The star of our Mother's Day dinner was an enormous chopped salad. After a day full of eating, it was a light way to round out a steak dinner. The best part was the leftovers for lunch today!
2 heads romaine lettuce, chopped
1 small cucumber, chopped
1 pint grape tomatoes, quartered
2 avocados, sliced into large chunks
1 small red onion, diced
1/2 c slivered almonds
3/4 c shredded part-skim mozzarella cheese
Tips: all chopping can be done in advance except the avocado. Do it at the last minute to avoid browning. And remember, all good chops start with a solid julienne!
Tips: all chopping can be done in advance except the avocado. Do it at the last minute to avoid browning. And remember, all good chops start with a solid julienne!
Balsamic Vinaigrette:
3 T balsamic vinegar
1 T dijon mustard
2 garlic cloves
2 T dark brown sugar
1/2 c olive oil
salt and pepper to taste
Combine the first 4 ingredients in a mini food processor. Process until all are combined and the garlic is minced. All in olive oil and blend until emulsified.
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