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California Pizza Kitchen Field Greens Salad



Dijon Balsamic Vinaigrette

  • 1/2 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 1/4 cups plus 2 tablespoons olive oil


  • 1 1/2 pounds clean crisp mixed baby salad greens
  • 12 cherry tomatoes, stemmed and cut in half


  1. In a mixing bowl, use a whisk to stir together the vinegar, mustard, garlic, pepper, and salt. Whisking continuously, slowly pour in the olive oil. Cover and refrigerate until ready to use.
  2. Put the salad greens in a large mixing bowl. Add the dressing, using salad servers, toss well to coat the greens. Transfer the salad to chilled salad plates and place the cherry tomato halves along side.

Servings: 8

Posted by LladyRusty at Recipe Goldmine 2/28/2002 7:56 am

Source: WXIA 11, Atlanta - Air date: 7/6/99 - - from California Pizza Kitchen


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