This Chopped Summer Salad is great for the wonderful heirloom cherry tomatoes available at the markets, says Pamela Rothbard.
Enjoy Rothbard’s recipe.
Chopped Summer Salad
✶1/3 cup extra virgin olive oil
✶2 tablespoons balsamic vinegar
✶1 teaspoon Dijon mustard
✶1/2 teaspoon salt
✶1/2 teaspoon freshly ground black pepper
✶6 cups packed chopped romaine lettuce
✶1 cup red cherry or grape tomatoes, halved
✶1 cup yellow cherry or grape tomatoes, halved
✶1 ripe avocado, peeled, pit removed and diced
✶1 cup (4 ounces) crumbled feta or goat cheese
✶1/4 cup chopped fresh chives
1. Whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Refrigerate while preparing the remaining ingredients. Place six shallow individual salad bowls in the freezer.
2. Add remaining ingredients to a large bowl and toss. Whisk dressing again and drizzle 3 tablespoons over the salad. Toss well. Transfer to the chilled bowls and serve remaining dressing on the side. (Any left over dressing may be refrigerated up to 2 weeks.)
Courtesy of makeitbetter.com and Pamela Rothbard
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