Recipe: EVERYTHING in the Garden Salad

• 3 cups baby spinach
• 1 small head of Romaine, trimmed and leaves left whole
• 4 large hardboiled eggs, peeled and halved
• 1 large cucumber, sliced thin
• 1 medium zucchini, cut into quarters
• 2 large tomatoes, cut into large slices (or 2 cups cherry tomatoes)
• 1/2 pound fresh green beans, washed and trimmed (par boiled and cooled)
• 2 pounds new potatoes, boiled in Himalayan Sea Salt water just until fork tender (and cooled)
• 2 teaspoons capers
• 1/2 small red onion, sliced thinly (about 1/2 cup)
• 1 cup Delizia Lemon Stuffed Manzanilla Olives
• Fresh Italian Parsley, chopped (for garnish)
• Fresh ground pepper, to taste
• 1 pound cooked and cooled salmon (grilled chicken, steak or seared tuna would also be DELICIOUS)
• For the Dressing:
  • 1/4 cup freshly grated parmesan
  • 3 tablespoons Oregano Fine Aged Balsamic Vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon Stonewall Kitchen Traditional Pub Style Mustard
  • 1/2 teaspoon fresh ground pepper
  • 2 medium garlic cloves, crushed
  • 1/2 teaspoon Himalayan Sea Salt
  • 1 cup of Lemon Extra Virgin Olive Oil

Directions

For the dressing: Add the vinegar, lemon juice, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

For the salad: In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

*Serves 6 as a meal (or up to 10 as a side)

Enjoy!