Margherita Salad

Margherita Salad

Ingredients
1 plum tomato, halved
4 sun-dried tomatoes packed in oil
2 tablespoon red wine vinegar
1 clove garlic
1/2 teaspoon dried oregano
1/4 bunch fresh basil, torn
2 tbsp parmesan, grated
Kosher salt and freshly ground pepper

2 tablespoon extra-virgin olive oil
1 cup breadcrumbs
2 tablespoon chopped fresh parsley
1/4 cup parmesan, grated

8 cup Italian-blend salad greens
3/4 bunch fresh basil, chiffonade
8 ounce bocconcini (mozzarella), quartered

Instructions:

Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a basil leaves and parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed to make a pour-able dressing; season with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining parmesan and the parsley and cook until toasted, about 1 more minute.

Toss the salad greens, mozzarella, and remaining basil in a large bowl. Toss with the dressing, then sprinkle with the breadcrumb mixture.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
2883
Total Fat
164
Saturated Fat
54
Total Carbohydrate
120
Dietary Fiber
15
Sugars
27
Protein
227
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