Tossed Salad with Cherry Tomatoes, Alfalfa Sprouts and Parmesan

A teaspoon of yellow mustard makes for a tangier vinaigrette.


March 2007 | By Sharlene Tan
Tossed Salad with Cherry Tomatoes, Alfalfa Sprouts and Parmesan
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at a glance

Main Ingredient

Vegetables

Type

Salads

Preparation Time

00:00:00


Date Published

March 2007

You can use regular vinegar in your dressing. Add a teaspoon of yellow mustard to make a tangier vinaigrette.

ServesPrep time 10 minutes

chopped lollo rossa and romaine lettuce
cherry tomatoes, sliced in half
alfalfa sprouts
Parmesan cheese shavings

for the balsamic vinaigrette
1/4 cup virgin olive oil
2 1/2 tablespoons balsamic vinegar
1/2 teaspoon dried basil
salt and black pepper to taste

1  Arrange chopped lettuce and cherry tomatoes in a bowl. Place a bunch of alfalfa sprouts on the center. Set aside.

2  Make the balsamic vinaigrette: Put together ingredients in a small bottle and shake vigorously until well-blended.

3  Drizzle balsamic vinaigrette over greens just enough to wet it.

4  Top with parmesan shavings and serve with the vinaigrette.




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