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Iridium Salad

Serves: 4
Total Calories: 596

Ingredients

1 cup vegetable oil
1/4 cup balsamic vinegar
2 shallots minced
4 to 6 cups salad greens
12 cherry tomatoes halved
1/3 cup toasted pecans pieces
1/2 cup crumbled blue cheese

Directions:

Place oil, vinegar, and shallots in a food processor, blend well, and chill.

Divide greens and tomatoes among chilled salad plates. Sprinkle with pecan pieces and bleu cheese. Drizzle with 2–3 tablespoons dressing, more or less to taste. Extra dressing will keep in the refrigerator for a week.

Nutritional Facts:

Serves: 4
Total Calories: 596
Calories from Fat: 570

This Iridium Salad recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.


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