Colorful Mixed Salad with Toasts

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Mixed Greens
Arugula
Small Sweet Tomatoes
Sweet Onions - red and yellow
Cauliflower
Radishes
Carrots
Yellow Bell Pepper
Perhaps Basil or Oregano leaves for kick

Dressing – 1/4 cup extra virgin olive oil and 1/4 cup vinegar. Vinegar should be standard balsamic or a fruit flavored balsamic. Mix or shake to blend.

See Moroccan Olive Bread Croutons for Toasts recipe.

Serves: 8-10

Source: Kelly Roberson

Prepared by: Kelly for the June 2010 meeting.

 

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