Monday, April 20, 2015

Salad Greens with Sun Dried Tomato Vinaigrette


My favorite part of a salad is the vinaigrette. Don't get me wrong. I love greens and vegetables and try to eat at least one huge salad per day. But a well-made vinaigrette pulls everything together and makes a healthy choice delicious.

I am always surprised  (and a little bit sad) when I see the huge selection of bottled salad dressings on market shelves. People pay so much money for an item that is chock full of preservatives, lower quality ingredients and often loads of sodium and sugar (read the labels...you will be shocked.) Homemade vinaigrettes are fast, easy, delicious and much better for you because you control the ingredients. Keeping a well-stocked pantry of excellent oils like olive, sesame and walnut, along with various vinegars, seasonings and mustards ensure you are always just a few minutes away from a perfect & healthy vinaigrette.

Today I am sharing a recipe for a vinaigrette featuring sun-dried tomatoes. I use it to dress a simple green salad or one with greens, roasted vegetables, and grilled chicken. Double or triple the recipe...it keeps for two weeks in the refrigerator.


Salad Greens with Sun Dried Tomato Vinaigrette

1/2 cup sun-dried tomatoes in olive oil
2 tablespoons sherry vinegar
1 teaspoon capers
pinch dried red pepper flakes
pinch sea salt
pinch black pepper 
2 tablespoons water
2 tablespoons extra virgin olive oil

2 cups spinach leaves, washed & dried
2 cups baby kale leaves, washed & dried
1 cup romaine leaves, washed & dried 
1 red bell pepper, cut into 1-inch slices
1/2 white onion, sliced
sea salt
black pepper

In the bowl of a food processor add sun-dried tomatoes, vinegar, capers, red pepper flakes, sea salt, pepper and water. Pulse until smooth. With machine running, slowly add oil. Process until emulsified. Taste and adjust seasonings if desired. Set aside.

Add greens, red pepper and onion to a large salad bowl. Toss. Add 3 tablespoons vinaigrette. Toss to combine. Add additional vinaigrette if desired. Do not over dress the greens.

Other vinaigrettes and dressings you may enjoy:



Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Salad GreensDo you have a favorite salad recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Creative Culinary: Mixed Greens with Smoked Mozzarella and a Warm Roasted Garlic Dressing
The Cultural Dish: 
Three Quick and Easy Salad Recipes
Napa Farmhouse 1885: 
Salad Greens with Sun Dried Tomato Vinaigrette
Red or Green: 
Salad Greens with Basic Balsamic Vinaigrette
The Heritage Cook: 
Chopped Steakhouse-Style Salad (Gluten-Free)
Weelicious: 
Southwestern Salad
Taste with the Eyes: 
Teacher Appreciation Farmers Market Salad
Swing Eats: 
Kale Salad with Lemon, Pecorino Romano, and Toasted Walnuts
Virtually Homemade: 
Spinach and Bacon Salad
Domesticate Me: 
8 Gorgeous Green Salads for Spring
Elephants and the Coconut Trees: 
Arugula and Grapefruit Salad
Dishin & Dishes: 
Tangle Thai Rainbow Salad
Homemade Delish: 
Grilled Pineapple Spinach Salad
FN Dish: 
Why Side Salads Are the Best Salads 

best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.



2 comments:

Rocky Mountain Woman said...

Perfect! I am picking up the fixings for this tonight and having it for dinner.

Diane Padoven said...

Thank you Rocky Mountain Woman. I hope you enjoyed the salad!