Antipasto Ensalada
1/4 cup extra virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
2 tsp. prepared mustard
1/2 tsp. sugar
1 clove garlic, minced
1 tsp. fresh basil, minced
1/2 tsp. fresh oregano, minced
1/8. salt
1 medium cucumber, peeled
1 large tomato
1 red bell pepper, seeded
2 cups cauliflower florets
2 cups romaine lettuce, torn
2 boneless, skinless, chicken breast halves, cooked and diced
8 oaz. dry salmi, cubed
4 oz. mozzarella cheese, cubed
Introductions:
In a small bowl, whisk together the oil, vinegar, lemon juce, mustard, sugar, garlic, basil, oregano and salt. Refrigerate for 1 hour.
Attach the slicing disc to the main body and fasten it to the bowl, securing the safetfy latches. Use the slice/grate function and feed the cucumber through the food chute. Repeat the process with the tomato and bell pepper. Remove the bowl and add the cauliflower. Toss the blend. To serve, arrange the lettuce on a serving platter and top with the vegetables, chicken, salmi and cheese. Drizzle the vinaigrette over the platter before serving.
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AlexKim
sophath2006
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