To make the White Balsamic Vinaigrette: In a mixing bowl, use a handheld electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper. Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
To Make the Salad: In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage, and dressing. Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun-dried tomatoes, feta cheese, and Kalamata olives.
Originally Submitted
9/22/2008
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