Ingredients:
1 bunch romaine, torn
4 c. fresh baby spinach
2 c. grape tomatoes
1 jar artichoke hearts packed in Olive Oil
1 med. Zucchini, thinly sliced
1 sm. Green pepper, thinly sliced
1 sm. Red pepper, sliced
1 c. thinly sliced fresh mushrooms
1 c. thinly sliced red onion
1 c. ( 4oz.) shredded part-skimmed mozzarella cheese
½ c. sliced pepperoncini
1 can (2 ¼ oz.) sliced ripe olives, drained
Ingredients for Vinaigrette:
2/3 c. Basil Olive Oil
½ c. Habanero and Honey Vinegar
1 ½ tsp. ground mustard (or ½ tsp Dijon mustard)
½ tsp. Saltwest Naturals Roasted Garlic Sea salt
In a large bowl, combine the salad ingredients. In a small bowl whisk the vinaigrette ingredients. Just before serving, pour ¾ c. vinaigrette over salad toss to coat. Refrigerate remaining vinaigrette for another use.
Tested at our Salad Cooking demo
