TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE

Don't look back ~ Forget yesterday ~ Enjoy a 'guilt-free' dinner

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~ Oriental lily

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TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE

~ adapted from The Common Grill Cookbook

12 cups Mesclun salad greens mix

Sweet Balsamic Vinaigrette

2 roasted & julienned red peppers*

2 roasted & julienned yellow peppers*

* Broil or grill peppers until black & blistered. Place in paper bag or cover with plastic wrap until cool enough to handle. Peel off skin and cut peppers in half. Remove seeds and membrane.

3 grilled & sliced Portobello mushrooms *

* Refer to January Archives (January 24 ~ Grilled Portobello Mushroom Sandwich)

Garlic Croutons

24 pitted Kalamata olives

6 Tbsp. sun dried tomatoes

Place salad greens in large bowl and toss with Sweet Balsamic Vinaigrette. Divide among 6 serving plates.

Distribute yellow peppers, red peppers, and Portobello mushrooms over each salad. Top with Garlic croutons, Kalamata olives, and sun dried tomatoes.

(serves 6)

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SWEET BALSAMIC VINAIGRETTE

1 1/2 cups olive oil

1/2 cup white balsamic vinegar

2 tsp. minced garlic

2 Tbsp. sugar

2 Tbsp. dry mustard

2 tsp. kosher or sea salt

1 tsp. cracked black pepper

Combine all ingredients in bowl and mix thoroughly. Refrigerate until ready to serve.

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GARLIC CROUTONS

Sizzle 3 minced cloves garlic in 6 Tbsp. extra-virgin olive oil. Add 6 cups firm bread (good wheat & hearty white). Toss and slightly brown. Pop in 350 degrees oven until toasted and dry, stirring often.