"When you have a crowd coming for dinner and you want a big green salad, you can't do better than this one!"
INGREDIENTS:
Versatile Vinaigrette
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1 garlic glove, minced
3/4 cup olive oil
Salt and freshly ground black pepper
Salad
16 cups assorted salad greens, preferably equal amounts of spinach, curly endive, arugula, and iceberg lettuce
2 large ripe tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium onion, thinly sliced
One 2.25 -ounce can sliced ripe olives, drained
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh cilantro
2 tablespoons capers, drained
2 garlic cloves, minced
DIRECTIONS:
To make the Vinaigrette:
Combine the wine vinegar, balsamic vinegar, garlic and oil in a glass jar. Season with salt and pepper to taste. Close the jar tightly and shake well until the dressing is thick and emulsified. Use immediately, or refrigerate, covered, for up to 3 days. Shake well before serving.
In a large bowl:
Toss the salad greens, tomatoes, cucumber. onion, olives, oregano, cilantro, capers, and garlic. Drizzle with the vinaigrette and toss again. Serve immediately.
