I made this salad dressing the other night to dress a salad of mixed baby greens, carrot ribbons, and pieces of peppered salami. It was good. I used the left-over dressing to top a salad of mixed baby greens, chopped D’anjou pear, cucumber, and crumbled feta. It was fantastic, way up there in the top salads arena! I’m salivating just thinking about it.

Pear Feta Salad

Roasted Garlic and Sun Dried Tomato Dressing

  • 7 cloves roasted garlic, mashed
  • 5 tablespoons best extra virgin olive oil you can get your hands on
  • 3 tablespoons finely chopped sun dried tomato (in seasoned oil)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon whole grain mustard

Put all the ingredients in a bowl and stir to combine. It will remain chunky.

posted by jessica at 09:13 AM Filed under Italian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.