Restaurant Recipes

Schafly Bottleworks Summer Salad

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Yield: 8 side servings; 1 1/2 cups Vinaigrette

Ingredients

Salad

  • 4 ounces (about 8 leaves) chard
  • 4 ounces (about 8 leaves) kale
  • 4 ounces (about 6 leaves) mustard greens
  • 1/2 pound spinach or baby spinach
  • 1 (15 to 16 ounce) can pears, drained
  • 2 medium tomatoes, sliced into wedges
  • 2 ounces feta cheese, crumbled
  • 1/2 cup Sweet Citrus Vinaigrette

Sweet Citrus Vinaigrette

  • 3 to 4 fresh basil leaves
  • 1 dash dried oregano
  • 1 teaspoon fresh thyme leaves
  • 1/8 teaspoon fresh rosemary
  • 3 tablespoons honey
  • 5 teaspoon granulated sugar
  • 5 teaspoons orange juice
  • 5 teaspoons lemon juice
  • 5 teaspoons lime juice
  • 1/2 cup + 2 tablespoons champagne vinegar
  • 3/4 cup + 2 tablespoons olive oil

Instructions

Salad

  1. Clean and chop chard, kale and mustard greens, discarding tough stems. If using mature spinach, chop as well. Place in a large bowl.
  2. Cut pears into bite-size chunks; add to the bowl along with tomato, feta and vinaigrette. Toss well; serve immediately.

Sweet Citrus Vinaigrette

  1. Combine basil, oregano, thyme and rosemary; chop coarsely. In a medium bowl, stir together herb mixture, honey, sugar, orange juice, lemon juice, lime juice and vinegar until well-combined. Whisk in oil until mixed thoroughly.
  2. Re-mix before using as necessary.

Attribution

Dan Kopman, Schlafly Bottleworks, St. Louis, Missouri




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