Summer Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Summer Salad

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    NEWSLETTERS

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    Salad:

    • 1 head butter lettuce
    • 1 cup chopped radishes
    • ¼ cup chopped cooked bacon
    • ½ cup goat cheese
    • 2 plum tomatoes chopped
    • 3 ounces Dijon Vinaigrette

    Dijon Vinaigrette:

    • 1 cup rice wine vinegar
    • 1/3 cup Dijon Mustard
    • 1/3 cup white wine vinegar
    • 1 tablespoon chopped garlic
    • ½ cup sugar
    • 1 cup olive oil
    • 1/3 cup canola oil

    In the beaker of a blender place the rice vinegar, Dijon mustard, white wine vinegar, chopped garlic, and sugar. Turn on to blend well.  Turn the blender to low and drizzle the 2 oils in slowly until full incorporated. Makes about 1 quart.