recipe_tossed_salad.jpg

 

1 bag mixed greens
10 cherry tomatoes, sliced in half
1 cup alfalfa sprouts
¼ cup Parmesan cheese shavings

1. Arrange chopped lettuce and cherry tomatoes in a bowl. Place a bunch of alfalfa sprouts in the center.

2. Drizzle balsamic vinaigrette over greens just enough to wet it.

3. Top with Parmesan shavings and serve immediately.

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To make balsamic vinaigrette, combine the following in a small bottle:
½ cup virgin olive oil, ¼ cup
Balsamic vinegar, 1 teaspoon
Dried basil, and salt and black pepper to taste

Shake vigorously until thoroughly blended.

Yummy tip: Add a teaspoon of yellow mustard to make a tangier vinaigrette. You can use regular vinegar to make the dressing.

For more easy-to-do and delicious recipes, practical tips and interesting food features, grab your copy of Yummy Magazine. Available for P95 in newsstands starting March 2007.

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