Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, December 30, 2009

Tricolore Salad

This salad is my twist on California Pizza Kitchen's Tricolore Salad. CPK serves it over the top of a hot baked pizza dough and it's really a fantastic combination. I served it with dinner on Christmas, jazzing it up with some diced beets and hard-boiled eggs. It's really great with slivers of Parmesan cheese instead of the egg, but we had some strong cheese on the meat, so I opted to not use it in the salad. It's really a very simple salad, but pretty and very tasty. To serve over pizza, you can make my dough recipe, top it with some Parmesan (no sauce) and bake until golden brown. Top with tossed salad.

I used quantities here, but just adjust to the number of servings you need. Mine served six.

Pictured before tossing with dressing.

Tricolore Salad

5 oz. baby greens, washed and dried
1 head Romaine lettuce, chopped and washed and dried
1/2 c. diced beets (not pickled)
2 eggs, hard boiled and chopped

2 T. Dijon mustard
1/2 c. balsamic vinegar
1 ¼ c. olive oil
1 T. chopped garlic
2 t. honey
Salt and pepper to taste

No comments: