Mediterranean Salad
Dressing
½ cup red wine vinegar
6 tablespoons water
2 tablespoons olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
Salad
1 large artichoke heart (canned) quartered
2 grape tomatoes, halved
¼ cup chopped English cucumbers
¼ cup canned cannellini beans, drained and rinsed
1 tablespoon grated parmesan cheese
2 tablespoons sliced kalamata olives
1½ cups mixed greens
1 tablespoon roasted pine nuts
For the dressing: Whisk together the red wine vinegar, water, honey, Dijon mustard, salt, black pepper, oregano and basil in a medium size bowl. While you are still whisking slowly pour in the olive oil. Makes enough dressing for about 6 salads.
To assemble and serve: Pour about 2 ounces of dressing into a quart jar. Layer salad ingredients in the order listed. When ready to eat, dump contents into a bowl and toss gently to distribute dressing.
Serves one.
Farmer's Fridge, Chicago