Photo
Prep & Cook time
Ingredients & Amounts
A full-bodied dressing gives this salad a unique taste.
Dressing
1 tablespoon olive oil
2 tablespoons flax seed
2 cloves garlic
2 tablespoons white wine vinegar
2 tablespoons water
2 tablespoons chopped fresh herbs (parsley, oregano, or basil)
1/2 teaspoon dry mustard
1/4 teaspoon salt
ground pepper to taste
SALAD
6 cups washed, dried, torn and chilled greens
4 1/2 ounces, sliced pitted ripe olives
1 6 ounce jar, marinated artichoke hearts (drain and reserve liquid)
12 mushrooms, halved
12 cherry tomatoes, halved
2 tablespoons grated Parmesan cheese
Garnish with pickled peperoncini peppers, red onion or green pepper rings (optional).
Directions
In a small saucepan, over medium heat, heat olive oil and flax seed until seed starts to darken and pop, about 1 1/2 minutes.
Add garlic, cook and stir for 30 seconds.
Remove from heat. In a blender, combine vinegar, water, herbs*, dry mustard, salt and pepper, toasted flax seed mixture and reserved artichoke liquid.
Blend until flax seed is course, about 1 minute. In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese.
Divide salad onto 6 chilled plates. Garnish with pickled pepper, onion, or pepper rings.
*Fresh herbs can be parsley, oregano, or basil.