Restaurant Recipes
Schafly Bottleworks Summer Salad
Yield: 8 side servings; 1 1/2 cups Vinaigrette
Ingredients
Salad
- 4 ounces (about 8 leaves) chard
- 4 ounces (about 8 leaves) kale
- 4 ounces (about 6 leaves) mustard greens
- 1/2 pound spinach or baby spinach
- 1 (15 to 16 ounce) can pears, drained
- 2 medium tomatoes, sliced into wedges
- 2 ounces feta cheese, crumbled
- 1/2 cup Sweet Citrus Vinaigrette
Sweet Citrus Vinaigrette
- 3 to 4 fresh basil leaves
- 1 dash dried oregano
- 1 teaspoon fresh thyme leaves
- 1/8 teaspoon fresh rosemary
- 3 tablespoons honey
- 5 teaspoon granulated sugar
- 5 teaspoons orange juice
- 5 teaspoons lemon juice
- 5 teaspoons lime juice
- 1/2 cup + 2 tablespoons champagne vinegar
- 3/4 cup + 2 tablespoons olive oil
Instructions
Salad
- Clean and chop chard, kale and mustard greens, discarding tough stems. If using mature spinach, chop as well. Place in a large bowl.
- Cut pears into bite-size chunks; add to the bowl along with tomato, feta and vinaigrette. Toss well; serve immediately.
Sweet Citrus Vinaigrette
- Combine basil, oregano, thyme and rosemary; chop coarsely. In a medium bowl, stir together herb mixture, honey, sugar, orange juice, lemon juice, lime juice and vinegar until well-combined. Whisk in oil until mixed thoroughly.
- Re-mix before using as necessary.
Attribution
Dan Kopman, Schlafly Bottleworks, St. Louis, Missouri