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Ingredients
- 1 c. white balsamic vinegar plus
- 2 Tbsp. white balsamic vinegar
- 1Â 1/4 Tbsp. chopped garlic
- 1/2 Tbsp. dry herbs
- 1 tsp salt
- 3/4 Tbsp. finely-grated lemon zest
- 1/4 tsp freshly-crushed black pepper
- 1 c. extra virgin olive oil plus
- 2 Tbsp. extra virgin olive oil
- 1 head romaine lettuce
- 1 lb baby arugula leaves
- 3 c. slivered red cabbage
- 6 x roma tomatoes cut and diced
- 18 x sun-dry tomatoes
- 1 lb feta cheese
- 24 x Kalamata olives pitted, halved
Directions
- Vinaigrette: In a mixing bowl, use a hand held electric mixer on low speed or possibly a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
- Beating or possibly whisking continuously, slowly pour in the oil, blending till it is thoroughly incorporated. Cover with plastic wrap and chill.
- 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 dry tomatoes, feta cheese and Kalamata olives.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2897g | |
| Calories 4605 | |
| Calories from Fat 3561 | 77% |
| Total Fat 402.72g | 503% |
| Saturated Fat 112.69g | 451% |
| Trans Fat 0.0g | |
| Cholesterol 419mg | 140% |
| Sodium 13266mg | 553% |
| Potassium 5226mg | 149% |
| Total Carbs 178.92g | 48% |
| Dietary Fiber 41.2g | 137% |
| Sugars 109.01g | 73% |
| Protein 93.45g | 150% |
