One of my favorite things about summer is sitting outside with a cold bottle of Prosecco and this salad! It is inspired by a restaurant in Upstate NY, and I loved it so much, I created my own version. (P.S. It’s a big hit for summer get together’s!)
The salad includes:
Spring mix greens (or any greens are fine)
Red grapes cut in half
Carrots – rough chopped
Celery – rough chopped
Roasted red peppers
Throw them in a bowl and toss with balsamic vinaigrette. (recipe below) It’s really that simple. *A not about the peppers. If I can’t find a jar of them without additives and preservatives I roast them myself. Just place the on a rimmed cookie sheet, drizzle with olive oil and bake at 350 degrees turning every 10 minutes until they are “mushy.” Then (using tongs) place them in a paper bag to cool, and the skins will peel right off. Slice off the tops, scrape out the inside and cut them into strips for the salad.
For the dressing, mix:
1/4 c extra virgin olive oil
2 Tbsp white balsamic vinegar
1 Tbsp brown sugar
a pinch of oregano, parsley &/or thyme.
Mix all ingredients together, and enjoy!