|Red, White and Green Salad with Maple Dressing
| This recipe was a winner in the Colavita & Trinity Oaks Fresh Spring Mix Recipe Contest.
Anita writes: As my girls get older (my oldest is 7), I am trying to expand their tastes. I could usually get them to eat salad but they would rarely venture beyond ranch dressing. By making up salads like this one with some of their favorite things I can get them to try it.
They help me with the prep and with 3 of them I try to put lots in there so they each have something to do. The colorful appearance doesn't hurt either-- they say "Wow, Mom, we made a pretty salad!"
|Origin: Anita Hunter, Stilwell, Kansas
1/3 cup COLAVITA Extra Virgin Olive Oil
2 tablespoons COLAVITA Balsamic Vinegar
2 teaspoons maple flavoring
1 tablespoon sugar
2 tablespoons honey
1 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 head green leaf lettuce, rinsed and dried well
1/4 cup loosely packed fresh basil leaves thinly sliced
1 can (15-16 ounce) white cannellini beans, rinsed and drained
1 cup chopped cauliflower
1/4 cup chopped red pepper
1 tablespoon chopped green pepper
1 strip pre-cooked maple flavored bacon, chopped
1 cup strawberries, hulled and sliced
4 ounces cubed fresh mozzarella
3 tablespoons roasted and salted sunflower kernels
Make dressing ahead: Blend ingredients in a small jar with tight fitting lid. Shake well to combine and refrigerate for several hours to blend flavors.
To make salad: Cut core off bottom of lettuce and slice leaves across at 1/2 inch intervals turn and slice again to form strips about 2 inches long by 1/2 inch wide. Place greens in large bowl and add fresh basil, beans, cauliflower, red pepper, green pepper and bacon. Toss well to blend. Top with strawberries, mozzarella and sunflower kernels. Just before serving, drizzle with dressing and toss again.
Per Serving: 222 Calories (58.8% from fat); 15g Fat (4g Sat, 8g Mono, 2g Poly); 7g Protein; 16g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 217mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrate.