Friday evening was our last night in South Florida so Steve and Marta took us to a sensational Peruvian restaurant. We had a wonderful dinner with all kinds of seafood. One of the dishes was a fabulous salad which I instantly tried to figure out how to make myself. Tonight I tried the recipe which is the result of my delight in this salad and my analysis of it. Basically it is a large plate of fresh greens mixed with hot lightly sauted vegetables, sprinkled with feta cheese, dressed with tomato vinaigrette dressing.
First I made the dressing: 1/2 cup olive oil, one sixth cup balsamic vinegar, plus garlic, one tablespoon tomato paste and 1 teaspoon honey and 4 basil leaves chopped.I put all the ingredients in a jar, covered, and shook until well mixed.
The salad greens are placed on a salad plate with a chopped tomato.
Meanwhile quickly stir fry various vegetables such as portabello mushrooms, zucchini, sugar peas, green onions, or any other vegetables as desired. When the vegetables are hot and fried maybe 5 to 10 minutes, mix them with the salad greens, top with the dressing, and sprinkle with feta cheese. Serve with crusty bread which can be dipped in the salad dressing at the bottom of your serving plate. Yummy!
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