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Foodie 411

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Claire’s Mixed Green Salad with Feta Vinaigrette

This Recipe Is:

WebMD Recipe from EatingWell.com

This salad was inspired by one served during the peak of summer at Claire’s Restaurant & Bar in Hardwick. Chef Steven Obranovich of Claire’s likes the soft crumbly sheep’s-milk feta for this recipe. He cautions that the subtle briny notes of feta can sometimes be overpowered by too much lemon or an olive oil that’s too fruity. Saltiness varies from feta to feta too. Add the ingredients a little at a time and taste as you go.

Ingredients

Prep: 15 minutes | Total Time: 15 minutes

3 tablespoons
sunflower oil or canola oil
3 tablespoons
extra-virgin olive oil, preferably mild-flavored
1/4 cup
finely crumbled feta cheese
1 tablespoon
cider vinegar
1 tablespoon
red-wine vinegar
2 teaspoons
lemon juice, or to taste
1 teaspoon
freshly ground pepper, or to taste
1/4 teaspoon
salt, or to taste
8 cups
lightly packed mixed salad greens or arugula, any tough stems removed
2 cups
sliced cucumbers
1 1/2 cups
cherry tomatoes, halved
5
radishes, thinly sliced
1/4 cup
very thinly sliced red onion

Instructions

To prepare vinaigrette: Place sunflower (or canola) oil, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired.
To prepare salad: Toss greens (or arugula) in a large bowl with half the vinaigrette. Mound on a large platter. Arrange cucumbers, tomatoes, radishes and onion on top of the greens. Drizzle the remaining vinaigrette over the salad.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com