This weeks salad is a delicious garden salad made with romaine lettuce and topped with peaches and champagne vinaigrette. Summer in a salad!
1/4 cup Champagne Vinaigrette
1 cup Vegetable Oil
1 tablespoon fresh Lime Juice
1 fresh Lime Zest, finely grated
Salt & Pepper
We want to make the vinaigrette first. It needs to refrigerate
for at least 1/2 hour before serving. With vinaigrette, there is never
too much refrigeration! So, pour the champagne vinegar in a bowl.
Add the dijon mustard, and whisk.
Add the vegetable oil and olive oil.
Zest the lime into a small bowl, then put into the bowl
with the oils, and whisk.
Squeeze the lime juice into the bowl, and whisk.
Add salt and pepper. and refrigerate. If there is not enough
champagne taste to satisfy you, add up to another 1/4 cup
of champagne vinaigrette.
Put together your salad, by chopping the romaine,
add a couple grape tomatoes, cheddar cheese, and chop
up a peach. Serve with vinaigrette.
Enjoy!
Thanks for joining me today!
Tomorrow we will be making a
Strawberry Trifle!
Hope to see you then!
hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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