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.
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.
