Serves: 8
Ingredients:
Directions:
For the vinaigrette:In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and
shake until emulsified. Refrigerate until ready to use.
For the salad:Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in
the refrigerator for at least 20 minutes and up to 1 hour.
When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.
Rania's Catering Celebrates Over 35 Years In Pittsburgh
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