comments

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