Blue Begonia Salad

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4 cups mixed greens (in the restaurant they use a combination of mesclun mix, romaine and red leaf lettuces)
1 sweet red pepper
2 japanese eggplants
1 zucchini
2 teaspoons olive oil
3 teaspoons toasted pine nuts
4 artichoke hearts, quartered
6 sundried tomatoes (if packed in oil), sliced (if they are dried, just pour a little boiling water over them and leave for 5 minutes, drain, cool and slice)
3 teaspoons sultana raisins
1/2 cup croutons
2 ounces goat cheese, crumbled
1/2 cup roasted tomato and balsamic vinaigrette
Roasted Tomato and Balsamic Vinaigrette
1 large tomato, peeled, seeded and chopped
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 cup tomato juice
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste

Cut pepper in half and remove stem and seeds. Cut ends off the zucchini and cut in half lengthwise. Cut ends off the eggplants and cut in half also lengthwise. Brush vegetables with olive oil and sprinkle with salt and pepper. Grill until nicely charred and cooked through. Cool and slice into bite-size chunks.

While vegetables are cooking, toss the greens with remaining ingredients and salad dressing, except for the goat cheese. Toss the cooled, sliced vegetables in and top with the crumbled cheese.

Roasted Tomato and Balsamic Vinaigrette
Place chopped tomato in a heave skillet and cook over low heat until all the liquid evaporates. Remove from pan and cool.

Combine the tomato with the remaining ingredients and mix well. Let stand a couple of hours so that the flavours will blend

Serves 4-6



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