SERVES 2
Sun-dried tomatoes have a deep, rich flavor that is offset nicely by fresh balsamic vinegar in this recipe. Serve this salad to your friends for lunch or use it as a side dish for dinner.
4 CUPS BABY SPINACH LEAVES
2 CUPS CHOPPED ROMAINE LETTUCE
1 CUP HALVED CHERRY TOMATOES
ΒΌ CUP THINLY SLICED RED ONION
2 SUN-DRIED TOMATOES IN OIL, DRAINED
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS BALSAMIC VINEGAR
1 TEASPOON MINCED GARLIC
FRESHLY GROUND BLACK PEPPER TO TASTE
1. In a large bowl, toss the spinach, lettuce, cherry tomatoes, and red onion.
2. Combine the remaining ingredients (except for the black pepper) in a food processor. Pulse twice and then blend until smooth and well combined.
3. Drizzle the dressing over the salad and toss to coat.
4. Divide the salad between two bowls, garnish with freshly ground black pepper, and serve.