Food For the Soul – Roasted Red Peppers & Artichoke Salad with Balsamic Vinaigrette

Roasted Red Peppers & Artichoke Salad with Balsamic Vinaigrette

For The Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon honey
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 ounce grated Parmesan cheese
½ cup olive oil
Salt & pepper to taste

Place all ingredients in a mason jar. Secure lid and shake until incorporated.  Season with salt and pepper and set aside to allow flavors to marry together.

For The Salad:
1 jar roasted red peppers
1 can artichoke hearts
1 bag spring mix salad
1 tomato, halved
Parmesan curls for garnish

Chop red peppers into thin strips and quarter the artichoke hearts.  Place in a large bowl the salad mix, peppers and artichokes.  Drizzle a little of the vinaigrette over the salad and toss lightly with your hands making sure it is well-coated.  Do not over dress the salad, this will cause it to be limp and soggy.  On chilled plates place a mound of the salad in the center of each plate and garnish with parmesan curls.  Serve immediately.

Note: This recipe can be made with fresh roasted red peppers and fresh artichokes.  Although using already-prepared foods can save time on a busy weekday night.

Beverly Lee Local Private Chef & Culinary Instructor www.chefbevlee.com • (702) 232-5430