November 11, 2010

Three Color Salad

In Rachael Ray's cookbook she had suggested a Three Color Salad (Insalata Tre Colore) to serve with Tuesday night's Bel Aria Chicken and Pasta.

While this salad is nothing more than a blend of different lettuce(s)...aw crap... another one of those instances when I'm not sure if lettuce even has a plural form. Aw shucks! Back to what I was saying. While this salad is nothing more than three different types of lettuce (why not lettuces?) and topped with a shallot balsamic vinaigrette it was a nice blend of flavors compared to it's dinner co-star.

Since I didn't make a new recipe yesterday since we had leftovers to finish up, which we didn't, I was left with nothing else to post today. Being that I don't want to leave any of my readers hangin' and missing me deeply this just had to make it's way on the blog.

Three Color Salad (Insalata Tre Colore)
Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners
Makes 4 servings

Stars of the Show for the Salad:
Since the local market didn't have a head of radicchio or a bulb of endive I opted for what they did have, a bag of Dole Field Greens salad mix. Easy just feels so good.
  • 2 romaine hearts, chopped
  • 1 bulb endive, chopped
  • 1 head radicchio, chopped
Stars of the Show for the Shallot Balsamic Vinaigrette (My made up name for the dressing not hers.)
  • 1/3 cup olive oil
  • 1 shallot, minced
  • 3 tbsp balsamic vinegar
  • salt and black pepper
And Action:

Heat olive and shallots in the microwave for 30 seconds. Let stand for 5 minutes. Whisk in the balsamic vinegar and sprinkle in salt and pepper to taste. Keep the dressing separate from the greens until time to serve. Pour over the salad greens. Enjoy!

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Happy Veterans Day Mr. Sideline Chef and thank you for your years of service in the United States Marine Corps!

2 comments:

Mary said...

Now that is a beautiful salad!!

Mary xo
Delightful Bitefuls

Pretend Chef said...

Thank you Mary!

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