The lettuces at the Chatham University green house are growing beautifully. I love how the delicate leaves feel when I run my hands over the plants. Watching the beauty emerge from the soil all of these weeks has encouraged me to eat more salads.
I was inspired to make this salad after having a similar one at a local restaurant recently. The natural sweetness of the roasted peppers worked well with the balsamic vinaigrette I tossed with the greens. Paired with the blue cheese and a bit of crunch from the toasted almonds, this salad is sure to be making regular appearances in the future.
- 4 loosely packed cups spring mix greens
- 1/3 cup roasted red peppers, sliced into small strips
- 6 oz. crumbled blue cheese
- ¼ cup slivered almonds, toasted
- 3 Tbl. balsamic vinegar
- 1 Tbl. Dijon mustard
- ½ Tbl. fresh garlic, minced
- 1/3 cup olive oil
- salt and pepper to taste
- Whisk together the vinaigrette ingredients until well combined. Pour half of the vinaigrette over the spring mix greens and toss until the leaves are evenly coated. Add more vinaigrette to taste. Add the roasted red peppers, blue cheese and almonds to the mixture. Toss lightly until the toppings are evenly distributed.