WEEKDAYS 1e|12c|p

Cynthia Weinman and Marj Weiner's Tomato and Herb Salad with Two Dressings

Holiday Tomato Herb Salad Two Dressings Cynthia Weinman Marj Weiner
Mixed Salad with Tomatoes, Peppers, and Goat Cheese
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
This colorful spread is composed of layers of bright, fresh ingredients like red and yellow tomatoes, mixed greens, and herbs. Top with your choice of vinaigrette.
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ingredients
  • For the French Vinaigrette:
  • 6 tablespoons Olive Oil
  • 2 tablespoons Aged Sherry Wine Vinegar
  • 1 teaspoon Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 1 teaspoon Dry Mustard
  • 1 teaspoon fine Herbs
  • 1/2 Shallot (finely chopped
  • Garlic clove (pressed)
  • For the Emulsified Vinaigrette:
  • 1/4-inch sliced Sweet Onion
  • 1/2 Shallot
  • Black Pepper
  • 1/2 teaspoon Salt
  • 1 Garlic clove
  • 2 teaspoons Dry Mustard
  • 1/3 cup Aged Sherry Wine Vinegar
  • 3 tablespoons Honey (or more to taste)
  • 1 - 1 1/2 cups Olive Oil
  • For the Salad:
  • 6 cups Arugula
  • 6 cups Mesclun
  • 1 1/2 cups Yellow and Red tomatoes (sliced)
  • 1/2 cup Yellow or Red Peppers (finely chopped)
  • 3/4 cup crumbled Goat Cheese
  • 1/3 cup toasted Pine Nuts
  • 1/3 cup Vidalia Onion (thinly sliced)
  • 2 Avocados (diced)
  • 1/2 cup chopped fresh Dill
  • 1/2 cup chopped fresh Parsley
  • 1/2 cup chopped fresh Chives 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 tablespoons Olive Oil
    2 tablespoons Aged Sherry Wine Vinegar
    1 teaspoon Salt
    1/4 teaspoon freshly ground Black Pepper
    1 teaspoon Dry Mustard
    1 teaspoon fine Herbs
    1/2 Shallot (finely chopped
    Garlic clove (pressed)
    For the French Vinaigrette: Add all ingredients in a small bowl or mason jar. Mix to combine.
  • 2
    1/4-inch sliced Sweet Onion
    1/2 Shallot
    Black Pepper
    1/2 teaspoon Salt
    1 Garlic clove
    2 teaspoons Dry Mustard
    1/3 cup Aged Sherry Wine Vinegar
    3 tablespoons Honey (or more to taste)
    1 - 1 1/2 cups Olive Oil
    For the Emulsified Vinaigrette: Combine all ingredients, except olive oil, in a blender or food processor and pulse to combine. While the blender in running slowly drizzle in olive oil until mixture is completely emulsified and thick.
  • 3
    6 cups Arugula
    6 cups Mesclun
    1 1/2 cups Yellow and Red tomatoes (sliced)
    1/2 cup Yellow or Red Peppers (finely chopped)
    3/4 cup crumbled Goat Cheese
    1/3 cup toasted Pine Nuts
    1/3 cup Vidalia Onion (thinly sliced)
    2 Avocados (diced)
    1/2 cup chopped fresh Dill
    1/2 cup chopped fresh Parsley
    1/2 cup chopped fresh Chives
    For the Salad: On a large platter or plate layer arugula and mesclun greens. Next add tomato slices, alternating between red and yellow tomatoes. Top tomatoes with peppers, followed by goat cheese, pine nuts, onion slices and avocado. Garnish with fresh herbs and serve with your choice of vinaigrette. 
 
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